Vegan Chocolate Cupcakes with Vanilla Frosting

Name: Vegan Chocolate Cupcakes with Vanilla Frosting
Total time: 75
Yield: 15
Ingredients: 1.75 cups all-purpose flour; 1 cup white sugar; 4 tablespoons unsweetened cocoa powder, or more to taste; 1 teaspoon baking soda; 1 pinch salt; 1 cup water; 5 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon white wine vinegar; 0.5 cup vegan margarine; 3.5 cups confectioners' sugar; 3 tablespoons vanilla soy milk, or as needed; 0.5 teaspoon vanilla extract; colored sprinkles

Recipe by francesca from allrecipes.com

Dessert 1 Hr. 15 Mins.

Ingredients

15 servings

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1.75 cups all-purpose flour
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1 cup white sugar
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4 tablespoons unsweetened cocoa powder, or more to taste
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1 teaspoon baking soda
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1 pinch salt
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1 cup water
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5 tablespoons vegetable oil

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1 teaspoon vanilla extract
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1 teaspoon white wine vinegar
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0.5 cup vegan margarine
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3.5 cups confectioners' sugar
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3 tablespoons vanilla soy milk, or as needed
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0.5 teaspoon vanilla extract
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colored sprinkles

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.