1. Preheat the oven to 375 degrees. Lightly grease standard muffin tins or fill the muffin cups with cupcake liners.
2. In a food processor or by hand, whip the egg replacer powder and water until it's smooth and creamy, about 1 minute. Add the nondairy milk and 1/4 c of the water.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla extract and the remaining 1/4 c water, and beat well to thoroughly combine.
4. In a separate bowl, stir together the flour, baking powder, and salt. Add this, along with the egg replacer/milk mixture, to the butter/sugar combination. Beat until combined.
5. Fill the muffin cups with the batter and bake for 20 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Remove from the oven and place on a wire rack to cool. Make sure the cupcakes have cooled completely before frosting.
Yield: 10 to 12 cupcakes
1. With an electric hand mixer, cream the butter until smooth.
2. With the mixer on low speed, add the confectioners' sugar, and cream for about 2 minutes.
3. Add the cocoa, vanilla, and milk, and turn the mixer to high speed once all the ingredients are relatively well combined.
4. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1 to 2 Tbsp more milk if it's too dry.
5. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Rewhip before using.
Yield: Enough for one 9-inch cake or 8 cupcakes*
*I was able to ice all 12 cupcakes with this batch and had enough left over to save for the party