Mix first four ingredients in large bowl and set aside.
In mixer cream pea butter, Earth Balance, and brown sugar until light and fluffy.
Add in the egg replacer and mix well.
Add in vanilla.
Slowly beat in the flour mixture, alternating with hemp milk until just combined.
Do not overmix.
Pour into greased cupcake tins and bake at 350 for 22-24 minutes.
Cool on wire rack.
Makes 12 cupcakes
*Note-you may need more or less hemp milk. I just added hemp milk slowly until I had a smooth batter consistency (it originally looked more like cookie dough).*
If you want to make this recipe with a different type of butter, reduce the salt to 1/4 tsp and reduce the amount of hemp milk.
Whisk together 3 cups powdered sugar and cocoa powder and set aside.
Cream Earth Balance and shortening together until well mixed.
On low, add in dry ingredients.
Next add the salt and vanilla.
Slowly add milk until frosting reaches desired consistency.