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Cupcakes in E-aster Minor

2010.04.02

Wanna play a game?

Of course you do. You’re cool like that.

Remember the word association game you would play in grade school? Like, I say a word and then you would say the first word that comes to mind? And then I follow up with the first word that comes to my mind after your word. Confused yet? Nah, I didn’t think so. Ya’ll are smart!

Ok…. let’s GO!

Easter…

bunny…

carrots…

carrot cupcakes…

Shiver me timbers… I just so happened to have made Carrot Cupcakes today!

What started off as this:Magically transformed into this with a little cream cheese frosting and some walnut nibblets…

Darling you say? I’d say so too!

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Back to our game. We’ll just use ‘Easter’ again for good measure…

Easter…

chocolate…

“Mini-Eggs”…

Chocolate Cupcakes with Mini-Eggs…in a nest…of chocolate

Woah woah woah! Hold on a minute. Are you stalking me? Cause I TOTALLY made those today too! No really! Check it out…

Rich, dark, and handsome, just the way I like ‘em…. (cupcakes, you fools).

Now add in a mad city-wide search for Flake bars, a week-long test of my ability to resist temptation (there’s MINI EGGS in the PANTRY for Pete’s sake!), the most delicious chocolate buttercream you’ve ever tasted and a whole lotta lovin’ and you get…

…please, stop licking your computer screen. You look ridiculous.

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Ok last round… seeing as how this whole “Easter” thing is going well for us, we’ll keep running with it!

Easter…

Spring…

Green…

Green Tea (yum!)…

Green Tea Cupcakes… with adorable jewel-coloured paper flowers…

You’re scaring me.

I’m not playing this game with you anymore.

Now that you’re successfully enticed to bake beatiful and delicious cupcakes, wrap them up ever so carefully, and bring them with you wherever you go this weekend (yes, even 5-hour long road trips) so you may deliver them to family and friends. Seriously, you’ll be so loved it’s worth it ;)

Have a FANTSTIC and SAFE long weekend everyone!

Happy Easter!! =)

All recipes are from, or based on recipes from, the amazingly fantasticly wonderously awesome book, Vegan Cupcakes Take Over the World.

**Note: I’ve published the recipes as I have made them, not as they are published in the book. Some of the vegan ingredients have been swapped out for non-vegan ones along the way, so none of my cupcakes are actually vegan!

Carrot Cake Cupcakes with Cream Cheese Frosting

(Print this recipe!)

Carrot Cake Cupcakes

  • 2/3 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2/3 cup sugar
  • 1/3 cup vegetable oil
  • 1/3 cup plain Balkan-style (or just regular would be fine) yogurt
  • 1 teaspoon pure vanilla extract
  • 1 cup finely grated carrots
  • 1/4 cup chopped walnuts
  • If you’re one of those I-love-raisins-in-my-carrot-cake kind of people, you can go ahead and add 1/4 cup of them too. But we can no longer be friends.

Cream Cheese Frosting

  • 1/4 cup non-hydrogenated margarine, softened
  • 1/2 cup cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Directions

  • Preheat oven to 350 F. Line muffin tin with 12 cupcake liners.
  • In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrots and walnuts (and raisins, if using. *shudder*).
  • Spray the cupcake liners with non-stick baking spray. Fill the liners two-thirds full. Bake for 26 to 28 minutes, until a tooth pick inserted through the centre of one comes out clean.
  • Whip up the frosting while the cupcakes bake: cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners sugar in ½ cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.
  • Once cupcakes are fully cooled, top generously with cream cheese frosting. Sprinkle edges with chopped walnuts. If you’re feeling super adventurous, you can take a bit of the frosting and place into two separate ziplock-style baggies. Colour one baggie green and the other orange with food colouring and pipe little carrots in the middle of the walnut nibblet ring. CUTE!

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Chocolate Cupcakes with Chocolate Buttercream Frosting  and Chocolate “Nests”

(Print this recipe!)

The Most Perfect Chocolate Cupcake

  • 1 cup almond (or soy) milk
  • 1 teaspoon apple cider (or white) vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1-1/2 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Chocolate “Butter”cream Frosting

  • 1/4 cup non-hydrogenated margarine, softened
  • 1/4 cup shortening
  • 1/2 cup unsweetened cocoa powder (sift if there is lumps)
  • 2-1/2 cups powdered sugar, sifted
  • 3 tablespoons almond (or soy) milk
  • 1-1/2 teaspoons pure vanilla extract

Garnish

  • 4 Cabury Flake bars
  • Cadbury Mini-Eggs

Directions

  • Preheat oven to 350°F and line muffin pan with paper or foil liners
  • Whisk together almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till 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 till no large lumps remain (a few tiny lumps are okay).
  • Pour into liners, filling ¾ of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.
  • Prepare Chocolate Frosting: Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. Add the confectioners sugar in about ½ cup batches and beat well, adding a little splash of almond milk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3-7 minutes).
  • To chop Flake bars: cut each bar into 4 even pieces. Take each piece and cut length-wise in half, and then half again (see pics below).
  • To assemble: pipe a swirl of frosting on top of each cupcake (I used a large star-shaped tip for texture). Assemble a “nest” of chocolate using Flake bar pieces. I like to start with 3 or 4 bigger pieces and then add little piece here and a sprinkle of crumbs there. Play around with it! Finish it off with 3 Mini-Eggs in the middle. Ta-da!

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Green Tea Cupcakes with Green Tea Glaze and Paper Flowers

(Print this recipe!)

Cupcakes

  • 1/2 cup plain Balkan-style (or regular!) yogurt
  • 2/3 cup almond (or rice, or soy) milk
  • 1/4 tsp pure vanilla extract
  • 1/3 cup canola oil
  • 1/2 tsp pure almond extract
  • 1-1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 teaspoons pure matcha tea powder (make sure it does not have added sugar)
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar

Green Tea Glaze

  • 2 tablespoons non-hydrogenated margarine
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon pure matcha tea powder
  • 1 tablespoon almond (or rice, or soy) milk
  • 1/8 teaspoon almond extract
  • Drop of vanilla extract

Garnish (optional)

  • The book calls to make marzipan cherry blossoms. I took the easy way our and found some beautiful 3D paper scrapbooking flowers!

Directions

  • Preheat oven to 350 F and line cupcake pan with liners
  • In a large bowl, whisk together the yogurt, almond milk, vanilla, oil, and almond extract, beating well to blend in yogurt. Sift in the flour, baking powder, baking soda, matcha powder, salt, and sugar. Fill liners two-thirds full and bake 20 minutes or until a toothpick inserted through the centre of one comes out clean. Cool on racks before topping with glaze.
  • Glaze: with a fork, beat margarine to fluff, then mix in confectioners’ sugar and matcha to form a crumbly mixture. Slowly beat in almond milk, almond extract, and vanilla. If icing is too thick to spread, pour in additional almond milk 1 tsp at a time and mix till desired consistency is reached.
6 Comments leave one →
  1. 2010.04.03 12.14 pm

    You’re so very talented! Beautiful pictures of what I’m sure are delicious cupcakes!

  2. 2010.04.04 5.14 am

    I’m making those green tea cupcakes. For sure!!

  3. Naomi permalink
    2010.04.06 8.39 am

    the green tea muffins look really interesting….can you use just regular skim milk though?

    • 2010.04.07 12.54 pm

      Hi Naomi!
      I would say you should be able to! I often sub similar non-vegan ingredients when I don’t have a particular vegan ingredient that is required, and I’ve yet to have any issues with the flavour or texture of the cupcakes! The recipes are very forgiving!
      -Amber

  4. 2010.04.09 7.27 am

    Oh. My. Gosh. I made those chocolate cupcakes last night, and they were to DIE for. I just searched tastespotting for chocolate cupcakes, picked the ones that I thought LOOKED the best, and didn’t even realize that this recipe didn’t call for eggs until I got home. I was a little worried since usually desserts without eggs just don’t taste as good as those with – but also happy because my dad who’s a vegetarian could eat them… but SERIOUSLY, these were the best. I didn’t even need frosting with it. THANK YOU!!!

    • 2010.04.09 11.08 am

      Thank you! They really do make a fantasticly rich and moist cupcake, despite a lack of eggs! I’m so glad you enjoyed them :)

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