Chocolate cupcakes with cream frosting

Ingredients for 1 servings:

• 1 cup soy milk (soy drink)
• 1 tsp lemon juice
• ¾ cup vegetable oil, neutral
• 1 tsp vanilla flavor
• ¾ cup sugar
• 1 cup flour
• 0.3 cup cocoa powder
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup vegetable shortening
• ½ cup margarine
• 1 cup powdered sugar
• ½ tsp vanilla flavor
• ¼ cup soy milk (soy drink)
• possibly food coloring
• 12 paper baking cups

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan, makes 12 pieces

Mix the soy milk, vegetable oil, and lemon juice in a bowl. Add the sugar and vanilla extract and beat with a mixer until fluffy. In another bowl, combine the flour, cocoa powder, baking soda, and baking powder. Gradually mix into the liquid mixture until a smooth batter forms. Line a muffin tin with 12 paper baking cups and divide the batter evenly among the 12 holes. Place the tray in an oven preheated to 175°C (top/bottom heat) and bake the muffins for about 25 minutes. Test the consistency of the cupcakes with a toothpick and leave in for longer if necessary. Once the cupcakes are done, let them cool. Meanwhile, make the frosting. Mix the vegetable oil and margarine (do not melt!) with the powdered sugar, vanilla extract, and soy milk with a mixer until a smooth batter forms (add food coloring if desired). Either fill the frosting into a piping bag and spread it on the cupcakes or spread it directly on with a knife.