Famous Vegan Cupcakes

• CUPCAKES:
• Nonstick cooking spray
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain soy milk
• 1/4 cup canola oil
• 1/2 cup pure maple syrup
• 1/4 cup sugar
• 1 teas apple cider vinegar
• 1 teaspoon vanilla extract
• Chocolate Icing:
• 1/3 cup plain soy milk
• 4 ounces chocolate, chopped
• 2 tablespoons maple syrup
• Royal icing:
• 2 cups confectioners' sugar
• 1 to 2 tablespoons soy milk

1. Heat oven to 350 degrees. Line a 12-muffin pan with paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. In a mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at medium speed for 2 minutes. Add half the dry ingredients and mix to blend. Add remaining dry ingredients and mix for 1 minute.
2. Fill cupcake liners 3/4 full. Bake 25 to 30 minutes. Cool completely.
3. chocolate icing: In a small skillet, bring soy milk to a simmer. Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted. Turn off heat.
4. royal icing: Using an electric mixer or by hand, sift sugar into a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon soy milk until consistency is like stiff toothpaste.
5. Dip top of each cupcake into icing, swirling to coat completely. When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set, use royal icing to make squiggles across center of each cupcake.

nonstick cooking spray, flour, cocoa powder, baking powder, baking soda, salt, soy milk, canola oil, maple syrup, sugar, apple cider vinegar, vanilla, chocolate icing, soy milk, chocolate, maple syrup, icing, sugar, soy milk

Taken from www.epicurious.com/recipes/member/views/famous-vegan-cupcakes-1233260 (may not work)