Just the other day I told myself I wasn’t going to eat ice cream again for the third night in a row because it was simply getting out of hand. I mean, I have to draw the line somewhere.
So, naturally, I made cupcakes for dessert instead.
I don’t, however, like that baking typically yields a dozen goodies that, after consuming the majority of, my thighs are left to reckon with.
So, rather cleverly, I slimmed the original recipe way down until I had a nice little batter for two cupcakes.
And in the end, the cupcake for two recipe served its purpose well.
One for me, and one for the hubs.
I made it vegan just for the heck of it. And also because grandma Dana has to watch her dairy intake. Waaah waaaaah.
adapted from food.com
1/4 cup soymilk (I used vanilla)
1/4 teaspoon lemon juice
1/4 cup AP flour
1 teaspooon cornstarch
1/8 teaspoon baking powder
1/8 teaspoon baking soda
2 tablespoons margarine or 1 tablespoon canola oil
2 tablespoons sugar
1/3 teaspoon vanilla
equal dashes almond and vanilla extract
Preheat oven to 350* and line muffin pan with paper liners. Whisk the soy milk and the lemon together and let sit a few minutes.
IF USING MARGARINE: Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix. In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don’t beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.
IF USING OIL: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
Fill cupcake liners 2/3 of the way and bake for 10-15 minutes until done. A toothpick will come out clean when ready. Transfer to a cooling rack and cool completely before frosting.
Then, frost away!
adapted from dairyfreecooking
1/4 – 1/3 cup earth balance (or other non-dairy margarine)
3/4 – cup confectioners’ sugar
1/2 t. vanilla extract
splash of soy milk
In a mixing bowl using an electric hand mixer, cream the ‘butter’ until fluffy as best you can. Add the confectioners sugar gradually, beating at a low speed until well combined. Turn up the speed to medium high, add the remaining ingredients, and beat until the mixture is smooth and creamy. Scoop into a piping bag or plastic bag (which you can cut the corner off of) and chill slightly before using to frost the cupcakes.
Cakey, vanilla-y, sweet, lots of frosting. Everything a [vegan] cupcake should be, no?
Do try these, won’t you? And if you do, don’t forget the sprinkles.
They’re kind of a big deal.