These little guys are a great way to celebrate Mardi Gras with a little indulgence! Enjoy!
Chocolate Cupcakes (Makes about 22)
2 1/3 C all-purpose flour
3/4 C unsweetened cocoa powder
1 T baking powder
3/4 t fine salt
1 1/2 C sugar
1/2 C canola oil
1/2 C unsweatened apple sauce
1 1/3 C soy milk
1 t vanilla
Preheat oven to 350 F (185 C). Fill muffin tins with papers. Sift together dry ingredients. Add rest, and stir just until mixed. Do not over mix. Fill papers with one ice cream scoop of filling each. Bake for approximately 17 minutes, until knife inserted in the center comes out clean. Cool for 5 minutes. Remove from tins. Cool completely before icing.
Vanilla Icing
3 C confectioners' sugar (icing sugar)
1 C vegan margarine (room temperature)
1/4 C soy milk
1 t vanilla
Sift sugar into bowl of an electric mixer. Add other ingredients. Cover mixer with clean kitchen towel. Star mixing slowly for 30 seconds. Uncover and turn speed to medium. Beat for 2 minutes more, scraping down the beater and bowl from time to time. Scoop into a piping bag with a large, decorative tip. Decorate completely cooled cupcakes.
For Mardi Gras, top with a metal bead candy, and colored sugar in gold, purple and green.
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