This is my protest against this month’s Cupcake Hero. I would be okay with a theme ingredient that was dairy – because you can use soy milk and it’s still milk, or almond-based cheese and it’s still considered cheese. But honey? You can’t sub for that without removing the innate honey-ness of it.
Let me clarify. I’m not a huge bee-rights advocate. If a recipe unequivocally, undeniably calls for honey or I’m having a bad day and absolutely craving honey-dijon kettle chips, then I’ll break down and use the gosh darn bee regurgitation. And I have to have my burt’s bees chapstick. But honey? As a theme ingredient? No. I can’t bring myself to construct a cupcake of honey and then post it on my vegan blog, and then still claim to be vegan.
So I decided to make a cupcake of the vegan version of honey. No, not agave nectar. That’s lame. And I’ve never actually used it. Nope, I’m using maple syrup – it’s plant based, it’s vegan, it’s delicious, and it’s fall-ish (fall-y? fall-esque? fall-like?)
Simple, yummy, sweet cupcakes that smell AWESOME right out of the oven.
Can you say “om nom nom”? No, say it out loud. Come on now, say it with me “OM NOM NOM.”
There you go.
- 2 1/2 c. AP flour
- 2 tsp. bakingpowder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 c. canola oil
- 1/2 c. light-brown sugar
- Egg replacer for 2 eggs
- 1 1/4 c. maple syrup
- 2 tsp. vanillaextract
- 1/2 c. buttermilk (lies. this is what you do: put 1/2 tbsp. of vinegar or lemon juice in a half cup measuring cup, then fill it up with soy milk and set it aside for a few minutes to let it thicken up.)
Heat oven to 350̊F. Sift together the flour, baking powder, baking soda, salt. (Note: this is total crap. I never sift, and my cupcakes always come out fine. I just throw it all in the bowl at the same time, and it saves you having to lug out another bowl.) Whisk the oil and sugar together. Add in the egg replacer, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk (end with the flour). Scoop into cupcake tin and bake for about 20 minutes.
Makes 24-ish (Ok, fine. 24 exactly with enough left over for my roommate to have some decent bowl-lickin’ time. But I don’t like saying how many a recipe will make because it never makes what you say it will make. This recipe was supposed to make 18. Case in point.)
Another note: These cupcake rise more than normal ones. Usually, I do one and a half cookie scoops-worth, but these only needed one scoop.
MAPLE CREAM CHEESE FROSTING
- 1 8-oz package Toffuti cream cheese
- 1 stick non-dairy margarine
- 1/2 c. maple syrup
- Almond and vanilla extract
- 4 c. powdered sugar
Just like any other frosting. Cream the tofutti, margarine, vanilla, almond. (The recipe says to add the maple syrup here, too, but I would wait until the end because my frosting was a smidge on the soupy side) Then add the sugar about a cup at a time.