August 19, 2006

Vegan Chocolate Cupcakes

2 1/2 cups flour
1 1/2 cup water
1 cup sugar
3/4 cup vegetable oil
2/3 cup cocoa
6 tablespoons apple sauce
2 teaspoons vinegar
2 teaspoons baking soda
1 teaspoon vanilla
1/2 teaspoon salt

Preheat oven to 375. In a large bowl, whisk together dry ingredients then thoroughly mix in all of the remaining ingredients. Fill 12 greased or papered cupcake wells 3/4 of the way through and bake 15 minutes or until A toothpick inserted in the center cupcake comes out clean.

We sprinkled ours with confectioners' sugar.

My thoughts:
Today is my birthday and we invited a couple of friends over cupcakes after dinner. One of them is vegan so my husband made these vegan cupcakes. We had never made a vegan baked good before and were pleasantly surprised. They are very moist and chocolate-y. We didn't miss the eggs or butter at all. This cupcakes completely debunk the myth that vegan baked goods taste bad. I don't think most people would be able to tell the difference between these and traditional baked goods.
We sprinkled ours with confectioners' sugar but you could also frost these with a traditional buttercream icing subbing margarine in for the butter.