Vegan Virgin No More

Before I got the amazing cook book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero, I found my first vegan cupcake recipe like everyone else, on the web. These yummy delicious creations are Chocolate Banana Cupcakes with Peanut Butter Frosting. I added the chocolate sprinkles for a little flair. These baby's are what turned me into a believer of Vegan cupcakes. I am now taking a firm stance that they taste better than your average ones made with butter, milk & eggs. I made these just last week and was able to fool one of my unsuspecting co-workers who had no idea they were Vegan - muahahahaha!! My evil plan is unfolding perfectly...*Ahem* Anyway I say that statement with a disclaimer - if made correctly, they most definitely are better than average cupcakes. Let's not even discuss my first attempt at Vegan cupcakes... Another attribute of these yummy treats of awesomeness is that they are more satisfying. Yes that's right, they're like a sucker punch right in your sweet tooth. One is all you need.

Chocolate Banana Cupcakes

Ingredients
3/4 cup sugar
5 Tbsp non-hydrogenized vegan butter, softened
1 tsp vanilla
1 banana, mushed well
1 cup all-purpose flour
1/4 unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup soy milk

Directions
Preheat oven to 350.

Combine first three ingredients in a large bowl, mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup soymilk, beginning and ending with flour mixture; mix after each addition.

Spoon the batter into 12 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired. Peanut butter frosting highly recommended, or just spread with a little pb when serving.

Peanut Butter Fudge Frosting

2 cups powdered sugar
1/4 cup plain soy milk
1/4 cup dairy-free margarine
1/2 cup peanut butter (or other nut butter)
1 teaspoon vanilla
dash of salt