(Vegan) Vanilla Cupcakes with Fudge Frosting (Meghan Ivey)

serves 12

2/3 cup hemp or soy milk
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt

Fudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powder
note: soy milk powder is sold in large amounts, so if you have a bunch left, you can add water to make it into soymilk
If you don't have soy milk powder- the frosting will be fine, just a little runnier.

Pre-heat oven to 325 F. Line a 12- cup muffin tin with paper liners. Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little(not really so noticeable though!) Add the agave nectar, oil, vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda and salt. Add the wet ingredients to the dry, mixing until no lumps remain.

Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean and the tops are slightly springy. Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before frosting.

To make the fudge frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder. Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.

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