Sunday, February 12, 2012

Vanilla Mini Cupcakes with Rose Infused Cream Cheese Frosting

My first ever mini cupcakes! 

Lessons learned: Don't believe the lady at kitchen kaboodle who tells you that the cupcake liners will hold the form of your cupcakes. WRONG. I lost 5 or 6 because they came out of the oven all warped and didn't rise.
Use a cupcake tin!! Definitely won't make that mistake again...

Don't fill them more than 3/4 of the way full! Oops :) Some of them spilled up over the edges and just generally didn't bake as evenly as I would have liked.

But on the bright side they tasted awesome :) And so festive! The only way they could be more Valentines-ey is if I had used heart sprinkles or ribbon or something. I prefer the simplicity though...

Vanilla Mini Cupcakes
Makes 24 mini cupcakes!
  • 3/4 cup soy milk
  • 2 tsp apple cider vinegar
  • 1 Tbsp ground flax seed
  • 3/4 cup sugar
  • 2/3 cup non-hydrogenated margarine (Earth Balance) 
  • 2 tsp vanilla extract
  • 1 1/4 cup flour (I used Bob's Red Mill Organic Unbleached)
  • 2 Tbsp cornstarch 
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 teaspoon salt
Preheat oven to 350 degrees and line cupcake tin

Start by whisking together apple cider vinegar, flax seeds and soy milk in a small bowl and set in the fridge for about 5 minutes to curdle.

In your main mixing bowl, cream together margarine and sugar with your mixer on low - be careful not to over beat (no more than two minutes!) Add in vanilla and beat for an additional 10 seconds or until combined.

In a separate bowl, sift together all dry ingredients.

Slowly add dry ingredients to wet ingredients until fully combined (little lumps okay but I usually beat the mixture together in my mixer for 3-5 minutes)

Pour mixture into cupcake liners or tins UNTIL NO MORE THAN 3/4 of the way full!! Don't overfill them!!

Bake at 350 for 13-15 minutes (Don't overbake!)

Transfer to cooling rack and allow to cool while you prep the frosting.

Rose Infused Cream Cheese Frosting

  • 1/3 cup non-hydrogenated shortening (Earth Balance)
  • 1/3 cup non-hydrogenated butter substitute (Earth Balance)
  • 1/3 cup vegan cream cheese (Trader Joe's has their own brand now!! Or Tofutti - classic)
  • 3 cups powdered sugar
  • 2 Tbsp Rosewater
Beat shortening and butter together until totally combined and fluffy.

Add cream cheese and beat for another 2-3 minutes

Slowly add in sugar and rosewater alternating and continue to beat for about 5-7 minutes or until fluffy! Feel free to add soymilk if you need but I like my frosting a little thicker :)

Pour into a piping bag and pipe onto fully cooled cupcakes.

Top with sliced strawberries and enjoy this simple and satisfying Valentine's Day Treat!

Live long and prosper lovebirds! <3

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