Cupcakes to make your Valentine's Day oh so yummy. You can decorate with whatever festive decorations you want or you can add a few drops of beet juice to naturally dye the frosting pink.
Both the cupcakes and frosting are from Vegan Cupcakes Take Over The World (I highly suggest you get the book, there are just so many good recipes). The thing I changed was I took the middle out and filled them with frosting.
Your Basic Chocolate Cupcake (modified ingredients)
Ingredients:
1 C plain organic soy milk or any nondairy milk of choice
1 tsp apple cider vinegar
3/4 C coconut sugar
1/3 C coconut oil
1 1/2 tsp pure vanilla extract
1 C Bob's Redmill All-purpose GF flour
2 Tbsp ground flax meal
1/3 C cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder (best to use aluminum free)
1/4 tsp salt
Preheat oven to 350, line muffin pan with cupcake papers.
Whisk soy milk and vinegar together and set aside. In a separate bowl add sugar, oil, vanilla and whisk together. After milk and vinegar has set a few minutes, add to sugar mixture, beat until foamy. In a separate bowl sift all dry ingredients. Add dry mixture to wet and beat until no large lumps remain. Fill muffin pan three quarters full. Bake 18 - 20 minutes or until toothpick comes out clean. Allow to cool completely before removing middle and frosting.
Vegan Fluffy Buttercream Frosting
Ingredients:
1/2 C nonhydrogenated shortening (Spectrum makes a good one)
1/2 C nonhydrogenated margarine (Earth Balance is a good one)
3 1/2 C confectioner's sugar or for a healthier version make your own with dry sweetner of choice (i.e. coconut sugar, xylitol)
1 1/2 tsp pure vanilla extract
1/4 C plain organic soy milk
Beat shortening and margarine until fluffy. Add sugar and beat for a few more minutes. Add vanilla and milk and beat another 5-7 minutes (you may need to scrap down the sides in the middle of mixing).
Fill frosting bag or ziplock bag and fill cupcakes and then frost tops. Add whatever decorations you like.
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