Makes 12 cupcakes.
1 cup coconut milk
1 tablespoon ground flaxseeds
3/4 cup all-purpose flour
2 tablespoons corn flour or very fine cornmeal
1/4 cup almond meal
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper (more or less to taste)
1 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup cream cheese (or vegan cream cheese, like Tofutti)
1/4 cup butter or margarine, room temperature
3-3 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon milk or soymilk
Preheat oven to 350˚F and line muffin pan with cupcake liners.
Whisk together coconut milk and flaxseed and allow to sit for 10 minutes, then whisk in sugar, oil, vanilla, and almond extract.
In another bowl, sift together flour, corn flour, almond meal, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne. Gently mix in wet ingredients.
Fill cupcake liners with 1/4 cup of batter (approximately 2/3 full). Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and cool completely.
For frosting, cream together butter and creamcheese. Slowly add most of the confectioners’ sugar, 1/2 cup at a time, until mixture is smooth and fluffy. Add soymilk, extracts, and coloring (if desired), and mix until combined. Add remaining powdered sugar, adding more if necessary to achieve proper consistency. Mix at medium-high speed until light and fluffy. Spread or pipe onto cooled cupcakes.