I recently had a request for the recipe for these cupcakes, and since I hadn’t posted it before, I’m just adding it into this post. Here’s the recipe:
1 cup soy milk
1 tsp. apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp. vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 Garam Masala spice
1 cup unsweetened shredded coconut
Preheat your oven to 350 degrees. Line a muffin tin with paper liners.
Whisk together the soy milk and apple cider vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, salt, baking powder, soda, and Garam Masala. Add in two batches to the wet ingredients, and beat until no large lumps remain. Add coconut and mix in. Pour into liners, filling 3/4 of the way full.
Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Frost with your favorite vegan buttercream or cream cheese frosting. They would also be delicious with the Coconut Pecan Fudge Frosting that I used to top my German Chocolate Cupcakes.