Vegan Chocolate Cupcakes with Buttercream Frosting

I was visiting an acting class and the teacher is vegan. Because of this, I wanted to make something she could eat. For my first attempt to making vegan sweets, I think it was pretty good. But, next time I need to be cautious of the sweetness of the cupcake and how much vanilla to add to the frosting. All around though, it was yum!

Vegan Chocolate Cupcakes with Buttercream Frosting

(Recipe found here.)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients
1 cup soy milk (If you don't have soy milk, use almond milk. They both have the fats you need for baking.)
1 tsp apple cider vinegar
3/4 cup sugar
1/2 cup canola oil
1 tsp vanilla extract
1/2 tsp almond, chocolate, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder (dutch-processed or regular)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Directions
1. Preheat oven to 350ºF and line a muffin pan.
2. Whisk together soy milk and vinegar in a large bowl and set aside to curdle.
3. Add sugar, oil, vanilla extract, and other extract to the bowl.
4. Stir until foamy.
5. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
6. Add in two batches to wet ingredients and beat until no large clumps remain.
7. Pout into liners (filling 3/4 of the way).
8. Bake 18-20 minutes (until toothpick inserted comes out clean.)
9. Transfer to cooling rack.
10. Enjoy.

For Frosting:
**Note: This recipes makes enough for leftovers.

Ingredients
1/2 cup shortening
1/2 cup margarine/vegetable spread
3 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
1/4 cup soy milk

Directions
1. Beat the shortening and margarine together until well combined and fluffy.
2. Add sugar and beat for about 3 more minutes
3. Add vanilla and soy milk.
4. Beat for another 5-7 minutes or use pastry mixer (about 5-7 minutes.)
5. Spread on cupcakes and add sprinkles
5. Enjoy.