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Ingredients

2 cups soy milk 2 teaspoons apple cider vinegar ⅓ cup applesauce ¼ cup vegetable oil ¼ cup beet juice 2 teaspoons vanilla extract 2 ½ cups all-purpose flour 1 ⅔ cups white sugar ¼ cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt

Nutrition Info

137.7 calories carbohydrate: 26.3 g cholesterol: : - fat: 2.9 g fiber: 0.8 g protein: 2.2 g saturatedFat: 0.5 g servingSize: - sodium: 185.4 mg sugar: 15.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture, stir until batter is just combined.
Fill each cupcake liner 3/4 full with batter.
Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.

24 cupcakes

Just awesome. Easy and tasty. Frost with vegan cream cheese frosting.