Thursday's Leukemia & Lymphoma Society's (LLS) Man & Woman of the Year campaign fundraiser was a success! Thanks to Kira Smith (LLS Man & Woman of the Year Candidate) funds were raised for research, patient services, advocacy, and public education regarding Leukemia, Lymphoma, and Solid Tumor Cancer. To donate to this wonderful cause go to: www.mwoy.org/ctx.
Hotcakes was so happy to cater this event with Very Vanilla Vegan and Double Chocolate Vegan cupcakes! If the picture to the left is making your mouth water (mine is!) you can order a dozen or five by e-mailing jc@austinhotcakes.com or following this recipe!
The Goods (Vanilla Vegan Cupcakes):
1 cup almond milk
1 tsp. apple cider vinegar
1¼ cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
⅓ cup canola oil
¾ cup sugar
2 tsp. Mexican vanilla extract
¼ tsp. almond extract
The Steps:
Preheat oven to 350. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside.
Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
Vegan Vanilla Buttercream Frosting:
½ cup nonhydrogenated shortening
½ cup nonhydrogenated margarine
2 tsp Mexican vanilla
3½ cups confectioners’ sugar, sifted
¼ cup plain almond milk
The Steps:
Beat together the shortening, margarine, and vanilla. Add sugar and almond milk in thirds. Pipe or spread onto cupcakes. Enjoy!
