This was my first foray into vegan baking and I came out a champion. I'm a sucker for a light, fluffy cupcake and these were the lightest and fluffiest.
1 1/2 cups vanilla soy milk
1 tbsp apple cider vinegar
2 cups all purpose flour
1 cup sugar
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup vegan margarine
1/2 cup semi sweet vegan chocolate chips
1 1/2 tsp vanilla extract
Mix the soy milk and apple cider vinegar and let sit until the mixture curdles. Melt margarine and chocolate chips, set aside.
In a large bowl mix dry ingredients well. Add soy milk mixture, margarine/chocolate mixture and vanilla and mix with wire whisk until well combined. Pour into prepared cupcake pan (with papers) and bake at 350 degrees for 15 to 20 minutes. Let cool before before removing from pan.
Frost with vegan buttercream frosting (recipe coming soon)!
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