Vegan Rhubarb Cupcakes Revisited

I am not a baker, and until Belle was unable to have dairy, I would never think to have created my own baked good recipe. Luckily, I am far from the first person to make vegan baked goods. But, today, I decided to test my cupcakes—and actually measure how I made them. So, this recipe is tested, still not perfect, but much closer than last time.

Recipes:
Vegan Rhubarb Cupcakes
Preheat oven to 350 degrees. Spray muffin tins with nonstick spray
Simmer until a red syrup forms the following
1 cup water
2 very red rhubarb stalks, finely diced
2 t sugar
2 pods cardamom
1/8 cup pomegranate juice

In 1 cup water combine the cooked rhubarb from the sauce with 1 T apple sauce. (Reserve the syrup for the frosting.)

Mix dry ingredients:
3/4 cup flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder

In a separate bowl, mix wet ingredients
1 TB apple cider vinegar
1/2 cup soy milk
1/2 scant cup rhubarb/ apple sauce
1/2 teaspoon vanilla
1/8 scant cup oil

Add the wet to the dry and beat in a blender. When combined fill the muffin tins halfway up and bake 10-12 minutes in the convection oven (or a little more in a regular one.)

Makes 15 cupcakes


Vegan Rhubarb Cream Cheese Frosting
Use a mixer or blender to combine and whip the following
3 T rhubarb syrup (reserve some to make decorations on the cupcakes)
3 T vegan cream cheese
½ cup soy milk
2 T coconut milk

The frosting will not be thick enough to pipe. If you want it to be thicker add more cream cheese. It will be the faintest pink, so make decorations on the cupcakes with syrup if you want a more festive look.