Vegan Chocolate Cupcakes With Vanilla Bean Frosting
- Cupcakes
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 cup yellow cane sugar
- 1 cup unsweetened almond milk
- 1/4 cup canola oil
- 1/2 cup unsweetened apple sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Frosting
- 1 cup vegan margarine
- 1/2 teaspoon vanilla extract
- 1/2 seeds from vanilla bean
- 1 tablespoon unsweetened almond milk
- 1 1/2 cups icing sugar
- Mix the first 4 ingredients and set aside. In a mixer, mix the rest of the ingredients. On low, slowly add the dry ingredients from the bowl you set aside until well combined. Do not over mix. Bake at 350 F for 20-25 minutes. Cool.
- For the frosting, combine everything but the icing sugar and beat well. Slowly add the icing sugar. After you add about 1 cup of icing sugar, beat at medium to high for a few minutes. If the frosting doesn't look thick enough to pipe, then add more icing sugar. Again beat high until frosting is smooth and looks thick. Pipe onto cool cupcakes and enjoy :)
flour, cocoa powder, baking soda, salt, yellow cane sugar, unsweetened almond milk, canola oil, apple sauce, apple cider vinegar, vanilla, frosting, margarine, vanilla, vanilla bean, unsweetened almond milk, icing sugar
Taken from food52.com/recipes/17009-vegan-chocolate-cupcakes-with-vanilla-bean-frosting (may not work)