Ingredients:

Wet
3 cups almond milk ( can substitute with soy or rice milk)
5 Tbs canola oil
1 tsp vanilla
1 tsp apple cider vinegar
1 cup cold water

Dry
1 cup cane juice crystals (sugar)
3/4 cups white unbleached flour
3/4 cups whole wheat flour
3 Tbs cocoa, sifted
1tsp baking soda
1 tsp salt

Preparation: Cupcakes

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine the dry ingredients.
3. In another mixing bowl add the wet ingredients and mix with an electric mixer until creamy. Add the dry ingredients to the wet and mix well.
4. Place 12 cupcake liners in a muffin tray. Fill 3/4 full.
5. Bake for 30 minutes or until an inserted toothpick comes out clean. Set them aside to cool while you make the frosting.

Vegan Vanilla Frosting

Ingredients:
1 1/2 Tbs. non-hydrogenated vegan margarine, softened
1/4 cup soy or almond milk, organic non GMO
2 cups organic icing sugar
1/2 tsp vanilla
1 Tbs. cocoa, sifted

1. In a small saucepan heat the margarine on low until melted. 3. In a mixing bowl combine the icing sugar, milk, vanilla and margarine. Mix by hand with a spatula until creamy.

2. Make sure that your cupcakes are completely cool to the touch before frosting them with the vanilla frosting.

4. To create the chocolate heart on top, remove 4 Tbs. of the frosting and add it to a small bowl. Add the sifted cocoa and mix well by hand.

5. Spoon the frosting into a a decorator bag with a fine tip nozzle attached. On top of the vanilla frosting, create a chocolate heart or whatever you desire on top of your cupcakes.