3/4 cup vegan shortening
1/4 cup non-dairy yogurt
1/4 cup applesauce
1 3/4 cups flour
1 teaspoon baking soda
1 cup soy milk (or other non-dairy milk)
1 1/4 cups organic unbleached sugar
1 teaspoon vanilla
1/2 cup cocoa powder
1/2 teaspoon salt
Cream Filling Ingredients
1/4 cup flour
1/2 cup soy milk (or other non-dairy milk)
1/4 cup vegan margarine (80% fat is best)
1/4 cup vegan shortening
2 teaspoons vanilla
1/4 teaspoon salt
4 cups organic unbleached sugar
Cream Filling Directions
Combine flour and soy milk in sauce pan.
Cook over low heat.
Stir constantly with wire whisk until mixture thickens and begins to boil.
Remove from heat and chill.
Cream margarine and shortening in large bowl; blend in vanilla, salt, and chilled flour mixture.
Gradually add the 4 cups of organic unbleached sugar; beat to spreading consistency.
Preheat oven to 375 degrees.
Cooking time: 20-25 minutes
Cream shortening and organic unbleached sugar in large bowl.
Add yogurt, applesauce, and vanilla; blend well.
Combine dry ingredients; add alternately with soy milk to creamed mixture.
Fill 24 cupcake cups 2/3 full with batter.
Bake for 20-25 minutes.
Prepare Vanilla Cream.
Cut a 1 1/2 inch cone from the top of cupcake.
Fill; replace cone.
Swirl filling over top if desired.
You can use a pastry tube with an open star tip; insert into center of cupcake and squeeze gently til cupcake peaks.