Soy Milk – 1 Cup
Red Wine Vinegar – 1 Teaspoon
Sugar – 3/4 Cup
Canola Oil – 1/2 Cup
Vanilla – 1 1/2 Teaspoon
Flour – 1 Cup
Cocoa Powder – 1/4 Cup
Baking Soda – 3/4 Teaspoon
Baking Powder – 1/2 Teaspoon
Salt – Just a Dash

Icing:
Confectioner’s Sugar – 1 Cup
Cocoa Powder – 1/4 Cup
Soy Milk – 2 1/2 Tablespoons

You will need: Muffin Tin; Muffin Cups; Mixing Bowls; Wire Whisk; Spatula; Soup Ladle

Preheat your oven to 350
In a medium mixing bowl, stir together the Soy Milk, Red Wine Vinegar, Sugar, Canola Oil and Vanilla while your son or daughter prepares the muffin tin and paper cups. In another mixing bowl, combine the Flour, Cocoa Powder, Baking Soda, Baking Powder and Salt — stir with your wire whisk and then add to the liquid mixture. Stir the batter with a spatula until smooth — no lumps allowed!

Using your soup ladle – scoop the batter into the muffin cups  — about 1/4″ from the top of each cup and cook in the oven for 20 minutes. In the mixing bowl used for the dry ingredients, combine the Confectioner’s Sugar, Cocoa Powder and Soy Milk — Whisk until smooth and put in the refrigerator to cool. Once your cupcakes are cooked add your icing. Don’t forget to lick your fingers between all steps. If you don’t plan on eating them right away, put them in the fridge… this will solidify the icing a bit.

And the NOSH – Did Will eat it? Yes. He ate it during and after cooking.. He talked about eating the cupcakes at dinner.. and although I’m not positive… I’m pretty sure he’s dreaming about them right now too!

WATER – 1 Cup
ORGANIC SOY MILK – 2 Cups
VEGETABLE OIL – 6 Tablespoons
VANILLA – 1/2 Teaspoon
ALL PURPOSE FLOUR – 3 Cups
BAKING POWDER – 6 Teaspoons
GRANULATED SUGAR – 4 Teaspoons
SALT – 1 Teaspoon
CINNAMON – Quick Dash
FROZEN BLUEBERRIES – 1 Cup

You will need: Measuring tools; 2 Mixing Bowls; Wire Whisk; Waffle Iron, farm animals optional; Spatula; Non-dairy Cooking Spray; Organic Soy Butter or Organic Soy Margarine; Maple syrup (yum).

In a bowl, combine the water, soy milk, vegetable oil and vanilla and mix with a wire whisk. In another bowl, combine all of the dry ingredients and then pour into the first bowl and mix. Pour the frozen blueberries into the mix and give it a light stir– you don’t want to wake them up too much. Spray your waffle iron with the Non-dairy cooking spray and then turn it on to heat. Please note that not all waffle irons are the same, so check out the instructions before turning yours on.

Carefully pour the batter into the waffle iron and cook accordingly.

And the NOSH – Did Will eat it? Yes… yes he did. He ate it from his plate with Soy Butter and Maple Syrup, AND he ate bites out of one that he held in his hand. Success, my friends, is as sweet if not sweeter than blueberries.