our very first post!

There once was a girl named Jilly. Her friends thought she was practically perfect but she wanted to shed a few lbs. So she became vegan. It sounded harsh and unrealistic until...she found "The Vegan Cupcake" book. Each little cake was like a tiny christmas present and she baked, unwrapped, and ate them until she suddenly realized there's no such thing as a cupcake diet. The bad news is that it only lasted three weeks. The good news is this Vegan Chocolate Oreo Cupcake that we want to share with you. Please Enjoy!

Oreo Cupcake

1 c. soy milk
1 tsp. apple cider vinegar
3/4 c. granulated sugar
1/3 c. canola oil
1 1/2 tsp. vanilla extract
1 c. four
1/2 c. cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp salt
1 cup chopped oreo cookies

Directions:
1. Preheat oven to 350 and line muffin pan with paper liners.
2. Whisk together the soy milk and vinegar in large bowl and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat till 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 till no large lumps remain (a few tiny lumps are okay).
3. Pour into liners, filling three-quarts of the way.
Bake convection 325 for 17-20 minutes

Fluffy Buttercream Frosting

1/2 c. nonhydrogenated shortening
1/2 c nonhydrogenated margerine
3 1/2 confectioners sugar
1 1/2 tsp vanilla extract
1/4 c soy creamer (or milk)
½ c crushed oreos
Reserve ½ C crushed Oreos to sprinkle on top of cup cakes

NOTE- Reserve enough cookies to put ½ of an Oreo on each cup cake
reg oreos work better then the double stuff.

If you don't have vegan ingredients on hand, they're just as yummy with regular dairy products.  

xo,
Mia