Chocolate vegan cupcakes
Chocolate vegan cupcake is a kind of chocolate cake without eggs or dairy, this cupcake has a delicate texture and its chocolate flavor multiplies the pleasure of eating a piece of it with afternoon tea.
2 cups all-purpose flour
2/3 cup cocoa powder
2 teaspoons baking soda
2 cups coconut milk
1.5 cups of sugar
1/3 cup canola oil
2 tablespoons white vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, cocoa and baking soda. In a small bowl, whisk together the coconut milk, sugar, oil, vinegar and vanilla.
Add this mixture to the dry mixture and stir until the dry ingredients are completely wet.
Half-fill the paper muffin cups and place in the oven, letting the cake bake. It takes about 15 to 20 minutes for the cupcake to cook completely.
10 minutes before removing from the mold, take it out of the oven to cool completely.
How to prepare cream on cupcakes
Knead the margarine in a large bowl until light and crisp. Mix the sugar, cocoa, milk and vanilla and let the cupcakes cool and decorate the method with the cream we made.
When the cupcake is ready, brew a soft tea and have a pleasant evening. If you like aromatic tea; Choose red box Asvad Miad tea