Vegan Cupcake Monday! (err..Tuesday..)

24 May

So I got a fantastic job this summer at a vegetarian/vegan place called Book Lover’s Cafe in Gainesville. I will be making all their baked goods (vegan baking how exciting!) One perk is their weekly “Cupcake Monday” where I get to bake whatever kind of vegan cupcake I want. I’m a little late this week but I’m going to post it anyway..


[not my picture]

Vegan Chocolate Mint Cupcakes
From: Vegan Cupcakes Take over the World

  • 1 Cup soymilk
  • 1 teaspoon apple cider vinegar
  • 3/4 Cup sugar
  • 1/3 Cup canola oil
  • 1 and 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 Cup all-purpose flour
  • 1/3 Cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

-Preheat oven to 350 degrees and line muffin pan with paper liners
-Whisk together the soy milk and vinegar in a large bowl and set aside and allow to curdle (ew hate that word..)
-Add the sugar, oil, vanilla and peppermint extracts to the soy milk mixture and beat until foamy
-In a seperate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt
-Add slowly to the wet ingredients and beat until no lumps remain
-Pour into liners 2/3 full and bake for 18-20minutes or until a toothpick comes out clean.

Vegan Mint Frosting

  • 1/4 cup vegetable shortening
  • 3 cups of confectioner’s sugar
  • 1/4 cup soy milk (added until consistency is correct)
  • 1/2 teaspoon of peppermint extract (or to taste..it’s strong!!)
  • 1/2 teaspoon vanilla extract
  • A couple drops of green food coloring

-Cream the shortening for a few seconds with a fork to soften it
-Alternate adding powdered sugar and creamer until the consistency is correct
-Add the extracts and coloring

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