Vegan tembleque cupcakes

Tembleque is a Puerto Rican coconut pudding. I use Goya's packaged version in this sweet, coconutty cupcake.


Vegan tembleque cupcakes

1 1/2 c. flour
1 heaping T baking powder
1 heaping tsp baking soda
3/4 package Goya instant tembleque (reserve the rest for the frosting)
1/2 c. canola oil
Energ-G equivalent to 2 eggs
1/2 cup (or more) soy milk

Preheat oven to 350 degrees. Whisk together the dry ingredients. Add the canola oil and Ener-G and mix. Add the soy milk little by little. You may not need the entire 1/2 c. soy milk, or you may need a bit more. Spoon the batter into cupcake pans and bake for 10-15 minutes or until a knife inserted into the center of a cupcake comes out clean.

To make the frosting, whip together 1/2 stick soy margarine, 1 c. powdered sugar, the remaining temblique mix, and a few T soy milk (as needed). Frost the cupcakes when they're cool.