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 Chocolate Frosting

1/2 cup vegan shortening

1 tablespoon corn syrup

1 1/2 teaspoons flour

1/3 cup of water and 

3/4 cup powdered sugar (add 1/2 cup more if a thick frosting is desired for piping)

1/2 cup semi-sweet chocolate chips 

3 tablespoons oil

1 1/2 tablespoons corn syrup 

1 tablespoon maple syrup

1/3 cup cocoa

Mix shortening, 1 tablespoon corn syrup, and flour on high speed in mixer till fluffy scraping down sides as needed.  Then while still on mixing on high drizzle in water and sugar alternating water and sugar as you go. Continue mixing on high till fluffy again. Set aside. In a heat proof bowl over just simmering water,

melt chocolate and oil stirring slowly. When melted stir in 1 1/2 tablespoons corn syrup and 1 tablespoon maple syrup. Add chocolate mixture to sugar mixture. Add cocoa and mix till combined. Use this vegan chocolate frosting as you wish! This is a fluffy, sweet vegan chocolate frosting that gets a smooth but fudgy texture when refrigerated.

Altered from http://www.vegan-nutritionista.com/vegan-chocolate-frosting.html