Courtesy of my ancient and first acquired vegetarian cookbook, "Vegetarian Times Complete Cookbook". A moist, chocolatey, dairy free cupcake which tastes great and stays moist even after a few days! (I have found other recipes which seem to have a shorter shelf life and get "cakey" and dry after a day or two.)
cakes:
preheat oven to 375 degrees
line a 12 cup tin with baking cups
in a large bowl whisk together the following dry ingredients:
2 1/2 cups unbleached white flour
2/3 cups unsweetened cocoa powder, sifted
2 cups sugar
2 tsp baking soda
1/2 tsp salt
in a separate bowl combine the following liquid ingredients:
6 tbsp veggie owl
2 1/4 cups plus 2 tbsp water
1 tsp vanilla extract
2 tbsp cider vinegar
stir liquid ingredients into the dry ones only until blended.
pour evenly into lined cupcake tin.
bake about 20-25 minutes until a toothpick comes out clean when inserted.
remove and cool.
icing:
blend with mixer: 2 cups powdered sugar and 1/4 cup of vegan margarine. (I like Earth Balance) until mixture is thick but well combined. add 1/4 cup of plain soy or almond milk,
3/4 cups unsweetened cocoa powder and 1/2 tsp of vanilla extract. continue to blend with mixer until smooth. frost your cupcakes when they are completely cooled. this frosting recipe makes a lot! you can cut in half really for 12 cupcakes or just use an extra yummy amount!
