A little something sweet for all the good you have done in your life
Walnut Cupcakes
Ingredients
2 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup margarine
1 1/2 cups brown sugar or natural sweetner
Egg replacer for 3 eggs: 3/4 cup of drained silken tofu and 1 teaspoon of baking powder
1 teaspoon pure vanilla extract
1 cup soy milk
1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine
1. Preheat oven to 350 degrees. Line muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside
2. In an electric mixer, beat margarine and sugar on medium speed until creamy. Add the egg replacer and vanilla, and beat until combined.
3. With the mixer still on medium speed, add the flour mixture and soymilk in parts alternating between the soymilk and flour.
4. Stir in the walnuts with a wooden spoon.
5. Divide the batter evenly among the muffin cups, filling each ¾ full
6. Bake until the cupcakes are golden and a cake tester inserted into the center of the cupcake comes out clean; about 18-20 minutes.
7. Frost the cupcakes with icing (recipe below)
Icing
Ingredients
¾ cup powdered sugar
¾ cup margarine
1/8 cup vanilla soy milk
1. Combing the ingredients in a mixing bowl. Using an electric mixer, blend until creamy.
2. The consistency of the frosting may vary. Add more sugar, margarine or soy milk as needed.
Posted by -C- on October 27, 2009 at 3:26 pm
Haven’t tried these, but the butternut squash soup was dope. Got any recipes that’ll make me climb like an eagle falling out of the sky (except, you know, in reverse)?
Posted by hawthoma on October 27, 2009 at 4:50 pm
Glad you liked the soup! I have a couple recipes up my sleeve that might be able to help you with your mission to climb like an eagle. I plan on updating tonight or tomorrow.