Vegan Cupcakes, well, kind of

          Here is what happens when a friend comes over after you've whipped up some ‘half-vegan cupcakes: there are only four left out of the full batch. This recipe will absolve you of the guilt of eating more than one sweet treat at a time. Well, if you don't think too hard about the frosting.


First, let's talk about the the cake portion, which, as we all know by now, is merely the delivery system for the frosting, and with that in mind, we've made it relatively healthy.


For the cake you will need:
1 ½ cups all-purpose flour
½ cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
1 teaspoon distilled white vinegar
1 cup water


Mix the dry ingredients together then add the wet and blend until smooth. Fill each cup of a cupcake pan just over half full with the batter. Bake at 350 degrees F for 20 minutes, or until a toothpick inserted into the middle of a cake comes out clean.


Do not be fooled by its veganness; this cake recipe makes one of the most moist, fluffy, and chocolaty cakes ever. But, a warning to those individuals who are tempted to make the whole recipe vegan and healthy: be wary, there is no God but butter cream frosting. Creamy, whipped heaven is just a hand-mixer away.


For the frosting you will need:
1 stick unsalted butter
2 cups (or more) confectioners sugar
½ cup cocoa powder
1 tablespoon (or more) milk
1 teaspoon pure orange extract (optional)


Melt the butter and pour it into a mixing bowl. Add the sugar and cocoa powder, mix with a hand mixer on low. Add the milk and orange extract (optional) and mix on high. Beat the icing until smooth. Trying to mix it by hand will require a whole lot of whisking before you reach the right consistency.


Try to wait for the cupcakes to cool before frosting and eating one, or six. Enjoy!