Food recipes
Chocolate Chip Cupcakes - the Vegan Cupcake Project
Chocolate Chip Cupcakes - the Vegan Cupcake Project
Ingredients:
All-purpose flour
Baking powder
Baking soda
Salt
Unsweetened almond milk
Canola oil
Sugar
Cider vinegar
Semi-sweet chocolate chips
Directions:
1. Preheat oven to 350°F and line a cupcake tin with 12 paper liners.
2. 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.
3. Pour wet ingredients into dry ingredients and mix until well combined.
4. Stir in chocolate chips.
5. They should be evenly disturbed, but be sure not to mix to much else they melt.
6. Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.
7. Bake for 20 minutes.
8. 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:.
9. Heat almond milk to a simmer, either in the microwave or on the stove top.
10. Pour the hot almond milk over the chocolate chips in a small bowl.
11. Let them sit for 1 minute.
12. Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.
13. You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.
14. Generouls spoon the chocolate sauce over the cupcakes and enjoy.
15. ABOUT THE CUPCAKE PROJECT: "I am a vegan with a sugar addiction.
16. 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:
All-purpose flour
Baking powder
Baking soda
Salt
Unsweetened almond milk
Canola oil
Sugar
Cider vinegar
Semi-sweet chocolate chips
Directions:
1. Preheat oven to 350°F and line a cupcake tin with 12 paper liners.
2. 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.
3. Pour wet ingredients into dry ingredients and mix until well combined.
4. Stir in chocolate chips.
5. They should be evenly disturbed, but be sure not to mix to much else they melt.
6. Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.
7. Bake for 20 minutes.
8. 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:.
9. Heat almond milk to a simmer, either in the microwave or on the stove top.
10. Pour the hot almond milk over the chocolate chips in a small bowl.
11. Let them sit for 1 minute.
12. Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.
13. You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.
14. Generouls spoon the chocolate sauce over the cupcakes and enjoy.
15. ABOUT THE CUPCAKE PROJECT: "I am a vegan with a sugar addiction.
16. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible." -thesweetestvegan.
Printed from https://recipe.bluelayer.org/recipe/14451/chocolate-chip-cupcakes-the-vegan-cupcake-project