Vegan Vanilla Cupcakes w/ Vegan Frosting and Blueberry Sauce

I'm quite new to the blogging phenomenon. But as it is, I can talk about anything cooking or baking related for hours on end, so I decided to give it a shot. Currently, I am working for an amazing coffee house in Tulsa, OK. I am very lucky to have such a wonderful place that allows me to express my creative side and broaden my culinary education. Some of my postings will involve things we do at the shop, and others will be my experiments at home.

These cupcakes are some of my favorites. They may seem a little plain jane, but not only are they delicious, they make a great template for decoration. I adore the hint of almond and the moist texture. In the past two days, I have made as many batches and sold them before they even hit the case!

Cupcakes

1 Tbsp cider vinegar

1 ½ c vanilla soy milk

2 c AP flour

1 c sugar

2 tsp baking powder

½ tsp salt

½ c canola oil

1 tsp vanilla extract

½ tsp almond extract

 Combine vinegar and soy milk in a measuring cup. Let stand until curdled, about 5 mins.

 Whisk together flour and next 4 ingredients.

 Whisk together soy mixture, oil, and extracts in a small bowl. Pour milk mixture into flour mixture; stir until just blended.

 Fill cups 2/3rds full. Bake 12-15 mins. Makes 24 cupcakes or 6 large cupcakes.

Frosting

1/2 cup vegetable shortening (softened)

1/3 cup soy milk

1 tsp. vanilla extract

1/4 tsp. salt
4 cups powdered sugar

  Add the shortening to electric mixer, and beat until smooth. Add next three ingredients, continue beating until combine.
  Turn mixer on low, add powdered sugar slowly. Check consistency after incorporated, and add more sugar if needed. 

Blueberry Sauce

2 cups frozen or fresh blueberries
1/2 cup water, plus 2 tbsp water
2 tbsp cornstarch

 In a medium sauce pan, bring blueberries and water to a boil, reduce to simmer. Stir berries to break them up.
 In a small bowl, add 2 tbsp to cornstarch to make a slurry. Mix well, then add to berry mixture. stir well and cook until thickened. Approximately 5 min. 
 Once sauce has thickened, pour into a strainer to remove skins and seeds. Let sauce cool. 

 

I usually put the blueberry sauce in a squeeze bottle to apply on top of the cupcakes, and add fresh berries. Also, this recipe works very well with other berries.

For those that have not done much vegan baking, you would be suprised how simple and delicious it can be. I know I was! It is a great way to reduce fat and feel good (or alright, at least) about eating sweets. I hope you enjoy!!