|Three little maids from school are we|
Cupcake Recipe from Vegan Cupcakes Take Over the World
1/2 c Earth Balance, room temp
3/4 c sugar
1 c 'milk'
1 tsp apple cider vinegar
2 tsp vanilla
1 1/4 c flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon
Preheat oven to 350F. Line a cupcake pan.
Mix together the milk and apple cider vinegar. Beat the margarine until fluffy, a few minutes. Beat in the sugar and continue to beat for a few minutes. Then add in the milk mixture and vanilla. Sift in all the dry ingredients and mix until no lump remain.
Divide among cups, bake for 20 - 22 minutes. Remove from oven and let cool in pan for 5 minutes before setting on a rack to cool completely before frosting.
|They came out pretty flat. Perfect canvas for frosting, really.|
Frosting also from Vegan Cupcakes but modified because I hate the mouthfeel of shortening
1 c Earth Balance (I used the new soy-free one, and it was great!)
3 1/2 c icing sugar
1 tsp cinnamon
1 1/2 tsp vanilla
2 - 3 tbsp 'milk'
Beat margarine until fluffy, then add in the icing sugar in 1 c increments, adding milk as needed. Beat in vanilla and beat until icing is smooth. I never got it perfectly smooth, probably because I used only margarine instead of half marg and half shortening.
Mix 2 tbsp sugar with 1 tsp cinnamon and dust top of frosted cupcakes with it. Nom.
|Pert as a school girl well can be|