Phantom Fitcakes - With Cashew Cream Cheese Frosting!

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I started channeling Broadway while thinking up good songs to sing in the shower the other day, and ended up with a Phantom of the Opera-inspired cupcake and singing along with The Lion King.

Of course, for me, it was only a short matter of time before the music got into my baking.

As soon as these black and white pastries popped out of the oven looking like a fundamentalist’s version of the Phantom’s mask on a black… chocolate… cape, and tasting completely of flavor harmony – I almost sang about it right then and there, but my mouth was full – I knew what kind of cupcakes they were. 

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And, despite their looking more like yin-yang signs, their completely spooky, no idea where they went, Phantom-like disappearance assured me that these cakelets are just like the bewitching and crafty Opera ghost.  

Inspired by my husband’s favorite, marble cake (today’s his birthday!), reminiscent of a Broadway favorite, and with the aid of the original (healthy & vegan!) recipe from Chocolate Covered Katie, I swirled up a batch of cupcakes with more than one good side.

Phantom Fitcakes (vegan-friendly!)

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1/4 cup cocoa powder

1 cup whole wheat pastry flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sugar

1 and 1/2 tbsp cornstarch

1 and 1/2 tsp pure vanilla extract

1/2 cup vanilla yogurt – vegan or non-vegan will do

1/4 cup applesauce

3 tbsp coconut oil, melted

1/2 cup milk of choice – I used vanilla almond milk

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Preheat the oven to 350 degrees F.  and line or spray a muffin tin for about 12 cupcakes.  Mix the wet ingredients together thoroughly. 

Separately, mix the dry ingredients MINUS the cocoa powder.  Add the wet ingredients to the dry and mix until just combined, and pour half of the batter into another bowl. 

Finally, add the cocoa powder to one of the bowls to make the chocolate half of the cakelet.

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The fun happens when you design your cupcakes.  I used a spatula to hold half the batter on one side, while pouring the other into the opposite side of the cupcake tin to make half-and-halfs.  As you can probably see, I also made some neat-o swirly ones as well, by using a knife to do the designing.

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Time for the Cashew Cream Cheese Frosting!

2 Tbsp unsalted butter (or vegan alternative such as Earth Balance)

3 Tbsp reduced fat cream cheese (or vegan alternative such as Tofutti)

3/4 cup raw cashews (soaked in water 4 hours and drained is best)

3-5 Tbsp. almond milk (or other milk)

1/2 tsp pure vanilla extract

1 1/2 cups powdered sugar

2 heaping Tbsp (or more to taste) cocoa powder

Blend cashews and 3 T. milk together in a food processor until it forms a thick, buttery paste.  You may need to add 2 more T. milk to blend the cashews fully.

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Add the butter, cream cheese, vanilla, and sugar, and blend until fully combined - stop halfway through to scrape down the sides and bottom of the mixer with a spatula, and then finish blending.

Scoop out half of the frosting into a bowl.  Blend the cocoa powder with the remaining frosting, and scoop out into a separate bowl!  Frost those babycakes to your <3's desire.

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