O-kay. I have not abandoned this blog, although it might seem like I have. An unusually frantic Spring* turned into a huge Summer writer's block, and now it's Labor Day Weekend and here we are.
It is fitting, then, that my latest recipe is a Spring / Summer cupcake recipe that I have modified for Fall. So here we go....
Apple Cinnamon Vegan Cupcakes
(Inspired by the recipe for strawberry cupcakes from the book The Happy Herbivore, by Lindsay S. Nixon.)
Ingredients (makes 12)
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup applesauce
1 cup sugar
1 and 1/2 cups Vanilla flavored Almond Milk (I like Silk's Real Almond)
2 tsps lemon juice
Dust the tops with powdered sugar, or you can use a quick (non vegan) cream cheese frosting.
(I have not tried to make tofu frosting yet, trying to do so will be another post.)
Quick Cream Cheese Frosting
Ingredients
1/4th cup powdered sugar
1/2 of a stick of cream cheese
1 tsp vanilla
Cream together the powdered sugar, vanilla, and cream cheese until they are fully blended together. Should frost 12.
*My grandmother got very sick and died.
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