Try these delicious and easy vegan cupcakes! They come out with the perfect texture and taste. The recipe is inspired by a cupcake recipe by Chocolate Covered Katie and a vanilla frosting recipe by Loving it Vegan (sources linked at the bottom).
Makes 10 cupcakes
Cupcake Ingredients:
3/4 cup water
1/4 cup vanilla soy yogurt (I used Silk)--you can also try another type of vegan yogurt or applesauce instead
2 tsp vanilla extract
1/4 cup vegetable oil
1 tsp apple cider vinegar
1 cup white flour
1/4 cup + 2 tbsp cup unsweetened cocoa powder
3/4 cup sugar
1/2 tsp + 1/8 tsp salt
1/2 tsp baking soda
Frosting Ingredients:
2 1/2 cups powdered sugar
2 tbsp vegan butter (I used Country Crock plant butter)
4 tbsp soy milk
2 tsp vanilla extract
Pink, green, and blue food coloring
Assorted sprinkles (as desired)
Directions:
Preheat the oven to 350 F. Prepare a cupcake pan by placing liners. If you have extra spaces, make sure to fill halfway with water so they don't burn.
Whisk together water, yogurt, vanilla extract, vegetable oil, and apple cider vinegar in a large bowl. Leave to sit for at least 10 minutes.
In the meantime, mix together flour, cocoa powder, sugar, salt, and baking soda in a separate bowl.
When 10 minutes are up for the wet ingredients, pour into the dry mix and stir until evenly combined.
Pour the batter into the cupcake liners. Make sure to only fill up as far as 2/3 or they could rise too much.
On the center rack, bake for 20 minutes.
Remove and let cool.
While cupcakes are cooling, mix together the frosting with the powdered sugar, vegan butter, and soy milk. Separate into 3 containers, then add 1-3 drops of food coloring in each. Now you have colored frosting!
Frost the cupcakes and add sprinkles. Serve and enjoy!
