vegan peach cupcakes
1 tablespoon apple cider vinegar (don't worry about the smell, it bakes off)
1 cup of soymilk (flavored if you want...i used vanilla)
2 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup oil
1 teaspoon vanilla extract
1/3 cup peach nectar
1/2 cup peach puree (i just used canned because it is not peach season)
preheat the oven to 350ºF.
put the cider vinegar into a small bowl and add the soymilk. whisk well. the mixture will start to thicken up or curdle (i know that sounds weird and gross and i was nervous, but trust me, this will work!)
stir together the flour, sugar, baking powder & soda and salt.
mix the oil, peach nectar, and vanilla extract into the bowl containing the soymilk and vinegar and then slowly add the wet ingredients to the dry ingredients and blend.
add peach puree and continue to blend.
scoop into cupcake wrappers. these will puff up a lot...more than most of the non-vegan cupcakes i make do. past vegan recipes i've made have ended up pretty flat, so as a caution i filled the wrappers almost to the top and got a really puffy dome top...so depending on what you are going for about 3/4 full is great.
bake for 20 - 25 minutes until starting to brown.
vegan mango frosting
1 cup (2 stick) vegan butter - room temperature
2-3 cups powdered sugar
puree of two fresh ripe mangos
bring cream cheese and butter to room temperature and beat together until creamy. add the mango puree.
add powdered sugar, 1 cup at a time, until desired sweetness and texture.
again, the puree will effect your ability to get a really stiff frosting, but i really think that nice strong mango flavor that came from using two mangos was worth a kind of goopey frosting.
my coworkers seemed to really love these as well as the strawberry ones. i think the key to this was using fresh mango, ripe in the frosting. you could try it with canned or frozen, but i cannot promise the same effect and delicious-ness.
