I used the Basic Chocolate Cupcake recipe from VCTOTW but I only had rice milk, no soy. When I added the apple cider vinegar to the rice milk, it didn't curldle. So, I added a little Ener-G Egg Replacer, just in case. The actual cupcakes came out perfect. Just spongy enough, and light but still moist.
But the frosting. Oh, the frosting. I used a whole tub of Tofutti Better than Cream Cheese mixed with 1 cup of creamy peanut butter, 1/4 cup of earth balance, 1 tspn vanilla and a little more than 2 cups of powdered sugar. I could have eaten this for dinner. With a spoon.
But to make it even better, I added chocolate chips, and then drizzled them with a "caramel" sauce made of brown sugar, Silk Soy Creamer and Earth Balance, I didn't really measure this stuff, I just mixed it up until it seemed right. If I had to guess, I would have to say it was about 1/4 or 1/3 cup EB, 1 cup brown sugar and about 1/3 cup creamer. I melted the EB and brown sugar together in a sauce pan, then added the creamer. I brought it to a slow boil and then reduced the heat and kept it cooking until the sugar was completedly liquid (no graininess) and then I removed it from the heat. Let it cool, and then drizzled it over the cupcakes.
GOOD NEWS! There is still a lot of frosting and sauce left over. Probably enough for another batch of cuppers. Sadly, I'll probably just inhale it all before I get a chance to make another dozen.
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