Chocolate Chip Cupcake *Vegan

*Servings 12

Ingredients
1/2 cup butter (Earth Balance)
1 cup sugar (Vegan)
2 eggs made with Ener-G Egg replacer
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup rice milk
1 cup chocolate chips (Rice Dream)

Directions

Preheat oven to 350.
Cream butter, sugar, and egg replacer together until fluffy. Add vanilla.

Combine dry ingredients in a bowl.
Add half of the dry ingredients, mixing until just combined.
Add the rice milk. Once mixed, add remaining dry ingredients. Fold in chocolate chips.

Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.

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Chocolate Frosting *Vegan

Ingredients
2 3/4 cups powdered sugar (vegan)
6 tablespoons unsweetened cocoa powder
6 tablespoons butter (Earth Balance)
5 tablespoons rice milk
1 teaspoon vanilla extract

Directions

In a medium bowl, sift together the powdered sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with rice milk.
Blend in vanilla. Beat until light and fluffy.
If necessary, adjust consistency with more rice milk or sugar.