Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

"Eggnog" Muffins

18.25-ounce package yellow cake mix
1 cup vegan eggnog, refrigerated
1/4 cup vegetable oil
Equivalent of 3 eggs (I use 3/4 cup applesauce)
2 tablespoons orange juice
1/4 teaspoon ground nutmeg

Icing (recipe follows)
1/2 cup walnuts or pecans, finely chopped

Generously grease and flour muffin tins. Preheat oven to 350 degrees.
In large bowl, with electric mixer at low speed, combine dry cake mix, eggnog, oil, egg equivalents, orange juice, and nutmeg.
Beat for 2 minutes. Pour batter into prepared tins, filling each about half full. Bake 20-25 minutes, or until toothpick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes. Remove cupcakes from pan to wire rack to cool completely. Spread on icing, and top with chopped nuts.

Icing:

1/3 cup vegan margarine
1 teaspoon vanilla extract
2 teaspoons brandy
2 cups confectioner’s sugar
2 tablespoons liquid soy creamer

Cream margarine with vanilla and brandy. Blend in confectioner’s sugar and soy creamer. Beat until smooth and creamy.
This makes about double what you need. It can be frozen.