Thursday, March 2, 2017

#175 The Case of Chocolate Cupcakes

My vegan cupcakes puff up in the oven due to the same chemical reaction as in kids' volcano science fair projects!
 
1-1/2 cups flour
1/3 cup cacao
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup coconut oil, measured in liquid form
1 tablespoon instant decaffeinated coffee granules
1/2 cup light coconut milk
1/2 cup water
1 teaspoon vanilla
2 tablespoons red wine vinegar
vegan frosting
sprinkles
 
Preheat oven to 375ºF.
 
Line a 12-cup muffin tin with baking cups.
 
In a large bowl, whisk together the flour, cacao, baking soda, salt and sugar.
 
In another bowl, whisk together the coconut oil, instant coffee granules, coconut milk, water and vanilla.
 
Whisk the wet ingredients into the dry ingredients until combined.
 
With a spatula, quickly stir in the vinegar until incorporated.
 
Divide the batter evenly between the muffin cups (about 1/3 cup per cupcake).
 
Bake until the tops spring back when lightly touched, about 18 min.
 
Cool them for 5 min. in the pan then transfer to a wire rack to cool completely.
 
Pipe frosting onto the cupcakes and decorate with sprinkles.
 
Serves 12.
 
Becki
 
PS Baking soda and vinegar, baby!