The power of suggestion got the best of me. Lately I’ve been watching a lot of The Food Network and sometimes my daughter watches with me. It seems like we’re constantly watching shows about cupcakes… Cupcake Wars is one of our favourites.
After drooling over all of these delicious looking desserts, we decided it was time to make our own vegan cupcakes. Thankfully, with the help of the Internet, we threw together our own cupcake concoction.
The Cupcake
First we started with the Best Vegan Cupcake recipe from Joylicious.
- Once completely cooled cut a hole out of the top of the cupcake (keep the top part to “plug” the hole later).
The Filling
Then we made a filling for our cupcakes. We chose to fill them with Avocado Chocolate Pudding.
- Chill for an hour before using to fill the cupcakes.
- Scoop small spoonfuls into the cupcake holes and plug with the reserved cake topping.
The Frosting
Lastly, we made a frosting. The best frosting recipe I’ve come across is the Creamy Chocolate Frosting recipe which can be found at allrecipes.com. However, the recipe isn’t dairy-free… so I converted it so it would be dairy-free! Here’s my version of the frosting recipe.
1 1/3 cups icing sugar
3 Tbsp cocoa powder
3 Tbsp vegan margarine
2 1/2 Tbsp chocolate soy or rice milk (I use soy)
1/2 tsp vanilla extract
- In a medium bowl, sift together the icing sugar and cocoa. Set aside.
- In a large bowl cream the margarine until smooth, then gradually beat in sugar mixture alternately with soy/rice milk.
- Blend in vanilla.
- Beat until light and fluffy.
- I like to chill my icing for about half an hour before frosting the cupcakes. I find it spreads a bit easier.
- Frost the cupcakes and dust lightly with cocoa or top with candied sprinkles or cocoa nibs.
Enjoy!
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