Despite some mishaps with the commercial oven we used (it will just never bake the same way as your home oven), the cupcakes were tasty and super cute.
Chocolate Chai Cupcakes with Chocolate Ganache
makes 24 mini cupcakes
preheat oven to 350
Dry (Sift together)
1 cup all-purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
pinch salt
Wet (Whisk together)
1 cup non-dairy milk + 1 tsp vinger (apple cider)
1/3 cup canola oil
1 1/2 tsp vanilla
3/4 cup vegan sugar
Pour wet mix into dry. Beat until well combined. Throw a handful of chocolate chips in if you're in an extra chocolate-y mood. Bake for about 15 minutes or until a tester comes out clean, and the tops spring back when lightly touched.
for the Vegan Chocolate Ganache:
1 Tbsp coconut oil (or vegan margarine)
1 cup vegan chocolate chips
2 Tbsp non-dairy milk (unsweetened)
Whisk all ingredients together over a double boiler until chocolate chips are fully melted and ganache is glossy.
Peach Cupcakes with Brown Sugar Frosting
makes 24 mini cupcakes
preheat oven to 350
1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
big pinch salt
pinch nutmeg
1/4 cup earth balance
1/4 cup vegan sugar
1/4 cup brown sugar
1/2 tsp vanilla
1 Tbsp cornstarch + 2 Tbsp water
1/2 cups almond milk + 1 tsp vinegar
1 large peaches, diced
Cream butter with sugars. Sift remaining dry ingredients together in a separate bowl. When the butter is fluffy, add the vanilla, cornstarch mixture and milk. Mix in dry ingredients and then fold in peach chunks.
Bake for about 15 minutes. A tester should come out clean, and the tops should spring back when lightly touched.
While the cupcakes bake:
Beat 2 Tbsp earth balance in a stand mixer. Add 1 cup brown sugar and 1 cup confectioners sugar. Add 1/2 tsp vanilla. Drizzle in almond milk (2-3 Tbsp) until desired consistency is reached.
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