I think there is a common misconception that people that choose to be vegan miss out on yummy treats such as cupcakes with delicious frosting. I could write post after post about this, but instead I will share this fantastic, totally VEGAN, cupcake recipe. We had a couple of friends (non-vegans) over last night and enjoyed some good conversation after the kids went to bed. We shared these cupcakes with with them. After Jamie devoured one he said, “This is vegan? You just might have made a convert out of me!” He might not be a vegan today, but I will take the complement. His comment is evidence that yes, vegan food can be yummy!
Cupcake (adapted from Jen’s vegan chocolate cake recipe)
1 ½ c flour
1 c and 2 tbsp raw sugar
6 tbsp cocoa
1 tsp baking soda
1/8 tsp salt
1 cup cold water
¼ c canola oil
1 tbsp white vinegar
2 tsp vanilla
Mix dry ingredients in a large bowl. Mix liquid ingredients in small bowl and then add to large dry mixture. Grease cupcake pan and cook on 350 for 25-30 minutes. Allow to cool before putting frosting on.
Peanut Butter Frosting (from Kim Barnouin’s Ultimate Everyday Cookbook)
2 cups organic powdered sugar
1/4 cup organic creamy peanut butter
1 teaspoon vanilla extract
1/4 cup almond milk
Using an electric mixer, beat together the powdered sugar and the peanut butter in a medium bowl until creamy. Add the vanilla and almond milk and beat an additional 2 minutes. I put the frosting in the refrigerator until I am ready to use it.
(I found that when I mixed this with my hand mixer, it was not thick enough. I added a bit more powdered sugar and a bit more peanut butter. You can play around with it until it is the way you want it.)