Return of the Vegan Cupcakes!

It's been a while since we've had a vegan cupcake experiment.  A friend from work has a birthday this week, and she loves tiramisu.  I decided to make a variation on a recipe in Vegan Cupcakes Take Over the World, tiramisu cupcakes.

So, start off by mixing 1 tsp of apple cider vinegar with 1 cup plain soy milk so it curdles.

Mix this mixture with 1/3 cup canola oil with 3/4 cup white sugar and 2 1/4 tsp vanilla extract.

Add 2 Tbsp cornstarch, 1/2 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp salt, and 1 1/4 cups flour and mix.

Bake in a 350 degree oven for 20 minutes.

Time for the icing.  Beat together one 8 oz pack of vegan cream cheese (I used regular cream cheese, sorry) with vanilla extract and enough powdered sugar to make it an icing.

Once the cakes are cooled, cut a hole in the cakes and pour in a mixture of 1/3 cup espresso, and 1/3 kup coffee liqueur.

Ice the cakes.

Dust some cocoa powder on top.

Top it off with a chocolate covered espresso bean.

These came out, as Bryan said, "evil."  They're moist on the inside, and they are so sinfully rich!

Enjoy!

(Evil Cupcake...)