MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Chocolate Cupcakes
Categories: Cakes, Chocolate, Vegan
Yield: 12 servings

MMMMM--------------------------CUPCAKES-------------------------------
1 c Soy or rice milk
1 ts Vinegar
3/4 c Sugar
1/3 c Vegetable oil
1 1/2 ts Vanilla extract
1 c Flour
1/3 c Cocoa powder
3/4 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt

MMMMM----------------------CHOCOLATE GLAZE---------------------------
1 c Confectioners' sugar
1/4 c Cocoa powder; sifted
3 tb Soy or rice milk
Chocolate sprinkles

FOR THE CUPCAKES: Set the oven @ 350ºF/175ºC and prepare
a dozen muffin cups - either outfit a muffin pan with
paper or foil liners, or use a baking sheet and set out
12 paper liners nested inside foil liners, or else use
silicone muffin cups.

In a large mixing bowl, stir together the soy or rice
milk, vinegar, sugar, vegetable oil and vanilla extract.
In another bowl, stir together the flour, cocoa powder,
baking soda, baking powder and salt. Sift the dry
ingredients into the wet ingredients, pausing two or
three times to stir, and keep stirring until all the
large lumps are gone.

Pour the batter into the cupcake liners until they are
about two-thirds full. Bake until a toothpick inserted
into the center comes out clean, about 20 minutes. Cool
on a wire rack.

When cool, whisk the chocolate glaze ingredients until
smooth and spread the glaze on the cupcakes. If you
choose, top with sprinkles.

Recipe from: Isa Chandra Moskowitz & Terry Hope Romero

Adapted by: Pete Wells

Yield: Makes 12 cupcakes

RECIPE FROM: https://cooking.nytimes.com

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