You should probably know that if you ask me to bring dessert to any sort of gathering or dinner party, I’m going to go all out. I will take advantage of any excuse to bake. I know, I can bake anytime I want, but I certainly don’t need a dozen cupcakes sitting around my house looking delicious and begging me to eat one (or two) at every meal.
Dinner with great friends calls for a great cupcake.
These recipes are adapted from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero. This is the absolute best vegan baking cookbook I have found. The only other ones that come close are two other cookbooks by the same ladies, Vegan Cookies Invade Your Cookie Jar and Vegan Pie in the Sky. If you are at all interested in vegan baking, I highly recommend these three cookbooks.
Vegan Lemon Cupcakes
2 cups soy milk
2 tsp apple cider vinegar
2/3 c canola oil
1 1/2 cup sugar
4 tsp vanilla extract
3 tsp lemon extract
zest of one lemon
juice of one lemon
3 c flour
4 tbsp cornstarch
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Heat oven to 350 degrees. Whisk the soy milk and apple cider vinegar together and let it sit for 5 minutes. In a large bowl mix together the curdled soy milk, oil, sugar, vanilla and lemon extracts, lemon zest and lemon juice. Mix until combined well. Add the flour, cornstarch, baking powder, baking soda and salt and mix well.
Line a muffin tin with cupcake liners and fill the liners about 2/3 of the way full. I use a large spring-loaded scoop, and this gives me the perfect amount of batter in each cup. Bake for 20 minutes until the tops spring back when pushed gently. Let cool on a wire rack.
While the cupcakes are cooling, you can prepare the frosting.
Vegan Lavender Cream Cheese Frosting
1/2 c Earth Balance Vegan Buttery Sticks, brought to room temperature
1/2 c plain vegan cream cheese
4 c powdered sugar
2 tsp vanilla extract
2 tbsp dried lavender buds
In a stand mixer or with a hand-held mixer combine the buttery stick and the cream cheese. Mix until well combined. Add half of the powdered sugar and half of the vanilla extract and mix until most of the powdered sugar is combined. Add the remaining powdered sugar and vanilla. Mix until all of the powdered sugar is combined and your frosting is smooth. You will need to scrape down the sides of your mixing bowl a few times. Add the dried lavender and mix until the lavender buds are incorporated throughout the frosting.
Once your cupcakes are completely cooled, you can frost and enjoy. I took mine a step further and filled the cupcakes with some lemon tart filling, but they will taste amazing without the filling.