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No Status Quo Cupcakes!


I will be forever grateful to Becky Maholick for introducing me to these cupcakes years ago when my kiddos were just toddlers. These are truly the most delicious, melt-in-your-mouth cupcakes I have ever eaten.

I am not a fan of eating too much sugar, but I do like to take special opportunities to bake for my kids. This gives them a strong sense of home and wins their hearts. I just choose to do it in moderation! It's all about balance, right?

Taking the time to bake for your children is an expression of love. I know a way to my son's heart is through his stomach!

When a holiday or special occasion comes, and I ask them what they want me to bake, these vegan cupcakes are often their request. Colored sprinkles stick nicely on the piped homemade frosting, so they are perfect for any occasion!

I remember pulling my little ones in the wagon one Easter, delivering cupcakes with pastel sprinkles to our neighbors. (I didn't want my littles eating all of those cupcakes themselves!) Anyone I have ever baked these for are completely hooked. You have to try them!

Chocolate Cupcakes:

1 c. soy milk

1 tsp. apple cider vinegar

3/4 c. granulated sugar

1/3 c. canola oil

1 1/2 tsp. vanilla extract

1 c. all purpose flour

1/3 c. cocoa powder

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

Preheat oven to 350 degrees and line a muffin pan with paper liners. Whisk together soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat. Pour into liners, filling 3/4 of the way. Bake 16-20 minutes. Frost them, using frosting recipe.

Chocolate Frosting:

1/2 c. shortening

1/2 c. butter

3 1/2 c. powdered sugar

1/3 c. cocoa powder

1 1/2 tsp. vanilla extract

1/4 c. soy milk

Beat the shortening and butter together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add cocoa. Add the vanilla and soy milk, and beat for another 5-7 minutes until fluffy.

Pipe the frosting on the cupcakes.

I don't have fancy piping tools, so I just make my own by putting the frosting in a ziploc bag, cutting a small piece of the corner off of the bag, and then squeezing the frosting out of the corner to make swirls of frosting. Finish it off with festive sprinkles.

Enjoy!