VEGAN MARBLE CUPCAKES

MARBLE CUPCAKES

PREHEAT OVEN TO 350°. LINE A MUFFIN PAN WITH CUPCAKE PAPERS.

FOR THE YELLOW BATTER:

2 CUPS FLOUR

1 TSP BAKING POWDER

1 TSP BAKING SODA

1-1/2 CUPS SUGAR

¼ CUP CANOLA OIL

2 CUPS SOY MILK

2 TSP VANILLA

MIX ALL DRY INGREDIENTS. ADD SOY MILK, OIL AND VANILLA AND MIX UNTIL SMOOTH AND ALL LUMPS ARE GONE. SET ASIDE AND MAKE THE CHOCOLATE BATTER.

CHOCOLATE BATTER:

2 CUPS FLOUR

1 TSP BAKING POWDER

1 TSP BAKING SODA

1-1/2 CUPS SUGAR

¼ CUP COCOA POWDER

¼ CUP CANOLA OIL

2 CUPS SOY MILK

2 TSP VANILLA

MIX ALL DRY INGREDIENTS, ADD SOY MILK, OIL, VANILLA AND MIX UNTIL SMOOTH.

FILL EACH CUPCAKE PAPER (IN MUFFIN PAN) ½ YELLOW BATTER, ½ CHOCOLATE BATTER.  USE A KNIFE TO SWIRL THE TWO FLAVORS TOGETHER. BAKE IN OVEN FOR 20-25 MINUTES OR UNTIL A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.  MAKES 24 CUPCAKES. YOU CAN ALSO HAVE HALF & HALF CUPCAKES.

I LIKE THEM UNFROSTED, BUT IF YOU WANT TO FROST THEM HERE IS A GOOD FROSTING RECIPE:

¼ VEGETABLE SHORTENING

¼ CUP VEGAN MARGARINE

3 CUPS POWDERED SUGAR

1 TSP SOYMILK

1 TSP VANILLA

BLEND SHORTENING AND MARGARINE UNTIL SMOOTH. ADD SUGAR, MILK, AND VANILLA AND MIX WELL.