Cardamon Vanilla Cupcakes with Chocolate Chips

So I was in LA recently and I really, REALLY wanted to get some cupcakes, but time was tight and I didn't get the chance. So instead I baked some today to satisfy my cravings. So I am NOT a vegan, but I do own the Sticky Fingers new cookbook, which is FANTASTIC. I found the recipe for the vanilla cupcakes with vanilla frosting and made a few changes here and there to come up with my own version.

Cardamon Vanilla Cupcakes with Chocolate Chips

Cake Ingredients:

1 cup soy flour

1.25 cups all purpose flour

1 tbsp baking powder

1/2 tsp salt

3/4 cup stevia/sugar blend

1/2 cup Earth Balance margarine

1 egg

3/4 cup soy milk

2 tsp pure vanilla extract

1/2 bag of Enjoy Life Chocolate pieces

Frosting Ingredients:

1 stick of Crisco vegetable shortening

3 cups powdered sugar

1/4 cup coconut oil

2 tsp vanilla

1/8 tsp ground cardamon seeds

2 tsp water

So first I preheated the oven to 350 degrees. Sift all the dry ingredients into a bowl. In the mixer, soften the  margarine and add sugar. Add egg and continue to mix. Slowly add the milk and vanilla. Slowly add the dry ingredients and make sure its all mixed well. Fold in the chocolate. Spoon the mixture into a 12 cup muffin tin (make sure you greased it ahead of time) and bake for 25 minutes. Allow to cool completely once they're baked.

For the frosting, first I softened the shortening and coconut oil. I then added the sugar slowly. Once incorporated, add the vanilla, then cardamon and water and make sure everything is mixed well. Now frost however you like. I go old school and spoon all the frosting into a Ziploc bag and cut a corner (I don't own fancy pastry bags).

I'm so telling you, these cup cakes are yummy. You HAVE to try them out.