>Vegan MoFo Day Twelve: Cupcakes and more Vegan With a Vengeance
>Tonight I made my second Vegan With a Vengeance recipe. Green Thai Curry. With a few changes. I didn’t have cilantro, so I used basil. Next time I will use cilantro. I also didn’t have any bell peppers (which is odd, because we always have some sort of pepper in the house), so I just left them out. It was good. I will definitely make it again, and I can’t wait to eat the leftovers.
Pumpkin Spice Cupcakes with Maple Frosting:
1TBL Raw Apple Cider Vinegar
1.5C Pumpkin Spice Silk
2 3/4C Flour
2tsp baking soda
1/2tsp baking powder
dash of salt
1tsp pumpkin spice
1/2 C vegetable oil
1tsp (or, if you’re like me, a large splash) of vanilla
Preheat oven to 350*
Mix the ACV with the Silk. Set aside (Its going to curdle, that’s okay!)
Mix dry ingredients
Vegetable oil and vanilla with the curdled Silk. Slowly mix in to dry ingredients. Once combined, put in to muffin pan. These rise pretty well, so only fill about 3/4 of the way to the top.
Bake for about 20 minutes.
1 cup Earth Balance margarine or shortening
2 3/4 cups Powdered Sugar
2 tablespoons Brown Sugar
2 tablespoons Maple Syrup
In mixing bowl, add EB, brown sugar, and maple syrup. Mix well. Slowly add powdered sugar. Beat until you have soft peaks.
Frost cupcakes. Top each with a pecan and a sprinkle of pumpkin spice.