Zephyria
June 7th, 2009, 09:53 PM
Moist Chocolate Cupcakes/Cake
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet
Preparation Time: minutes
Serves: 12
Ingredients:
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1 1/4 cups all-purpose FLOUR
1 cup rolled oats
1/2 cup firmly packed brown sugar
1/3 unsweetened cocoa
1 tbsp. baking powder
1/4 tsp. baking soda
1 cup mashed bananas (make sure they are RIPE - I often wait until the skin is brown)
1/2 cup soy milk
5 1/3 tbsp. vegan margarine/butter, melted
1 tsp. vanilla extract
Instructions:
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1) Preheat the oven to 400 degrees fahrenheit.
2) Line 12 medium muffin cups with paper baking liners
3) Combine the flour, oats, brown sugar, cocoa, baking powder and baking soda in a large bowl.
4) In a medium bowl, combine the mashed bananas, soy milk, margarine/butter and vanilla extract
5) Spoon the batter into the prepared muffin cups and bake for 20-25 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Cool on a wire rack
Additional comments:
-----------------------------------------------------
- I have never used the oats when making these cupcakes, so I'm not sure how that tastes!
- I usually double this recipe and with the leftover batter, I make a mini 2-layer cake using two aluminium mini-cake pans that my mom buys. Then I use vegan icing and put walnuts in the middle and on top :)
- Oh yea.. walnuts taste really great in these cupcakes! And cinnamon.
Even my whole family loves this recipe since it's so moist.. and my family is very picky and snobby when it comes to "my" food. If you make these cupcakes, let me know how you liked them! :)
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet
Preparation Time: minutes
Serves: 12
Ingredients:
-----------------------------------------------------
1 1/4 cups all-purpose FLOUR
1 cup rolled oats
1/2 cup firmly packed brown sugar
1/3 unsweetened cocoa
1 tbsp. baking powder
1/4 tsp. baking soda
1 cup mashed bananas (make sure they are RIPE - I often wait until the skin is brown)
1/2 cup soy milk
5 1/3 tbsp. vegan margarine/butter, melted
1 tsp. vanilla extract
Instructions:
-----------------------------------------------------
1) Preheat the oven to 400 degrees fahrenheit.
2) Line 12 medium muffin cups with paper baking liners
3) Combine the flour, oats, brown sugar, cocoa, baking powder and baking soda in a large bowl.
4) In a medium bowl, combine the mashed bananas, soy milk, margarine/butter and vanilla extract
5) Spoon the batter into the prepared muffin cups and bake for 20-25 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Cool on a wire rack
Additional comments:
-----------------------------------------------------
- I have never used the oats when making these cupcakes, so I'm not sure how that tastes!
- I usually double this recipe and with the leftover batter, I make a mini 2-layer cake using two aluminium mini-cake pans that my mom buys. Then I use vegan icing and put walnuts in the middle and on top :)
- Oh yea.. walnuts taste really great in these cupcakes! And cinnamon.
Even my whole family loves this recipe since it's so moist.. and my family is very picky and snobby when it comes to "my" food. If you make these cupcakes, let me know how you liked them! :)