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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 20 |
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Vegan Ingredients:
1/2 cup margarine (non-hydrogenated vegan type) |
1/2 cup sugar, plus |
2 tablespoons sugar |
1/2 cup molasses, plus |
2 tablespoons molasses |
3 tablespoons plain soy yogurt |
2 tablespoons ground flax seeds, whisked with |
3 tablespoons water |
1/4 teaspoon salt |
1/4 teaspoon pure vanilla extract |
1 1/2 cups white whole wheat flour |
2 teaspoons ground cinnamon |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 cup soymilk, whisked with |
1/4 teaspoon lemon juice |
1 cup pecans, coarsely chopped |
Directions:
1. Preheat oven to 350°F.
2. Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside.
3. In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, ‘til lighter in color. Beat in flaxseed mixture, soy yogurt, salt and vanilla.
4. With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour. Continue beating the batter 2 minutes to develop the gluten. Stir in the cooled pecans.
5. Fill cupcake papers 2/3 full. Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack.
6. Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative.
7. The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.
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