cupcake delight!

I made this super-easy cupcakes on the weekend and you can too!  Vanilla with chocolate icing.  Dee-lish!  I found that there was way too much icing left over after all the cupcakes had been iced, so you may want to halve the icing recipe, double the cake recipe, or maybe you will just want to eat it straight from the bowl.  Whatever you do, enjoy it!

vanilla cake

(makes 6-7 cupcakes)

1.5 c flour
2 tsp baking powder
1/4 tsp salt
3/4 c dry sweetener
3/4 c soy milk
2 tsp vanilla extract
1/4 c oil
egg replacer equalling one egg (or use an egg, if you are not making it vegan)

Preheat the oven to 350F.  Mix the dry ingredients together.  Add the vanilla, oil and egg, mix until just mixed.  Pour into a lightly oiled cupcake tins and bake for about 20 mins.  Check with a fork to see if done.   Ice when cooled

chocolate icing

1 c cold water
5 tbsp flour
1 c dry sweetener
1 tsp vanilla extract
6 tbsp margarine
3 tbsp cocoa powder

In a small pot over med. heat, whisk together the water & flour until gluey.   Once thickened remove from heat and cool completely by setting in a larger pan of cold water.   In a medium bowl, mix everything else together.  Add the cooler flour mixture and stir until there are more lumps.  Cool in fridge 30-60 mins before using. (after I cooled the icing I still found it very runny, so I added flour slowly until it was the perfect thickness. )

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