Fwd: birthday cupcakes on thursday

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The vegan cupcakes with vegan frosting were (surprisingly) yummy!  Here's the recipe for anyone who's interested:

CUPCAKES:

1 Tbsp white vinegar
1 1/2 c soy milk

2 c flour
1 c white sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c canola oil
1 1/4 tsp vanilla

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with 18 paper baking cups.
  2. Measure the vinegar into a 2 cup measuring cup. Fill with soy milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
  3. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the soy milk mixture, canola oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  4. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Here's the link to the original recipe:  http://allrecipes.com/recipe/vegan-cupcakes/  That recipe used almond milk, apple cider vinegar and coconut oil. 

FROSTING:

1/2 cup (1 stick) Earth Balance (vegan butter substitute, found in the butter section)
1 tsp vanilla
3-4 c powdered sugar
2 Tbsp soy milk (more or less depending on consistency)

Using a mixer, blend butter until soft and smooth.  Add vanilla.  Add powdered sugar one cup at a time until desired sweetness.  Add soy milk bit by bit until smooth, creamy and fluffy.


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