Vegan Cupcakes and Frosting

Cupcakes

• 1 C soy milk
• 1 t apple cider vinegar
• 3/4 C sugar
• 1/3 C canola oil
• 2 t vanilla
• 1 C flour
• 1/3 C cocoa powder
• 3/4 t baking soda
• 1/2 t baking powder
• 1/4 t salt

1. Preheat oven to 350F and line muffin pan with liners
2. Whisk together soy milk and vinear and set aside for a few minutes. Add sugar, oil, vanilla. Beat until foamy.
3. In a separate bowl, sift together the flour, cocoa, baking soda, baking powder and salt.
4. Add wet and dry ingredients together and beat until no large lumps remain.
5. Pour into liners fill ing 3/4 of the way.
6. Bake 18 to 20 minutes and let cool.

Frosting

• 1/2 C shortening
• 1/2 C margarin (Earth Balance)
• 3 1/2 C powdered sugar
• 1 1/2 t vanilla
• 1/4 C soy milk

1. Beat shortening and margarine together until fluffy
2. Add sugar and beat for 3 minutes
3. Add vanilla and soy milk, beat for 5 to 7 minutes (until fluffy)

Note: This can be cooked in the microwave and is fantastic. A half batch in coffee mugs makes a good dessert for 2-3.