Jul 23, 2010
If Vegan Cupcakes Took Over the World ...
It really would be a happy place. Cupcakes can still taste (if not more so) amazing without dairy or eggs, believe it or not.
I am happy to say that no animals were used or abusted in making of these cupcakes - completely vegan and gluten-free and hey, even low-fat! Ain't nothing wrong with that.
The recipe is from the book Vegan Cupcakes Take Over the World.
I adapted it a bit based on what I had available, here's the original recipe:
Simple Vanilla amd Agave Nectar Cupcakes with Fudgy Chocolate Frosting
2/3 cup soy or vanilla rice milk
1/2 tsp apple cidar vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1.5 tsp vanilla extract
1/2 tsp almond extract
1 1/3 cups all-purpose flour (or gluten-free blend)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1. Line the muffin tin with cupcake liners and preheat oven to 325F
2. Mix the milk and apple cidar vinegar in a large bowl; allow to sit for a few minutes to curdle.
3. Beat in agave, oil, vanilla and almond extracts.
4. Sift in the flour, baking powder, baking soda, and salt and mix until smooth.
5. Fill liners two thirds full
6. Bake 20 to 22 minutes until a toothpick inserted in the center comes out clean.
7. Cool at least 30-40 minutes before icing
Thick chocolate Fudgy Frosting
1/2 cup vegan margarine, softened at room temperature (I use Earth Balance)
1/2 cup agave syrup, light or dark
2 tsp vanilla extract
1/3 cup cocoa powder, sifted
1/2 cup soy milk powder
1. Beat margarine and agave with an electric mixer at medium speed until smooth.
2. Whisk in vanilla, then slowly fold in the cocoa powder.
3. Slowly beat in soy milk powder at low speed. If mixture seems too firm, drizzle in a little agave, if too watery add very small amounts of soy milk powder.
4. Frosting might get a little too loose when done mixing; just pop it in the refridgerator for 10 minutes to firm up before using.