also known as… So Addicting You’d Think They Were Crack Cupcakes, Lick The Beaters All You Want Because There is No Egg in Them Cupcakes, and The Best Darned Cupcakes You’ve Ever Eaten… cupcakes.
Need I say more?
Yes, actually. I do. When I first made these (I’ve made them 3 times since!), but the first time, the recipe was off. My cupcakes were secretly training to be donuts.
So, what does one do with sunken, wannabe-donut cupcakes?
Fill them with chocolate, of course!
Once frosted, you couldn’t even tell of the mishap. They were heavenly, but sticky and sickeningly sweet. After two bites, we decided that something could, indeed, be too sweet. I attributed it to the 2 tablespoons of almond extract in the batter and the 1 tablespoon of it in the frosting (I didn’t go overboard, did I?). As much as I love almond, the almond extract really amplifies the sugar content. Hence, sickeningly sweet.
Despite the sweetness, the cupcakes still disappeared rather quickly. :) I knew I had to give them a second chance.
I increased the flour, decreased the almond extract and baking powder, added almond paste, popped them in the oven… and viola! Perfect cupcakes! I don’t think there exists a more perfect cupcake.
I topped it with a variation on the frosting (again with a bit less almond extract), which is practically fudge. Slathered on the delicious and perfectly cooked cupcakes, topped with some sliced almond and a cherry (always a cherry), I present you, the world’s perfect cupcakes… (and they’re vegan! what? yes, it’s true! you know what that means? eat all the raw batter you want with no worries about nasty bacterias and raw eggs! it’s a dream come true!)
Heavenly Vegan Almond Cupcakes with Fudge Frosting
1 tablespoon cider vinegar
1 Â½ cups plain soymilk
2 1/8 cups flour
2 teaspoon baking powder
Â½ teaspoon baking soda
Â½ teaspoon kosher salt
1 1/8 cups sugar
1/4 cup sliced almonds
1/4 cup almond paste (not marzipan)
Â½ cup canola oil
1 Â¼ teaspoon vanilla extract
1 teaspoon almond extract
4 cups powdered sugar
Â½ cup cocoa powder
Â½ cup soymilk
3 tablespoons margarine
1 teaspoon vanilla
1 teaspoon almond extract
Preheat the oven to 350Âº. Line 14 muffin cups with paper cupcake liners. Lightly spray liners and top of pan with cooking spray. This will prevent the tops of the cupcakes from sticking to the pan when they rise. Set aside.
Combined apple cider vinegar and soymilk in small bowl. Stir well and set aside (the mixture will curdle).
In a food processor, chop almonds until finely ground. Add almond paste and oil and pulse until well incorporated. Mix in almond and vanilla extracts and pulse once to combine.
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the curdled soymilk and almond mixtures to the dry ingredients and stir until smooth (try not to overmix it).
Fill each muffin cup with Â¼ cup of batter. Bake for 15 to 20 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove and place on a wire rack. Cool completely before frosting.
With electric mixer, beat margarine until fluffy. Add cocoa powder and soymilk and beat until combined. Add powdered sugar 1 cup at a time and continue to beat until all the sugar is incorporated. Add extracts. Beat on high speed for another 3-5 minutes, or until fluffy. Spread generously on cupcakes (there will be plenty leftover – store in the fridge and eat with a spoon!). Sprinkle with leftover sliced almonds (or sprinkles) and top with a maraschino cherry. Store at room temperature in an airtight container (though these cupcakes are notorious for disappearing at an alarming rate, so storage probably won’t be an issue).