Wyatt Burps

So I started making vegan cupcakes for my friend N who is one of my really good friends and it was just easier to make something vegan but albeit good! I’ve been perfecting them ever since. I started with the vegan recipe from chow.com (Originally found in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero) Here.

INGREDIENTS

1 cup soy milk (I use hemp milk or almond sometimes)
1 teaspoon apple cider vinegar (for cupcakes I do a little less than 1 tblspn)
3/4 cup granulated sugar (1/2 cup seems to be just fine)
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular (MUST be good cocoa)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

INSTRUCTIONS

Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, 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 wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

* For what I have been making lately I add half the batter to the liners then a dollop of raspberry jam followed by more batter. *

Frosting. Found Here. Also found in the cookbook Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

INGREDIENTS

1/2 cup nonhydrogenated shortening (Found in health section blue and white tub)
1/2 cup nonhydrogenated margarine (Earth Balance!)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer

INSTRUCTIONS

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Flavored Frosting:

I have used very strong coffee but an extract would be fine

Raspberry Jam works great, any jam really.

Anything you can think of really! Just add a little bit of flavoring at a time till you get the desired results so it doesn’t overpower the cupcake.

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