Basic Chocolate Cupcakes

1 cup non-dairy milk
1/2 tbsp cider or rice vinegar
3/4 cup cane sugar
1/3 cup canola oil
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
1 dry egg replacer
1/2 tsp baking soda

Preheat the oven to 350°F.

In a small cup or bowl, combine the non-dairy milk and vinegar and let sit for 10 minutes, until it curdles slightly. While the milk sits, combine the cane sugar, oil, vanilla, almond, and salt in a large bowl and beat or whisk to combine. In a separate bowl, sift or whisk together the remaining dry ingredients. Add the dry ingredients to the wet and mix until just combined. Bake at 350°F for 18-20 minutes. Let cool, then frost:

Almond-Rum Buttercream

1/4 cup non-dairy margarine
1/4 cup vegetable shortening
2 cups powdered sugar
1 tbsp light rum
1/2 tsp almond extract

Bring the margarine and shortening to room temperature and cream together. Begin to beat in a half-cup of the powdered sugar, then add the rum and almond extract. Continue to add the sugar in batches, adding small amounts of additional rum as needed to bring frosting to the desired consistency.

Chocolate Rum Cupcakes

1/4 cup vegetable oil

2/3 cup cane sugar

1/2 cup non-dairy milk

3 tbsp light rum

1/2 tsp vanilla
1 cup spelt flour
3 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Preheat your oven to 350°F.

In a large bowl, beat together the vegetable oil, sugar, non-dairy milk, rum, and vanilla. In a medium bowl, sift or whisk together the remaining dry ingredients.  Whisk the dry ingredients into the wet until the mixture just comes together.

Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 22-25 minutes.  Allow cupcakes to cool, then frost.

Chocolate Rum Frosting

2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 tbsp cocoa powder
1 1/2 tbsp light rum
1 cup powdered sugar
1 tbsp non-dairy milk + more as needed

Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder.  Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.

(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)

Lemon Lavender Cupcakes

Preheat your oven to 350°F.

In a medium bowl, whisk or sift together the following dry ingredients :

1 cup + 2 tbsp spelt flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp dried lavender flowers

In a large bowl, whisk together the following wet ingredients:

1/4 + 2 tbsp cup non-dairy milk
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup lemon juice
1 tbsp lemon zest
1 egg replacer
1 tsp vanilla extract
1/2 tsp lemon extract

Add the dry ingredients into the wet and and whisk until just mixed. Pour the batter into a cupcake pan (filling each cup 2/3 of the way full) and bake for 22-25 minutes, until a toothpick inserted into the cupcake comes out clean.

In a medium bowl, whisk together the following ingredients (which should all be at room temperature) to make the frosting:

3 tbsp dairy-free margarine
3 tbsp vegan cream cheese
1.5 cups powdered sugar
2 1/4 tsp lemon juice
3/8 tsp vanilla extract
3/8 tsp lemon extract

Allow the cupcakes to cool completely, then frost.

*Note: Two lemons will provide enough juice and zest for the cupcakes and frosting.

Coconut Almond Cupcakes

Preheat your oven to 350°F.

Pulse the following in a coffee grinder for 10 seconds:

1/4 cup + 1 tbsp + 1 tsp dried coconut

Add the finely chopped coconut to a medium mixing bowl and combine with the following dry ingredients:

1 cup spelt flour
1/4 cup almond meal
1/2 tsp salt
1 1/4 tsp baking powder

In a large bowl, whisk together the following wet ingredients:

1/3 cup vegetable oil
3/4 cup cane sugar
1 ener-g egg substitute
2/3 cup non-dairy milk
1 tsp almond extract
1/2 tsp vanilla extract

Add the dry ingredients into the wet and whisk until just mixed.  Pour the batter into a cupcake pan (filling each cup 2/3 of the way full) and bake for 22-25 minutes, until a toothpick inserted into the cupcake comes out clean.

In a medium bowl, whisk together the following ingredients (which should all be at room temperature) to make the frosting:

1/4 cup dairy-free margarine
1 1/4 cups powdered sugar
1/2 tsp coconut rum
1/4 tsp vanilla extract
1/4 tsp almond extract
coconut (or other non-dairy) milk as needed

Allow the cupcakes to cool, then frost and sprinkle with toasted coconut (bake dried coconut in a 350°F oven for 5-7 minutes, stirring once halfway through).