German Chocolate Cupcakes

In large bowl, mix 1 cup almond milk with vinegar and let sit 5 minutes or until milk has “curdled”.

Whisk 3/4 cup sugar, oil, and 2 teaspoons vanilla into milk mixture until some bubbles stay on top of the mixture.

Whisk in the cocoa, then whisk in the flour, baking soda, baking powder, and salt.

Once the mixture is smooth, pour into cupcake liners or a sprayed muffin tin, filling each one about 3/4 of the way.

Bake at 350F for 15-18 minutes or until a toothpick comes out clean.

While cupcakes are baking, we can make the frosting!

Mix cornstarch with 2 Tablespoons of water and set aside.

Heat the 3/4 cup almond milk, 3/4 cup sugar, and Earth Balance on the stove top until it comes to a boil.

Once milk mixture comes to a boil, put 1-2 spoonfuls of it into the cornstarch mixture and stir together.

Then add all of the cornstarch mixture back to milk/sugar and stir.

Bring mixture back to a boil until thickened. Take off the heat.

Stir in the vanilla, coconut and pecans, and let sit to cool.

Once the cupcakes and icing have cooled, dollop a spoonful of the icing on each cupcake and smooth out to the edges.

Serve to your family who think they don’t like anything “whole wheat”.

Give some to your friends who freak out when they hear the word “vegan”.

Then just sit back, relax, and watch their reactions.