I bought a vegan cookbook that is only filled with sweetness! I am so excited to try basically everything in it. I made these cupcakes and my husband actually enjoyed them... so they are man approved lol.This is what they looked like...
Recipe
Lemon "curd"
1/2 cup instant mashed potato flakes
1/2 cup plain soymilk
1 tblsp margarine
juice (about 1/4 cup) and zest of 1 lemon
1/2 cup granulated sugar
Poppy Seed Vanilla Cupcakes
1 cup plain soymilk
1 tsp apple cider vinegar
1 cup all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup canola or veg. oil
1/2 cup granulated sugar
1 1/2 tblsp poppy seeds
1 tblsp vanilla extract
To make the "curd", combine potato flakes and soymilk & heat for about 30 sec. in the microwave so the liquid is absorbed. Stir in the margarine until it melts then mix in the lemon juice and sugar. Heat again for another 30-45 sec. (it should be about the consistency of applesauce) Blend in a food processor (I used my ninja blender) for about 2-3 min until smooth and creamy. Refrigerate for at least 4 hours.
After that has chilled you can start your cupcakes! Preheat oven to 350 degrees
Whisk your soymilk and vinegar together, and let it rest for about 5 min. Meanwhile sift your flour, baking powder, baking soda and salt into a bowl. Set aside, and with a blender, blend the oil and sugar together. Add the soymilk and vinegar mixture and beat for a minute or so. (You should see some bubbles) Slowly add the dry mix, stirring just enough to combine. (don't over mix) Then fold in the poppy seeds and vanilla. (batter is thin so don't panic)
Pour into muffin tins, fill about 3/4 the way and bake for 17-20 min. Let them cool completely. To cut them you insert a paring knife at about a 45 degree angle and cut the top off. (you should have a little cone almost) Cut off the bottom part of the cone so the bottom will be flat. I used a heart shaped cookie cutter to cut a hole in the top of the cupcake. Fill with "curd" and then put the top back on.
Enjoy!
