Vegan Chocolate Cupcakes with Blueberry Jam Filling
 
Prep time
Cook time
Total time
 
Vegan chocolate cupcakes have all the delicious goodness of regular cupcakes, without the use of eggs and milk.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Soy milk/almond milk: 1 cup
  • Apple cider vinegar: 1½ tsp
  • Vegetable oil: ⅓ cup
  • Sugar: ¾ cup
  • Vanilla extract: 1 tsp
  • Plain flour: 1 cup
  • Cocoa powder: ⅓ cup
  • Baking soda: 3 tsp
  • Baking powder: ½ tsp
  • Salt: A pinch
Method
  1. In a bowl, add soy milk and vinegar and let it curdle a little.
  2. Meanwhile, sieve together flour, cocoa powder, baking soda and baking powder with a pinch of salt in another bowl and keep aside.
  3. Preheat oven to 350 degrees F.
  4. Add vegetable oil, sugar and vanilla extract to the soy milk mixture and stir well to dissolve the sugar.
  5. Gradually add the dry ingredients to it and mix till no lumps remain.
  6. Place liners in a cupcake pan, pour the cake batter and bake for 18 minutes. Check if the cupcakes are baked by inserting a toothpick. Let them cool for 5 minutes, while you fill a piping bag with your favorite jam.
  7. Insert the piping tip into the center of the cupcake and squeeze till the jam overflows to the top.
Recipe by The Saffron Platter at https://thesaffronplatter.com/612-vegan-chocolate-cupcakes.html