Ingredients
-
Cupcakes
-
1 cup white whole- Wheat Flour
-
¾ cup Granulated Sugar
-
⅓ cup unsweetened Cocoa Powder
-
¾ teaspoon Baking Soda
-
½ teaspoon Baking Powder
-
½ teaspoon Salt
-
1 cup Soy Milk
-
2 teaspoons Apple Cider Vinegar
-
¼ cup Canola Oil
-
2 teaspoons pure Vanilla Extract
-
Frosting
-
¼ cup Soy Milk
-
1 (3.5-ounce) bar Semisweet Chocolate
-
Raspberries
Directions
Steps
|
1
Done
|
Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a medium bowl; set aside. |
|
2
Done
|
Whisk together the soy milk and vinegar; set aside until curdled, 5 minutes. Whisk in the oil and vanilla extract. Gradually whisk the soy milk mixture into the flour mixture; mix to combine. |
|
3
Done
|
Bake in 2 lined 12-cup muffin tins at 350°F, 15 to 18 minutes. Let cool. |
|
4
Done
|
Heat the soy milk in a small saucepan over medium heat. Pour over the chocolate, let sit for 2 minutes, then whisk until smooth. Let cool for 5 minutes. Frost the cupcakes and top each with a raspberry. |
