cupcakes!

Last night Sydee & Chadders made vegan cupcakes, and they were delicious!

I want to share this recipe because, who doesn't want mostly sugar-free (w/o unnatural sugar substitutes) yummy cupcakes for themselves, and especially their kids?! Also, without the icky fat & bad cholesterol of eggs you can eat as many as you want, as often as you like. yay!

These are light & fluffy w/heavenly fudgyness on top....and only slightly sweet. Don't expect the same blast of sugar, the same exact strong taste, and you'll love them too! It's nice to eat a cupcake without feeling disgusting. I want more like this so I'm gonna get Vegan Cupcakes Take Over the World!



I got this recipe from The Kind Diet.

Makes 12.
2/3 cup hemp or soy milk (cheaper if you buy the non-refrigerated. and I don't know for sure, but I bet you could also use rice or nut milk if you're leery of soy. I'll probably use homemade almond milk if I make these often.)
1 tsp. apple cider vinegar
2/3 cup agave nectar (I buy this at Costco, much more affordable)
1/2 cup safflower oil
2 tsp. vanilla extract
1 cup all-purpose flour (I used Bob's Red Mill Gluten-Free to make healthier)
1/3 cup whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of fine sea salt (I'd add a generous pinch!)

FUDGE FROSTING
1/2 cup (4 oz.) Earth Balance butter
1/2 cup agave nectar (I think you might be able to use honey instead, but (I think) I've read honey causes your blood sugar to spike as quickly as sugar. And it's hurting the bees who we'd die without! but do your own research and do whatever you like :))
2 tsp. vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powder (Alicia says this is not necessary, and it's expensive. your frosting will just be a little runnier without it)

Preheat oven to 325.
Combine the milk & vinegar in a medium bowl, and set aside for at least 5 min. or until it bubbles a little. If it doesn't bubble, keep stirring the mixture until it does. Add the agave nectar, oil, and 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 18-22 minutes or until a toothpick inserted into the center of one cupcake comes out clean and the tops are slightly springy when pressed. Cool the cupcakes in the pan for 10-15 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, mix on low speed to combine, then add the remaining 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.

*best served right away