Home Grown Tomatoes presents...Snickered Up

Snickerdoodle Cupcakes

Home Grown Tomatoes is a weekly Vegan/Vegetarian column by Giovanina Bucci

The "Christmas Spirit" hasn't quite hit me yet, I don't know what it is this year? I mean, this year we're settled in our apartment, we can actually (sort of) afford to buy a few gifts, and we are going to enjoy the day with great friends. All things considered, I should be ho, ho, ho-ing 24/7. Not to mention, I have 10 days off from work! I'm hoping that after the tree goes up tonight, the smell of pine and the glow of the lights will set me straight.

Speaking of the tree... Last weekend I had mentioned to Beau that I'd really like to get our tree, so we can enjoy it for a couple of weeks...blah, blah, blah. Sunday night after I sang in the Master Chorale Christmas Concert, we decided it would be a good night for some hot sake. I waited patiently in our truck as Beau went into the grocery store to grab a bottle. The young man came out with 2 bottles of Sake, Ice Cream, Brussels Sprouts, and a Christmas Tree...how I adore him:) Also, this being further proof that we are geeky vegans, Brussels sprouts are a real treat!

Anyway, I must be on an "all things small and cute" kick. Geesh! (For those of you who skipped out on last weeks post, you'll see what I mean...) I've made these snickerdoodle cupcakes for various occasions, and they have been a hit each time! Plus, I made them in my 24 count mini-muffin tins (1 3/4" dia. by 3/4" deep), hence the "cute" factor. I stumbled upon this recipe during one of my surfing the Internet benders, I found it here.

Serving Size: Makes enough for 48 mini cupcakes or 12 regular sized cupcakes.

1 C. rice milk (or other milk/milk substitute)

1 tsp. apple cider vinegar

1/3 C. (plus 2 tsp.) vegetable oil

1 1/4 C. flour

2 Tbs. cornstarch

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 C. sugar

2 tsp. vanilla extract

1/2 tsp. orange extract

2 tsp. cinnamon

2 Tbs. brown sugar

Preheat your oven to 350 degrees (F) and grease or line your cupcake tins. Mix together the milk and vinegar, and set aside for up to 5 minutes. Then mix together flour, cornstarch, baking powder, baking soda, salt and white sugar.

In another bowl, mix together the cinnamon, brown sugar and the 2 tsp of vegetable oil. Finally, add the remaining oil and extracts to the milk/vinegar mixture and stir well. Combine wet and dry ingredients to form a smooth batter and pour into your muffin tins until about 3/4 of the way full. Spoon the cinnamon mixture into each cupcake (1/8 tsp or less, if you're making the minis, and 1/2 tsp if you're making the regular sized). Swirl it around with a toothpick and bake the cupcakes for about 20 minutes. Once the cupcakes are cooled, they are ready for frosting...

The "Wing It" version of Vanilla Frosting

Begin with a 1/2 C of Earth Balance butter and 1 tsp. of vanilla extract. Add confectioner's sugar, a portion at a time until you get the consistency you like! And, that's about it...if you end up with too much frosting, you'll have to suck it up and eat it. I garnished with colorful sprinkles and served.

Speaking of snickers...I made some non-vegan chocolate chip cookies for Beau's dad's birthday, but made them extra festive by adding in bits of a Snickers bar, in place of some of the chocolate chips. YUM. Truthfully, I wanted to dive into the batter, head first. You could really use any candy bar for that matter; Butterfinger, Milky Way, 3 Musketeers, Crunch - we could go on forever here, people. You get the idea. They got the thumbs up from Beau's dad...here's a look!

You can use your favorite chocolate chip cookie recipe for these and add the flair, however you wish! Enjoy!