I made these cupcakes because I was inspired by Isa Chandra’s vegan recipes. She inspires many people to overcome their fear of vegan cooking. The cupcakes are vegan but I decided to make a cheesecake frosting.

Begin by preparing the batter. Portion out 1 cup of soy milk. I substituted the soy milk with oat milk and it worked brilliantly. To the soy milk, add 1 teaspoon of apple cider vinegar. Set this mixture aside for a couple minutes so that it curdles.

In a separate mixing bowl, add 3/4 cup of sugar, 1 1/2 teaspoon vanilla extract, and 1/3 cup of canola oil.

Add the curdled milk to the sugar and beat until it is foamy. Set aside.

In a large mixing bowl, add the dry ingredients. I usually shift the dry ingredients in a sieve to get out the lumps.

Portion out 1 cup flour, 1/3 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. I also added 1 teaspoon of instant coffee. I find this enhances the chocolate flavour.

Slowly mix the dry ingredients into the wet.

Preheat the oven to 350 degrees Celsius. Portion the batter into cupcake liners and bake for 20 minutes or until a toothpick comes out clean.

Chill the baked cupcakes for at least 30 minutes before icing.

For the icing, I used a chocolate cream cheese frosting. I used 1 cup butter, 1 package cream cheese, 2 cups icing sugar, and 1/4 cup cocoa powder.

Pipe the frosting on the cupcakes and decorate with a raspberry. Enjoy!!

Ingredients

• 1 cup soy milk or any other milk alternative
• 1 teaspoon apple cider vinegar
• 3/4 cup sugar
• 1/3 canola oil
• 1 1/2 teaspoon vanilla extract
• 1/3 cup cocoa powder
• 1 teaspoon instant coffee
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Chocolate Cream Cheese Icing

• 1 cup butter
• 1 package cream cheese
• 2 cups icing sugar
• 1/4 cup cocoa powder

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