Snickerdoodle inspired delights!

Snickerdooddle inspired cupcakes. mini of course, i'm obsessed at the moment.
which are Vegan and ergo egg-less!

sans-frosting

avec frosting

Recipe via Grouprecipes

Ingredients

1 cup soymilk
1 teaspoon apple cider vinegar
1/3 cup + 2 teaspoons vegetable oil
1 1/4 cup flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon orange extract
2 teaspoons cinnamon
2 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
2. Mix together soymilk and vinegar and set aside for 1-5 minutes.
3. In a separate bowl, mix together flour, cornstarch, baking powder, baking soda, salt, and white sugar.
4. In a small bowl, mix together the cinnamon, brown sugar and 2 teaspoons of the vegetable oil.
5. Add remaining oil and the orange and vanilla extracts to the soured soymilk. Stir together and add to the dry ingredients. Mix together to form a smooth batter. Pour into the lined cupcake pan, filling each cup no more than 2/3 full.
6. Spoon a heaping 1/2 teaspoon full of the cinnamon mixture into each cupcake. Make a zigzag or spiral in the cupcake batter with a bamboo stick or toothpick.
7. Bake for 19-22 minutes until a toothpick inserted in the center comes out clean.
8. Allow to cool and frost with vanilla frosting and sprinkle with cinnamon sugar.
9. Frosting Notes: I rarely measure when I make vanilla frosting. I just take 1/2 cup of softened Earth Balance and 1 teaspoon of vanilla extract and beat it with enough sifted powdered sugar to get the right consistency and taste. If it gets too thick I thin it with a little soy milk.

NOTE: I added maybe ... 1/8th cup flour to the batter, it was too liquidy before putting in greased cupcake tins.

Cookies - Java Cutouts

Java Cutouts - Recipes - Food - Canadian Living

NOTE: I made them without the chocolate topping and they were delish!!! Great cookie with tea or coffee or even maybe hot cocoa. A bit heavy which is kind of good because you feel satisfied after 2. I also didn't make shapes. I just rolled the dough into a log, then chilled it, then sliced the cookies, nice and thin. mmmmm

Ingredients
2 tsp (10 mL) instant coffee granules
1 tbsp (15 mL) vanilla
1/4 tsp (1 mL) cinnamon
Pinch salt
1 cup (250 mL) butter
3/4 cup (175 mL) packed brown sugar
2-1/2 cups (625 mL) all-purpose flour
2 oz (60 g) white chocolate, melted
45 chocolateespressobeans

Preparation:

In small bowl, dissolve coffee in vanilla. Stir in cinnamon and salt.

In large bowl, beat butter with sugar until fluffy. Beat in coffee mixture. Stir flour into batter in 2 additions, blending with hands if necessary. Divide in half; press into discs and wrap in plastic wrap. Refrigerate for about 4 hours or until firm. (Make-ahead: Refrigerate for up to 24 hours.) Let come to room temperature.

Line rimless baking sheets with parchment paper or grease; set aside.

Between sheets of plastic wrap or waxed paper, roll out discs, 1 at a time, to scant
1/4-inch (5 mm) thickness. Using 2-inch (5 cm) cutter, cut out shapes; place on prepared pans, about 2 inches (5 cm) apart.

Bake in centre of 350°F (180°C) oven for about 12 minutes or until lightly browned on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool
completely.

With small spoon, dab each with melted chocolate; press espresso bean on top. Let stand until chocolate is firm. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)