Baking is one of my favorite things to do. I love the science of it, making sure to get the measurements of the ingredients exact. I love the way it makes my home smell. And, I love to see the delight of my family and friends when they’re enjoying something that I made for them with love.
Since I’ve become a vegan I enjoy the challenge of converting my favorite conventional recipes to animal free. I’ve had to toss out a lot of failures, but that makes me more determined to keep trying until I get it right. After two failed attempts at this recipe, I finally nailed it. These little cakes are good, if I do say so myself.
In the spirit of the Super Bowl, I’ve decorated them to take to a party. Try them on your friends on Sunday. The only way they’ll be able to tell that they’re vegan is if you tell them.
1 ¼ cup all-purpose flour
1 ¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ sticks of vegan butter (melted)
½ cup sugar
Vegan egg replacer equal to 2 eggs
2 tsp. pure vanilla extract
¾ cup vanilla almond milk (Silk brand is my favorite)
2 tsp fresh squeezed lemon juice
Preheat the oven to 350° and line a muffin pan with cupcake liners.
In a medium bowl add the flour, baking powder, baking soda, and salt. Whisk until blended.
In a large mixing bowl blend the butter and sugar for two minutes. Add the egg replacer and mix on medium for one minute.
Add half of the flour mixture and beat on a low speed until combined. Add the almond milk and beat until combined. Add the remainder of the flour, the vanilla, and the lemon juice and beat until just combined. Batter should be thin. Add more almond milk if needed.
Fill ¾ of the cupcake liners and bake for approximately 20 minutes. Tops should be slightly golden. Test for doneness with a toothpick.
Vanilla Buttercream Frosting
2 ½ cups vegan confectioners’ sugar
¾ cups vegan butter – softened
2 tsp pure vanilla extract
2 tsp. soy whipping cream
Beat all of the ingredients on high speed until light and fluffy.