Let me just preface this recipe with the fact that I really do not enjoy cupcakes...actually I don't really love cake itself. It's usually dry with nasty icing (I also really don't like icing) and I much prefer brownies or ice cream. I'm a fudgy, creamy kind of girl, basically. So, having said that, I must say that I ate half of these cupcakes. They were AWESOME. And they just so happen to be vegan. Enjoy!2 1/4 c. all-purpose flour
2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. vanilla
2/3 c. canola oil
2 tsp. white vinegar
2 cups cold water
Preheat oven to 350. Place cupcake liners in pan (or grease pan well). In large bowl, sift dry ingredients together. In medium bowl, mix vanilla, oil, vinegar and water.
Slowly whisk wet ingredients into dry, do not overmix.
Pour batter into cupcake pan and bake for about 24 minutes.
Cool for about 10 minutes.
Then frost with THIS:
1/4 cup margarine
1/4 c. shortening
1/2 c. cocoa powder
1 1/2 c. powdered sugar
3 tbsp. soy milk
1 1/2 tsp. vanilla
Cream margarine and shortening well. Add cocoa powder and mix well. Add sugar in several batches and beat well, adding soy milk as needed. After all ingredients are added, mix in vanilla and beat until light and fluffy (about 3 minutes with mixer).
The cupcakes turn out with a slightly crusty top that is so nice to bite into and the icing is just the perfect sweetness, according to my book. They're sure to be a hit!
