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Vegan Chocolate Cupcakes (Low Fat)

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“A variation of the vegan chocolate cupcakes from Vegan Cupcakes Take Over the World.”
READY IN:
20mins
SERVES:
12
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
  2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, yogurt, vanilla extract, and other extract, if using, 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. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
  3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

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