Vegan Cupcakes!

On Tuesday I was notified that my teacher was sick and cancelled class and I wasn't expected to go to my other class so I did what any hungry college student would do, I baked! Some of you know that I have very strange dietary restrictions due to my extremely high cholesterol, so I have become a vegan by default. Tuesday morning, I baked vegan chocolate cupcakes with chocolate frosting! They were moist, tasty and delicious... everyone loved them and so would you. That is why I am going to give you the recipe.

Cupcakes:

1 cup soy or rice milk

1 tsp vinegar (I used apple vinegar)

3/4 cup sugar

1/3 cup vegetable oil

1 1/2 tsp vanilla extract

1 cup flour

1/3 cup cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1. Preheat the oven to 350 F and prepare a dozen muffin cups  in muffin tin/pan.

2. In a large mixing bowl, stir together the soy/rice milk, vinegar, sugar, veggie oil and vanilla extract. In another bowl, stir the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients and make sure to get rid of all the large lumps.

3. Pour the batter into the cupcake liners until they are about 2/3 full. Bake for 20 minutes or until you poke the cupcake with a toothpick and it comes out clean.

4. Cool for 10 minutes -THEN ITS FROSTING TIME!

Frosting:

1 cup margarine

4 cups of powdered sugar

2 tbsp vanilla

4 tbsp soy/rice milk

1/2 cup of cocoa powder

dash of salt

1. Margarine should be at room temperature when placed in bowl.

2. Blend until mushy and then add powdered sugar, salt, vanilla, chocolate and soy/rice milk.

3. Spread on each cupcake!

I should warn you all that I had a lot of frosting left over so if you want to divide this recipe in half you might get by with enough for each cupcake. 

* I found these recipes from the New York Times and VegWeb.com