1 cup rice/soy/almond milk
1/3 cup sunflower oil
2 tablespoons rice/soy/almond yogurt
3/4 cup evaporated cane juice/cane sugar/coconut sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup tapioca starch/flour
2 tablespoons ground flax seed
1/3 cup unsweetened cocoa powder
1/2 cup quinoa flour
1/2 cup brown/white rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Oven at 350.
Combine milk, oil, sugar and extracts. Mix w/ stand mixer/hand mixer on medium to combine.
Add tapioca and flax seed and beat about a minute.
Add cocoa, flours, baking powder, soda and salt. Mix on medium-high for 2 minutes.
Fill liners about 3/4 full and bake 20ish minutes. Toothpick test.
Take your yummy creation out of oven, out of the pan, and place them on a wire rack.
Peanut Butter Buttercream Frosting (Will make your tummy say thank you!!)
1/2 cup Earth Balance vegan buttery sticks
1/3 cup creamy or chunky pb
1 1/2 teaspoons vanilla extract
1 1/4 cups confectioner’s/powdered sugar – make sure you sift it!
1 or 2 tablespoons rice/soy/almond milk
With stand mixer/handheld mixer cream the sticks at medium until smooth. Add the pb and vanilla and beat 2-3 minutes. Beat in sugar until it becomes stiff. Ever so slowly, trinkle in the milk a few drops at time and continue to beat until fluffy. Voila! You’re done.
Inject the frosting into the middle of the cupcake and frost on top and then drizzle some chocolate sauce and add some peanuts, too! A surprise in the middle and a beautiful top to your cupcake!!
Be sure and check out some more moo-velous recipes at http://www.happycow.net/vegetarian-recipes.html
The Sassy Vegan Baker