Vegan Chocolate Cupcakes Ingredients

3 c Sifted flour
1 1/2 c Organic Unbleached Sugar
1/3 c Cocoa
2 1/4 t Baking powder
1 1/4 t Baking soda
1 1/2 c Vegenaise Mayonnaise
1 1/2 c Water
1 1/2 t Vanilla

Vegan Chocolate Frosting Ingredients

T margarine (80% fat is best)
2 oz non-dairy chocolate
2 c organic unbleached sugar
1/8 t Salt
2 T plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients) (or double this amt.) – hot
1/2 t Vanilla
Chopped nuts or nut halves – (optional)

Vegan Chocolate Cupcakes Directions

Resift flour with organic unbleached sugar, cocoa, baking powder and soda into bowl.
Gradually stir in Vegenaise mayonnaise.
Stir in water and 1 1/2 t vanilla.
Fill 2 dozen greased or paper-lined muffin pans 1/2 full with batter.
Bake at 350F 25 to 30 minutes.
Cool in pans 5 minutes.
Remove from pans and cool on rack.

Vegan Chocolate Cupcakes Frosting Directions

Melt margarine and chocolate in top of double boiler over hot water.
Sift organic unbleached sugar with salt.
Add chocolate mixture and blend.
Beat in enough soy milk to make spreadable.
Beat in 1/2 t vanilla.
Use to frost cupcakes.
Garnish tops with nuts, if desired.

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Vegan Cupcakes