These were an experiment and I can’t rightly say how they turned out as they will be tested upon the customers at the DIY Trunk Show tomorrow. Also, I am terrified of vegan cream cheese due to one bad experience I had when I lived with a bunch of boys, so I was too scared to taste the frosting.

You will need:

  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 1 & 1/4 cups flour
  • 2 Tbs cornstarch
  • 1 tsp ground cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 3/4 cup sugar
  • 1 & 1/4 tsp maple extract
  • 1 tsp vanilla extract

Then you:
1. Preheat oven to 350 degrees, line pans with paper liners.
2. Whisk soy milk and vinegar together in a large bowl and set aside to curdle.
3. In a smaller bowl, sift together the flour, cornstarch, cinnamon, baking powder, baking soda and salt.
4. Add oil, sugar and extracts to the soy milk mixture and beat until mixed.
5. Add dry mixture to soy milk mixture and beat until no large lumps remain.
6. Fill cupcake liners 2/3 full and bake for 20-22 minutes or until tops spring back when lightly touched.
7. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.

Vegan Cream Cheese Frosting

You will need:  

  • 1/4 cup margarine
  • 1/4 cup vegan cream cheese, softened
  • 2 cups confectioner’s sugar
  • 1 tsp vanilla extract

1. Cream together margarine and cream cheese.
2. Add sugar in 1/2 cup batches to avoid a mess. Mix until smooth and creamy.
3. Add vanilla and beat until smooth.