This is an awesome cupcake recipe. I make mine with agave nectar instead of sugar, and love the results. One thing. If replacing sugar with agave, use 3/4 agave that the recipe calls for sugar (so in this recipe, you'd use just over 1/2 cup agave because the recipe calls for 3/4 cup sugar). Then, reduce all liquids (soy milk & canola oil) by 1/3. The recipe works fine if you don't measure exactly.
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond/chocolate/more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Preheat to 350. Whisk milk & vinegar and set aside to curdle (you're making "buttermilk"). Add agave, oil, extract(s), and beat until foamy. In a separate bowl, sift flour, cocoa powder, baking soda/powder, and salt. Add to wet ingredients and beat till no large lumps remain. Fill cupcake liners 3/4 full. Bake 18-20 minutes. Let cool on rack.
Peanut Butter Frosting:
1/4 c margarine, softened
2 tbsp shortening
1/3 cup peanut or almond butter
1 tbsp barley malt syrup or molasses
1 1/2 tsp vanilla extract
1 1/4 c powdered sugar
1-2 tbsp rice or soy milk
Beat margarine & shortening till smooth. Add peanut butter, syrup/molasses, and vanilla and beat till smooth. Beat in sugar. Beat in rice milk. Done!
Chocolate Mousse Topping:
1 package extra firm silken tofu (like Mori-Nu)
1/4 cup soy milk
2 tbsp agave
1 tsp vanilla
1 12-oz package semisweet chocolate chips
Puree tofu, milk, agave, and vanilla in blender. Melt chocolate. Combine chocolate and tofu mixture in blender. Chill for one hour, then spread.