Mexican Chocolate Cupcakes
1/2 C vanilla soy yogurt
2/3 C almond milk
1/3 C canola oil
3/4 C + 2 T sugar
1 t vanilla extract
1 1/4 t ground cinnamon
1/8 t ground cayenne pepper
2/3 C cocoa powder
1 C + 2 T all-purpose flour
2 T cornstarch
1/2 t baking powder
1/2 t baking soda
1/4 t salt
Preheat oven to 350F and line cupcake pan with cupcake liners.
In a large mixing bowl whisk together: yogurt, milk, oil, sugar, vanilla.
Sift in: flour, cornstarch, baking soda, baking powder, pepper, cinnamon, cocoa, salt. Mix well.
Fill cupcake liners 2/3 full, and bake for 20-22 minutes.
Allow to cool completely before topping.
2/3 C almond milk
1/3 C canola oil
3/4 C + 2 T sugar
1 t vanilla extract
1 1/4 t ground cinnamon
1/8 t ground cayenne pepper
2/3 C cocoa powder
1 C + 2 T all-purpose flour
2 T cornstarch
1/2 t baking powder
1/2 t baking soda
1/4 t salt
Preheat oven to 350F and line cupcake pan with cupcake liners.
In a large mixing bowl whisk together: yogurt, milk, oil, sugar, vanilla.
Sift in: flour, cornstarch, baking soda, baking powder, pepper, cinnamon, cocoa, salt. Mix well.
Fill cupcake liners 2/3 full, and bake for 20-22 minutes.
Allow to cool completely before topping.