Tuesday, October 31, 2006

easy buttermilk cupcakes

I basically used this recipe with very little modification. I used vegan butter (soy garden), and you can
also make your own vegan buttermilk simply by pouring out a cup of soy/rice/almond milk, taking out 1 tablespoon and pouring in 1 tablespoon of apple cider vinegar. Let that sit for a bit and it will begin to bubble and thicken a little.

I cut down the sugar in these as well, with the intention of making a frosting, but I never did. Lazy. I also added in a handful of crushed walnuts, so these really turned out to be brownie cupcakes.

The cupcakes themselves were really nice and light and super simple to make.


One-Bowl Buttermilk Chocolate Cupcakes
1 1/2 cups whole wheat pastry flour
1/4 cup cocoa powder
3/4 (scant) cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk (or vegan option)
1/4 cup vegan butter, melted and cooled
1 tsp apple cider vinegar
1 tsp vanilla extract


Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking soda and salt.
Pour in the rest of the ingredients (it's helpful to have the buttermilk at about room temperature) and stir until just combined.
Divide evenly into the prepared muffin tin and bake for 14-16 minutes at 350F, or until a tester comes out clean.
Cool completely on a wire rack before frosting.

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