Not wanting to lose the fleeting moment, time was not wasted by racing outdoors. I snapped this photo looking out our living room window at 8:37 this evening. "8:25 PM Sunday, April 30, 2017 (CDT) Sunset in Brainerd, MN" is what Google told me.
It was there. And, then it was gone. A moment in time.
In vegan recipes, ground flaxseed soaked in water is often used as an egg replacement to simulate its gelatinous consistency. My experience has been that often this substitution results in a "gummy" baked product. Alternatively, vinegar and baking soda are a reliable stand-in. Whether you choose to consume vegan fare entirely, predominantly, or interspersed now and again, this recipe, which I have made many times and is consistently tender and rises nicely, will unite the masses. Enjoy a cupcake or slice of cake unadorned, with a sifting of powdered sugar to simulate a gentle snowfall, or spread with a light swirl of frosting.
Vegan Chocolate Cupcakes
Yield: 11-12 cupcakes
1 cup non-dairy milk (i.e., almond milk) or water (Milk or water works equally well.)
½1 cup coconutnatural canesugar)
¼1/3 cup extra virgin olive oil (or othercoconut oil)
1 ½ tsp1 tbspBragg raw unfiltered apple cider vinegar
1 tsp1 tbsp pure vanilla extract
1/2 tsp pure almond extract (optional, but awesome)
1.5 cups whole grainunbleached all-purposeflour
¼ 1/3 cup Dutch process cocoacacao powder, sifted
1 tsp baking soda
½ 3/4 tsp seakosher salt, to taste
Preheat oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl (non-dairy milk, oil, sugar, apple cider vinegar, vanilla, almond extract). Beat on medium speed for a minute or two.
Now sift in the dry ingredients (flour, cocoa powder, baking soda, and salt). Mix well, until the clumps are gone.
Spoon the batter into prepared cupcake pan, about two thirds full for each. Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Allow to completely cool.