Can you believe it’s SPRING!!!?? And that means I’m starting another cleanse! I feel like nows a great time to kickstart the system and kick any bad habits that may have been forming over the past few months! I wouldn’t say I am an unhealthy person whatsoever… but I tend to go through binge phases of snacking and digging on desserts! I eat my fair share of salads, always eat enough fruit, take my vitamins, exercise, and ingest plenty of fermented foods filled with healthy bacteria. But when temptation is around, I can’t help but give in! (:
Now… after all that cleanse talk… here’s the recipe (from the cookbook Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero)
Cookies n’ Cream Cupcakes
Makes 12 cupcakes
1 cup non-dairy milk (I used unsweetened almond milk)
1 tsp. apple cider vinegar
3/4 cup granulated vegan cane sugar
1/2 cup coconut oil, melted
1 1/2 tsp. vanilla
1 cup all-purpose flour
1/3 cup cocoa powder (I used half carob powder and half cocoa to equal 1/3 cup)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup (about 10) vegan chocolate sandwich cookies, coarsely chopped
Directions:
Preheat the oven to 350 degrees fahrenheit. Prepare your cupcake tins by lining with paper or foil liners.
In a small bowl, combine the milk and vinegar; set aside to curdle, about 5-8 minutes. Combine with the sugar, melted butter, and vanilla.
In a separate bowl, sift together the flour, cocoa, carob (if using), baking soda, baking powder, and salt.
Add the dry ingredients to the wet in two batches; beat until practically no lumps remain. Stir in the chopped sandwich cookies.
Evenly pour or scoop the batter into the prepared muffin tins. Lick bowl clean. Bake for 18 to 20 minutes, until a toothpick inserted comes out clean.
Transfer to a cooling rack and let cool completely. Frost and enjoy!
Cookies n’ Cream Frosting
Makes 3-4 cups of frosting
1/2 cup mashed vegan chocolate sandwich cookies
1 cup Earth Balance butter (I used the coconut Earth Balance butter)
3 1/2 cups confectioners’ sugar, sifted
1 1/2 tsp. vanilla
1/4 cup plain non-dairy milk (or creamer)
Directions:
Using a stand mixer, or a bowl and electric handheld mixer, beat the Earth Balance and shortening together until softened and creamy. Slowly and carefully add in the confectioners’ sugar. Wipe down the bowl every so often to make sure all the ingredients are being incorporated.
Add the vanilla and the non-dairy milk and beat until fluffy (5 to 7 minutes). Add the cookies and beat until combined.
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Tags: Cookies 'n cream cupcakes, Vegan cupcakes, Vegan Cupcakes Take Over The World
