You Asked For It

TAKE YOUR MIND OFF Monday's board meeting and bake some of these.

From Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz

cupcake recipe
makes 12 cupcakes
Ingredients

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions
1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Variation: for Cookies ‘n’ Cream Cupcakes: Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies (like Newman-O’s). Bake as directed. Using regulation Nabisco Oreos will disqualify this cupcakes from its vegan status.

Fluffy Vegan Buttercream Frosting

Makes: 4 cups
Ingredients

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine, we use Earth Balance
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

Instructions
1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation: for Cookies ‘n’ Cream Frosting: Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies (like Newman-O’s). Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

You can purchase the vegan ingredients such as Earth Balance margarine and soy creamer at Mother's Market or Whole Foods.

*No, Rebel Girl isn't a vegan, she just eats like one.