friday was cupcake day. me and my friend trish made about 80 cupcakes apiece for our friend's jade and robert's wedding party in austin. yeah!!! it was fun to spend some time in the kitchen....that hasn't happened much lately.

golden vanilla cupcakes:

ingredients:

1 cup soy milk

1 tsp. appled cider vinegar

1 1/4 all purpose flour

2 T cornstarch

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/3 cup of canola oil

3/4 cup granulated sugar

2 1/4 vanilla extract

preheat oven 350.

wisk soy milk and vinegar and set aside for few minutes.

in large bowl blend sugar, oil and vanilla. add dry ingredients to wet, flour, conrstarch, baking powder, baking soda and salt and mix until no large lumps remain.

fill cupcake liners almost to the top (more than the typical 2/3 full)......these cupcakes don't rise that much, but are oh so yummy!!!

bake for 22 minutes or until golden.

let cool then frost with white buttercream.

buttercream icing:

ingredients

1/2 cup of nonhydrogenated shortening

1/2 cup of nonhydrogenated margarine

5 cups of powdered sugar...sifted if clumpy, this will yield a much smoother icing free of lumps............if doesn't matter, then don't bother

1 1/2 tsp vanilla

1/4 cup of soymilk

beat shortening and margarine together until well combined. add sugar and beat another 3 minutes. add vanilla and soy milk and beat another 5-7 minutes until fluffy.

note: this recipe makes a vanilla cupcake that is fairly dense like a pound cake and super delish.

making these brought back so many bakery memories of decorating birthday and wedding cakes.........oh, how i miss that sugar shack :O) there were many a fun time at that place.

the recipes above are from the "vegan cupcakes take over the world" cookbook by isa chandra moskowitz and terry hope romero

this sweet plate with the subtle word "because" is a piece made by our great friend kirsten jacobsen.