![]() ![]() ¼ cup plain soymilk powder (don’t use low-fat, it has a “taste”)Ģ teaspoons pure vanilla extract (get the highest quality you can, the kind that’s thick and syrupy tastes best) Bake for about 28 minutes, until a tooth pick inserted in the center comes out clean. Use a wet ice cream scoop to fill the cupcake liner ¾ of the way full. In a large mixing bowl combine all the wet ingredients plus the sugar and beat on medium with an electric mixer for a good 2 minutes.Īdd the dry ingredients to the wet in 2 batches, mixing as you go. In a medium sized mixing bowl, sift together the flour, cocoa powders, baking powder, baking soda and salt. Preheat oven to 350, line 12 muffin tins with cupcake liners, spray the liners with canola cooking spray. Don’t skip the sifting step, the cocoa tends to clump up, and no one likes clumps. If you can’t find it though, don’t sweat it, the cupcakes are still damn good. But you asked for it.īlack cocoa powder is hard to find, but you need it to get the exact right flavor and color. You'll also have to hunt out soy milk powder and black cocoa powder. in sweat! (Um, Debbie Allen anyone?) You'll probably have some of the fluffy white icing left over, enough to double the cupcake recipe. There are a lot of steps but you want fame? Fame costs. I've changed the name to Fauxstess Cupcakes, for the innocent of heart. OK, by popular demand the recipe for Hoe Slutcakes. ![]()
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