Apple Spice Cupcakes with Cream-cheese Frosting

If you’re not sure if you want something decadent or flavorful, these are for you. The frosting is incredibly rich and the cake quite soft, but they get most their flavor from the cinnamon and bit of nutmeg.

Cupcakes:
What:
- 3/4 cup non-dairy milk
- 1/2 tsp. apple cider vinegar
- 1/4 cup apple juice
- 1 1/2 tsp. vanilla
- 1/2 tsp almond extract
- 1/2 cup canola oil
- 1 cup sugar
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 tbsp. constarch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 large apple, chopped into 1/2 inch cubes

How: Preheat oven to 350F (180C).

In a measuring cup, quickly stir non-dairy milk and vinegar with a fork, then set aside to curdle. In a large bowl, combine the apple juice, canola oil and flavor extracts. Add the sugar and milk/vinegar solution.

Use a separate, small bowl to combine the remaining ingredients. When well mixed, pour the dry ingredients into the large large bowl containing the wet ingredients (I do this instead of the other way around because I find that this creates the fewest lumps). Mix well. A few lumps are okay, but the fewer the better. Fold in the apple pieces

Generously fill cupcake liners 3/4 full and place into a muffin tin. Makes about twelve cupcakes with some leftover batter, which I used to make the mini-cakes in the picture above. Bake for 22-24 minutes or until a toothpick comes out clean.

Cream-cheese Frosting:What:
- 1/2 cup vegan cream-cheese
- 1/4 cup of vegan margarine
- 1/4 cup canola oil
- 2 tsp vanilla
- 4 1/2-5 cups confectioner’s sugar

How: In a mixing bowl, cream together the cream-cheese, margarine, and oil. When thoroughly combined, add vanilla. While the mixer is going, sift in the powdered sugar a cup at a time.