These are Vegan?!

Well, I finally baked something from my vegan cupcake book. I decided to go with the chocolate cupcakes because I had all the ingredients on hand. To go with my cupcakes I chose a peanut butter frosting from my recipe box, and edited it to be vegan, which is not difficult to do. They came out a little bit greasy, but tasted amazing. Our non-vegan friends loved them, which tells you they are good by everyone's standards, and I hope you will too. Here are some pictures and instructions. Happy baking!

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees fahrenheit and line muffin pan with cupcake liners.

Whisk together the soy milk and vinegar in a large bowl and set aside to curdle for a few minutes.

Add sugar, oil and vanilla extract to soy milk mixture and beat until foamy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.

Word of advice, don't try to clean it with water, it will take forever and get moldy. Instead, bang it against the sink a few times to make sure the excess flour is out.

Next, add the dry ingredients to the wet ingredients and mix until no large lumps remain.

Pour the batter into the cupcake liners and fill them three quarters of the way up. (My cupcake liners are too big for my muffin pan, oops!)

Bake 18-20 minutes, until a toothpick inserted into the center comes out clean.

Transfer to cooling rack and let cool completely.

Now make the frosting! Yum!

1/2 cup dairy free butter, soft

1 cup peanut butter

3 tablespoons soy milk

2 cups confectioner's sugar

I use Earth Balance butter. They have many varieties to choose from and all of them are great. 

There are other brands of vegan butter as well, Smart Balance makes a couple. Just be sure the container says it is vegan or dairy-free.

Ok, back to the frosting. Combine the softened butter and peanut butter, it will very soft and kind of greasy.

Next, add the confectioner's sugar and soy milk. Mix until well blended.

Finally, frost your cooled cupcakes and enjoy! They should be stored in the fridge because, depending on what kind of peanut butter you use, the frosting could get greasy. Thanks for reading :)