VEGAN CUPCAKES SAN DIEGO RECIPES

Steps:

• Preheat the oven to 350°F. Add liners to a cupcake tray.
• In a medium bowl, sift together the flour, cornstarch and baking powder, and whisk to combine.
• Using a sharp knife, slice the sides off the mango on either side of the pit. Cut the flesh in each pitless mango piece lengthwise and crosswise just down to the skin (don’t cut through the skin) to form small squares of flesh. Then, holding the knife horizontal to the skin, slice the mango squares off the skin. Place them in a food processor or blender and process until smooth. Add the vodka to that mix. You will need .75 cup mango puree for the cupcakes. Set the purée aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the vegan butter with the sugar at medium speed until well blended, about 2 minutes. Add the reserved mango purée and mix until blended, scraping down the sides of the bowl with a rubber spatula as necessary to ensure the mixture is evenly blended (the mixture will look curdled at this point).
• Reduce the speed to low and add the dry ingredients in three additions, alternating it with the soy milk in two additions and mixing just until blended. Remove the bowl from the mixer stand and fold in the Maraschino cherries and walnuts by hand.
• Add the batter to the cupcake tray and bake for 35 to 40 minutes, until the cakes are golden and a toothpick inserted into the center of each comes out clean. Cool the cakes in the pan on a wire rack for 15 minutes. Remove cupcakes from the tray, place on the rack and cool completely.
• Frost the cupcakes with the coconut whipped cream and garnish with crushed pineapple.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
• Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.