This recipe is adapted from Vegan Cupcakes Take Over The World.
Makes 12 joyous mounds of goodness
Vegan Chocolate Cupcakes
1 c coconut milk
1 t apple cider vinegar
1/2 agave (used as a substitute for sugar)
1/3 c canola oil
1 t vanilla extract
1/2 t almond extract
1 c all-purpose flour
1/3 c cocoa powder
3/4 t baking soda
1/2 t baking powder
1/4 t salt
Preheat oven to 350F. Line muffin pan with liners.
Whisk together milk and vinegar, set aside to curdle.
Add agave, oil, vanilla and almond extract to milk mixture and beat till foamy.
In another bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
Add dry ingredients to wet ingredients in two batches.
Beat till no large bumps are visible.
Fill liners 3/4 of the way.
Bake 18 to 20 min.
Let cool on rack before icing.
Vegan Almond Butter Frosting:
1/4 c margarine, softened – used Earth Balance butter spread
2 T shortening – Earth Balance
1/3 c almond butter
1 T molasses – use a little bit less
1 1/2 t vanilla extract
1 1/4 confectioners’ sugar – use a LOT less, add in 1/2 c and taste
With hand-held mixer, cream together margarine and shortening.
Add almond butter and vanilla. Beat till very smooth.
Beat in sugar, a little at a time. TASTE TEST
Frost when cupcakes are cooled.
*I began with a pastry bag, and unfortunately the bag ripped and the frosting went EVERYWHERE! Oh well, there is always next time*