Recipe: Vegan Vanilla Bean Cupcakes with Whipped Chocolate Frosting

Today was a long day today.  My little gal hasn't been sleeping very well so I have been a bit of a zombie.  I then spent most of the day vacuuming the house.  But we made it through the week so I thought we should make a sweet treat to celebrate.  My two and a half year old always requests cupcakes, so we whipped up a batch together.  They are light and fluffy and delicious.  I hope you enjoy them.

Vanilla Bean Cupcakes
Makes 12

2 tbsp ground flax + 6 tbsp warm water
3/4 c non-dairy milk (I used unsweetened coconut milk)
1/2 tsp vanilla
1 vanilla bean, cut lengthwise and scraped
2 cups cake and pastry flour
1 cup sugar
1 tsp grated orange rind
1 tbsp baking powder
1/2 tsp salt
1/2 cup earth balance (vegan butter)

Preheat oven to 350.  Line muffin tin with paper liners.  Combine flax with water and let stand for 5-10 minutes (this will form your "flax egg" egg replacer).  In a small bowl, combine 1/4 c milk, vanilla, and scraped vanilla bean.  Set aside.  In the bowl of a stand mixer, whisk flour, sugar, orange rind, baking powder and salt.  Add butter and mix on low until combined.  Add 1/2 c milk and mix on medium speed for 2 minutes.  Meanwhile, add flax and water to wet ingredients (vanilla and milk) and mix well.  Add to mixer and mix on medium speed for another 1-2 minutes until well combined.
Divide between 12 muffin cups.  Bake in centre of oven for 35 minutes or until toothpick inserted into centre of cupcakes comes out clean.  Immediately transfer to cooling rack and cool completely before icing.

Whipped Chocolate Frosting
1/2 cup earth balance
1 3/4 cup icing (confectioners') sugar, sifted
1/4 cup cocoa powder, sifted
1/4 tsp salt
1 tsp vanilla extract
2 tablespoons non-dairy milk (I used unsweetened coconut milk)

Combine butter, icing sugar, cocoa powder and salt in mixer and blend well.  Add vanilla and milk and whip for 5 minutes on high until fluffy.  Spread on cupcakes once they have cooled completely. Pin It Now!