Friday, July 27, 2012

This vs. That (Soy and Dairy-Free Recipe)

I recently bore the most beautiful blue-eyed boy.  Unfortunately, he is having a little trouble with his digestive system and I have been put on a strict diet of no dairy, soy or whey.  One of the things I miss the most is baked goods.  Here is a recipe a friend past on to me for vegan cupcakes.  In my opinion, the chocolate ones are the way to go.  They are moist and delicious. 

Recipe by Elaina Reville
Makes about a dozen chocolate cupcakes

1 cup soy milk or almond milk1 teaspoon apple cider vinegar3/4 cup granulated sugar1/3 cup canola oil1 teaspoon vanilla extract1/2 teaspoon almond extract, chocolate extract, or more vanilla extract1 cup all-purpose flour1/3 cup cocoa powder, Dutch-processed or regular3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt

INSTRUCTIONSPreheat oven to 350°F and line a muffin pan with paper or foil liners.Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, 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).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.

*My modifications:  1 cup vanilla almond milk, 1 1/2 teaspoons vanilla paste (for vanilla cupcakes)

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