Cookies and Candids

Happy (belated) Birthday, Sari!!!

One of my favorite cookie blogs is Smitten Kitchen – I am always drooling over Deb’s fabulous recipes and gorgeous pictures. However, for some reason, I haven’t made many of them for myself. For my friend Sari’s birthday, I knew we needed to bring in Summer with style! Deb’s Peach Cupcakes with Brown Sugar Frosting were right up that alley, and I hopped right to it and whipped them up. They are simple and have such a light fruity and wholesome flavor to them, and they satisfy all dessert cravings. They were perfect for the picnic party.

To veganize the recipe, I used:

1 1/2 cups of unsweetened almond milk mixed with 1 1/2 teaspoons of apple cider vinegar — instead of buttermilk

2 1/2 Tablespoons of cornstarch blended with 1/4 cup water — instead of both eggs

Earth Balance margarine — instead of butter, in equal proportion

I added about 1/2 teaspoon of lemon juice and 1/2 cup of extra powdered sugar to the frosting to get the consistency and flavor I liked best.

Deb, thank you for this recipe! Yum!