541419 Tue Jul 22 20:07:42 -0700 2008 6 31 Home Cooking 0 3893036 a friend of mine made a vegan choc cupcake recently with pumpkin. it also had a delicious frosting that mimicked buttercream. would anyone have a recipe like this? i swear you wouldn't know the difference. Tue Jul 22 20:07:47 -0700 2008 40743 lawyerlady 1 3929992 I don't know the cupcake recipe, but there's a vegan buttercream recipe here on the site. just click the recipes tab. Mon Aug 04 17:36:29 -0700 2008 3893036 72044 callmijane 1 3930066 Look for Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. This may help. http://www.chow.com/recipes/10794 Mon Aug 04 18:02:54 -0700 2008 3893036 103601 mvi 1 3930108 These 2 ladies wrote a whole book about Vegan Cupcakes http://vegancupcakes.wordpress.com/ They shared a recipe with Chow. http://www.chow.com/recipes/10794 Mon Aug 04 18:16:19 -0700 2008 3893036 10195 KTinNYC 2 3974047 thanks for the recs. this cupcake posted on chow looks really good. will have to try it. Wed Aug 20 20:52:36 -0700 2008 3930108 40743 lawyerlady 1 3980167 Here's a recipe we'd been making for years before realizing it was vegan. It's for a cake, but could probably be adapted to cupcakes. Dark Chocolate Vegan Cake Preheat oven to 400F. Spray or wipe an 8 inch cake pan with canola oil, then line with parchment round. 1 2/3 cup all-purpose flour 3/4 cup sugar 7 tablespoons (1/2 cup - 1 tablespoon) cocoa powder (dutch process – we use Valrhona) 1 tablespoon baking powder (we use Rumford -- no aluminum) 1/4 teaspoon salt 1 teaspoon vanilla extract 1/4 teaspoon white vinegar 1/2 cup canola oil 1 cup brewed coffee (can be hot or cold) Whisk together dry ingredients in a bowl. Add vanilla, vinegar, oil, and coffee. Whisk together thoroughly to remove lumps. Pour into cake pan. Bake for 25 minutes at 400F. Cake is best if not overbaked. Let cool in pan on rack. If adding glaze, cool on rack 5 minutes, then remove from pan to cool completely on rack. Chocolate Glaze 2 tablespoons water 2 tablespoons light corn syrup 1/3 cup sugar 6 ounces bittersweet chocolate, chopped (Callabeut 60% works well.) In a small saucepan bring water and corn syrup and sugar to a simmer over low heat. Stir until sugar is dissolved. Remove from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let stand 2 minutes and whisk until smooth. Pour glaze over cake, spreading gently with silicon spatula. This cake looks very pretty if you let some glaze run down the sides. Good luck! Fri Aug 22 23:13:49 -0700 2008 3893036 14047 TerriL 2 3981264 I make the same recipe. When I want a buttercream frosting, I usually just grab the Earth Balance Sticks and organic confectionary sugar at my local natural food store. I feed this to people all the time and they've always enjoyed it. Sat Aug 23 15:13:38 -0700 2008 3980167 94635 adventuresinbaking