Chocolate Cupcakes with “Cream Cheese” Frosting
Makes 1 dozen cupcakes
- 1 1/2 cups unbleached flour
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 1/4 cups water
Preheat the oven to 350 degrees. Line a 12-well cupcake pan with paper liners.
In a mixing bowl, whisk the flour, sugar, cocoa, baking soda, and salt together until well combined; do not sift. Set aside.
In a large mixing bowl combine the vegetable oil, vinegar, and water and blend with an electric mixer on medium speed.
Add the dry ingredients to the liquid ingredients and mix until very smooth, scraping batter from sides and bottom of bowl with a spatula. Continue to mix until all the ingredients are well incorporated. This batter will be more watery than typical cake batters.
Pour the batter into the lined cupcake pan, filling each well about three-quarters full.
Bake the cupcakes for 25 minutes on the center rack of the preheated oven. After 12 minutes, rotate the pan to ensure more even baking. Remove the cupcake pan from the oven, and immediately transfer the cupcakes to a wire cooling rack- this is very important as it allows excess moisture to evaporate from the bottom of the paper baking cups.
For the Frosting:
- 1/2 cup dairy-free margarine, at room temperature
- 1/2 cup Tofutti Better Than Cream Cheese, at room temperature
- 1 1/2 teaspoons vanilla extract
- 4 cups confectioners’ sugar
In a bowl, and using an electric mixer, beat the margarine, “cream cheese,” vanilla, and lemon extract on medium speed until well combined.
Slowly add the confectioners’ sugar. Mix until smooth and creamy.
Store the frosting, covered, in the refrigerator, until ready to spread on the cooled cake.
Recipe from The Divvies Bakery Cookbook by Lori Sandler. Copyright (c) 2010 by the author and reprinted by permission of St. Martin’s Press.