As most of you know the store on special holidays tries to bring home baking treats for all of our amazing and loyal customers.
For St. Patrick,s Day this year we did mini green vegan cupcakes, and WOW were they amazing!!!!!!
Here is the cupcake and icing recipe we used.
1 1/2 cups of dairy free milk ( almond, soy, coconut )
2 tsp apple cider vinegar
1 cup plus 2 tablespoons of sugar
1/3 cup plus 2 tablespoons of vegetable oil
1 tablespoon of vanilla extract
2 cups of flour
3 tablespoons of corn starch
3/4 tsp baking soda
1 tsp baking powder
3/4 tsp salt
This recipe I have found to be a little picky with the way you do things. I am the type of baker where i don't separate my wet ingredients from my dry ingredients. With this one i do, you also really have to make sure you don't over mix. I use this recipe for mini cupcakes which at 350F bake for 8-10 min. You just have to really watch your oven temp because they are a dense cake so you really don,t want to over bake them also.
COCONUT Butter Cream!!!
to make the icing i used
4 cups of powdered sugar
2 tsp of vanilla
1 cup of coconut oil
1 TBS of coconut milk.
I make icing all the time for cakes, cupcakes, and cookies and let me tell you taking this butter cream icing and using coconut oil and milk was the best thing i have ever done! It is sweet which is perfect on the little cupcakes, because then i don't want to eat ALL of them haha but so satisfactory. You do have to make sure you are quick and don,t handle this icing much because coconut oil melts with the heat of your hands. if you can quickly pop it into the piping bag and don,t hold the actual icing part of the bag you will be better off. You just don,t want an oily mess.
Hope you all enjoy these recipes, as we sure do. Happy St. Patrick,s Day