© 2019 by Maiah Miller.

October 10, 2019

August 25, 2019

July 15, 2019

June 28, 2019

Please reload

Recent Posts

The. Best. Vegan. Cupcakes

December 21, 2017

Whenever I'm asked to make cupcakes for someone, regardless of their dietary choices, I always make them vegan. These vegan cupcakes have the perfect texture, will keep longer and can be left out at room temperature. They are absolutely divine and best of all, simple to make. I based my recipe off Vegan Cupcakes Take Over The World, which is a fabulous collection of delicious and reliable scrumptious vegan cupcakes.

 

I made this versatile vegan vanilla cupcake recipe for the twins' 2nd birthday party which was an Enchanted Forest theme. I also served Broccoli Brookies of course, for an extra forest/garden touch with the little "trees" pressed into the brownie layer. But I digress. Get out a big bowl and a spatula and you're ready to go!

 

I also bought these edible rice paper pansy flower cutouts to adorn the cupcakes which is not obligatory but pretty much perfect for a forest or garden party theme.

 

Vegan Vanilla Cupcakes

Yields 11

 

Ingredients:

 

1 cup almond or coconut milk

1-1/4 tsp apple cider vinegar

2 TBSP arrowroot powder or tapioca starch (use arrowroot or tapioca in place of cornstarch in any recipe, always!)

1-1/4 cup gluten-free flour

3/4 tsp baking powder (corn-free)

1/2 tsp baking soda

1/4 tsp sea salt

1/2 cup coconut oil, melted or avocado oil

1/2 cup coconut palm sugar

2 tsp pure vanilla extract

1/4 tsp almond extract

 

Optional for whipped cream:

 

3 to 4 cups organic powdered sugar

2 sticks nondairy butter or coconut butter

optional dash of coconut milk/vanilla

 

Directions:

 

1. Stir together nondairy milk and apple cider vinegar and set aside.

2. Whisk all ingredients together and pour in nondairy mixture last, whisking well. Any oil will work but for the best flavor and high heat safe baking, I prefer coconut or avocado. Olive oil will also work, or any kind of melted nondairy butter.

3. Stir in dry ingredients. Sift them first if you can but in a pinch, just stir it well until no lumps remain.

4. Fill paper-lined muffin tins 2/3 full and bake for 18-22 min or until an inserted toothpick comes out clean. Let sit on a wire rack and cool completely before frosting.

5. If frosting, beat nondairy butter and powdered sugar for a loooong time until fluffy and creamy but not broken down. Optionally add in a little vanilla and coconut milk.

 

Now that you have your party cupcakes down pat, if you'd like to throw an Enchanted Forest party on the cheap, grab some dollar store fairy wings and little butterflies, and get tons of felt and glue. I spent almost every nap time for 2 months making felt forest-y decorations, signs and little accents. The girls loved it! (I may have enjoyed it even more)

I attached felt cutouts and homemade felt flowers to a piece of ribbons and tied it around a summer dress for a fairy dress. (I don't have a clear shot of Ivy in her dress; I'll update if I find one!) The girls LOVED their "new" dresses and wings.

I LOVE these crowns and am going to alter them for year 3, 4 and as long as I can get away with. I bought them on Amazon HERE for much less than the etsy equivalents. 

I covered a jar with fake moss and felt decorations, and put a slab of wood on top for an impromptu forest-y dessert stand. For the edible toadstools, I topped organic vegan marshmallows with apple pieces.

 

For a straw holder, I glued fake moss to another jar and glued on felt roses, leaves and toadstools

 

Forest berries (berries in paper cups) make a healthy sweet treat!

 

I made easy wands, attached ribbon, little butterfly hair clips and felt roses.

 

My pièce de résistance was a big felt square made into a wall hanging showing an Enchanted Forest picture complete with unicorn. All you need is a bunch of felt scraps and a hot glue gun!

 

Please reload