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Hi hello! Today I'm talking about vegan cupcakes! I happen to date a vegan and his dad is dairy-free so I decided to whip something up that they can't usually eat! They are super yummy and sweet with a Christmas spin on them. (P.S. you should make sure that the person whose house you're making these at has a cupcake pan so you don't have to go to Publix to buy one last minute, hah!)
Serves 12 Regular Size Cupcakes
- 1 cup non-dairy milk + 1 tsp apple cider vinegar
- 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
- scant 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup rainbow sprinkles + more for topping
- 1/2 cup (1 stick) vegan butter, softened
- 2 1/2 - 3 cups powdered sugar
- 1/4 tsp vanilla extract
- Splash non-dairy mil
- Preheat oven to 350 degrees F and line a standard muffin holder with 12 paper liners.
- Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to get curdled.
- Add softened butter to the bowl and mix. Then add sugar and vanilla and beat until fluffy.
- Sift in the following ingredients: 1 cup flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour. Blend until smooth.
- Add sprinkles and gently stir with a mixing spoon.
- Divide evenly among cupcake holders making sure NOT to overfill. Mine were a little over 3/4 full.
- Bake on a center rack at 350 for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely on a cooling rack. In the meantime, prepare frosting.
- In a large mixing bowl add softened butter and beat until light and fluffy. Then add vanilla and mix once more.
- Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be very thick so it will hold its shape once on the cupcakes.
- Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.
*Big thanks to Minimalist Baker for this recipe !
One Pot Pasta (serves 4):
I'm not much of a cook, so I go for simple and quick. This is a big go-to option for me since it's really low maintenance, fast and I can put in whatever I have in the fridge. It's extremely customizable so add as little or as many vegetables as you'd like.
Ingredients for the pasta pot:
12 oz pasta
3 cups sliced mushrooms
4 cups broccoli
8oz grape tomatoes
1/4 cup cilantro
6 cloves chopped garlic
1/2 teaspoon chili flakes
2 teaspoon olive oil
2-3 thin slices of lime (lime is strong to cook with, so if you aren't keen on it, use even less)
2 tablespoons olive oil
4 cups water (or you can use broth)
Ingredients for each persons individual bowl:
1/2 cup of spinach
Hot Sauce to taste (I use about a 1/2-1 tablespoon of Franks Red Hot Sauce)
Parmesan cheese (to taste)
Combine all of the ingredients for the "pasta pot." Turn the heat on high, bring to a boil, stir frequently, and let it cook until noodles are al dente (it took mine about 9 minutes).
This is where I serve each individual bowl in my house since we all like our pasta seasoned differently, and Zach is a vegan so he skips the cheese. For mine, I stir in a handful of spinach while the pasta is still hot, Franks Red Hot Sauce and Parmesan cheese. Enjoy!