Since every month is National “something” Month, this month, we honor the Soybean!  Many people ask us how to incorporate Soy into their desserts, hoping to balance the “devilish” sugar with the “angelic” benefits of protein perhaps? Well, this time we think we have come up with a delicious cupcake that is so yummy. Not only are they made with soy, they are also vegan.

Vegan Cupcakes

1 cup soy milk

1 tsp. apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 tsp. vanilla extract

1/2 tsp. almond extract

1 cup all-purpose flour

1/3 cup cocoa powder

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1. Preheat oven to 350F and line muffin pan with baking cups.

2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil and extracts to the soy mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to the wet ingredients. Beat until creamy. Fill baking cups 3/4 full. Bake 18-20 minutes, until a toothpick comes out clean. Let cool in pan five minutes and transfer to rack to cool completely before frosting.

Buttercream Frosting

1/4 cup margarine softened

1/4 cup shortening

2 1/2 cups confectioners’ sugar, sifted

3 Tbl. soy

1 1/2 tsp. pure vanilla extract

Cream together the margarine and the shortening until well combined. Add the confectioners’ sugar in about 1/2-cup batches and beat well, adding a little splash of soy after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy. Use to frost the vegan cupcakes.

They’re Soy Yummy!!!

—Lisa Wrage
Caffe’ Portofino