Vegan Life | Recipes
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Many years ago, I had a small baking business selling cupcakes at pop-up markets. I was obsessed with creating the perfect cupcake recipes, and I was known to most people as "the cupcake lady."
Now that I'm vegan, I can't use those recipes anymore. But lucky for you, I've been in the kitchen working hard at making vegan versions of some of those recipes! Chocolate is always my first choice of flavor for any sweet food, so the first recipe I've veganized is, of course, my famous chocolate cupcake recipe. I made these over and over, tweaking amounts and ingredients until I had them just right. I knew I finally had a winner when I almost made myself sick from eating so many of them. 🙈🤣
Pair these with any frosting you like; I recommend my cookie butter frosting recipe!
Recipe makes approximately 20 cupcakes (or two 8" round cakes layers).
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
I don't recommend substituting the vegan butter for oil because the vegan butter adds to the flavor of the cakes.
The best way to pour the batter into the paper liners is with a measuring cup or pitcher with a spout. The batter is thin, so it pours easily.
To adapt the recipe to cake pans, divide the batter evenly between the two greased pans. Full-sized cakes will require more time to cook; start checking the cakes for doneness after around 27 minutes at 350 degrees Fahrenheit.
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