Dark Chocolate Barbeque Cupcake with Sweet Garlic Cream Cheeze Frosting
Recipe coming up.
Cake:
1 cup all-purpose flour
1 ½ tsp baking soda
¾ tsp baking powder
¾ cup sugar
¼ cup canola oil
¼ cup vegetable margarine
3 ¼ cups dark chocolate chips, divided
1 cup plain soy yogurt
2 tbsp Egg Replacer mixed with 3 tbsp warm water
1 ¼ cups soymilk
1/3 cup soymilk powder
1 cup Hanover Barbecue Pretzel Pieces
Preheat the oven to 350 F. Place liners in muffin pans- this recipe will make 24 regular cuppies. Bring a small saucepan with a small amount of water to a boil.
In a medium-sized mixing bowl, combine the flour, baking soda baking powder, and sugar. Set aside.
In a small stainless steel mixing bowl, combine the soy margarine, oil, 1 cup of the chocolate chips, and the soy yogurt and set over the boiling water, stirring occasionally with a rubber spatula until mixture is melted and well combined.
Add the melted chocolate mixture, Egg Replacer mixture and ¼ cup of the soymilk to the dry ingredients, and mix with a hand mixer until just combined. Pour the batter into the cupcake liners1/4 full, layer in pretzel pieces then pour in more batter to cover.
Bake for 10-15 minutes, or until edges are pulled away from the sides a bit. Cool completely.
Sweet Garlic Cream Cheeze Frosting:
4 ounces Tofutti cream cheese, softened
2 tablespoons vegetable shortening
1 tablespoon vanilla
1/2 cup powdered sugar
1/4 tsp garlic powder or garlic juice
Cream together and ice cuppies- sprinkle with colored sugar.