I love cupcakes, but it's been ages since I've had one. Usually, the frosting is too sweet, and I just want a big bite of the cake instead. Luckily, this recipe from The Complete Guide to Vegan Substitutes for spicy and warm cupcakes hits the nail on the head. Instead of using eggs or milk, the addition of soymilk, vinegar and baking soda makes the perfect leavening agent. Sprinkle with powdered sugar or your own healthy frosting for a truly decadent, guilt free dessert!
nonstick cooking spray
1/2 cup nondairy butter, softened (or solid coconut oil)
1 1/4 cups plus 2 tbs. soymilk
1 tbs. apple cider vinegar
3/4 cup Sucanat (or organic sugar)
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 cups whole wheat pastry flour (or baking flour)
1 tsp. baking soda
Preheat oven to 350 degrees. Lightly coat a muffin tin with cooking spray. Using a blender, combine butter, soymilk, vinegar, Sucanat and spices and blend until smooth. Whisk flour and baking soda in a large bowl. Fold wet ingredients into dry, being careful not to overmix. Divide batter among muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes clean. Sprinkle with powdered sugar (optional) and enjoy. Makes 12 cupcakes!