Vegan Oreo Cupcakes

So recently I bought myself the Vegan Cupcakes Take Over the World book...and I love it. These were my first project from the book and I can't wait to try more. I took a cupcake over to my brother who is deathly afraid of the word vegan and even HE loved it. Just a few days later we made a double batch together (its hard to bake with him because he eats them all before they can get frosted!). So...vegans and non vegans alike will love these and I highly recommend the book and I will keep you posted on further experiments!

Vegan Oreo Cupcakes
Makes 12

1 cup soymilk
1 tsp lemon juice or apple cider vinegar (I like lemon juice myself)
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped oreos

1. Preheat the oven to 350 and line your muffin pans (I did big ones the first time and minnie the second time)
2. Whisk together the soy milk and lemon (or vinegar) in a big bowl and let it sit for a few minutes. Add the sugar, oil, vanilla extract, and almond extract and beat until the mixture is foamy. In a separate bowl whisk together the flour, baking powder and soda, the cocoa powder and the salt. Add in two batches to the wet ingredients and beat until there are no large lumps. Add the oreos.
3. Fill your liners and bake for 18 to 20 minutes or until a toothpick comes out clean. Move the cupcakes to a wire rack and let them cool completely.

Oreo Frosting
1/4 cup non-hydrog shortening
1/4 cup non-hydrog margarine (Earth Balance is a good one and they come in baking sticks!)
2 1/4 cups confectioners' sugar
3/4 tsp vanilla extract
1/8 cup plain soy milk
1/2 cup crushed oreos

Beat the shortening and margarine together until fluffy. Add the sugar and beat 3 more minutes. Add the vanilla and soymilk and beat 5 more minutes. Add the oreos. Spread!

Banana Cupcakes with Cream Cheese Frosting

We love bananas in this household but some always end up getting too ripe (even for me) so then I make yummy treats with them and everyone at work tells me how great I am. Its awesome! As usual..these are totally easy and dont require a big mixer or anything too fancy.




Cupcakes:

1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 small bananas
1/4 cup buttermilk
2 eggs
1/4 cup plus 2 tbsp veg oil
1/2 tsp vanilla

1. Set your oven to 350. Line your cupcake pan with liners or use those neat little silicone ones (reusable! woot! save the planet!)
2. In a large bowl whisk together flour, sugar, baking powder and salt. In food processor (or by hand..I didnt mess with the f.p. despite loving it) blend banana and buttermilk until the banana is broken up. Let me tell you a little thing about buttermilk also..don't waste your money buying a whole carton of it. Measure out some milk to very close to 1/4 of a cup, then fill the rest with lemon juice and let it sit for a few minutes. Its the same thing. Little tips. Im full of them.
3. Combine banana mix with eggs, veggie oil and vanilla. Fold the dry mix into the wet mix.
4. Scoop into muffin tins (or a loaf pan if you're too lazy for cucpakes) and bake for 20-25 mins. (Note..I dont really bake by a timer. I just keep checking and pressing them until they are done, and by pressing I mean I push it and if it springs back its ready..if it sinks in its not...so 20 minutes could be an exaggeration)

Cream Cheese Frosting:

6oz or 3/4 package cream cheese
1 tsp vanilla
1/2 stick room temperature butter
2-4 cups powdered sugar

1. Combine cream cheese, vanilla and butter. Beat until creamy. Gradually add 2 cups powdered sugar. Add 2-3 more cups until the desired consistency is reached. (I did like 2 and a half).

Let me just tell you, this makes a lot of icing. So what I did was I made a batch of cupcakes and then I made a loaf of cake. So..if you want you could double the cupcake recipe and do the same. Or just eat the icing..its so good.