Oatmeal Cream Cupcakes
1 1/2 Cups Old Fashioned Rolled Oats, pulsed in food processor
1 Cup All Purpose Flour
1 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Cup Olive Oil
2 Tablespoons Non-Dairy Margarine, Melted
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar, Firmly Packed
3/4 Cup Plain Non-Dairy Milk
1 Teaspoon Vanilla Extract
Optional Add Ins: For a less literal but more exciting approach to the original creme pie, consider adding up to 1 cup total of toasted, chopped walnuts, chocolate chips, and/or raisins.
Vanilla Cream Cheese Frosting:
1 8-Ounces Package Vegan Cream Cheese
5 Tablespoons Non-Dairy Margarine
2 Cups Confectioner's Sugar
2 Teaspoons Vanilla Extract
Preheat your oven to 350 degrees and line 12 standard muffin tins with cupcake papers.
Pull out your food processor and toss in the rolled oats. Briefly pulse to break them down, keeping the flakes fairly coarse, much like instant oatmeal. Transfer to a large bowl and add in the flour, baking soda and powder, salt, cinnamon and ginger, whisking thoroughly to combine.
In a separate bowl, mix together the oil, melted margarine, both sugars, non-dairy milk, and vanilla. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula until just combined. A few remaining lumps are fine, as long as there are no large pockets of dry goods.
Divide the batter evenly between your prepared tins, filling them each about 3/4 of the way to the top. Bake for 18 - 22 minutes, until golden brown and a toothpick inserted into the centers of the cakes pulls out cleanly. Cool completely before applying frosting.
Make the frosting by simply beating together the "cream cheese" and margarine in the bowl of your stand mixer until smooth, adding in the sugar and vanilla, and then whipping on high speed for a minute or two, until homogenous, light, and creamy. Scrape down the sides of the bowl periodically to make sure that everything is fully incorporated. Pipe or spread to your heart's content.
Makes 12 Cupcakes
©Hannah Kaminsky http://www.BitterSweetBlog.com