Chocolate-Dipped Vegan Cupcakes

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It was a shame that the French pastry lesson was a bit lost on Travis for this final recipe from Le French Cafe. It’s the same frustration I used to encounter in my vegan blogging days; I’ve cooked almost every cuisine under the sun, and French egg recipes are the hardest to veganize.

However, I deeply appreciate that Raddish Kids always takes the time to offer vegan alternatives to every kit’s recipes; in this case, they honestly recommended making cupcakes instead, because vegan cream puffs just weren’t going to work. So we nixed the lesson on making a pate a choux, and just enjoyed whipping up this dessert!

First, Travis whisked 1 cup soy milk with 1 teaspoon cider vinegar. He remembered that this was because our baking soda would need an acid to react in the oven!

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In a large bowl, we combined 1 and 1/4 cups flour, 2 tablespoons cornstarch, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

Next we mixed together the soy milk mixture, 1/3 cup canola oil, 3/4 cup sugar, 1 and 1/2 teaspoons vanilla. Add the wet ingredients to the dry ingredients, stirring until combined.

We divided the batter evenly among 12 muffin cups lined with liners, making them about 2/3 full. If I made the recipe again, I would coat the liners with cooking spray so they don’t stick to the cupcakes come serving time.

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Bake at 350 degrees for 22 minutes – a wooden pick inserted in the cupcakes should come out clean.

To assemble the cupcakes, cut in half with a serrated knife.

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Combine 1/4 cup non-dairy chocolate chips and 2 tablespoons Earth Balance butter in a microwave-safe bowl. Microwave for about 30 seconds, until melted.

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Spoon about 2 tablespoons non-dairy vanilla ice cream onto the bottom of each cupcake. Dip the tips in the melted chocolate mixture, letting any excess dip off, and place atop the ice cream. Travis was so proud of the way our little sundaes looked!

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The extra tidbits on our recipe card included information about various classic French pastries, and facts about the Eiffel Tower. My chef has earned the second patch on his apron!

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