Apple Cinnamon Vegan Cupcakes

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.

Roasted Carrots

2-4 cups chopped carrots

1/4th cup olive oil

2 tbsps crushed garlic

rosemary and pepper to taste

Preheat oven to 450F, cook at 400 for an hour. Best served on some sort of pasta.