I can’t believe it’s a vegan chocolate cupcake! That’s what you’ll say. I promise.
It’s moist and fluffy and you won’t miss the egg one bit.
It’s been our go-to recipe since we found out our daughter was allergic to eggs…11 years ago.
We’ve made a lot of cupcakes (and cakes) with this recipe and we decorate it many different ways.
Our simple but sweet version is topped with Enjoy Life Chocolate Chips or powdered sugar.
Or, we dress it up for a special occasion. We often use Pillsbury frosting, which contains soybean oil and soy lecithin, but is egg and dairy free.
Need cupcakes in a hurry for a bake sale or event? No problem. Enjoy tasty vegan cupcakes at a moment’s notice by following these easy tips.
Tip #1 -Measure the proper amount of flour by spooning the flour into the measuring cup and mix well.
If you scoop the flour into the measuring cup (instead of spooning it,) you may get too much flour and the cupcakes will be dense.
Also, mix the dry ingredients together first and then add the wet ingredients. You don’t need to use beaters. Just stir with a spoon until well-blended.
Tip #2 – Let the cupcakes cool for about 30 minutes before eating or decorating.
After they cool, this brownie-like cupcake with a glass of milk is heavenly.
Tip #3 – Make batches of the dry ingredients up ahead of time, while you have everything out.
We make a lot of mixes up when we have everything out.
By the way, a public thank you to my girls for the impromptu staging of this photograph.
Sometimes, I submerge a chunk of chocolate into the batter of a cupcake…for a happy surprise.
Happy Valentine’s Day!
By the way, I estimate that one cupcake with a light dusting of powdered sugar is 4 WW points.