Champagne & Vegan Mini Cupcakes!

Using Champagne in your cupcakes (+ frosting) adds a special touch to any event, esp Anna’s 1st SOLO Art Show!  I was also asked to make Vegan Cupcakes.  I’m a farm girl, I had never made anything vegan in my life, but this chocolate recipe was pretty simple (after spending 5 min finding vegan friendly margarine).  I got the Vegan thumbs up from Raighne & Meghan the owners of 2D Cloud Studio.  ALSO! A big thanks to Christina for helping me out with some of the frosting + decorating of the mini cupcakes.

Vegan Chocolate Cake/Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.

Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes for cake (adjust for cupcakes). Remove from oven and allow to cool. Frost.

June 8, 2010. Uncategorized.