Cupcake Heaven!

I love baking vegan cupcakes. And I am 1/3 of the fancy ladies behind Pinklight Bazaar -  an Orlando-based reoccurring female-powered event featuring cupcakes, crafts, art, pretty dresses, cupcakes, girly love, glitter, flowers, pink champagne, cupcakes, girly music, confetti, and oh did i mention...cupcakes? n2317646_48302712_6505

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*Above photos by Jess Bennett (she rules).

For the last event, I made six dozen vegan cupcakes PLUS a few batches of minis. It was insane and for some reason never posted pics*, so here we go...!!!

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*The above photos are by the lovely and talented Allister Ann.

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Just a few weeks ago, I made some vegan chocolate cupcakes with fluffy raspberry buttercream and topped 'em off with toasted coconut...recipe below!

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Basic Vegan Chocolate Cupcake*:

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

1.Preheat oven to 350°F and line a muffin pan with paper or foil liners.

2.Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.

3.Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are okay).

4.Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

(*This is an Isa Chandra Moskowitz recipe - she is my most favorite vegan baker! I sometimes like to build off of her basic recipes and create my own crazy flavors. Buy her cupcake book that this came from here and check out her mouth-watering blog here.)

Vegan Raspberry Buttercream Frosting:

  • 1/2 cup non-hydrogenated shortening
  • 1/2 cup non-hydrogenated margarine (Earth Balance is the jam)
  • 3 to 3 1/2 cups powdered sugar (play it by ear!)
  • 1 to 2 drops red food coloring
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons coconut milk or soy milk
  • 2 tablespoons raspberry jam or jelly

  1. Using an electric mixer, beat the shortening and margarine together until fluffy. Add the sugar and beat until even fluffier (maybe 2 minutes). Fluffier? I am no good at writing directions, kids.
  2. Add the coloring, jam, vanilla and coconut/soy milk, and beat for another 4 minutes or so. May take you longer depending on what kind of mixed you have.

To decorate: toast about 1/2 cup coconut in a single layer at 350 degrees for about 5 minutes. Watch closely. It should be just barely browned around the edges. Once the cakes are frosted, gently roll the edges in the toasted coconut and throw a few vegan chocolate chips (i like SunSpire brand) on top!

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P.S. The following deserves to be posted in blogs, four years after it happened...

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Full article here.