Day 4 and I’m slowly going into sugar shock! Thank goodness I have a lot of coworkers who just happen to love my cupcakes, because hubs and I can’t handle this load on our own!
These, obviously are inspired by pound cake! This is a rich, more dense cupcake than our previous light and airy ones.
Be warned…these bitches are SWEET!!!
So, hubs really helped me a lot with these ones, so, todays song is for him!
1 (8oz) package Tofutti Cream Cheese
1 1/2 cups Earth Balance, room temp
3 cups granulated sugar
6 egg replacers
1 tsp vanilla
3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
Vanilla Buttercream Frosting:
1 cup Earth Balance, room temp
3 1/4 cups confectioner (powdered) sugar
1/4 tsp salt
1 tsp vanilla
2 tbsp hemp milk
With a hand mixer on medium, cream the Earth Balance until smooth. Lower the speed and add the sugar slowly. Once incorporated increase the speed and add the vanilla, salt and hemp milk and beat until smooth.
Makes about 24 regular sized cupcakes.
Preheat oven to 375 degrees and line a muffin tin with cupcake liners.
With a hand mixer on medium, in a large bowl, cream the Earth Balance and tofutti until smooth. Add the sugar gradually and beat until fluffy. Add the egg replacer a 1/4 at a time, beating well with each addition. Now add the vanilla and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking powder and salt and add this to the wet ingredients a 1/3 at a time.
As usual, using your trusty 1 1/2 inch ice cream scooper, spoon the batter into the cupcake liners and bake for 25-27 minutes, until a toothpick poked through the center comes out clean!
Let them cool in the pan for a few minutes and then place them on a wire rack to cool completely.
Once cooled, fill a sandwich baggy with the corner tip cut off with the buttercream and “pipe” the frosting onto the cupcakes…or if you’re not feelin fancy, just slap it on with a butter knife and call it a day! Its gonna taste the same I guarantee!
Stay tuned for tomorrows cupcake! Its gonna be a doozy!