Here's another great idea for Mother's Day or for any of your boring pillows that need snazzing up for the spring. HI MOM! Sorry for the sneak peak, but momma these are for you! I'm going to pop them in the mail (along with a few other goodies for you).
Mother's Day is just around the corner...I hope to post a few things that you can make to spoil your dear, sweet mother (Hi Mom!). Here is my favourite cupcake recipe for you...hopefully your momma will enjoy them! She will never know that there are no eggs, butter or milk in these puppies;)
Vegan Chocolate Cupcakes (makes 12)
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/4 cup olive oil
2 tablespoons unsweetened apple sauce
1 teaspoon vanilla 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
1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
2. Whisk the soy milk and the vinegar together in a large bowl and set aside for a few minutes to curdle.
3. Add the sugar, oil, apple sauce and vanilla extract to the soy mixture and beat until frothy. In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder and salt. Add half of the dry mixture into the wet mixture and beat with an electric mixer. Add the rest of the dry ingredients to the wet mixture and beat until no large lumps remain.
4. Pour into liners filling them 3/4 of the way. Bake 17 - 20 minutes (or until a toothpick inserted into the center comes out clean). Transfer to a cooling rack and let cool completely before icing.
2 cups powdered sugar
1/4 cup vegan margarine (I like to use Earth Balance)
A few tablespoons of soy or rice milk
A few drops of food colouring
Combine the ingredients in a mixing bowl. Using an electric mixer, blend until creamy. If the frosting is too wet, add more sugar. If it is too dry, add more margarine or milk.