Recipe: Bake these cupcakes for Vegan Day
No milk,no eggs and no butter, but plenty of taste!
THE first mention of a cupcake recipe goes as far back as 1796 when Amelia Simms wrote a recipe in ‘American Cookery’ which referenced, “a cake to be baked in small cups.”
For those averse to such ingredients as eggs and butter, a vegan friend has this recipe to offer.
For the cupcakes:
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
¾ cup granulated sugar
1/3 cup canola oil
1½ teaspoons vanilla extract
1 cup white whole-wheat flour
1/3 cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
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For the frosting:
2 ripe avocados
¼ cup unsweetened cocoa powder
3 tablespoons maple syrup
½ teaspoon vanilla extract
Method
Preheat oven to 175°c. Line a muffin tin with 12 paper or silicone cups.
Whisk together the almond milk and apple cider vinegar and set aside for a few minutes so the milk curdles.
Beat in the sugar, oil and vanilla until foamy.
In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt.
Slowly beat the dry ingredients into the wet until smooth.
Divide the batter evenly between the 12 cupcakes.
Bake for 18-25 minutes, or until a toothpick inserted comes out clean. Remove from the oven and, after a few minutes, move cupcakes to a cooling rack.
While the cupcakes bake, make the frosting. Scoop out the avocado flesh and place in a food processor.
Add the cocoa powder, maple syrup, and vanilla, and puree until smooth.
Frost the cooled cupcakes and enjoy!
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