Happy Mother's Day with Vegan Cuppies & Vegan Buttercream

I borrowed this wonderful vegan book from NLB last week and I'm glad I tried out its recipes today ;-) Actually these vegan cupcakes dun really taste like those cakes I usually bake.... they taste more like kueh than cake :D anyway, they dun taste bad.... just different. I feel that they r kind of too sweet for my blend taste bud... will reduce the sugar half its called potion next time.

Ingredients for Vegan Cupcakes (the book says makes 12 but I get only 7!)

Preheat oven @ 180°c and line muffin tray with cupcake liners

· 1 cup soy milk (plain, unsweetened)
· 1 tsp apple cider vinegar
· Whisk the above together and leave to curdle for 5mins

· 1 ¼ cup plain flour
· 2 tbsp corn starch
· ¾ tsp baking powder
· ½ tsp baking soda
· ½ tsp salt
· Sift all the above together

· 1/3 cup canola oil ( I use corn oil)
· ¾ cup granulated sugar
· 2 tsp vanilla extract

· Beat the soy milk mixture and the above for a few mins till the sugar dissolved
· Slowly, beat in the flour mixture till u get a smooth texture batter.
· Fill cupcake lines 2/3 full and bake for 20 mins. Or till cake tester come out clean

Ingredients for Vegan Buttercream

· ½ cup margarine (I use daisy brand)
· ½ cup shortening (I use Crisco- plain)
· 3 ½ cups icing sugar, sifted ( 1 reduced to 2 cups)
· 1 ½ tsp vanilla extract
· ¼ cup soy milk or soy creamer

· Beat margarine and shortening together till well combined and fluffy. Add in the sugar and beat for about 3 mins. Add the vanilla and soy milk and beat for further 5-7mins till u get a fluffy texture.

DECORATE!! :D