Vegan Cupcake Recipe: Smoky Tempeh Cupakes with Chocolate Frosting - Eat Drink Better

Ingredients

• 3/4 c margarine
• 1c vegan sugar
• 1 1/2c cake flour, sifted
• 1 1/2t baking powder
• 1/4t salt
• 1/2c almond milk
• 3/4t vanilla extract
• EnerG Egg Replacer for 3 eggs, liquid included
• 1 package Fakin’ Bacon , chopped
• 1T olive oil
• 2T brown sugar
• 1/2c non-hydrogenated vegetable shortening
• 1/4c margarine
• 6T cocoa powder
• 2t vanilla extract
• up to 1/4c almond milk