Everybody loves a good chocolate cupcake!  However, with all this talk about genetically modified foods, growth hormones such as rGBH in dairy products and whatever other scientific inventions our food industry has created, eating just isn’t the same!  No need to worry, Naturi Beauty has saved the day with Vegan Chocolate Cupcakes that taste just like the ones your Grandma used to make with the butter, milk and eggs.  I swear, you or your guests will never know the dairy and eggs aren’t present.  Hungry?  Ready for moist, chocolatey, goodness?  Take a look…….

Vegan Chocolate Cupcakes
1 c. almond milk ( may subst. soy milk)
1 c. all-purpose flour
3/4 c. succanat (may subst. with your fave sweetner)
1/3 c. cacao powder (may subst. cocoa powder)
1/3 c. canola oil
1 tsp apple cider vinegar
1 tsp. vanilla extract
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp salt

Makes 12 cupcakes
1.Preheat oven to 350 deg. and line a muffin pan with paper liners. You may spray liners with non-stick spray
2.Whisk together almond milk and apple cider vinegar in large bowl and set aside for a few minutes and let curdle.
3. In separate bowl, sift flour, cacao powder, baking soda, baking powder and salt.
4. Add sugar and vanilla extract to curdled soy milk. Beat until foamy
5. Add dry to wet ingredients in two batches and beat until no large lumps remain.
6. The batter will be runny. It’s okay
7. Pour into cupcake liners 3/4 full and bake for 18-20 minutes or until toothpick inserted comes out clean.
8. Let cool in pan for a few minutes and then transfer to a rack and let cool completely.
9. Enjoy!!!!