The Easter Bunnies Favorite Cupcake; its Vegan!

As I promised earlier this week I would blog about vegan Chocolate cupcakes. This desire to stretch my culinary muscles came from my current employer; a darling family in Norfolk. About two weeks ago I answered the call to help the family shape their palates and challenge themselves to eat only plant based diet for 21 days. It is all the rage these days, even Oprah and her staff are trying it for a week. Well,  I am not having to really tame carnivores into omnivores with these delightful people. They have always preferred a mostly vegetarian diet. It most definitely in my favor not having to introduce them to Tofu!. I have made some yummy dishes for them including; meatless meatballs and sauce for 20, black bean tamale pie, wild mushroom polenta just to name a few. In the week (hopefully more) to come I  will be tackling vegan Mac and cheese and stuffed eggplant. I will be sharing some of my various dishes from their menu. Today I prepared a Chocolate cupcake with chocolate "butter" cream. I am surprising them with this treat tomorrow. Those who enjoy my blog I am bringing this recipe and preparation to you for you to test, see who in your life will try these and if they can tell they are vegan. I did, right Donna?

Here you find the ingredients for the Easter Bunnies favorite cupcakes. Notice the missing eggs and cow's milk.

The liquid ingredients that make this a super moist cupcake.

**First step is creaming the vegetable margarine, brown sugar and the vegetable oil until light and creamy.

**Next you add the grated zucchini and vanilla extract to the creamed sugar mixture.

** Combine the dry ingredients in a bowl and mix thoroughly.

** Add 1/2 the dry ingredients and 1/2 the almond milk and blend. Once fully incorporated add the remaining milk and dry ingredients. It may look a little bumpy from the zucchini. The zucchini all but disappears when baked. Good way to get kids to eat zucchini!







**Measure the batter into 24 standard cupcake pans with paper liners. Bake in a preheated 350 degree oven.

Chocolate "Butter"cream

The ingredients for the yummy and simple chocolate buttercream.

** Melt the margarine and the chocolate chips, bittersweet chocolate and unsweetened chocolate in the microwave or on top of a double boiler. For the microwave method I use; start with 1 minute then  continue for 45 seconds, 30 seconds and finally 15 seconds. Blend until smooth and allow to cool to room temperature. On a stand mixer combine the confectioners sugar and almond milk and blend. It will look thick like pancake batter. When the chocolate is at room temperature add it to the sugar and milk and blend until smooth and thick.

This cake is so moist it is delightful without icing and absolutely decadent once frosted.

Preheat oven to 350

 Ingredients:

1 1/2 cups Brown sugar

1/2 cup (all vegetable) margarine

1/4 cup vegetable oil

3/4 cup silken tofu

2 t vanilla extract

3/4 cup shredded zucchini

3 cups cake flour

1/2 cup cocoa

1 t baking soda

1 1/2 t baking powder

1/2 t salt 1/4 t cinnamon

"Butter"cream:

1/2 cup margarine

1 cup semi sweet or milk chocolate chips

2 ounces bittersweet chocolate

1 ounce unsweetened chocolate

1 1/2 pounds confectioners sugar

1 cup almond milk

1/2 t vanilla extract

Veganomicon: The Ultimate Vegan Cookbook