The Perfect Vegan Cupcake with Fudge Frosting

By klgettins

Ingredients

• For the frosting:
• 2/3 cups soy milk
• 1 teaspoon apple cider vinegar
• 2/3 cup agave nectar
• 1/3 cup safflower oil
• 2 teaspoons vanilla extract
• 1 cup all purpose flour
• 1/3 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch fine sea salt
• 1/2 cup(4 oz) Earth Balance Butter
• 1/2 cup agave nectar
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup soy milk powder

Details

Servings 1
Adapted from lapuremama.com

Preparation

Step 1

Preheat oven to 325 and line muffin tin with liners

In a medium bowl, combine milk and vinegar, stir and set aside.

In a Kitchenaid or other bowl, combine flour, baking powder, baking soda and salt. Mix to combine.

After your milk/vinegar mixture has set for a while it should bubble. At that point add agave nectar, oil and vanilla and stir together.

Add wet ingredients to dry and mix until just combined and no lumps remain.

Pour batter about 1/2 to 3/4 way full in each tin. Bake for 18 to 22 minutes until cupcakes are golden brown and a toothpick comes out clean.

Remove and let cool completely before frosting.

For the frosting:
Use a mixer to cream butter and agave nectar. When smooth, add vanilla extract and cocoa powder. Continue mixing until smooth then add the soy milk powder and beat on high until fluffy.

Scoop frosting into a ziploc bag and refrigerate for at least 30 minutes to 1 hour to give it time to set up.