Vegan Tomato Soup Cupcakes w/ Vegan Cream Cheese Frosting

VEGAN TOMATO SOUP CUPCAKES w/ VEGAN CREAM CHEESE FROSTING


1/2 can of Tomato Soup
3/4 stick of Soy Butter or Vegetable Margarine
3/4 c. of Sugar
3/4 tsp. Baking Powder
3/4 tsp. Baking Soda
1/4 tsp. Cloves
1/2 tsp. Cinnamon
3/4 tsp. Allspice
1 1/4 c. Cake Flour
1/4 c. Dry Egg Replacer (Red Saw Mill 100% Vegetarian)
1/2 c. Soy Milk
1/2 tsp. Vanilla
1/4 tsp. Rum
1/4 tsp. Almond Extract

Add all dry & spices to the mixing bowl. Add soy butter & mix. Put all wet ingredients--including tomato soup in a separate bowl & whisk. Slowly add wet ingredients to dry. Mix well until all ingredients are incorporated & cake mix is fairly smooth. Pour into cupcake cups and bake at 350 for 15-20mins.


VEGAN CREAM CHEESE FROSTING

1 Stick of Soy Butter
1 Stick of Margarine
3T Vegetable Shortening (crisco)
1/2 an 8 oz pkg of Tofu Cream Cheese (Tofutti)
1 3/4 c. Powdered Sugar
1/4 tsp. of Almond Extract
1/2 tsp. of Vanilla Extract

Cream Soy Butter & Tofu (or other vegetarian) Cream Cheese togther in a mixing bowl. Add salt, extracts & continue mixing. Sift Powdered Sugar into mixture.

NOTE: To change this recipe from Vegan to a traditional cake recipe, exchange the soy butter to real butter, the soy milk to buttermilk & the egg substitute to 2 Eggs. In the frosting exchange the soy & margerine w/  2 sticks of Butter, tofo cream cheese w/ regular cream cheese & eliminate the crisco.