Daily Cupcake Recipe

Recipe for Sunday, September 18th, 2011:
Vegan Almond Cupcakes with Chocolate Almond Frosting

Recipe via Love & Olive Oil

Prep time: unknown
Bake time: 20 minutes

Serves: 14 cupcakes

Ingredients [Almond Cupcakes]:

• 1 tablespoon cider vinegar
• 1 1/2 cups plain soymilk
• 2 1/8 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2teaspoon kosher salt
• 1 1/8 cups sugar
• 1/4 cup sliced almonds
• 1/4 cup almond paste (not marzipan)
• 1/2 cup canola oil
• 1 1/4 teaspoon vanilla extract
• 1 teaspoon almond extract

Ingredients [Chocolate Almond Frosting]:

• 4 cups powdered sugar
• 1/2 cup cocoa powder
• 1/2 cup soymilk
• 3 tablespoons margarine
• 1 teaspoon vanilla
• 1 teaspoon almond extract

(A conversion table can be found here.)

Directions:

Preheat the oven to 350 degrees F. Line 14 muffin cups with paper cupcake liners. Lightly spray liners and top of pan with cooking spray. This will prevent the tops of the cupcakes from sticking to the pan when they rise. Set aside.

Combined apple cider vinegar and soymilk in small bowl. Stir well and set aside (the mixture will curdle). In a food processor, chop almonds until finely ground. Add almond paste and oil and pulse until well incorporated. Mix in almond and vanilla extracts and pulse once to combine.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the curdled soymilk and almond mixtures to the dry ingredients and stir until smooth (try not to overmix it).

Fill each muffin cup with 1/4 cup of batter. Bake for 15 to 20 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool in the pans for 5 minutes, then remove and place on a wire rack. Cool completely before frosting.

Make frosting: With electric mixer, beat margarine until fluffy. Add cocoa powder and soymilk and beat until combined. Add powdered sugar 1 cup at a time and continue to beat until all the sugar is incorporated. Add extracts. Beat on high speed for another 3-5 minutes, or until fluffy.

Spread generously on cupcakes (there will be plenty leftover). Sprinkle with leftover sliced almonds (or sprinkles) and top with a maraschino cherry. Store at room temperature in an airtight container.