As promised, I've got a tasty recipe for my vegetarian/vegan friends. In fact, it was taste-tested by these same friends and it passed muster. So I'm proud to share with you my recipe for vegan cupcakes.

First, let me explain that although tasty and good, these have less of a cake texture and more of a soft, sugar-cookie like quality combined with a rice flour cake composition. (What, you mean to say you've never eaten at VietNam [the restaurant]?)

Vegan Vanilla CupCakes

• 5 Tbl. margarine, softened
• 5 Tbl. canola oil (or other light, veg. oil)
• 2 c. sugar
• 3 c. cake flour (or 2 3/4 c. white flour)
• 1 tsp. salt
• 1 tsp. baking soda
• 2 c. water
• 2 tsp. vanilla
• 2 tsp. white vinegar

Preheat the oven to 350°. Line cupcake pan with cupcake papers, or coat with cooking spray.

Combine the margarine, oil, and sugar in a mixer, and mix until well blended.

In a separate bowl, mix the flour, salt, and baking soda. Combine the water, vanilla, and vinegar in a different container. Begin blending into the sugar mixture by alternating the dry and wet ingredients.

Bake for 35 minutes at 350° (or for 11 min. if mini-cupcakes). Test for doneness by inserting a toothpick and have it come out clean. Makes 24 full or approx. 72 mini cupcakes. These cupcakes do not rise much.

Frost as desired. Me? Well, I couldn't resist the corny, obvious decorations of frosting them to look like veggies: ears of corn, carrots, and peas. (I was late in taking pix, so the icing color has started to bleed on the leftovers. Sorry.) I also made some with chocolate icing. This was also fun for getting a feel (again) for cake decorating.

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