The Dark Side...for a Butter Lover

If you look in my fridge, at any point, there will always be more than a pound of butter.  I actually start to panic if I'm running low.  Does that mean I have a butter "problem"?  But, for awhile now I've been thinking about trying a vegan goodie just to see what it would be like - experience the thrill of leaving my staple baking items behind me.  A good source of inspiration came from our neighbor store at Dream Dinners, the Zig Zag Gallery.  Besides the fact it is an ultra hip store, where you can always find a unique gift, the owner Kim (love the name) is a vegan.  For almost a year now, I have trolloped over with my butter-filled goodies for all the non-vegans.  I finally decided it was time to include everyone.  I get to expand my baking horizons and make everyone happy?!  Why haven't I tried this sooner?

Vegan Pumpkin Spice Cupcakes with "Cream Cheese" Frosting
adapted from Kitchen Corners

-1/2 c. organic coconut oil
-1 c. organic brown sugar
-1/2 c. apple butter (no sugar added) or applesauce
-1 c. pure organic pumpkin puree
-1 tsp. vanilla extract
-2 c. unbleached flour
-2 tsp. baking powder
-1 tsp. baking soda
-1/2 tsp. salt
-1/4 tsp cinnamon if using apple butter, 1 tsp if applesauce
-1/8 tsp fresh ground nutmeg, up to a half tsp. if applesauce
-1/2 c. soy buttermilk (add 2 tsp. cider vinegar to 1/2 c. soy milk & let curdle)

-Preheat the oven to 350 degrees.  Line cupcake pans with liners, makes 18 regular or 48 mini cupcakes (like mine).
-In bowl of stand mixer, cream coconut oil and sugar until light and fluffy.  (won't be as "fluffy" as butter and sugar gets).  Add apple butter and mix well.  Add the pumpkin puree and vanilla and beat until incorporated.
-In separate bowl, whisk together flour, baking powder, baking soda, salt and spices.
-Add the flour mixture and soy buttermilk alternately to the pumpkin batter, beginning and ending with the flour mixture.
-Scoop batter into prepared cupcake pans.  Bake regular size for 20 minutes.  Mini cupcakes for 12-15 minutes or until toothpick comes out clean.  Let cool in pan for 5 minutes.  Cool completely before frosting.

"Cream Cheese" Frosting
adapted from About.com
-1/2 c. dairy-free margarine, such as Earth Balance, room temp.
-1, 8 oz. tub dairy-free cream cheese, such as Tofutti, room temp.
-4 cups organic powdered sugar, sifted (it will need it!)
-1/8 tsp. pumpkin pie spice

Optional Garnish:
-3 gingerbread graham cracker rectangles (seasonal item, can use regular or ginger snaps)
-sprinkle sea salt

-Crush graham crackers, spread on cookie sheet, sprinkle with salt.  Roast on top shelf in 350 degree oven for 5-10 minutes.
-Sift together pie spice and powdered sugar.
-In bowl of a stand mixer, cream together margarine and cream cheese.  Slowly beat in powdered sugar, increase speed once sugar is incorporated and beat until light and fluffy.
-Pipe or spread on cupcakes as desired.
-Sprinkle with crushed gingerbread graham crackers if desired.

I searched high and low for a vegan recipe that didn't freak me out.  I wasn't ready to purchase ingredients that would just take up space in my pantry;  If I'm being honest with myself, I'll never be a vegan.  The idea is beautiful, and it has to be an undertaking to do it the right way, so praise to them for all their effort!  Alas, this one came to me and the only thing I needed was the soy milk, Earth Balance and Tofutti.  I wasn't breaking the bank.  Plus I could use some of my leftover coconut oil from making these awhile back.

These are super yummy!  I would have never guessed these were vegan if I hadn't made them.  Very, very moist!  For all you butter lovers, just take a walk on the wild side and try these.  If you're vegan, try these and let me know how they compare to other cupcakes you've tried.

*Waves hand* "It is not the butter you seek"