Low Iodine Vegan Chocolate Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.5

(6)

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Ingredients

12 servings

For the cupcakes

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 cup organic cane sugar
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup plant-based milk
1 tbsp apple cider vinegar
⅓ cup neutral oil (such as canola or sunflower oil)
1 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
2 ½ cups powdered sugar, sifted
⅓ cup unsweetened cocoa powder, sifted
3 tbsp plant-based milk
1 tsp vanilla extract
pinch of salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.

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