CARDAMOM ROSE CUPCAKES

INGREDIENTS

Rose Frosting

• 1 cup vegan shortening
• 1 cup vegan margarine
• 2 Tbsp. rose water
• 4 cups powdered sugar

Cupcakes

• 2 ¼ cups unbleached organic flour
• 1 ¼ cups organic sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. sea salt
• ½ tsp. cardamom, ground
• ½ cup safflower oil
• 1 ½ cups rice milk
• 1 tbsp. apple cider vinegar
• 2 tsp. vanilla extract

PREPARATION

For the Rose Frosting

1. Place shortening and margarine in a mixing bowl and beat until well-combined and fluffy, about three minutes using a hand mixer.
2. Add rose water and gradually add powdered sugar (approximately ½-cup add-ins). Stop occasionally to scrape sides of the bowl and beat about three minutes.
3. Scoop into a pastry bag with tip (or quart sized Ziploc with tip cut, so you can squeeze the frosting out to draw with it) or into a bowl to spread with spatula. Set aside.

For the Cupcakes

1. Sift dry ingredients including flour, sugar, baking powder, baking soda, sea salt and cardamom.
2. In large mixing bowl, place dry mix and create a “well” for the wet ingredients. Set aside.
3. Place all wet ingredients in a small bowl and mix well using a whisk.
4. Add the liquid to the dry ingredients using a whisk to incorporate.
5. Place liners in the cupcake pan and fill each compartment leaving ¼ inch from the top empty.
6. Bake cupcakes for 15 to 17 minutes at 325°F, or until a toothpick comes out clean. Let cool for 2 hours.
7. Take a cupcake and, using the filled pastry bag, place a large ¼ cup rosette on top.

MORE:  http://www.onegreenplanet.org/vegan-recipe/amazing-vegan-cupcakes/