Lazy Sunday Cupcakes

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Ingredients (Cupcakes):

  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 cup white flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup crushed oreo cookies

Ingredients (Frosting):

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup margarine
  • 3 1/2 cups powdered sugar, sifted
  • 1 1/2 tsp vanilla extract
  • 1/4 cup plain soy milk or soy creamer

Preparation (Cupcakes):

  • Preheat oven to 350F
  • Line a muffin pan with paper or foil liners.
  • Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
  • Add the sugar, oil, vanilla extract to the soy milk mixture and beat until foamy.
  • In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  • Combine with wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
  • Fill liners to 3/4 of the way to the top.
  • Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
  • Transfer to a cooling rack and let cool completely.

Preparation (Frosting):

  • Beat the shortening and margarine together until well combined and fluffy.
  • Add the sugar and beat for about 3 more minutes.
  • Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
  • Top cooled cupcakes with frosting and sprinkly with more crushed cookies