For the cupcakes: 1/4 cup (60 ml) plain soymilk 1 teaspoon apple cider vinegar 1/2 cup plus 2 tablespoons (79 g) all-purpose flour 1/2 cup (60 g) whole-wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup...
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For the cupcakes: 1/4 cup (60 ml) plain soymilk 1 teaspoon apple cider vinegar 1/2 cup plus 2 tablespoons (79 g) all-purpose flour 1/2 cup (60 g) whole-wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup (67 g) granulated sugar 1/3 cup (73 g) packed light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon grated nutmeg 1/2 teaspoon fine sea salt 1/2 cup (122 g) pumpkin purée 1/4 cup (61 g) unsweetened applesauce 3 tablespoons (45 ml) canola oil 2 teaspoons pure vanilla extract For the frosting: 2 tablespoons (28 g) nondairy butter 1 teaspoon pure vanilla extract 4 ounces (113 g) nondairy cream cheese 2 cups (240 g) powdered sugar, sifted To make the cupcakes: Preheat oven to 350°F (180°C, or gas mark 4). Line a standard muffin tin with paper liners. Combine vinegar and soymilk in a medium bowl: it will curdle and become like buttermilk. In a large bowl, sift together flours, baking powder, baking soda, sugars, spices, and salt. Whisk pumpkin purée, applesauce, oil, and vanilla into the buttermilk mixture, until combined. Fold wet ingredients into dry, being careful not to over mix. Divide batter equally into muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack. To make the frosting: Cream together butter, cream cheese, and vanilla with an electric mixer for a couple of minutes, until fluffy. Add sugar 1/4 cup (30 g) at a time, beating until fluffy and completely smooth.
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