Vanilla Cupcakes w/ Chocolate “Buttercream” Frosting

How is it already week seven?! I know I’ve complained about this before, but even though it’s my second year I’m still not used to how fast-paced the quarter system is.

On the bright side, since I had a midterm and a paper due this past week my work load for the weekend is looking pretty light. I’ve been craving pie lately (these dining hall desserts just don’t cut it…and they’re not vegan), so I’ll see what I can pull together on Sunday (tomorrow is a football game – always an all-day affair).  I’m feelin’ like some apple because of the fall weather.  Once I get a blender I’m for sure going to test out a tofu pumpkin pie recipe I’ve had my eye on.

Anyways, I made these cupcakes for my brother’s birthday. He’s 22! Ay, que viejo!

The cake was delicious, but the frosting was incredible. Honestly I’m pretty sure it was better than any non-vegan chocolate frosting I’ve ever had. Why even my anti-vegan brother had to admit it was one of the best frostings I’ve ever made. The trick is to be patient with it; at first it will seem like it won’t come together but trust me – just keep beating and you will end up with a bowl full of chocolatey goodness.

Cupcake Recipe (from Colleen Patrick-Goudreau’s The Joy of Vegan Baking):

• 1 1/2 t Ener-G egg replacer
• 2 T water
• 1 3/4 C nondairy milk
• 1/2 C water, divided
• 1/2 C nondairy butter, melted
• 1 1/2 C granulated sugar
• 1 1/2 t vanilla extract
• 2 1/2 C all purpose flour
• 2 1/2 t baking powder
• 1/2 salt

Preheat oven to 375F. Line a muffin tin with liners.

In a food processor or by hand, whip the Ener-G and 2 T water until smooth and creamy, about 1 minute. Add the nondairy milk and 1/4 C water.

In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla and the remaining 1/4 C water, beating until thoroughly combined.

In a separate bowl, stir together the flour, baking powder and salt. Add this, along with the liquid mixture to the butter mixture. Beat until combined.

Fill muffin cups (pretty much all the way because they don’t rise that much) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Yields about 20 cupcakes.

Frosting Recipe (from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero):

• 1/4 C nondairy butter, softened
• 1/4 C vegetable shortening
• 1/2 C unsweetened cocoa powder (sifted if there are clumps)
• 2 1/2 C powdered sugar, sifted
• 3 T soymilk (use chocolate, if you have it)
• 1 1/2 t vanilla extract

Cream together butter and shortening until well combined. Add the cocoa powder and incorporate well. Add the powdered sugar, about 1/2 C at a time, and beat well, adding a little splash of soymilk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer).

Yields enough to generously frost a dozen cupcakes.

Enjoy!