Recipe: Chocolate Cupcakes for Almost Everybody
For the cupcakes:
1cup soy or rice milk
1/3cup vegetable oil
1 1/2teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4teaspoon baking soda
1/2teaspoon baking powder
For the chocolate glaze:
1cup confectioners' sugar
1/4cup cocoa powder, sifted
3tablespoons soy or rice milk
Chocolate sprinkles (optional).
1.Preheat the oven to 350 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.
2.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.
3.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.
4.When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles. Makes 12 cupcakes. Adapted from ''Vegan Cupcakes Take Over the World,'' by Isa Chandra Moskowitz and Terry Hope Romero.
Note: They're called Chocolate Cupcakes for Almost Everybody because they contain flour, which won't work for celiacs.