Food recipes
Chocolate Chip Cupcakes Recipe - the Vegan Cupcake Project
Chocolate Chip Cupcakes Recipe - the Vegan Cupcake Project Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium al...
Chocolate Chip Cupcakes Recipe - the Vegan Cupcake Project
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
beverages, almond milk, unsweetened, shelf stable
oil, canola
sugars, granulated
vinegar, cider
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
beverages, almond milk, unsweetened, shelf stable
Directions:
Preheat oven to 350F and line a cupcake tin with 12 paper liners.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.
Pour wet ingredients into dry ingredients and mix until well combined.
Stir in chocolate chips.
They should be evenly disturbed, but be sure not to mix to much else they melt.
Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.
Bake for 20 minutes.
When a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:.
Heat almond milk to a simmer, either in the microwave or on the stove top.
Pour the hot almond milk over the chocolate chips in a small bowl.
Let them sit for 1 minute.
Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.
You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.
Generouls spoon the chocolate sauce over the cupcakes and enjoy.
ABOUT THE CUPCAKE PROJECT: "I am a vegan with a sugar addiction.
Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible."
-thesweetestvegan.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
beverages, almond milk, unsweetened, shelf stable
oil, canola
sugars, granulated
vinegar, cider
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
beverages, almond milk, unsweetened, shelf stable
Directions:
Preheat oven to 350F and line a cupcake tin with 12 paper liners.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.
Pour wet ingredients into dry ingredients and mix until well combined.
Stir in chocolate chips.
They should be evenly disturbed, but be sure not to mix to much else they melt.
Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.
Bake for 20 minutes.
When a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:.
Heat almond milk to a simmer, either in the microwave or on the stove top.
Pour the hot almond milk over the chocolate chips in a small bowl.
Let them sit for 1 minute.
Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.
You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.
Generouls spoon the chocolate sauce over the cupcakes and enjoy.
ABOUT THE CUPCAKE PROJECT: "I am a vegan with a sugar addiction.
Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible."
-thesweetestvegan.