Gleanings of Wheat

Love and Olive Oil hit another home run with tons of cupcakes! Here is their Chocolate Hazelnut Kahlua ones. 1 cup soy milk 1 teaspoon apple cider vinegar 1 1/4 cups all-purpose flour 2 tablespoons cornstarch 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup canola oil 3/4 cup granulated sugar 2 teaspoons vanilla extract 1 tablespoon instant hazelnut coffee powder 1 tablespoon kahlua For frosting: 1/4 cup margarine 1/4 cup tofutti cream cheese (or regular cream cheese) 4 ounces semisweet or dark chocolate, melted 2 cups confectioner’s sugar 1 teaspoon vanilla extract 2 teaspoons instant hazelnut coffee powder 2 teaspoons kahlua Directions Preheat oven to 350 degrees F. Line pan with cupcake liners, and oil top of pan to prevent overflow from sticking. Combine the soy milk and vinegar and stir well. Set aside, mixture will curdle. Stir together flour, cornstarch, baking powder, baking soda, and salt. In separate bowl, combine soy milk mixture, oil, sugar, va...

Giada over at Food Network originally did this recipe . She used yellow cupcakes, but quite frankly I think they look (and taste) much better with the chocolate. See the bottom for all my substitutions. 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe) 1 1/3 cups water 3 large eggs whites 2 tablespoons unsalted butter, melted 2 teaspoons almond extract 2 teaspoons vanilla extract 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped 1 cup heavy whipping cream 1/3 cup powdered sugar, plus additional for dusting Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups. Bake the cupcakes until they are very pale...