Vegan Cookies & Creme Cupcakes

Confession:  I have completely lost the motivation to cook.  I'm officially a busy-season CPA's widow and honestly, dinner for one doesn't get me excited for fancy meat-free dishes.  Cereal for dinner?  That's more like it.  SO, today's meatless Monday isn't a meal.  It's a dessert. 

Not only is it dessert, but it is my first attempt at vegan baking.  T-Dub's birthday is coming up so Jana and I are celebrating with a vegan feast and Glee.

I was nervous about the cupcakes because I always hear how difficult vegan baking is.  Most of the recipes I encounter have a million different ingredients, most that I don't recognize or have on hand.  So I was thrilled to find this recipe online.  The ingredients are all recognizable and there aren't a million of them.

Vegan Cookies & Creme Cupcakes

Ingredients:

• 1 cup soy milk (I used almond milk)
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 10 Vegan chocolate sandwich cookies, mashed
• Vegan Fluffy Buttercream Frosting

Method:

• Preheat oven to 350°F and line a muffin pan with paper or foil liners.
• Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
• Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until 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 until no large lumps remain (a few tiny lumps are OK).  Stir in cookies.
• Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Vegan Buttercream Frosting

Ingredients:

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine, we use Earth Balance
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer (almond milk)
• 5 vegan chocolate sandwich cookies,  mashed

Method:

• Beat the shortening and margarine together until well combined and fluffy.
• Add the sugar and beat for about 3 more minutes.
• Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
• Stir in mashed chocolate sandwich cookies.

These are so good!  Yes, I ate one before the birthday party.  Also, I accidentally used cornstarch instead of baking powder... I know, right?  Who does that?  They were in the oven by the time I realized it.  So they might be a smidge more dense than they are supposed to be... but still fantastic!  Who needs eggs, right?

Happy {meatless} Monday!