Vegan Chocolate Cupcakes

Ingredients :

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup mild vegetable oil
• 1 cup very hot water
• 1 tsp vanilla extract
• 1 tsp white vinegar

Preheat oven to 350F and line 12 muffin tins with paper liners.
In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt, getting rid of any lumps. Add the oil, water, vanilla, and vinegar. Mix until smooth.
Pour into the prepared cups and bake for 25 minutes, until springy to the touch. Cool completely before frosting. Makes 12 cupcakes.

To make vegan frosting: beat 1/2 cup vegan margarine or all-vegetable shortening with 2 cups powdered sugar and 1/4 cup soy or almond milk; add a teaspoon of vanilla or a few drops of food colouring if you like, or make it chocolate with 1/4-1/2 cup of cocoa. Beat until smooth, then gradually add another cup of powdered sugar, until you have a spreadable frosting.