These cupcakes are
Vanilla Bean Cupcakes
1 tablespoon apple cider vinegar
1 1/2 cups soy milk
2 1/8 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/8 cups sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1 vanilla bean
1/2 teaspoon coconut extract (yeah, sounds odd, but it gives it a nice buttery flavor)
Preheat oven to 350. Combine vinegar and soy milk, set aside to curdle. In a large bowl, combine all the dry ingredients (split the vanilla bean and scrape the seeds in). Whisk with a fork (or you can use a sifter, if that's they way you roll). In another, smaller bowl, mix the oil, extracts, and soy milk mixture. Add the wet ingredients to the dry, and beat with a handheld mixer until nice and smooth. Fill greased or lined muffin cups about 2/3 full of batter, and bake for about 25 minutes, or until the tops start to brown a bit. Let cool, then douse with frosting.
Can't believe it's Vegan Frosting
1/2 cup (one stick) Earth Balance shortening
1/2 cup (one stick) Earth Balance buttery sticks
3 1/2 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup soy milk
(I recommend using a large bowl for this, as the frosting tends to splatter whenever I make it.) Beat shortening and margarine until fluffy, then add the sugar and beat for a few minutes. Add the vanilla and soy milk, and beat for a few minutes longer (five or so if you can make it that long) until the frosting is smooth and fluffy. Add a little food coloring, and spread or pipe onto cupcakes.
2 comments:
Yum! By the way, I found that creepy little baby underneath our coffee table yesterday. Thanks for that.
Well what do you know? I found your blog...All professional looking and stuff. Now you just need to call me and I will tell you how to do some cool things with it that might make a little extra $ for you.
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