Suburban Vegan Stories of Survival in the Land of Meat & Dairy

Cream Soda Cupcakes

• 1 1/4 cup(s) of all-purpose flour
• 2 tbsp. of arrowroot
• 1 tsp. of baking powder
• 1/2 tsp. of baking soda
• 1/4 tsp. of salt
• 1/2 cup(s) of white sugar
• 1/4 cup(s) of brown sugar
• 1/2 cup(s) of Earth Balance original soymilk
• 1/2 tsp. of apple cider vinegar
• 1/2 cup(s) of cream soda
• 1/3 cup(s) of canola oil
• 1 tsp. of vanilla extract

Whiskey Brown Sugar Frosting

• 1/4 cup(s) of Earth Balance margarine
• 1/4 cup(s) of Earth Balance vegetable shortening
• 2 cup(s) of powdered sugar
• 1/2 cup(s) of brown sugar
• 2 tsp. of vanilla extract
• 1 tbsp. of whiskey
• 1 tbsp. of Earth Balance original soymilk

1. Preheat oven to 350 F and put cupcake liners in muffin pan.
2. Whisk apple cider vinegar into non-dairy milk and set aside. Mix flour, arrowroot, baking soda, baking powder and salt in a large bowl.
3. In another bowl, combine sugars (white and brown), soy milk mixture, cream soda, oil and vanilla extract.
4. Create a well in the middle of the flour mixture and pour in the liquid mixture. Stir until no large lumps remain.
5. Fill cupcake liners 2/3 of the way. Bake 18 minutes (a toothpick should come out clean). Cool completely before frosting
6. With an electric mixer, cream margarine and shortening until fluffy.
7. Add brown sugar, 1/2 cup of powdered sugar, and vanilla. Add 1/2 cup more of powdered sugar with whiskey; then 1/2 cup of powdered sugar with soy milk. Taste for sweetness. Add the final 1/2 cup of sugar (I like my frosting super sweet) with any extra soy milk or whiskey.
8. After cupcakes are cool, pipe frosting on top and enjoy!