Vegan Vanilla Cupcakes

These cupcakes actually started out as egg-free vanilla cupcakes for my oldest son.  But when my youngest son developed a dairy allergy (as well as an egg allergy), I decided to make these vegan vanilla cupcakes so both of them could enjoy them :-)




I topped these vegan vanilla cupcakes with a rich chocolate frosting.  It's a classic combination and I think it's versatile enough that you can add other flavors to it to suit your own taste. My kids love Oreos (yup, they're vegan) so I like to chop them up and sprinkle on top.  For birthdays, I tend to go with colorful sprinkles.  And to be perfectly honest, these cupcakes taste absolutely delicious all by themselves :-)




Note: 
If you would like to switch them back to egg-free vanilla cupcakes, simply replace the 1 cup of Spectrum organic shortening with 1 cup butter (softened to room temperature) and the 1 1/2 cups rice milk with 1 1/2 cups cow's milk (whole fat, low fat or nonfat).  For the chocolate frosting, simply replace the 3-4 tablespoons of rice milk with 3-4 tablespoons of cow's milk (whole fat, low fat or nonfat).

Vegan Vanilla Cupcakes
Makes 24 cupcakes
Allergy note: contains wheat ingredients

3 1/2 cups flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Spectrum organic vegetable shortening
1 3/4 cups granulated sugar
2 tsp. vanilla extract
2 tsp. corn syrup or agave nectar
2 Tbs. vinegar
4 Tbs. orange juice
1 1/2 cups rice milk
zest of one lemon (optional)

Preheat oven to 325 degrees F. Prepare two muffin pans with paper cupcake liners.

Sift together flour, baking powder, baking soda and salt. Set aside.

In a medium mixing bowl, cream together shortening and sugar till light and fluffy.  Slowly add in vanilla extract and corn syrup.  In a small mixing bowl, combine orange juice, vinegar and rice milk. Alternate adding the dry ingredients and wet ingredients into the sugar mixture until well incorporated. Pour into prepared muffin pans (about 2/3 full).

Bake for 25 to 30 minutes or until a toothpick inserted in the center of a cupcake comes out dry.  Let cool completely before decorating.
  
Chocolate Frosting
Makes about 2 1/2 cups frosting

1/2 cup Spectrum organic vegetable shortening (found in healthfood stores)
3 cups powdered sugar, sifted
1/4 cup cocoa powder
2 tsp. vanilla extract
 3-4 Tbsp. rice milk

Using a hand mixer or a stand mixer, mix together vegetable shortening, powdered sugar and cocoa powder   till combined. Add vanilla extract and rice milk. Beat till light and fluffy.