Ingredients

• 1 cup Soy Milk
• 1 tsp Apple Cider Vinegar
• 3/4 cup Evaporated Cane Sugar
• 1/3 cup Safflower Oil
• 1 tsp Vanilla Extract
• 1 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1/3 cup Unsweetened Cocoa Powder
• 3/4 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 tsp Sea Salt
• 1/4 cup Chocolate Chips

• 4 oz Margarine non-hydrogenated
• 4 oz Shortening non-hydrogenated
• 3-1/2 cups Powdered Sugar
• 2 Tbsp Soy Milk
• 1/4 cup Raspberry Juice

Instructions

1. Whisk together soymilk and vinegar. Set aside for a few minutes to curdle.
2. Add evaporated cane juice, oil, and vanilla and beat until foamy.
3. Mix dry ingredients in a separate bowl and whisk into wet. Fold in chocolate chips.
4. Scoop 12 cupcakes. Bake at 350°F for 13 - 15 minutes.

1. With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar.
2. Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes.
3. Add liquids and beat for 4 more minutes. Pipe onto cupcakes and drizzle with melted chocolate.
   
   
   
   Makes 12 cupcakes.