Vegan Cupcakes

I am not 100% vegan but I enjoy trying out vegan desserts and baking! I recently made these vegan chocolate & ginger cupcakes and they were really good, and I probably ate them much too quickly...breakfast, lunch, and dinner. LOL. The recipe called for Apple Cider Vinegar, but I do not recommend using it. I thought it left a bitter unfamiliar taste in the cupcakes, the I could have probably done without. Does anyone no why so many of the vegan cupcakes/cake recipes call for using Apple Cider Vinegar? as you can see I was totally out of cupcake liners so I just used regular household foil and sprayed them a little with veg spray...they came out great though!

So here is how I fixed mine:

1 C. Vanilla Almond Milk
3/4 C. granulated sugar
1/3 C. canola or vegetable oil (you can substitute with almond/soy milk)
1 1/2 tsp pure vanilla
1/2 C. All Purpose unbleached Flour
1/2 C. Unbleached Bread Flour
1/3 C. Cocoa Powder
3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Salt
1/2 tsp. Ginger(optional)
1 tbsp. Spiced Chai(condensed)(optional)
1 C. Vegan Chocolate Chips /carob chips

Mix all ingredients except your chocolate chips together, fold in your chips and pour into your liners or muffin pan. bake at 350 degrees until the top of your cupcake is firm. Let cool and then ice!

For the Frosting: I suggest adding in the almond milk last to be sure that your frosting is not too runny:

1 3/4 C. almond Milk
1 C. vegetable margarine
3 1/2 C. Powdered Sugar
1 1/2 tsp. Pure Vanilla extract
1/2 tsp. Ginger
2 tbsp. Spiced Chai (condensed) (optional)

Beat the margarine until well fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, ginger, chai, and almond milk, and beat for another 5 to 7 minutes until fluffy.

Recipe Resource: http://www.chow.com/recipes/10794