Vegan Pecan Pie Cupcakes - cooking recipe

Ingredients

1/2 cup margarine (non-hydrogenated vegan type)
1/2 cup sugar, plus
2 tablespoons sugar
1/2 cup molasses, plus
2 tablespoons molasses
3 tablespoons plain soy yogurt
2 tablespoons ground flax seeds, whisked with
3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1 1/2 cups white whole wheat flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup soymilk, whisked with
1/4 teaspoon lemon juice
1 cup pecans, coarsely chopped

Preparation

Preheat oven to 350\u00b0F.
Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside.
In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, 'til lighter in color. Beat in flaxseed mixture, soy yogurt, salt and vanilla.
With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour. Continue beating the batter 2 minutes to develop the gluten. Stir in the cooled pecans.
Fill cupcake papers 2/3 full. Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack.
Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative.
The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.