Being a vegan, now a lacto-vegetarian, for almost a year forced me to seek out new ways to cooking and baking, especially for my sweet tooth. I was a bit skeptical about making certain vegan foods, especially when it came to cookies and cupcakes, and I guess the reason for this blog (which may become a monthly thing) is to prove that even the lacto and/or ovo free dishes are just as tasty!

This recipe was taken from one of my favorite cookbooks, 'Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule'. The cookbook is by Isa Moskowitz Terry Romero who founded and hosted The Post Punk Kitchen , a public access show relating to cooking delicious vegan dishes and treats. I highly suggest checking their show and cookbooks!

Ready to get to your bake on? Today's treat is "Sexy Low Fat Vegan Vanilla Cupcake!" Low Fat what? Yes again I was wondering how these were going to turn out and trust me these cupcakes may lack in one thing and its not taste!



Ingredients:
1/2 cup vanilla soy yogurt
2/3 cup fat free vanilla or plain soy milk
1/4 cup unsweetened applesauce
3 tbl canola oil
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
2 tbl cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt

Makes 12 awesome cupcakes!

1. Preheat oven to 350 and line a muffin pan with cupcake liners.
2. In a large bowl, whisk together yogurt, soy milk (or "milk" of preference), applesauce, oil, sugar and, vanilla.
3. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix.
4. Fill the cupcake liners three-quarters full. Bake 22 to 24 minutes until a knife or toothpick inserted through the center of one comes out clean.



5. Transfer to a cooling rack to cool completely.



While cupcakes are cooling you can get started on some superb chocolate frosting!

Chocolate (Almond) Frosting:

Ingredients:
1/4 cup vegan butter or margarine (I use Smart Balance)
1/4 cup shortening
1/2 cup unsweetened cocoa powder (sifted if there are clumps)
2 1/2 cups powdered sugar
3 tbs soymilk
1 1/2 tsp of vanilla or almond extract

Cream together margarine and the shortening together until well combined. Add cocoa powder and incorporate well. Add the confectioners sugar in about 1/2 cup batches and beat well, adding little splash of soymilk after each addition. When all ingredients have been well incorporated, add the extract (I used almond) and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes if mixing with a fork).



After cupcakes have cooled spread frosting on, after that DEVOUR with pleasure! Mmmmm.

Tags: Vegan