Idea for the Confetti candy cupcakes came from this cupcake book.
Cornstarch - 2tbsp
Baking Powder - ¾tsp
Baking Soda - ½tsp
Salt - ½tsp
Soy Milk - 1cup
Apple cider Vinegar - 1tsp
Canola Oil - 1/3 cup
Sugar - ¾cup
Vanilla extract - 2tsp
Chocolate covered candy - ½cup, chopped (I used M&Ms)
For the Fudge Frosting:
Sugar - ½cup
Unsweetened Cocoa powder - 3tbsp
Milk - ¼cup
Butter - 2tbsp
Light Corn syrup - 1tbsp
Vanilla - ½tsp
Confectioners sugar - ½cup~1cup
Method:
- Make the Cupcakes: Preheat oven to 350°F and line muffin pan with cupcake liners.
- Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
- Beat together the soy milk mixture, oil, sugar, vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.
- Fill cupcake liners 2/3rds of the way full. Sprinkle the chopped candy on the batter and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Transfer to a cooling rack and let them cool completely before frosting.
- Make the Frosting: In a small saucepan, combine sugar, cocoa, milk, butter and corn syrup. Bring this mixture to a boil on medium flame, stirring constantly. Heat for 3 minutes. Remove from heat and stir in vanilla and add enough confectioner's sugar to make a spreadable frosting.
- Frost the cupcakes and garnish with some m&m's.