My Favorite Chocolate Cupcakes-No One Has to Know Their Vegan!
Sometimes I think that going vegan is easy. Other times it feels like the hardest thing in the world. The hard times usually involve a once favored food that I think I can no longer enjoy. Those foods are frequently desserts, and I am usually wrong about not being able to have them.
There are desserts that a vegan can enjoy, and there are ways that regular desserts can be prepared vegan. They can be so good that a non vegan will never know the difference; in fact, they can be better than their fat and sugar laden counterparts.
Here is a simple recipe for a chocolate cupcake that is rich in flavor and sure to please the pickiest eater.
The ingredients are:
1 Cup of molasses
1 Cup of soy milk, divided(you can also use rice milk or your favorite nut milk).
2 Cups of non-dairy, dark chocolate chips
6 Tablespoons of soy margarine
1 teaspoon of vanilla extract
4 Tablespoons cornstarch
2 cups of unbleached white flour
1 teaspoon of baking soda
Preheat your oven to 375 degrees. In a small sauce pan, combine the molasses, a half cup of the soy milk, and the dark chocolate chips. Put the pan on a low heat, and stir occasionally, until the chips melt. Remove from the heat and add the margarine, stirring until it softens. Stir in the vanilla and the cornstarch. Finally, add the flour, baking soda, and the second half cup of soy milk. Mix well.
Lightly oil eighteen muffin cups, and fill each about half way with the cupcake batter. Bake for twenty minutes ant 375 degrees. Let the cupcakes cool before removing them from their tins.
I promise you even the most anti-vegan diner wouldn’t think to complain about these cupcakes. They are delicious, and perfect for snacks, desserts, and parties. I would even bring them to a bake sale, or win a prize at a bake off!
Being a vegan doesn’t have to mean you need to give up the things you love. A little attention, and a bit of creativity, and you can enjoy the foods you are used to in a healthy, positive way.
Makes 18 cupcakes
