Vegan Cupcakes

The Kind Diet - Alicia Silverstone

Cupcakes
2/3 c. hemp or soy milk
1 tsp. apple cider vinegar
2/3 c. agave nectar
1/3 c. safflower oil
2 tsp. vanilla extract
1 c. all-purpose flour
1/3 c. whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of fine sea salt

Heat oven to 325°F. Line a 12-cup muffin tin with paper liners.  

Combine milk and vinegar in a medium bowl, and set aside for at least five minutes or until mixture bubbles. If it doesn't bubble, keep stirring the mixture until it does. Add agave nectar, oil and vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda and salt. Add wet ingredients to dry ingredients, mixing until no lumps remain.

Pour batter into muffin tin and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed (be careful not to burn yourself!). Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before frosting.

Fudge Frosting
1/2 c. (4 oz.) Earth Balance butter
1/2 c. agave nectar
2 tsp. vanilla extract
1/3 c. unsweetened cocoa powder
1/2 c. soy milk powder

Use a mixer to cream butter together with agave nectar, in a mixing bowl, until very smooth. Add vanilla extract and half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add soy milk powder; beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets a little.

Source: The Kind Diet