My baby turned 6 this past weekend. I’m just now recovering. Apparently, I need to buy stock in Kleenex.
Some how some way I mustered up the engergy to make her favorite chocolate vegan cupcakes.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. 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 OK).
- 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.
Vegan Butter Cream Frosting
1/2 Cup Earth balance ‘butter’
3 Cup powdered sugar
2-3 T almond milk
1 t vanilla
pinch of salt
Mix ingredients until light and fluffly. You want it to be stiff so you may need to add a touch more powdered sugar. Place prepared piping bag in a glass and add frosting. Pipe frosting onto your cupcakes.
While I was putting myself together after a sobfest weekend and pondering how Thomas the train and Cinderella got replaced by Justin Beiber.. Ava and Jonathan created this…
Happy Birthday Baby! I love you to pieces.