Vegan Chocolate Hostess Cupcakes

Vegans crave mouth-watering desserts just like everyone else. Unfortunately, finding lifestyle friendly desserts can be a daunting task. Thankfully, you can whip up a tasty treat at home within in an hour!

Ingredients

Cupcakes

• 1 1/4 cup flour
• 1/3 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons unsweetened applesauce
• 1 1/8 cups water
• 1/2 teaspoon vanilla extract
• 1 tablespoon white vinegar

Frosting

• 1/2 cup vegetable shortening
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 cups confectioners sugar
• 1 tablespoon unsweetened vanilla almond milk

Steps

1. Preheat oven to 375 degrees Fahrenheit.
2. Evenly spray one nonstick cupcake pan with nonstick oil.
3. Whisk together the dry ingredients of the cupcakes. Be sure there are no clumps and the mixture is even. In a separate bowl, mix together the wet ingredients.
4. Poor the wet ingredients into the dry and stir until incorporated very well. Note that this mixture will appear more watery than silky.
5. Fill each cup 3/4 full.
6. Bake for 20-27 minutes. Be sure to place the cupcakes on a cooling rack.
7. As your cupcakes cool, beat the vegetable shortening until fluffy.
8. Add the almond extract and the vanilla extract and beat until incorporated.
9. Add one cup of confectioners sugar, beat until the mixture begins to crumble, and then beat in the second cup of confectioners sugar.
10. Add the unsweetened vanilla almond milk and beat once again, this time to the consistency you'd like for the frosting.

Of course, as with any other recipe, you should adjust the flavors to your liking. Some people feel the icing has too much almond while others feel there's nothing enough confectioners sugar. Additionally, some people substitute the almond extract for butter flavoring. And don't forget, there's nothing wrong with doubling the frosting.

And with that, frost your cooled cupcakes and enjoy!