Thursday, May 10, 2012

Neon Cupcake Love

I have been playing with cupcake recipes over the last few days in an attempt to come up with something that is quick and tasty that I can make up as a Birthday Project for when Peanut arrives.

Well, needless to say that has not happened, as with all attempts to veganise any standard recipe (and yes I know there are already dozens of vegan cupcake books out there - but where is the fun in that?), there are more steps, thought and time required than seen at first blush.

BUT, I have had a fun and tasty time in the process and have come up with a few batches that were both gobbled up and fun to make and look at.

**NOTE** I am not a baker by any stretch and have noticed that the cakes are coming out rather dense and short. Any suggestios on how to get them fluffier would be great!

Very Vanilla Cupcakes
Time for some fun!
Test batch on the way ...
looking good!
Colourful and yummy - a great combo!

  • 1 cup brown sugar
  • 1/2 cup becel Vegan margarine
  • 6 tbsp water
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup almond milk
  • 1 1/2 cups all-purpose flour
  • 2 tbsp egg replacer
  • 1 3/4 teaspoons baking powder

  1. Preheat oven to 350 degrees F
  2. Cream together sugar and margarine, then add in vanilla & almond extract, water and milk
  3. In separate bowl, combine flour, egg replacer and baking powder
  4. Add dry ingredients to wet, and mix until smooth
  5. Fill cupcake liners ¾ full and bake for 20-25 minutes, or until testing stick comes out clean
  6. Let cool in tin for a few moments before moving to rack

** to make rainbow cakes
Separate completed batter into as many bowls as you want colors
Add in food colouring to your desired shade
Spoon in coloured batter into liners, layering colours as you like until ¾ full

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