When I go back off to college, I become a vegan of sorts. Buying a dozen eggs often becomes unnecessary, or they will sit in my fridge for the rest of the semester. So maybe this doesn’t make me vegan, but I am trying to be less wasteful this semester so no eggs in my fridge.
Often I find that substitutions result in lackluster product, especially when it involves baking. These cupcakes are the exception to such a rule. They were chocolatey, soft, and spongey, and I loved them. Best part? They are only 100 calories per cupcake, and they are much better than those lame 100 calorie packs. I enjoyed these refrigerated with Redi Whip on top. I believe everything can benefit from a little whipped cream.
1 cup skim milk
1 tablespoon vinegar
1 cup cake flour/all purpose flour*
1/3 cup unsweetened dark cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup light brown sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
Preheat oven to 350°F. Line a muffin pan with liners.
In a measuring cup, combine milk and vinegar. Set aside.
In a bowl, sift flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.
Add brown sugar, applesauce, and vanilla extract to the milk. Whisk together. Add wet ingredients to the dry ingredients. Mix until just combined, being careful not to overmix. Pour batter into prepared muffin pan.
Bake for 18-20 minutes. Let cool for 10 minutes then remove from pan and finish cooling on a wire rack. Refrigerate. Top with whipped cream, caramel, or strawberry slices and enjoy.
Makes 12 cupcakes.
* I have tried making these cupcakes with both all purpose flour and cake flour, and both were delicious. Cake flour makes them a little denser with a texture that is closer to a non-vegan cupcake, and all purpose flour makes them spongier and lighter. Can’t go wrong either way in my opinion.