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: Meghalee Das
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
In a bowl, add soy milk and vinegar and let it curdle a little.
Meanwhile, sieve together flour, cocoa powder, baking soda and baking powder with a pinch of salt in another bowl and keep aside.
Preheat oven to 350 degrees F.
Add vegetable oil, sugar and vanilla extract to the soy milk mixture and stir well to dissolve the sugar.
Gradually add the dry ingredients to it and mix till no lumps remain.
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.
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