Thursday, October 27, 2011

a few more cupcakes

This past weekend, we celebrated my nephew Myles' first birthday. Although we had the joint party for he and Malia last month, we had to celebrate again here in his hometown :) Because two parties are always better than one!

Being that Myles is allergic to dairy, it was only fitting that I make him vegan cupcakes with vegan vanilla "butter cream" frosting (recipe below). But for a festive and non-vegan option I also made pumpkin cupcakes with cream cheese frosting (this bar recipe but baked for 20 mins as cupcakes). Both were well received. The vegan cake has a distinct textural difference that is much more light and sponge cake-like. Some really liked them for their airy consistency, while others prefer the pumpkin cake with it's rich cream cheese frosting. I prefer the latter :)

To top it all off, we topped these cute cakes with mini shortbread animal cookies (non-vegan). My very talented and detail oriented sisters hand made and decorated these little guys. They were the perfect cupcake topper for this safari themed party.

Vegan Vanilla "Butter Cream" Frosting Recipe (an adaptation of a Chef Chloe recipe)

1 cup vegan butter (at room temperature)
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons non-dairy milk

Using a handheld or stand mixer, beat the butter until smooth. With the mixer running on low, add powdered sugar, and vanilla. Add 1 tablespoon non-dairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the non-dairy milk. 


  1. Those pumpkin cupcakes were delicious! I can't stop thinking about them. I really had to hold back eating just two... I mean sharing two...