Michelle’s Vegan Cupcakes and Icing

Dry ingredients

2 cups plain white flour
¼ tsp salt
1 tbsp baking powder
2 tbsp sugar

Wet

1 &1/3 cups of water
¼ cup of vegetable oil
¾ cup of applesauce
½ tsp of vanilla

Directions

Preheat oven to 375 F. Sift flour. Mix dry ingredients. Add wet ingredients and whisk until moist. Oil muffin pan or use paper cupcake cups. Bake 16-18 minutes.
Yields 18 cupcakes.

Icing

3 cups confectioner sugar (sifted)
1 tbsp of coco powder (or more for heavier chocolate taste, and darker icing color).
1 to 2 tsp vanilla (depending on your sweet tooth)
About 2 tbsp warm water.

Directions

Sift confectioner sugar into mixing bowl, ad coco powder. Mix sugar and coco powder. Add vanilla (little at a time), add warm water (little at a time).

Notes:

o Depending on how dark you want the icing to look and taste you should add more or less coco powder.
o Let icing cool in refrigerator before icing cupcakes.
o This recipe can also be used for a cake.
o Alternatively, you can use orange, lemon, or cherry toping. Just omit coco powder and add lemon or orange juice and the rinds from the fruit. If using cherries crush them and remove pits.