Vegan Mochi Cupcakes

Cupcakes:
1 3/4 cup + 2 tbsp rice flour
1/2 cup + 2 tbsp sugar
1/2 tsp baking powder
1/8 tsp salt
2 1/4 tsp Ener-G egg replacer + 3 tbsp water
3/4 cup soy milk http://www.marusanai.co.jp/lineuplist.php?cat=1
1 tsp pure vanilla extract
4 tbsp cooked sweet Azuki beans
Frosting:
5 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 tbsp soy milk

Preheat oven to 375 degrees. In a small bowl, mix egg replacer and water and set aside. With a mixer, incorporate flour, sugar, baking powder, and salt. Next add soy milk, egg replacer mixer, vanilla, and mix until smooth. With a mini ice cream scoop, place one scoop batter into cupcake tins, about 10 beans, and top with one more scoop of batter. Bake for 30 minutes. Makes 11 cupcakes.

With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. While mixing, add vanilla, soy milk, and beat until fluffy. Cut off tops of baked cupcakes. Place star tip into piping bag and open the bag in a tall cup. Place icing into piping bag, cut off tip, and lightly frost cupcakes. Enjoy!

To make Hinamatsuri version, use pink and yellow cupcake tins and top with pink, yellow, and green hina arare.

Recipe altered from http://justjennrecipes.com/mochiko-cupcakes/2009/01/04/ and http://chefchloe.com/sweets/chocolate-strawberry-shortcake-cupcakes.html

Vegan Green Tea Mini Cupcakes

1/2 cup Whole Soy & Co. plain soy yogurt 

2/3 cup Kikkoman unsweetened soy milk
1/4 teaspoon vanilla extract
1/3 cup canola oil
1 1/4 cups unbleached flour 
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons matcha tea powder
1/4 teaspoon salt
3/4 cup granulated sugar

Preheat oven to 350 degrees F and line a mini cupcake pan with liners, or mini silicone cupcake tins with liners if needed for serving somewhere like school or work. In a large bowl, whisk together the yogurt, soy milk, vanilla, oil, and almond extract, beating well to blend in yogurt. Sift in the flour, baking powder, baking soda, matcha powder, salt, and sugar. If using a stand up mixer such as Kitchen Aid, while it is mixing add the matcha, then the baking powder, baking soda, salt, sugar, and lastly the flour in 1/4 cup increments.  Beat a little longer to break up any large lumps. Fill liners two-thirds full and bake 15 minutes or until batter is fully baked yet soft. Sweet enough without frosting or add the one of your choice. Enjoy! 
Makes approximately 43 mini cupcakes filling it 2/3 of the way full (1st batch of 24, 2nd batch of 19). Set to make 12 regular sized cupcakes with the addition of approximately 5-10 minutes baking time.

Altered from http://www.theppk.com/2010/09/green-tea-cupcakes-with-almond-flowers/

Vegan Raspberry Chocolate Chip Mini Brownie Cupcakes (Truffle flavor!)

2 cups unbleached flour --> 2/3 cup

2 cups sugar --> 2/3 cup

3/4 cup unsweetened cocoa powder --> 1/4 cup

1 teaspoon baking powder --> 1/4 tsp + dash (.33 goal)

1/2 teaspoon salt --> 1/8 + dash (=.125, .16 goal)

1 cup water --> 1/3 cup

3/4 cup vegetable oil --> 1/4 cup

1 teaspoon vanilla --> 1/4 + dash (.33 goal)

1 cup Easy Life vegan chocolate chips --> 1/3 cup (or chopped walnuts)

~2 tbsp organic raspberry preserves --> 1/2 tbsp + dash 

Second measurements are if making 1/3 the amount (20 mini cupcakes) is desired.

Preheat the oven to 350 degrees. Prep a mini cupcake pan with liners.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in the water, oil, vanilla, and mix well. 

Stir in the chocolate chips (or chopped walnuts).

Pour into prepped cupcake pan.

(Skip this step for walnut variation) Take a knife and dip it about an inch into the raspberry preserves jar. Create a line roughly in the middle of each cupcake. When finished, perpendicularly graze the top of the cupcake with the knife creating a bit of a marble design. 

Bake for 15 minutes. When they come out of the oven, they will be soft but become more firm as they cool.

1 cup unbleached flour
1 cup sugar
1/4 cup + 2 tbsp unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1/4 cup + 2 tbsp vegetable oil
1/2 teaspoon vanilla
1/2 cup Easy Life vegan chocolate chips
~2 tbsp organic raspberry preserves

Altered from http://justjennrecipes.com/mini-vegan-brownie-cupcakes/2009/03/04/