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

This is the first of two recipes I entered in the Earth Balance baking contest.

Ingredients

Eggnog Cupcakes
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup Earth Balance Buttery Sticks
2/3 cup sugar
1 cup Earth Balance Soynog
1 1/2 tablespoons brown sugar
1 tablespoon vanilla extract

Spiked Eggnog Frosting
1/4 cup Earth Balance Shortening
1/4 cup Earth Balance Buttery Sticks
4 cups confectioners sugar
1 tablespoon vanilla extract
3 tablespoons Earth Balance Soynog
1 tablespoon rum
12 cinnamon sticks

Directions

1. Preheat oven to 350 and line muffin pan.
2. Whisk together flour, baking powder, baking soda, cinnamon and salt; set aside.
3. In an electric mixer, cream together 1/2 cup Earth Balance buttery stick and sugar (brown & white). Add soynog and vanilla extract.
4. In two batches, add flour to butter mixture until just combined.
5. Fill muffin tins 2/3 of the way and bake for 20 minutes, or until a toothpick comes out clean
6. For the frosting: In an electric mixer, combine shortening and buttery sticks until fluffy. Add two cups of confectioners sugar, vanilla and 1 tablespoon of soynog. Add remaining confectioners sugar, remaining soynog and rum. Mix on high for several minute until light and fluffy.
7. When cupcakes are completely cooled, pipe frosting and garnish with a cinnamon stick.