Ever since Christmas if you mentioned to my daughter about her birthday she immediately said that she wants a ‘Hello Kitty’ cake!
So her request was my command. I had chosen a picture for the cake topper but my newly turned 3 year old had other ideas.
She looked through the pictures and decided on another. I was resigned to use this on cupcakes instead, lol. Very demanding these 3 year olds!
These chocolate cupcakes are actually are vegan recipe, egg and milk free, for my friends daughter who is allergic, however all the kids enjoyed them and it meant that she wasn’t left out of the cakey celebrations.
1 cup (237 ml) soy milk
1 teaspoon apple cider vinegar
3/4 cup (170g) granulated sugar
1/3 cup (78ml) canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup (110g) all-purpose flour
1/3 cup (40g) cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain a few tiny lumps are OK.
3. Pour into liners, filling 3/4 of the way.
Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and let cool completely. Makes about 12 -15 cupcakes.
My daughter was thrilled with the cake – big, pink and very definitely very Hello Kitty!