Funfetti Cupcakes

 

Back in the day I used to absolutely adore funfetti. I don't really know why. Something about sprinkles and rainbows and vanilla happiness. 

So when a friend requested I make these cupcakes for a joint birthday party I was stoked and immediately went out on the prowl for vegan sprinkles.

The great thing about these cupcakes too is that they are so simple - vanilla cupcakes with vanilla frosting - the only different is the boat-load of sprinkles I poured into them! And what a different those sprinkles made :)

Funfetti Cupcakes

• 3/4 cup soy milk
• 2 tsp apple cider vinegar
• 1 Tbsp ground flax seed
• 3/4 cup sugar
• 1/2 cup vegetable oil 
• 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
• Vegan sprinkles!

Preheat oven to 350 degrees and line cupcake tin

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

In a separate bowl, sift together all dry ingredients EXCEPT for the sugar. 

Pull your "egg" out of the fridge and whisk in vanilla and vegetable oil. With mixer on low, add in sugar and mix until just combined.

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).

Fold in about half the container of sprinkles or until your batter is adequately saturated with rainbow goodness.

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

Bake at 350 for 15-11 minutes (Don't overbake!)

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

Sprinkly Vanilla Buttercream Frosting

• 1/2 cup non-hydrogenated shortening (room temp)
• 1/2 cup non-hydrogenated butter substitute (room temp) 
• 1/3 cup vegan cream cheese
• 3 cups powdered sugar
• 1 Tbsp vanilla extract
• 2 Tbsp (or less) vanilla soymilk
• More sprinkles!

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 vanilla and soymilk alternating and continue to beat for about 5-7 minutes or until fluffy! Add as much or as little soymilk as you need to get the right consistency.



Lastly, fold in sprinkles and then pour into a piping bag and pipe onto fully cooled cupcakes.

Remember when just now I said pipe onto fully cooled cupcakes?

Well I was in a rush so I cheated and piped the frosting without letting the cupcakes cool completely and it got all melty :( You can probably tell from these pictures but it's not as perky and pretty as usual.

That's why you gotta wait until they are fully cooled!!

But they sure were delicious!! And Happy Birthday to Anna and JJ!

 

Complete cupcakes after topping them with the last of the sprinkles!

Tasted just like I remember funfetti tasting :)


Another success in the world of vegan cupcakes.


Live long and prosper cupcake lovers!

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

Chocolate Kahlua Cupcakes with Coconut Frosting

Happy 3 Year Vegan Anniversary to Me!
Goodness, I can't believe it has been 3 years already. I am proud to say I am 100% confident in my decision and continue to love and appreciate veganism every day.
I NEVER thought I would be this healthy or happy of a person (both physically and mentally) and I know a large part of that is the foods I choose to put into my body.

Anyway! To the cupcakes! These cupcakes are a fully original recipe inspired by the quickly aging bottle of Kahlua that has been sitting in my cupboard (I know what you are thinking - Yes, Kahlua is vegan!)

And to me - nothing pairs better with Kahlua than chocolate and nothing pairs better with Kahlua and chocolate than coconut!

I brought these cupcakes to a law school party and they were a hit if I do say so myself. One gentleman told me they were the best cupcakes he'd EVER had (a few beers in, but flattering nonetheless).

Also Colin said they were the best cupcakes I've ever made - and I know I can rely on him to tell me the truth:)

They turned out perfectly Kahlua-y - not too overpowering and the coconut frosting was to die for (I was eating it with a spatula out of the bowl. And I don't even like frosting. So good.)

Chocolate Kahlua Cupcakes
Makes 12 cupcakes!

• 1/4 cup soy milk
• 2 tsp apple cider vinegar
• 1/4 cup cold coffee
• 1/2 cup Kahlua
• 1 Tbsp ground flax seed
• 3/4 cup sugar
• 1/4 cup canola oil
• 3 Tbsp coconut oil (softened)
• 2 tsp vanilla extract
• 1 1/4 cup flour (I used Bob's Red Mill Organic Unbleached and it was KILLER - in a good way!)
• 1/2 cup unsweetened cocoa powder
• 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 and soy milk in your main mixing bowl and set it aside for about 5 minutes to curdle. Then whisk in the coffee, Kahlua and flax seeds and place bowl in the fridge for an additional 5 minutes.

I know this seems like a lot of whisking and setting aside but for some reason this combo makes the cupcakes so light and fluffy and has produced the best texture of any of the cupcakes I have made. So just be patient and do it and I promise it will pay off in the end!

Pull the bowl out of the fridge and mix in sugar, oils and extract and beat until the mixture is slightly foamy (I just used a fork and it works great!)

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 tins 3/4 of the way full!! Don't overfill them!!

Bake at 350 for 18-20 minutes (Don't overbake!!)

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


Coconut Kahlua Frosting

• 1/3 cup non-hydronated shortening (Earth Balance)
• 1/3 cup non-hydronated 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 raw unsweetened coconut + 2 Tbsp toasted over low heat on the stovetop
• 2 Tbsp Kahlua
• 2 Tbsp Coconut Milk

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 the first 2 Tbsp of coconut and beat for 3-4 minutes

Add Kahlua and Coconut Milk and beat for 5-7 minutes or until light and fluffy and frosting-y!

Pour into a piping bag and pipe onto fully cooled cupcakes! Sprinkle toasted coconut over the top :)

Enjoy this recipe - a definite favorite of mine and may it be a reminder that you don't have to give up delicious baked goods to be vegan! All you can do is make them better AND good for animals/the environment :)

Live Long and Prosper!

Raspberry-filled Rose Cupcakes with Pink Buttercream Frosting

 

Guess who got her new piping tips from amazon today?!

That's right kiddos, and new piping tips can only mean one thing: New Cupcake Recipe!

Without further adieu, I give you the ultimate spring potluck recipe: Raspberry-filled, rose flavored cupcakes with buttercream frosting colored with fresh squeezed beet juice. Oh the lengths I go through for my baked goods. Not only did I have to wait on my piping tips to come, but then I had to buy rosewater (a totally random ingredient) and a narrow nosed squeeze-type applicator bottle (also can be used for hair dye) for this recipe. And then I forgot I didn't have enough cupcake liners so I had to run across the street and buy those too. Jeez cupcakes!! But they were TOTALLY WORTH IT - derrricious.

For ze Cupcakes

• 3/4 cup soymilk
• 2 tsp apple cider vinegar
• 1 1/2 cups flour
• 3/4 cup sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• A pinch of salt
• 1/4 cup canola oil
• 1/4 cup sweetened apple sauce
• 3 tsp rosewater

Preheat the over to 350 degrees and line a cupcake tin!

In a bowl, whisk your soymilk and ACV together and set aside for about 10 minutes to curdle.

In your mixer, softly mix the flour, sugar, baking soda, baking powder and salt together.

Keeping the mixer on low, slowly mix in the soy milk/ACV combo, followed by the canola oil, apple sauce and rosewater. Continue to mix until all the lumps have disappeared.

Pour batter into cupcake liners, filling each one NO MORE THAN 3/4 FULL.

Bake for about 20 minutes, or until an inserted toothpick comes out clean. So Rosy, so delicious.

Let them cool for about 10 minutes and then fill a narrowly tipped squeeze bottle (as seen photo right) with berry flavored preserves (if you use raspberry, you may have to cut the top down a little bit to keep the seeds from getting stuck). Insert the tip of the squeeze bottle as far down into the cupcake as it will comfortable go and inject filling into the center. You will be able to tell when the cavity you create with the nose of the squeeze bottle is full because it will start to run out over the top. Stop when that starts to happen :)

Let the cupcakes cool the rest of the way and prepare to frost!

For Ze Frosting

• 1/2 cup vegan shortening (Earth Balance) - softened
• 1/4 cup vegan margarine (Earth Balance) - softened
• 1/4 cup vegan cream cheese (Tofutti) - softened
• 4 cups powdered sugar
• 2+ Tbs fresh squeezed beet juice (you can get this at most markets with a juice squeezer)

Cream the shortening, margarine and cream cheese together in a mixer. In about 1/2 cup batches, slowly add the powdered sugar, making sure to whip thoroughly between each batch.

After the powdered sugar is fully mixed in, add in the beet juice and continue to whip until fully combined. This was really touch and go for me; I had no idea how much beet juice it would take or even if it would work at all but as I kept adding and mixing, it turned the frosting pink beautifully and you couldn't taste the beet juice flavor at all :)

When the frosting is the consistency/color that you want, use a spatula to put the frosting into a piping bag and then pipe onto cupcakes!! Again, I'm still learning piping techniques but the tips made a dramatic difference in the present-ability of these cupcakes. Woo woo!

I made these cupcakes for an architecture pot luck but they would stand up to any springy, lovey or baby-themed party as well. I'm thinking baby shower? They are kind of girly but I don't care - everyone loves cupcakes even if they are pink and raspberry rose flavored.

Has anyone else worked with rose water before? This was my first time and the stuff sure is strong. I would love some other recipe ideas because I have a whole bottle now and need to use it!

Live Long and Prosper. And rejoice over piping tips!

CUPCAKES

 

I have been working on getting a cupcakes recipe right for a long time. I either can't get them to rise the way that I want or the frosting turns out like runny poo or I burn them or something equally unappetizing. 

I am not a baker. But I'm learning and I'm beginning to master recipes and pick up skills that are making me a better baker and, as a result, a better overall cook.

A couple of crucial things that I have learned about making cupcakes.

•  Don't fill the cupcake liners too full. They really mean it when they say 2/3 full. Any fuller and they won't cook evenly and will become too dense and heavy and stay flat topped.
• If using the apple cider vinegar-non-dairy milk curdling method (used as a butter milk substitute and works like a charm if done correctly) using so-delicious coconut milk will NOT allow the vinegar to curdle and therefore the effect will be lost.
• If adding flavor in the form of liquid to cupcake recipes (as an alteration), make sure to reduce the amount of liquid in the recipe so they don't turn out too runny (duh, Taylor, duh).
• Vegetable shortening is the only vegan way to make frosting super fluffy (that I have found anyway). Margarine doesn't do the trick.
• Resist the urge to just dump your powdered sugar in all at once. Really. If you sift it and then put it in in batches the frosting will turn out much fluffier and prettier.

So far, those are my important lessons although I learn something new every time I take a whack at baking; with each new post, there will be new lessons :)

Alright, so recipe time. This recipe is actually for red velvet cupcakes (but I didn't have any red food coloring sooooo they are just velvet cupcakes).


Cupcakes

• 1 cup soy milk (USE SOY - rice may also work but I haven't tried it)
• 1 1/2 tsp apple cider vinegar
• 1 1/2 cups all purpose flour
• 1 cup sugar
• 3 Tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• pinch of salt
• 1/4 cup canola oil
• 1/4 cup apple sauce
• 2 tsp vanilla/almond/chocolate extract (whatever you have is great here!)
• 2 Tbsp red food coloring (not pictured because I didn't have it...haha oops)

 Cream Cheese Frosting

• 1/2 cup vegetable shortening (earth balance works beautifully here) - softened
• 1/4 + cup tofutti or other non-dairy cream cheese - softened
• 2 Tbsp vegan margarine (again with the earth balance) - softened
• 3 cups powdered sugar
• 2 tsp vanilla extract

For the cupcakes:

Preheat the oven to 350 degrees and line your cupcake pan.

Pour your apple cider vinegar and soy milk in a bowl and set aside for about 5-10 minutes to curdle (this replaces buttermilk and will give the baking soda something to react with, allowing your cupcakes to rise). You won't taste the vinegar in the final product (or even really in the batter for that matter), scout's honor.

In a separate bowl, sift/mix together your dry ingredients until completely combined.

In your mixer bowl, mix your soy/vinegar mixture, canola oil, apple sauce, extracts and food coloring.

With the mixer on low, slowly add the dry ingredients to the wet and mix until there are no lumps left.

Pour batter into cupcake liners until each one is 2/3 of the way full (lesson learned, don't overfill!)

Place in the oven and bake for 20-22 minutes.

For the frosting:

Cream together the shortening, cream cheese and margarine until nice and smooth.

Slowly sift in your powdered sugar, making sure that each time you add more you give your frosting enough time to whip completely. After all the powdered sugar is added, whip for another minute or so and then add in your vanilla. Whip the vanilla in and prepare to have beautiful, fluffy vanilla frosting!!

Helpful hint: Because I don't have piping tips or frosting bags yet (I ordered them on amazon today yay!!) I simply scoop  my frosting into a quart sized ziploc bag and cup and cut off a corner (about 1/4 inch) and use that to pipe my frosting! Not the best solution but it works in a pinch :)

Clearly I'm still learning how to pipe. Baby steps, baby steps.

Live long and prosper! And bake it up!