A Snowstorm and French Toast Cupcakes

 It’s been pretty crazy over here. We had one of the worst snowstorms in years on Friday and I came down with the stomach flu. Today I am resting up and cuddling with the bulldog.
The dog has had a lot of fun running through the snow drifts at the park. The snow drifts are bigger then he is! Several weeks ago I baked up a batch of vegan french toast cupcakes and in the wake of the snowstorm/flu I feel now is the time to post them!
I still need to tweak the recipe, the cupcake itself was a little bit too dense, next time I make them I will be trying to lighten the batter.
The maple syrup buttercream however was a dream and I will be keeping that recipe as is! The cake is a cinnamon and nutmeg vanilla cake infused with maple syrup. While not yet perfect they are still delicious!
Even the dog wanted a bite!
French Toast Cupcakes
1 cup soymilk
1 tsp apple cider vinegar
1 + 1/4 cup flour
2 tbl corn starch
1 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup sugar
1 + 1/4 tsp maple extract
1 tsp vanilla
Directions
  1. Pre-heat oven to 350
  2. Whisk together soy milk and apple cider vinegar and set aside
  3. Sift together the flour, corn starch, cinnamon, baking powder, baking soda and salt
  4. Add oil, sugar and extracts to the soy milk mixture
  5. Add the dry ingredients to the wet ingredients and combine
  6. Bake for 20-22min
Maple Buttercream
1/4 cup margarine
1/4 cup shortening
2 cups powdered sugar
1 tsp vanilla
1 tbl of maple syrup (or more to taste)
Directions
  1. Cream together the margarine and shortening
  2. Add the powdered sugar a little at a time, alternating with the maple syrup
  3. Combine and add the vanilla
  4. Taste and decide if it needs more maple syrup!
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