Cupcakes for Angie’s Party

 

I am heading over to my friend Angies’ house for her “Meet the Babies” party. She just gave natural birth to two beautiful girls, Ava Bean and Sage Antoinette.
I decided to bake some cupcakes for her party. This recipe is quick and easy. You can substitute the incidents for ones you already have. Such as, Soy milk for the Almond milk.
Vegan Vanilla Cupcakes with Chocolate Frosting

Ingredients 

  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups almond milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla extract
  • Carob chips (hand full)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Mix in the carob chips. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
For the Chocolate Frosting:
Ingredients     

  • 1 c sugar
  • 6 tbl corn starch
  • 4 tbl cocoa
  • Carob Chips (hand full)
  • 1/2 tsp salt
  • 2 tbl oil
  • 1 c water
  • 1/2 tsp vanilla

Directions

  1. Mix sugar, cornstarch, salt, cocoa and carob chips in a medium sauce pan.
  2. Whisk in the water.
  3. Heat over medium until it gets thick and starts to boil.
  4. Boil for 1-2 minutes. (Make sure you don’t boil too long, or it will set like taffy.)
  5. Remove from heat and stir in oil and vanilla.
  6. Cool and spread on cupcakes
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