French Toast and Honey Cupcakes (For those vegans who eat honey!)

I finished these about 10 minutes ago. I'm really happy with the outcome of both. I usually don't eat any of the cupcakes I bake, because they really aren't the best things for you..but I tried a bite of each one this time and they came out delicious. I'd say the French Toast cupcake wins. Here are the recipes!

French Toast Cupcake:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
2 tbsp ground cinnamon
1/4 cup maple syrup
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cinnamon Brown Sugar Filling:

1/4 cup Earth Balance
1 tbsp ground cinnamon
2 tsp brown sugar
2 tbsp maple syrup

Whip together

I always put 2 tbsp of cupcake batter in each paper, so for this I put 1 tbsp, then put a tsp of the cinnamon filling in the middle, and then put the second tbsp on top of that so it baked in the center.

Bake at 350 for 18-20 minutes. Take out, set to cool

When I took the cupcakes out, they seemed kind of messy because of the butter in the filling, but once they cooled, it set and came out how i wanted it to.

Maple Cinnamon Butter Cream Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
3 tbsp ground cinnamon
a little less than 1/4 cup maple syrup

I decorated the tops with powdered sugar

Honey Cupcake:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup of honey

Bake at 350 for 18-20 minutes. Take out, set to cool

Honey Butter Cream Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/4 cup of honey


Happy Baking!