Recipe of the Day: Cupcakes

Alicia Silverstone's favorite cupcakes are light, springy, and delicious... with a decadent fudge frosting! Try them out!

MAKES 12

Cupcakes

2/3 cup hemp or soy milk

1 teaspoon apple cider vinegar

2/3 cup agave nectar

1/3 cup safflower oil

2 teaspoons vanilla extract

1 cup all-purpose flour

1/3 cup whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of fine sea salt

Fudge Frosting

1/2 cup (4 ounces) Earth Balance butter

1/2 cup agave nectar

2 teaspoons vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup soy milk powder

Note: Soy milk powder is sold in large amounts, so if you have a bunch left, you can add water to make it into soy milk. If you don’t have soy milk powder, the frosting will be fine — just a little runnier.

Preheat the oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners. (I use unbleached, recycled cupcake liners by a company called If You Care, available at Whole Foods.)

Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn’t bubble, keep stirring the mixture until it does. Add the agave nectar, oil, and vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda, and salt. Add the wet ingredients to the dry, mixing until no lumps remain.

Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed. Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before frosting.

To make the Fudge Frosting, use a mixer to ream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add the soy milk powder, and beat at medium-high speed until fluffy. If it's runny, refrigerate the frosting until it sets up a little.

For more delicious recipes from Alicia Silverstone, check out "The Kind Diet."

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