Vegan Chocolate Cupcakes recipes

Ingredients

• 1 cup non-dairy milk (I used Vanilla Almond milk)
• 1 cup sugar (I used natural cane sugar)
• 1/3 cup extra virgin olive oil (or other oil)
• 1 tbsp apple cider vinegar
• 1 tbsp pure vanilla extract
• 1/2 tsp pure almond extract (optional, but awesome)
• 1.5 cups unbleached all-purpose flour
• 1/3 cup cocoa powder, sifted (I used Dutch-process)
• 1 tsp baking soda
• 3/4 tsp kosher salt, to taste
• 1/2 cup Earth Balance buttery stick or equivalent, room temperature
• 3 cups icing sugar, sifted (I used organic)
• 1/2 tsp kosher salt
• 1 tsp pure almond extract (may sub. other extracts)
• 1.5-2 tbsp non-dairy milk, to achieve your desired consistency

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