Vegan Chocolate Cupcakes with Vegan Chocolate Frosting

So you can just add vegan baker to my ever growing list of accomplishments! Today was my coworker, Lianna's, birthday! A few weeks ago, I told her to think about what she wanted me to bake and, while she is no longer a practicing vegan, she still likes to eat and prepare vegan foods. She gave me the challenge of vegan cupcakes. [See, I told you August is the month of cupcakes. I've spent three of the last four weeks baking cupcakes.]

Confession time: Obviously from my first sentence, I've never baked or made anything remotely vegan. I am not vegan. I can't even fathom being a vegetarian, but I did come close in college. But that is only because I was poor and couldn't afford to buy meat all the time when I went to the grocery store. Plus, I'm a big proponent of salad. Love that green stuff. And as I get sidetracked... I wonder if it's possible to make kale frosting... [We're kind of obsessed with kale in my office...] But, getting back on track...

I did manage to make both vegan cupcakes and vegan frosting! How accomplished of me. I am bringing them into work in the morning because today was production day and I was writing articles until 1 a.m. for the towns I cover after a two hour meeting. Baking was not in the cards for last night... It never really is on Tuesdays.

I dare you to take the vegan challenge! Make something vegan if you never have before. It's good to be well rounded. And for the first time since I was hired at the paper [almost a year and one-half], my editor will finally be able to enjoy something I've baked. As per usual, I doubled my recipe, except for the frosting. It was enough for me to get by without doubling the recipe. The original cupcake recipe also called for the use of vegetable oil and distilled white vinegar. I replaced the vegetable oil with applesauce, which is a common practice and is healthier than oil. I replaced the white vinegar with balsamic vinegar, which was recommended by a reviewer who said it pairs very well with chocolate. Additionally, I used carob powder in the batter recipe. It's supposed to be a healthier alternative to cocoa, but next time I would just cocoa. It just has a better taste to it. I did use cocoa for the frosting though.

For the frosting, I didn't have vegan butter or, dare I utter the words, margarine [blech!]. Instead I used vegetable shortening and replaced the vegan butter amount with double shortening.

 

Vegan Chocolate Cupcakes with Vegan Chocolate Frosting

 

Ingredients:

[cupcakes]

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cocoa [or carob] powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup applesauce

1 teaspoon vanilla extract

1 teaspoon balsamic vinegar

1 cup water

[frosting]

1/2 cup vegetable shortening, softened

1 1/3 cup powdered sugar

1/3 cup cocoa powder

1/2 teaspoon vanilla extract

3 table spoons almond or soy milk

 

Instructions:

Preheat the oven to 350 degrees. Place paper cups in a muffin tin and set aside.

 

Sift together the flour, sugar, cocoa [I used carob powder, but I would recommend using the cocoa. The taste is just a bit better.], baking soda and salt. Add the applesauce, vanilla, balsamic vinegar and water. Mix together until smooth.

 

Pour into prepared muffin tin and bake for 45 minutes. Remove from the oven and allow to cool.

 

For the frosting, cream the shortening with an electric mixer. Slowly add the powdered sugar, mixing well each time.

 

Add the cocoa powder, vanilla and almond milk [I used the coconut/almond milk blend I use for cereal. I couldn't tell you the last time I drank actual milk or used it in my cereal.] and mix again.

 

Spread on your cupcakes or using a frosting piping bag. Top with sprinkles if it tickles your fancy!