Vegan Chocolate Cupcakes with ‘Butter Cream’ Icing

To all the cupcake lovers out there…these yummy cakes are sure to satisfy that sweet tooth!  And the best part…there 100% vegan!

Vegan Chocolate Cupcakes with ‘Butter Cream’ Icing

Makes 12 Cupcakes

• 1 cup plain or vanilla soy milk
• 1 tsp cider vinegar
• 3/4 cup vegan cane sugar
• 1/3 cup canola oil
• 1 1/2 tsp pure vanilla extract
• 1 cup flour
• 1/3 cup cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Preheat oven to 350 degrees.  In a medium bowl, mix soy milk and vinegar and let sit for a minute or two.  Add the sugar, oil and vanilla.  Using a wire-wisk or hand-mixer, beat until foamy.  In a separate large bowl, add all dry ingredients and mix well.  Add the wet mixture to the dry and mix until smooth.  Line a cupcake pan with 12 cupcake holders and fill each 3/4 full.  Bake 16-20 minutes.  Insert a toothpick into the middle cake, if it comes out clean, they’re done.

‘Butter Cream’ Icing

• 1/4 cup vegetable shortening (I prefer Earth Balance)
• 1/4 cup vegan butter (Earth Balance vegan buttery sticks)
• 1 3/4 cup vegan powdered sugar
• 1 tsp pure vanilla extract
• 1/8 cup soy creamer (Silk has a great creamer)

In a large bowl, use an electric hand-mixer and beat the shortening and butter until fluffy.  With the mixer on lo-speed, gradually add the powdered sugar in 1/2 cup increments.  Continue mixing for 2 minutes.  Add the soy milk & vanilla, continue mixing for about 5 minutes or until the icing is super fluffy.

Once the cupcakes have cooled, top each cake with a scoop of icing.  Or if you like, fill a large plastic freezer bag with icing and using scissors, snip off a small section of the bag corner.  Now you have an instant icing bag and can make you cupcakes look as good as they taste!  Enjoy!