Vegan Delight Cupcakes (Egg-Free)
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Why I Love This Recipe
The first cupcake recipes originated as "number cakes" as they relied on measurements of 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs to ensure simplicity and consistency, a practical method from the nineteenth century!
Ingredients You'll Need
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/3 cup vegetable oil
1 tsp vanilla extract
1 cup water, room temperature
1 tsp vinegar
1/2 cup vegan butter, softened (divided for frosting)
1 1/2 cups powdered sugar (divided for frosting)
1 tbsp plant-based milk (divided for frosting)
Directions
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt.
Add sugar, vegetable oil, vanilla extract, water, and vinegar separately. Whisk until combined to form a batter.
Fill each liner 3/4 full with the batter. This ensures even rising.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
For the frosting, cream together 1/2 cup softened vegan butter and 1 1/2 cups powdered sugar until fluffy.
Add plant-based milk (1 tbsp or more as needed) to achieve a creamy consistency for frosting.
Pipe or spread frosting onto cooled cupcakes and decorate as desired.
Pairs Well With
(Alcoholic) Pair with a port wine. (Non-alcoholic) Enjoy with a rich, dark hot cocoa.
Questions, Comments & Reviews
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