LOOK OUT WORLD!
Yes, congratulations are in order. (Or sympathy, if you're talking to ME). My oldest Sprout completed Driver's Education today. She was very excited. I was very nervous.
Here she is with her little certificate (I photoshopped out all the important stuff just in case my Mom reads this and worries about privacy on the Internets and all....)
Actually she's a great driver. I feel old though...
I know I'm the only person on the planet who has not had Vegan Cupcakes Take Over Their World yet... call me a non-conformist.
I simply use the old egg- and dairy-free "War Cake" or "Wacky Cake" recipe I grew up with, making it into cupcakes instead of a sheet cake. I believe it's just about the same as the book anyway. Turns out perfect, tender and very chocolate-y!!
1 cup non-dairy milk or water (I use almond milk, I don't like the way water works in these so well, even though that's what my Grandma used)
1 teaspoon vinegar (cider or white)
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoons real vanilla extract
1 cup all-purpose flour
1/3 cup regular ol' Hershey's unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350°F .
Line a muffin pan with liners.
Whisk together the milk (or water) and vinegar in a large bowl, and set aside for a few minutes to curdle (obviously it won't curdle if it's water). Add the sugar, oil, vanilla extract to the milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
1/2 cup shortening OR 1/4 cup coconut oil in a semi-solid state (use this if you won't have the cupcakes in a warm area)
1/2 cup Nucoa margerine (or other vegan margerine)
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup soy creamer
Beat the shortening and margarine together until fluffy. Add sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Add more sugar if needed to make it firm, I sometimes do.