I just bought this cookbook called Vegan Cupcakes Take Over The World! It is AWESOME!! definitely a must have if you are a vegan or would prefer a healthy cupcake. This week I made pumpkin cupcakes and the classic vanilla with buttercream frosting. These cupcakes are delicious! Below is the pumpkin cupcake recipe but if you want to make green tea cupcakes, S’mores cupcakes, or even mucho margarita cupcakes go out and get this book!
1 cup canned organic pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1. Preheat oven to 350 F. Line muffin pan with cupcake liners.
2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon, salt. Stir together with fork- don’t use handheld mixer, as it will make the batter gummy.
3. Fill liners two-thirds full. Bake for 22 to 24 minutes. Transfer to wire rack and let fully cool before icing.
VEGAN FLUFFY BUTTERCREAM FROSTING
1/2 cup nonhydrogenated shortening
1/2 cup Earth Balance (vegan butter)
3 1/2 cups confectioners sugar
1 1/2 teaspoon vanilla
1/4 cup plain soy milk or soy creamer
1. Beat the shortening and margarine together until well combined and fluffy. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.