|Maeryn, first thing in the morning, having a cupcake breakfast.|
Last night, in my great search for vegan cupcakes that hold up under pressure and taste amazing, I found this fantastic website called The Art of Dessert... and... wow. Just, wow!
This blogger has some fantastic and amazing recipes - and all of them look awesome. Also, one of her children has an egg allergy, which my son shares, so SO many are useable for our family.
Maeryn and I halved the following recipe and made a few changes (in bold), but I wanted to share so you could all check out this awesome blog AND have some awesome cupcakes with your fam.
Vegan Vanilla Cupcakes
Makes 24 cupcakes
Allergy note: contains wheat ingredients
3 1/2 cups flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Crisco
1 3/4 cups raw, organic cane sugar
2 tsp. vanilla extract
2 tsp. honey
2 Tbs. white, distilled vinegar
4 Tbs. orange juice
1 1/2 cups rice milk
zest of one lemon (optional) (we didn't use this)
Preheat oven to 325 degrees F. Prepare two muffin pans with paper cupcake liners.
She recommends mixing your wet and dry ingredients separately and has lots of instructions for doing so. I never do this, and my stuff comes out just fine. I just toss it all together in the bowl and mix like a mad woman.
Bake for 22 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out dry. Let cool completely before decorating.
She follows up with a recipe for chocolate frosting, which I'm sure is fantastic, but I had some vanilla frosting already in the fridge, and used that instead.
So I guess my recipe is so different I could techincally be calling it my own, but I wanted to drive traffic to this woman's site. I always check recipes in books and then add my own twists - isn't that how everyone cooks?