Thursday, September 29, 2011

Vegan Chocolate Cupcakes with Mint Frosting

My sweet tooth was triggered with my vegan lavender cupcakes, so I decided to make some more cupcakes.  Since I'm not going to the farmers market until Saturday morning and I'm out of eggs, vegan cupcakes to the rescue!

1 1/2 cups all-purpose flour
1 cup raw sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled vinegar
1 cup water
Mint frosting (recipe below)

Preheat the oven to 350 degrees. Line cupcake muffins.

In a medium sized bowl, mix the flour, sugar, cocoa, baking soda, and salt together. Then add the oil, vanilla, vinegar, and water. Mix well. Pour into the prepared cupcake tin and bake for about 30 minutes.

1/2 teaspoon mint extract
2 cups powdered sugar
6 teaspoons soy milk

Mix the ingredients together using an electric mixer. Add more or less soy milk depending on your desired consistency.

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