This week my cousin was in town. For my last birthday, she gave me a copy of the fabulous cook book,
Vegan Cupcakes Take Over the World. While she was here we decided we should try our hand at some cupcakes. In the past, I made the mint and red velvet cupcakes from the book and both were amazing! Hopefully this will not be the only cupcake experience I will document…its just so hard when they are so tasty! As you can see from the pictures, there were only four left when we finally decided to take some shots!
1 C Rice milk (or soy…or oat…)
1 tsp Apple cider vinegar
3/4 C Evaporated cane juice
1/3 C Canola oil
1 tsp Vanilla extract
1/2 tsp Almond extract
1 C Unbleached white flour
1/3 C Cocoa powder
3/4 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Salt
1 C (approx. 10) Vegan chocolate cream sandwich cookies, chopped (I like the Health Valley or Newman-O’s brands)
Preheat oven to 350 F and line muffin pan with liners.
Whisk together milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the evaporated cane juice, oil, vanilla, and almond extracts to the soy milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat until to large clumps remain.
Pour into liners, filling three quarters of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.
1/2 C Non-hydrogenated shortening
1/2 C Non-hydrogenated margarine (earth balance works great)
3 1/2 C Confectioner’s sugar
1 1/2 tsp Vanilla extract
1/4 C Rice milk (or soy…or oat…)
1/2 C Finely mashed cookie crumbs
Beat the shortening and margarine together until well combined and fluffy. Add the sugar incrementally and beat for about 3 more minutes. Add the vanilla, soy milk, and cookie crumbs. Beat for another 5-7 minutes until fluffy.
Recipe thanks to:
Vegan Cupcakes Take Over the World