I think every blog and its mother has posted a cupcake recipe from Vegan Cupcakes Take Over the World. With that, I simply had to get my hands on the book and give it a try. The library finally got in stock yesterday.
I tried this one first because I didn't really have to get any ingredients that I didn't already have. That, and hey, when a cupcake intro says "there's no way in freakin' hell you're putting down those cupcakes", how can a girl possibly resist?
And the taste? Oh my goodness. This is my official vanilla cupcake recipe. Hands down. I used the icing/decorating suggestion that they made, for the most part. I did half raspberries, half plums, but the plum pics didn't work out. They had to be quickly refrigerated so that they wouldn't fall off. Probably should've patted them dry a bit after chopping, hmm? Oh well. I had one and 'twas yummy. :)
½ cup vanilla soy yogurt
2/3 cup vanilla or plain soy milk
¼ cup applesauce
3 Tbsp. canola oil
3/4 cup granulated sugar
1½ tsp. vanilla
1¼ cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Skinny Confectioners' Icing:
1 cup confectioners' sugar, sifted
2 to 4 tsp. of soy milk or 1 Tbsp. flavored syrup (like the Torani brand)
½ cup seedless, smooth spreadable fruit or other preserves
1 cup fresh fruit or berries, washed, patted dry and thinly sliced, if necessary
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix well. Fill cupcake liners three-quarters full.
Bake at 350F for 22-24 minutes, until a toothpick inserted in center comes out clean. Transfer to a cooling rack to cool completely.
Whisk together confectioners' sugar with soy milk or syrup, until desired consistancy is reached. If too thick, add more milk, one teaspoon at a time; if too watery, add in more sugar by the tablespoon.
Spread top of cupcake with a few thin layers of spreadable fruit. Spoon a small circle of icing on top of jam, then decorate with fresh fruit. If desired, drizzle tops of fruit with icing as well.