Vegan Vanilla Agave Cupcakes - Recipe

for the cupcakes:
2/3 cup soy/almond milk
1/2 tsp apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 325F. Mix the milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda and salt and mix until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20-22 minutes, rotating half way through baking time. Remove pan from the oven and cool for 60-90 minutes.

for the frosting:
1/3 cup soy/rice/almond milk
1 tbsp arrowroot
pinch of salt
1/3 cup light agave nectar
1/3 cup refined, nonhydrogenated coconut oil
1 1/2 tsp vanilla extract
1/2 cup + 2 tbsp soy milk powder

2. In a small saucepan, whisk together milk, arrowroot and salt until dissolved. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens into a pudding-like consistency (about 2-3 minutes). Remove from the heat and scrape mixture into a medium bowl with a heat proof spatula. Add agave nectar and whisk until combined, then add coconut oil and vanilla extract and whisk again. Add the soy milk powder and beat on medium speed with an electric mixer for 4-5 minutes, until creamy and smooth. (If you wish to colour your icing, add a few drops of colouring along with the soy milk powder). Cover and chill in the fridge for about 45 minutes until the mixture is firm. (For best results, make the frosting the night before and allow it to set in the fridge overnight).  Frost each cupcake with a piping bag fitted with a large open star tip.

Makes approximately 12 cupcakes