Fragrant Vanilla Cake

Tag: cupcakes

  • Vegan Gingerbread Cupcakes

    Vegan Gingerbread Cupcakes

    It is finally looking a bit like Christmas around here with a bit of snow on the ground and not so brown outside.  So I have been baking some festive treats! Of course I made some Christmas cookies, but also I have been craving gingerbread so I decided that I needed to make some.  As much as I like gingerbread cookies, I wanted it in the form of cake, one with luscious frosting!  So I made some Vegan Gingerbread Cupcakes last weekend!  They are easier to make than a big cake and perfect for sharing!

    These cupcakes are plenty flavorful with the warming spices of ginger, cinnamon, cardamom and nutmeg in them plus sweet molasses to give them that traditional gingerbread flavor. I also included a bit of vanilla since I feel like most desserts need a touch of it!  For the flour I used whole wheat pastry flour but if you wanted to regular all purpose flour or even a gluten free all purpose baking flour (such as Bob’s Red Mill gluten free all purpose baking flour which I have used before with success) for a gluten free version.  I used flax eggs in these because I always have good results in my cakes with them.

    For the frosting I wanted something luscious, rich and creamy so I went with a simple vegan vanilla buttercream.  It’s just vegan butter, powdered sugar vanilla and milk but it is sooo good! I like my cupcakes with a good cake to frosting ratio too, so I made plenty!  It was the perfect topper for the cupcakes. I topped them off with vegan naturally colored sprinkles too!

    These cupcakes were so delicious!  They were soft and sweet, lightly spiced and aromatic, the smooth rich vanilla scented frosting the perfect addition to them!  I shared a few of them, and everyone I shared them with seemed to enjoy them, but I am saving plenty for myself because cake is my favorite!  If you are in the mood for something sweet and delicious, definitely give these Vegan Gingerbread Cupcakes a try!

    Vegan Gingerbread Cupcakes

    Makes 12

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 1 tsp cinnamon
    • 1 1/2 tsp ground ginger
    • 1/2 tsp cardamom
    • 1/2 tsp nutmeg
    • 1 Tbsp molasses
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract

     

    Frosting:

    • 1 cup vegan butter, I used Earth Balance (at room temperature)
    • 1-2 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 3 cups powdered sugar

    Decoration:

    • Vegan sprinkles (optional)

    Instructions:

    1. Preheat oven to 350F degrees, and a 12 hole muffin tin with liners
    2. In a large bowl, combine the flour, sugar, spices, and baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, molasses, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the batter into the prepared tins, filling them 2/3 full.
    5. Place the cupcakes in the oven and bake for about 15-20 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 completely.
    7. To make the frosting, beat the butter with the milk, and vanilla and lemon extracts until fluffy.
    8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    9. When ready to frost, Place the frosting in a pastry bag and pipe onto the cupcakes.
    10. Sprinkle with sprinkles.
    11. Serve the cupcakes and enjoy!
  • Vegan Lemon Poppy Seed Cupcakes

    Vegan Lemon Poppy Seed Cupcakes

    I have always had a love of all things lemon when it comes to desserts!  I love tart lemon bars, lemon pound cake, lemon poppy seed muffins!  There is just something so delicious about the aroma of lemon zest and refreshing about the balance of tart sweet lemon.  I especially love to make lemon desserts in the springtime, and last weekend I decided to make some Vegan Lemon Poppy Seed Cupcakes!

    I wanted lemon cake, but I thought cupcakes are a bit easier to manage, easier to share and plus I hadn’t made any in a while.  I used my vanilla cake recipe as the base, because it is easy to make and it always comes out so good.  For the flour I used whole wheat pastry but if you wanted to use AP flour instead that would work as well or even a gluten free all purpose flour like Bob’s Red Mill gluten free all purpose baking flour (which I can recommend because I have used it before).  I added plenty of lemon flavor in both zest and juice form plus a touch of lemon flavor to really make the lemon pop!

    I added poppy seeds for that nice crunch they give, just a Tbsp which ended up being just the right amount. These are also scented with a touch of vanilla because it belongs in pretty much every dessert I make as far as I am concerned.  These baked up beautifully and deserved a just as delicious frosting! I made a simple buttercream flavored with lemon and vanilla just like the cake and it was sooo good!

    The combination of the sweet, soft cake with little crunchy poppy seeds and luscious smooth sweet frosting all scented with lemon and vanilla was so heavenly!  I loved how these turned out and Eric even liked them even though he is not usually a big lemon fan.  If you are a lemon fan like me definitely give these Vegan Lemon Poppy Seed Cupcakes a try!

    Vegan Lemon Poppy Seed Cupcakes

    Makes 12 standard sized cupcakes

    Ingredients:

    Cake:

    • 1 1/2 cups whole wheat pastry flour
    • 3/4 cup plus 2 Tbsp granulated sugar or maple sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 Tbsp ground flax seed
    • 1/4 cup lemon juice
    • 1 Tbsp lemon zest
    • 2 Tbsp filtered water
    • 1/4 cup plus 2 Tbsp avocado oil
    • 1/2 cup oat milk (I used Oatly) or other plant based milk
    • 1 1/2 tsp pure vanilla extract
    • 1 Tbsp poppy seeds

     

    Frosting:

    • 1 cup vegan butter, I used Earth Balance (at room temperature)
    • 1 Tbsp lemon juice
    • 1-2 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1 tsp lemon extract (optional
    • 2 1/2-3 cups powdered sugar
    • a few drops natural yellow food coloring

     

    1. Preheat oven to 350F degrees, and line a 12 hole muffin tin with liners.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Mix together the ground flax seed, lemon juice and zest, and water.
    4. Add the flax mixture, avocado oil, oat milk, and vanilla to the flour mixture and beat with an electric mixer for about a minute (or a little longer if doing it by hand with a whisk). Whisk in the poppy seeds.
    5. Pour the cake batter into the muffin tins dividing evenly between them.
    6. Place cupcakes in the oven and bake for about 20 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    7. Remove from the oven and let cool completely.
    8. To make the frosting, beat the butter with the milk, lemon juice, and vanilla until fluffy.
    9. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).  Beat in the yellow food coloring.
    10. Pipe the frosting on top of the cupcakes generously.  Enjoy!

     

    *Cupcakes keep in the refrigerator in an airtight container for 1 week, or frozen for 3 months.

     

  • Vegan Zucchini Carrot Cupcakes

    Vegan Zucchini Carrot Cupcakes

    One can never get too many veggies as far as I am concerned. I try to get a large variety in my meals, so I sometimes like to add them to dessert as well, because why not?!  Especially since you usually can’t taste them in there if you put them in things like carrot cake!  Ever since I was little I have always been a fan of carrot cake, I was not one of those children that needed veggies to be disguised in order to eat them, I loved veggies, and the only thing I didn’t really care for was meat (no surprise I am vegan as an adult).  So there was no need to hide the fact that they contained carrots, but even if I hadn’t known they were in there, from the first bite, I knew I loved carrot cake.  The sweet, lightly spiced moist but light cake, and rich cream cheese frosting were heavenly!  Cream cheese frosting was always my favorite on carrot cake, I know some people just make a white buttercream which is ok (not gonna say no either way), but I love the tang of the cream cheese, so now I make a vegan faux cream cheese when I make carrot cake. Last weekend I was craving some carrot cake, but I only had enough carrots for half a batch on hand, and a zucchini, so I decided to make Vegan Zucchini Carrot Cupcakes!  I can not resist a good spiced zucchini bread either so I figured this would be delicious.

    Why did I not make a layer cake instead of cupcakes?  Well, it is a bit more time consuming than I had time for.  I am sure many of you can relate! I am usually making my desserts on week nights, so that I have time to spend with family and friends on weekends (and enjoy the desserts with them), so sometimes I don’t have time to frost a cake.  Plus for sharing cupcakes are more portable. I love bringing some with on a weekend when Eric and I hit up a local coffee shop to enjoy them together. For this cake base, I used a carrot cake recipe I had made before but modified it and added shredded zucchini along with the carrot.  I love how when you add shredded veggies like this to a cake, it keeps it moist and delicious so that if you still have some left by the end of the week, it is not all dry.  I can’t stand dry cake.

    Walnuts are classic to add to carrot cake (at least in the church cookbooks from my Grandma I grew up with), but I decided to add toasted pecans to mine because that is what I had on hand and they are darn delicious.  I skipped the raisins this time though, because honestly I am not a big raisin fan so I usually do not have them in my pantry. The cakes baked up nicely and filled my kitchen with a heavenly aroma of spices!  I could not wait to try them but first they needed the frosting.

    I made a faux vegan cream cheese frosting with thick coconut cream (from coconut milk), cashew butter and coconut butter.  Note that in order for this recipe to work you must use a thick coconut cream that has at least 2/3-3/4 of the can cream or it will not work for this recipe and you will get runny frosting which is no fun for anyone. Also, use coconut butter, not oil to thicken the frosting.  Coconut butter is the whole ground dried coconut flesh (like nut butter would be for whole nuts and not just the oil portion).  I want you to succeed in making cupcakes so I thought I would include these notes. The cupcakes turned out super delicious!  Soft and light, aromatic with warming spices, moist thanks to the veggies, and the creamy frosting was the perfect topper for them! If you are a carrot cake fan, definitely give these Vegan Zucchini Carrot Cupcakes a try!

    Vegan Zucchini Carrot Cupcakes

    Makes 20 cupcakes

    Ingredients:

    Cake:

    • 1 3/4 cups organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 1 cup  shredded carrots
    • 1 cup shredded zucchini
    • 1/2 cup chopped toasted pecans
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp lemon juice or cider vinegar
    • 1/4 tsp sea salt
    • 3/4 cup melted coconut butter (not coconut oil)

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line 20 muffin tins with liners.
    3. Whisk flour, baking soda, cinnamon, ginger, nutmeg, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.  Fold in the zucchini, carrots and pecans until well combined.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared tins.
    7. Place in the oven, and bake cupcakes until tester inserted into center comes out clean with just a few moist crumbs attached, about 20 minutes.
    8. Remove from oven and let cool completely.
    9. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream, whisking occasionally (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to frost.
    10. Pipe or spread the frosting over the cupcakes.
    11. Enjoy!

    Cupcakes keep stored in the refrigerator, in a container for up to 1 week.

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    These can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Banana Peanut Butter Chocolate Chip Cupcakes

    Vegan Banana Peanut Butter Chocolate Chip Cupcakes

    Last weekend I was in the mood for something sweet.  Cake sounded good, but what kind to make?  Well, when I saw the huge pile of bananas on my counter when I got home, I decided something with banana was in order. I had enough bananas in the freezer for smoothies so I needed to use some of these!  I also happened to have some Earth Balance on hand from another cake frosting recipe so I thought I would use that in the frosting as well!  Since I was in a little bit of a time crunch because of getting off work late, it didn’t appeal to me to bake a cake that needed to be carefully frosted, so I made cupcakes!  I love cupcakes because they are much easier to make than a whole cake, already portioned out and the frosting ratio is perfect, since I love my frosting! Instead of just plain banana cupcakes with vanilla frosting, I upgraded them to Vegan Banana Peanut Butter Chocolate Chip Cupcakes! With a peanut butter cream frosting.  I love my peanut butter and it is so good with banana and chocolate!
    For the cake portion, I used one of my other banana cake recipes as a base, which is a simple mix, pour into the tins and bake sort of thing.  Nothing fussy here!  The batter tasted amazing by the way. Ever since I was a kid and in my Grandma’s kitchen when she would bake and I begged to eat the excess batter from the bowl, it is tradition I do that.  I don’t like to waste after all and that way I know it is good!  The chocolate chunks were the perfect addition! My kitchen smelled amazing while they were cooling after I removed them from the oven. I feel like baking is sort of aromatic therapy.  I always feel in a better mood when enjoying the aroma of something freshly baked!
    For the frosting, I used a mixture of Earth Balance and my home made smooth peanut butter with powdered sugar, a little milk and vanilla and it was perfect!  It was so delicious, fluffy and sweet like something you would taste on a cake at a vegan bakery!  So, if that is what you are going for then I recommend this frosting!  I know I have a bunch of healthier coconut milk based frostings on my website if that is what you are going for (feel free to search them out if you would rather use those), but I like to make something indulgent from time to time, and my husband likes classic buttercream so I am not going to argue with that!  After all, making your own bakery style cupcakes at home is fun, and less expensive than going out to buy them all the time.
    These cupcakes turned out so heavenly! They were soft, and fluffy, sweet with banana flavor and rich chocolate chips, the peanut butter frosting was the perfect thing to top them with!  These are especially good with a cup of good coffee, I enjoyed a few of them that way!  If you have over ripe bananas on hand, definitely give these Vegan Banana Peanut Butter Chocolate Chip Cupcakes a try!
    Vegan Banana Peanut Butter Chocolate Chip Cupcakes 
    Makes 16 cupcakes
    2 6 inch cake pans
    Cake:
    • 1 1/2 cups organic whole wheat pastry flour (or regular AP flour)
    • 1 cup coconut sugar
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup pureed banana
    • 1/4 cup avocado oil
    • 1 Tbsp pure vanilla extract
    • 1/2 cup + 2 Tbsp plant based milk
    • 2 Tbsp apple cider vinegar
    • 1/2 cup vegan dark chocolate chunks or chips plus more for topping

     

    Frosting:

    • 1 cup vegan butter, I used Earth Balance (at room temperature)
    • 1/2 cup smooth peanut butter
    • 3-4 Tbsp plant based milk (add 3 then if needed add another if frosting comes out too stiff)
    • 1 tsp pure vanilla extract
    • 4 cups powdered sugar

     

    Instructions:
    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line a 16 cup muffin tin with liners.
    3. Whisk flour, baking soda, salt, and sugar in a large bowl to blend well. Whisk banana, oil, vanilla extract, and milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined. Fold in the chocolate chunks.
    4. Transfer cake batter to prepared tins filling them 3/4 full and bake cupcakes until tester inserted into center comes out clean with a few crumbs attached, about 20 minutes (depending on your oven, it could be 25). Remove from oven.
    5. Cool cupcakes completely in pan on rack, at least 1 hour.
    6. To make the frosting, beat the butter  and peanut butter in a large bowl with the milk and vanilla until fluffy.
    7. Add the powdered sugar  1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    8. When ready to frost, Put the frosting in a pastry bag and pipe over the cupcakes (or alternatively just spread or dallop it on top). Sprinkle with chocolate chips or chunks.

     

    Store any leftover cupcakes in the refrigerator for up to 1 week in a covered container.

  • Vegan Chocolate Chip Cookie Dough Cupcakes

    Vegan Chocolate Chip Cookie Dough Cupcakes

    I love cookie dough more than actual baked cookies.  Maybe I am weird, but that is the part of the cookie baking process that I enjoy most, eating the cookie dough!  So, I like to enjoy it in other ways as well.  I have made cookie dough truffles, and chocolate chip cookie dough hummus, and cakes and they were all fabulous so last weekend I decided to make some chocolate chip cookie dough cupcakes!  I have been wanting to make these for a while, so now that I finally had the time I went for it.  Eric and I are in the process of planning a wedding and moving soon so I apologize that I haven’t been publishing as many new recipes lately it has been a bit busy.

    For these cupcakes I made my classic vanilla cake batter and stirred in chocolate chips so they tasted like chocolate chip cookies.  I could not stop sampling the batter it was so delicious!  Yes, I not only like to eat cookie dough I eat cake batter sometimes too while making myself cake.  There was never a time growing up I didn’t ask to lick the cake batter bowl growing up, even if it was usually boxed cake mix that my family made.  Cake batter is pretty delicious.  I knew these would bake up nicely!

    My kitchen smelled amazing while they were baking!  The heavenly aromas of vanilla cake and chocolate chips making me very hungry!  But they had to cool completely so that they didn’t melt the frosting which was an essential element since I was not making muffins after all. The frosting was the part of these that would be most cookie dough like.  I made my vanilla frosting but added in dates blended up with it to give it that brown sugar caramel like flavor that chocolate chip cookies usually have.  I know some people are opposed to dates, but really you can’t taste them they just make this frosting taste like cookie dough.

    I had to stir chocolate chips into the frosting as well.  Once it was all on the cupcakes I could not wait to try them!  They were so heavenly!  Like a chocolate chip cookie dough lover’s dream!  The cake part was soft and light, scented with vanilla and studded with chocolate chips and the frosting tasted just like cookie dough, but with a smooth mousse like heavenly texture! I love how these turned out!  If you are a cookie dough fan, give them a try!

    Vegan Chocolate Chip Cookie Dough Cupcakes 
    Makes 2 dozen cupcakes

    Ingredients:

    2 12 hole muffin tins and liners

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 2 Tbsp cider vinegar
    • 1 cup vegan chocolate chips

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 3/4 cup soft, pitted medjool dates 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 3/4 cup melted coconut butter (not coconut oil)
    • 3/4 cup vegan chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line 2 12 hole muffin tins with liners.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter and fold in chocolate chips.
    6. Transfer the cake batter to prepared tins.
    7. Place in the oven, and bake cupcakes until tester inserted into center comes out clean with just a few moist crumbs attached, about 15-20 minutes.
    8. Remove from the oven and let cool completely.
    9. To make the frosting, combine all ingredients except chocolate chips in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Fold in the chocolate chips. Once it is ready place in the refrigerator until ready to frost.
    10. When ready to frost, spread the frosting (or pipe it with a pastry bag with a tip with a larger hole to allow the chocolate chips through) on top of the cupcakes.
    11. Enjoy!

    Cupcakes keep stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Raspberry Cupcakes

    Vegan Raspberry Cupcakes

     

    I started this blog 11 years ago last week, and although it seems like I have been making recipes forever I still can’t believe it has been that long! I started this blog back in 2010 as a way to share recipes with others, since before that I had simply been posting them on Facebook and honestly I never thought so many people would appreciate them or make them!  Let me tell you, I appreciate all of you that enjoy my recipes and make them, I am so happy to be able to share with you! I used to make a lot more recipes, since I had more time back in the day, and now it is down to a few a week, but I am still enjoying sharing! 

    This year was a bit challenging since we remodeled my kitchen and I wasn’t able to use it for a while, and life happened and got busy, but I feel like I have still made some stuff that I hope you appreciated too! I will continue to make and post my recipes, since it is such a big part of my life, and I enjoy creating new things so I might as well document it and share it right?!  I decided to make some raspberry cupcakes for my blogaversary this year to celebrate!

    Because I love filled cupcakes, and I love raspberries and I haven’t made any in so long! Plus it just seemed perfect for Valentine’s Day! These are heavenly!  I made a simple vanilla cake for the base, which is really easy to make, just whisk it together, and bake!  It doesn’t have any oil, or butter just full fat coconut milk which is plenty rich for the cake to be moist. The thing I love about cupcakes is they bake up so much faster than actual cake.  These made my kitchen smell amazing!

    For the frosting, I used a coconut cream (basically just full fat coconut milk with lots of cream), and freeze dried raspberries to give it plenty of raspberry flavor.  It tasted like raspberry cheesecake!  Sooo heavenly!  I could not stop tasting it!  Lastly, I filled these cupcakes with raspberry jam!  They were so heavenly!  A vanilla and raspberry lover’s dream!  If you are a raspberry fan, definitely give these a try!

    Vegan Raspberry Cupcakes

    Makes 16 cupcakes

    Ingredients:

    16 silicone muffin tins, or foil muffin tins

    Cake:

    • 1 3/4 cups whole wheat pastry flour
    • 1 1/2 baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup maple sugar or coconut sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 Tbsp pure vanilla extract
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 1/2 cup raw cashew butter or macadamia nut butter (or additional coconut cream from the top of the can for a nut free version)
    • 3/4 cup freeze dried raspberries
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid
    • natural vegan food coloring (optional), I used 1/2 tsp beet powder for pink

      Filling:

    • 3/4 cup raspberry jam (about)

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Set out 16 muffin tins.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter until bubbles form.
    6. Transfer cake batter to prepared tins and bake cakes until tester inserted into center comes out clean, about 15-20 minutes.
    7. For the frosting, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
    8. Meanwhile, using a tsp or a knife, scoop a divet into the center of each cupcake (you can eat the scraps, you won’t need them for the rest of the recipe).
    9. Spoon the raspberry jam into the center of each cupcake.
    10. Pipe or spread the frosting on top of the cupcakes, and serve!

     

  • Vegan Chocolate Orange Hazelnut Cupcakes

    Vegan Chocolate Orange Hazelnut Cupcakes

    Chocolate and oranges are a match made in heaven. My Mom used to buy dark chocolate oranges, shaped like an actual orange with sections when I was little and I thought they were the coolest thing ever. I mean chocolate is already the coolest, but make it shaped like and orange with orange flavor, even better.  So ever since then I have always loved the combo.  I felt like making some chocolate cupcakes last weekend, and decided to make them chocolate orange, but take that even up a level and add hazelnut to the mix.

    Raw Guru recently sent me some Rawmio orange chocolate hearts and those were kind of the inspiration for the chocolate orange flavor because I remembered how good it was, plus they sent me some Rawmio chocolate hazelnut spread which I thought would be amazing in cupcakes as well!  I was super excited about these!  I made a simple chocolate cake base, with coconut milk and the Rawmio chocolate hazelnut spread for richness.  I also added in a bit of orange juice and zest to give them a lovely orange flavor.  The batter tasted heavenly even before I baked it!

    They smelled amazing while baking as well!  I could not wait to finish them and of course try one.  But first, I needed to create a luscious frosting for them. I used full fat coconut milk (mostly the cream) to make it extra rich and smooth and added in more of the Rawmio chocolate spread as well as some more cacao powder and maple syrup to sweeten plus orange.  It was sooo good, like just eat out of a bowl good, because it tasted like chocolate hazelnut orange mousse.

    The finished cupcakes turned out lovely!  I topped them with some dried orange slices and some of those adorable Rawmio chocolate orange hearts.  They were so good too, rich soft chocolate cake with a hint of hazelnut and orange topped off with the most luscious mousse like frosting that echoed the flavor of the cake.  If you are a chocolate fan, definitely give these a try!

    Vegan Chocolate Orange Hazelnut Cupcakes
    Makes 8

    Ingredients:

    Cake:

    • 3/4 cup organic whole wheat pastry flour
    • 2 Tbsp cacao powder or unsweetened cocoa powder
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup maple sugar
    • 1/2 cup full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1/4 cup Rawmio Chocolate Hazelnut Spread (or hazelnut butter)
    • 1/4 cup orange juice plus 1 Tbsp orange zest
    • 1 Tbsp cider vinegar

     

    Frosting:

    • 1 cup canned full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/4 cup Rawmio Chocolate Hazelnut Spread (or 1/4 cup hazelnut butter mixed with 1 Tbsp cacao powder and 2 tsp maple syrup)
    • 2 Tbsp maple syrup
    • 1 Tbsp orange zest
    • 1 Tbsp orange juice
    • 1/8 tsp sea salt
    • 1/4 cup plus 2 Tbsp melted Dastony Coconut Butter (not coconut oil), warmed to liquid

     

    Garnish:

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil 8 muffin tins or line them with paper liners.
    3. Whisk flour, cacao powder, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk, the Rawmio chocolate hazelnut spread, and the orange juice and zest together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared tins.
    7. Place in the oven, and bake until tester inserted into center comes out clean with just a few moist crumbs attached, about 17-20 minutes.
    8. Remove from the oven and let cool completely.
    9. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to frost.
    10. When ready to assemble, place the frosting in a pastry bag and pipe over the cupcakes.
    11. Garnish with Rawmio chocolate hearts.
    12. Enjoy! Refrigerate cupcakes if you have leftovers.

    Cupcakes keeps stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Eggnog Cupcakes 

    Vegan Eggnog Cupcakes 

    I wanted to make a festive cake for Christmas this year, but I had a lot going on, so I opted for festive cupcakes instead since they are quite a bit less time consuming but every bit just as delicious as cake.  Plus the frosting to cake ratio is perfect when I pile it high.  I am one of those people who likes almost as much frosting as cake.  I already made some gingerbread cake this year, and I have made a lot of chocolate mint stuff lately, so I decided on eggnog cupcakes.  Funny thing I didn’t really like eggnog growing up because my Dad called it “egg snag” because he didn’t like it and I assumed it was gross.  When I finally did try it as an adult it was actually soy nog the vegan version and I actually enjoyed it!  Ever since then I do love the eggnog flavor profile when it comes to desserts.

    I made this cake batter a little more traditional than most of my cake batters.  I use dates a lot to sweeten my cakes, but that is mostly when I want a caramel flavor or don’t mind a caramel flavor, which is not what I wanted for this particular cake.  I wanted it to have a more vanilla eggnog type of flavor.  So I used coconut milk and avocado oil (which has a buttery flavor) to keep it moist and soft.  It also had to have a hint of cinnamon and nutmeg and of course bourbon, which are my choice of flavorings when making my own home made eggnog.  The cupcakes baked up beautifully, and they smelled amazing.  But they needed an equally amazing frosting.

    The frosting had to be rich and creamy like eggnog.  So I made it with coconut milk and cashew butter for a super creamy luscious base, with vanilla, bourbon, cinnamon and nutmeg.  It was so good I could have eaten it with a spoon like mousse.  But then I wouldn’t have had any for the cupcakes!  I frosted them piled high, because that is how I like them, and topped them off with some vegan sprinkles I recently bought.  They were so good!  They tasted like eggnog, but in cupcake form!  The cake was the perfect consistency.  I am super picky, it can’t be too dry or too wet and dense, these were just right.  Not only that they were so much less time consuming to make than a cake, but just as delicious!  I hope you are all having a wonderful holiday!

    Vegan Eggnog Cupcakes 
    Makes 8 cupcakes

    Cake:

    • 3/4 cup plus 2 Tbsp Bob’s Red Mill all purpose gluten free flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1 cup xylitol or maple sugar or coconut sugar (the last two yield a more brown cupcake)
    • 1/4 cup avocado oil
    • 1/2 cup almond milk or coconut milk at room temperature
    • 1 tsp pure vanilla extract
    • 1 Tbsp bourbon
    • 1 Tbsp lemon juice

     

    Frosting:

    • 3/4 cup full fat coconut milk at room temperature (you want the kind that is mostly thick, I used Thai kitchen organic)
    • 1/4 cup raw cashew butter
    • 1 tsp lemon juice
    • 3 Tbsp maple syrup
    • 1/4  tsp sea salt
    • 1/4 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1 tsp pure vanilla extract
    • 1 Tbsp bourbon
    • 1/4 cup plus 2 Tbsp coconut butter, warmed to liquid

     

    For decorating:

    • Vegan sprinkles

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven. Line 8 muffin tins with liners.
    2. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt in a large bowl to blend well.
    3. Whisk sugar, oil, milk, vanilla extract and bourbon together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in vinegar and stir quickly.
    4. Transfer cake batter to prepared tins, then place in the oven, and bake until set and a toothpick inserted into the center comes out almost clean, about 20 minutes.  Remove from oven, let cool completely before frosting.
    5. Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.
    6. Pipe the frosting on the cupcakes, sprinkle with sprinkles and enjoy!
    7. Store cake in the fridge.

     

    *If you make these with the xylitol do not feed them to dogs, as it is toxic to them.

  • Vegan Black Bottom Cupcakes 

    Vegan Black Bottom Cupcakes 

    When I was little, my Mom would bake some pretty amazing things.  Mostly things that were passed down from my Grandma or from the old church cookbooks.  Things like 7 layer bars, banana chocolate chip bread, or black bottom cupcakes. Black bottom cupcakes were amazing, especially to my 8 year old self.  If you haven’t heard of them, they are a chocolate cake with some vanilla cream cheese and chocolate chips dropped onto the top before baking. What’s not to love about that?!  It was like cheesecake in my chocolate cupcake!  I was obsessed with anything cheese or cheesecake when I was little so I was all about these.  They were the sort of thing that I got excited about helping bake, because I got to lick the excess filling and cake batter from the bowls.  Best part of baking for me sometimes, still to this day.

    I decided last weekend that I needed to make a vegan version of those cupcakes, so I went for it.  I have made some vegan pumpkin cream cheese muffins before and I figured they would be similar and turn out just as good.  I had some Raw Guru cacao powder that they recently sent me, which has a really wonderful rich chocolate flavor so it was the perfect time to make something like this involving chocolate.  I whipped up my classic chocolate cake filling with it, because I know it always turns out good and tastes delicious.  It is actually fruit sweetened because I use dates in it instead of any kind of sugar.  They also keep the cake moist and soft without making it heavy.

    For the filling, I used a mixture of thick full fat coconut milk and cashew butter.  Once you add in a few other ingredients, it tastes just as good as cream cheese (if not better).  I mixed in some chocolate chips and topped the cupcakes off with it.  They smelled amazing while baking.  Like chocolate and vanilla, almost like marble cake but better.  Now I could have gone traditional and just left the cupcakes as they were once they cooled.  But as you know I am not traditional.  I like to make things my own way.  So I decided that I wanted frosting on these too.  I made a cream cheese frosting to top them off. Because one can never have too much frosting or creamy things on cupcakes, and it didn’t feel right to me to have cupcakes with flat tops (like the old fashioned ones).  I like my cupcakes with rich frosting.  Most of the time as much frosting as the cupcake, but I went more conservative with these guys.

    OMG, they were sooo good!  The cake was rich and chocolaty, the texture soft and moist but not heavy, and that sweet vanilla cream cheese and frosting were the perfect contrast with it!  If you are in the mood for something chocolate, give these guys a try!  You will not even be able to tell that they are vegan and gluten free!

    Vegan Black Bottom Cupcakes 
    Makes 12 cupcakes

    Ingredients:

    12 muffin tins fitted with liners

    “Cream Cheese” Filling:

    • 1/4 cup thick coconut milk (from the top of a chilled can)*
    • 3/4 cup cashew butter (or almond butter will also work here)
    • 2 Tbsp maple syrup
    • 1/4 tsp cider vinegar or lemon juice
    • 1/16 tsp sea salt
    • 1/2 tsp pure vanilla extract
    • 1/4 cup vegan dark chocolate chips

     

    Cake:

    • 3/4 cup Bob’s Red Mill Gluten Free All Purpose Flour**
    • 2 Tbsp Raw Guru cacao powder or unsweetened cocoa powder
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 3/4 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
    • 2 Tbsp cashew butter
    • 1 tsp pure vanilla extract
    • 1 cup filtered water
    • 1 Tbsp apple cider vinegar

     

    For topping:

    • 1/2 cup vegan dark chocolate chips

     

    For Frosting:

    • 1/2 cup full fat coconut milk (the thick part from the top of the can)*
    • 1/4 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • 1/4 cup plus 1 Tbsp coconut butter, warmed to liquid

     

    For Topping:

    • vegan dark chocolate chips

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven, and line a 12 hole muffin tin with liners.
    2. To make the cream cheese, whisk together all of the cream cheese ingredients until smooth, and set aside.
    3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, water, cashew butter, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared tins, filling them 3/4 full, then spoon a heaping Tbsp of the filling onto them.
    6. Place in the oven, and bake cakes until set and a toothpick inserted into the center comes out almost clean, about 20 minutes.  Remove from oven, let cool completely.
    7. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to frost.
    8. Place the frosting in a pastry bag, and pipe onto the tops of the cupcakes.  Sprinkle with chocolate chips and enjoy!
    9. Store any leftover cupcakes in the refrigerator for up to 1 week.

    *Be sure to use a brand of coconut milk with thick cream, like Thai Kitchen coconut milk or coconut cream.  You want the thick part from the top of the can, not the runny part.

    **If you don’t want to make these gluten free, you can swap organic whole wheat pastry flour for the gluten free flour 1:1.

  • Vegan Vanilla Sprinkles Cupcakes 

    Vegan Vanilla Sprinkles Cupcakes 

    Sprinkles have always made me smile. On cupcakes, on doughnuts, on cookies…they are just so adorable and when I was little the little colored balls caught my attention every time. They were a must for most of my Birthday cakes growing up, and I remember begging my Dad to buy me and my friend a funfetti cake mix complete with sprinkles for the top of the cake to that we later baked. It didn’t taste as good as it looked because it was from a box, but we had fun with it.  As an adult I haven’t used them much because I don’t like to use artificial color in things and I kind of missed them.  But, the other day when I was shopping after work, I was walking through the baking aisle, and some natural colored sprinkles caught my eye.  They were vegan too!  So, I had to buy them.  Yes, they have sugar in them, but I figure it is such a minor amount if you just sprinkle a small bit on top of your cake or cupcakes.  I was super excited, this called for some cupcake baking. Even though my blog is called “Fragrant Vanilla Cake”, I did not have a vanilla cupcake recipe on it.  That is, until now.  I decided that it was about time I made one with the sprinkles and all to inspire me.

    Most of the cakes I have made recently are date sweetened, but for this one I decided to use xylitol because it tastes like sugar in cakes and leaves the batter a pale color, not making it brown like say a coconut or maple sugar would.  I wanted these to taste and look as close to classic vanilla cupcakes as possible.  If you are not a fan of xylitol though, see my note at the bottom on replacements. Anyways, the vanilla batter tasted heavenly before I even baked it.  Just like the classic cake batter I remember licking from the bowl when I was little that was leftover.  They baked up nicely, and as they cooled I went to work making the frosting.  I wanted it to be luscious, fluffy and sweet, so I went with a vegan faux cream cheese frosting.  The mixture of coconut milk and cashew butter is what gives it that crave worthy flavor and texture.

    I tinted it pink, because why not make these super cute and girly?  But if you hate pink or something feel free to tint them another color.  For green you could use matcha powder, or for yellow, some turmeric (just go light on it, because you don’t want to taste it). I felt kind of like a little kid decorating them.  Like when I used to decorate cookies with my Grandma and frost and sprinkle them with sugar or candy balls. They turned out delicious!  Sweet, and aromatic with vanilla, the fluffy frosting the perfect thing to top them off with!  If you are craving classic vanilla cupcakes, give these a try!

    Vegan Vanilla Sprinkles Cupcakes 
    Makes about 10 cupcakes

    Ingredients:

     

    Cake:

     

    Frosting:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp lemon juice
    • 1/2 cup plus 2 Tbsp raw coconut butter (NOT OIL), warmed to liquid
    • 1 Tbsp beet powder or a few tsp natural vegan red food coloring

     

    For Topping:

     

    Instructions:

    1. Preheat the oven to 375 degrees and position rack in center of oven.
    2. Line 10 cupcake tins with paper or foil liners.
    3. Whisk flour, baking soda, sea salt, and xylitol in a large bowl to blend well.
    4. Whisk oil , coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Transfer cake batter to prepared muffin tins and until tester inserted into center comes out clean, about 12-15 minutes (but do not over-bake, or the cakes will be dry).
    6. Remove from the oven and allow cupcakes to cool completely.
    7. For the frosting, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about one hour.
    8. Spread the frosting over the cupcakes, and sprinkle with the sprinkles.

     

    *The reason I used xylitol for this cake was to keep it pale in color.  If you do not care for xylitol, use 1 cup coconut sugar or 1 cup maple sugar instead, just keep in  mind you will get a darker color cake.

    *Do not feed this cake to dogs, xylitol is toxic to them.

    *If you wish to make a non-vegan cake, regular all purpose flour will work as well, or whole wheat pastry flour.

     

  • Vegan PB & J Cupcakes 

    Vegan PB & J Cupcakes 

    I make a dessert every weekend, it is just a thing I do.  Not something simple like cookies, usually a cake, or a pie, or cheesecake.  Something worth getting super excited over.  Not that cookies are not exciting, but they just don’t get me going like cakes and pies do.  I usually come up with something mid week that sounds fabulous, but last week I was kind of uninspired.  Probably from being a little tired from the Holidays.  I mean, they do take a lot out of you, especially if you work the week after Christmas like I did.  So I went into Friday, which is the day I bake or make these fabulous desserts, not knowing what I was making.  I was kind of thinking either a banana sticky toffee pudding or some peanut butter vanilla caramel cupcakes, but wasn’t set on either and I was up for change if inspiration came.  And I didn’t have to wait long for it to come.  Eric and I received a package of home made jam from his Dad that day we were at work.  He sent us 6 jars of different jams that he makes himself!  I was super excited.  Two of them were raspberry, my favorite. He actually grows the berries himself which makes it even more awesome.  So, given all of this jam, I had to make something using it. Of course I chose the raspberry.  My Mom always bought raspberry jam growing up, and it remains my favorite to this day.  I decided to make peanut butter and jelly cupcakes with it.

    I had kind of decided that I wanted cake, but not to have to make a whole layer cake, so cupcakes were perfect.  I made a date sweetened peanut butter cake batter, that tasted wonderful even before baking.  Dates are a great addition to cake batter if you want to have a cake that is moist, fruit sweetened and soft in texture but not too heavy.  They also impart a light caramel flavor that I love, and in this case it goes well with the peanut butter.  I could make these two ways.  I could bake the cupcakes, then scoop out the middle and put jam in there, or I could spoon it in the batter and let it bake in. I went for the latter because it was less work.  And, they turned out lovely!  I enjoyed the jam so much, that I decided to spoon a little on top of the cupcakes before the frosting too.

    For the frosting, I made a fluffy peanut butter cream frosting and it was super delicious!  It tasted like peanut butter mousse almost.  Once they were all frosted and looking lovely after a sprinkle of dried raspberries and peanuts I was ready to dive in. They were heavenly!  The luscious creamy frosting, and gooey tart sweet jam were so good with the moist sweet cake!  It was like the most amazing PB&J sandwich dessert style!  Peanut butter and jelly sandwiches were my favorite growing up, and although I never make them anymore, I do love a good peanut butter and jelly dessert!  If the inner child in you loves them too, give these cupcakes a try!

    Vegan PB & J Cupcakes 
    Makes 8 cupcakes

    Ingredients:

    Cake:

    • 3/4 cup Bob’s Red Mill Gluten Free All Purpose Flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 2/3 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    • 2 Tbsp organic peanut butter
    • 1 tsp pure vanilla extract
    • 1/2 cup filtered water
    • 1 Tbsp apple cider vinegar
    • about 1/3 cup raspberry jam

     

    Vegan Peanut Butter Cream Frosting:

    • 1 15 oz can full fat organic coconut milk, chilled
    • 1/2 cup organic peanut butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup plus 2 Tbsp melted coconut butter (warmed to liquid)

     

    For topping:

    • about 3 Tbsp raspberry jam
    • freeze dried raspberry pieces
    • organic roasted peanuts

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Line 8 muffin tins with paper liners.
    3. Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, reserved water, peanut butter, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared muffin tins about 1/3 full, then drop 1 Tbsp of jam into the center.  Spoon the remaining batter over them so that they are 3/4 full, and place in the oven.
    6. Bake cake until set and a toothpick inserted into the center comes out almost clean, about 15 minutes.  Remove from oven, let cool completely.
    7. To make the frosting, combine all ingredients in a high speed blender or food processor and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to frost the cupcakes
    8. When ready to assemble cupcakes, place 1 tsp jam onto the top of each one.  Place the frosting in a pastry bag, and pipe around the jam and on top of it (in a spiral motion starting at the outside edge) to cover the top of the cupcake.  Sprinkle with the freeze dried raspberries and peanuts.  Serve!
    9. Store any leftover cupcakes in a container with a lid in the refrigerator for up to 1 week.

     

  • Vegan Grinch Cupcakes

    Vegan Grinch Cupcakes

    Everyone has their favorite classic Holiday movie.  I have a few that I have to watch every year, including “White Christmas”, “Charlie Brown Christmas” and “How the Grinch Stole Christmas”.  The latter of which is my favorite.  There are so many things that I love about it.  How happy the Whos are in Whoville, how they get so excited to celebrate every year, and how they all seem to be filled with joy and love to start with.  Also, the Grinch himself is pretty comical, and his song even more so…”You’re a mean one, Mr. Grinch…” you know the one.  And the story has a happy ending with the Grinch’s heart growing and him finally accepting Christmas.  But I only like the old version of the movie, the old classic animated one.  The new one with Jim Carey is ok, but the animation on the old one is what makes it so much more awesome.  They just don’t make animated movies like they used to.  I mean, it is pretty impressive that was all drawn by hand and not computer generated like it is now.  Anyways, this year I decided to make some Grinch cupcakes in honor of my favorite Holiday movie.

    I thought I might as well make them delicious as well, so I flavored them chocolate, mint and matcha.  It is a heavenly combination.  I drink matcha daily so I always have it on hand. Peppermint kind of seems essential this year, and chocolate I don’t need to explain, it is always good no matter what it is in dessert-wise. For the cupcakes, I baked up my classic date sweetened chocolate cake because it is quick and easy to make in a blender, and I can not resist anything sweetened with dates.  It was just the right consistency once baked. Moist, soft and light as cupcakes should be if you bake them the right amount of time.  To make these “Grinch” cupcakes, I needed to color the frosting green, which is why I chose matcha.  Now, of course I could have used food coloring or spinach powder but that doesn’t give them the lovely flavor that matcha has. I added in some peppermint as well and it was so good!  I use a combination of coconut milk and cashew butter in my frosting, and it turns out like buttercream frosting, which was always classic go-to before going vegan.

    They were a lovely green color, but in order to complete them, they needed the red heart, the one that grew 3 sizes in the movie.  So, I tinted some white chocolate red, and made cute little hearts to top them off.  They were super delicious!  Rich dark chocolate cake, fluffy minty frosting scented lightly with matcha…right up my alley, I was very pleased with how they turned out.  These would even make the Grinch happy I think!  I hope you are all having a wonderful Holiday season!

    Vegan Grinch Cupcakes  (Chocolate Matcha Mint Cupcakes)
    Makes 16 cupcakes

    Ingredients:

    2 8 hole muffin tins

    16 cupcake liners

    Cake:

    • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
    • 1/4 cup almond butter
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 15 oz cans full fat organic coconut milk, at room temperature
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 tsp peppermint extract
    • 3 Tbsp matcha powder (or as needed)
    • 1/2 cup plus 2 Tbsp raw coconut butter (NOT OIL), warmed to liquid

     

    Candy hearts:

    • 1/4 cup vegan white chocolate, chopped
    • natural vegan red food coloring

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Line muffin tins with cupcake liners.
    3. Whisk flour, cocoa powder, baking powder, baking soda, and sea salt in a large bowl to blend well.
    4. Place dates, water, almond butter, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared tins, and place in the oven.
    6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 12-15 minutes.  Remove from oven, and let cool completely.
    7. Meanwhile to make the frosting, combine all ingredients in a blender and blend until smooth.  Pour into a bowl and place in the freezer allowing it to chill until the consistency of whipped cream, (which usually takes about 45 minutes depending on how warm it has gotten) whisking about every 15 minutes.
    8. Meanwhile, to make the hearts, melt the white chocolate, and whisk in the food coloring.  Place in a pastry bag or ziplock bag with the corner cut off and pipe into little hearts on a piece of parchment.  Place in the freezer to harden.
    9. Place the frosting in a pastry bag once it has chilled, and pipe over the cupcakes (or spread it over if you don’t prefer to pipe).  Place a heart on top of each one.  Enjoy!
    10. Store any leftover cupcakes in a covered container in the refrigerator.

     

     

  • Vegan Mini Peanut Butter Brownie Cupcakes

    Vegan Mini Peanut Butter Brownie Cupcakes

    pb-brownie-cupcakes-2

    Sometimes it is hard to get motivated to go outside in the Winter.  It used to be easy for me, I spent 3 of my Winters in high school outside for Nordic skiing every day after school, even if it was below zero.  My coach said there is no such thing as bad weather if you dress right.  I think he is right about that.  I have done races in -15 degree weather and  survived without being too cold once I got going.  It is a little harder for me to get motivated to go out running in it though in recent years.  I have all of the gear and I have run in sub -20 degree temps before.  But you know how it goes…you wake up all cozy in your bed and you know you have to bundle up and go out the door and get blasted with cold.  But I am proud of myself, I got out last weekend when it was sub zero and ran.  I don’t mind 10 degrees and above so much but the sub zero thing is intimidating because it is hard to dress warm enough but not so warm that you get super hot and can’t drop your clothes somewhere.  The best thing about running when it is that cold?  nobody else is out, because all sane people are inside staying warm.  I like to be a little crazy though, and feel so much more accomplished when I go out and run when it is not perfect conditions. Sure the wind stings your face at first, but when you get going you warm up and enjoy the beauty of Winter.  If that doesn’t work, I like to start thinking about recipes.  Like the peanut butter brownie cupcakes I made last weekend.

    pb-brownie-cupcakes-1

    I use my running time to think up recipes among other things.  Brownies sounded good, and I hadn’t made any in a while.  I was in the mood for something chocolaty and decadent.  The whole brownie making process makes me happy.  The love that goes into them, being in a warm kitchen, licking the last bit of batter from the bowl, the amazing aroma that fills your home.  I love it.  It seemed like the perfect thing to do on the last of my days off. I was going to make a pan of brownies, but I decided to make them into cute little mini cupcakes instead.  That way I could frost them with something luscious like a fudge frosting.  Peanut butter brownies were what I ended up making, because I was craving peanut butter as well and the combination is always  a hit among those that I share my desserts with.  On a side note, I love peanut butter so much I go through about a jar a week.  But luckily I make it myself, so it is less expensive.  I highly recommend doing so, it is so much more tasty than the store bought!  Just be sure to use organic peanuts (I buy the roasted).

    pb-brownie-cupcakes-3

    They baked up beautifully, and I ended up making a super decadent peanut butter fudge frosting to top them off.  They were sooo good!  I couldn’t wait to share them with others so they could enjoy the deliciousness too!  These are pretty easy to make, and their small size makes them perfect for sharing or serving at a gathering. They were the perfect baking project for a cold Winter day, and came together in less than an hour!  Which is always good when you are hungry.

    pb-brownie-cupcakes

    Vegan Mini Peanut Butter Brownie Cupcakes
    Makes 24

    Brownies:

    • 1/2 cup avocado oil or olive oil
    • 1/4 cup organic smooth peanut butter
    • 1 cup coconut sugar
    • 1/4 cup plus 2 Tbsp reduced aquafaba or 2 flax eggs*
    • 2 teaspoon vanilla extract
    • 1 cup Bob’s Red Mill gluten free all-purpose flour
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1/4 teaspoon sea salt

     

    Frosting:

    • 1/2 cup smooth organic peanut butter
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1/4 cup maple syrup
    • 1/4 cup plus 2 Tbsp filtered water
    • pinch sea salt

     

    Directions:

    1. Whisk together the sugar, oil and peanut butter until well combined and the sugar is starting to break down. Add the aquafaba and vanilla and beat until smooth. Add the flour, cacao powder and sea salt and beat until smooth.
    2. Spoon the batter into mini muffin tins.
    3. Place in the oven, and Bake for about 12-15 minutes or until set (but do not over bake).  Let cool at least 1/2 an hour before frosting.
    4. To make the frosting, whisk together all ingredients until smooth (adding a little more water if too thick, or more cacao powder if too thin, since peanut butters may vary in texture).
    5. Pipe (I like to put mine in a ziplock bag with the tip cut off and squeeze it out) or spread the frosting over the brownies, and enjoy!

    *The aquafaba is the liquid from cooked or canned chickpeas. You want it to be thick like egg whites. If you are wanting to make flax eggs, simply mix together 2 Tbsp ground flax seeds, and 6 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.

  • Vegan Almond Joy Cupcakes

    Vegan Almond Joy Cupcakes

    My Mom asked me to make her something chocolaty that she could bring to a dinner with her friends, so of course I said yes. I am always up for making things for other people to enjoy, I can’t have my own Mom having to go out and buy some baked goods to share at a party after all. So, I made her some chocolate cupcakes. Not just any chocolate cupcakes though, because that would be kinda boring. Almond Joy Cupcakes. One of her favorite candies is almond joy after all, so it was a good choice.

    I made a decadent yet oil free, gluten free, and fruit sweetened cake batter, that tasted wonderful even before I baked it. Yes, I taste my batter. It has prevented me from forgetting ingredients before, and when I smell it and see it staring up at me looking so tasty I have to try it. I mixed in almonds, coconut, and chocolate chunks all the ingredients of the classic candy bar. But of course these would be way healthier than candy bars. I love the idea of being able to share healthier desserts that taste just as good as traditional ones and have people enjoy them just as much.

    I frosted them with a whipped coconut cream so there was a balance of chocolate and coconut like in the candy bar, and topped it off with more of the goodies that I had mixed in. They were just as I had imagined they would be. Chocolaty, sweet, just the right amount of coconut and almonds for crunch, and silky smooth frosting that melted in my mouth. If you have ever been a fan of Almond Joys you must try these. My Mom loved them as well, which was the important part. I will have to wait to hear if her friends enjoyed them, but I have a feeling they will!

    Vegan Almond Joy Cupcakes
    makes 16

    Cake:

    • 1 1/2 cups quinoa flour (or all purpose gluten free flour works also)
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    • 1/4 cup raw almond butter (smooth)
    • 1 Tbsp pure vanilla extract
    • 1 cup filtered water
    • 2 Tbsp apple cider vinegar
    • 1/2 cup finely shredded, dried coconut
    • 1/2 cup vegan chocolate chunks
    • 1/4 cup chopped toasted almonds

     

    Frosting:

    • 1 15 oz can full fat coconut milk
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

     

    Garnish:

    • almonds, vegan chocolate chunks and finely shredded dried coconut for garnish

    Instructions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Line 16 muffin tins with liners.
    2. Whisk flour, cacao powder, baking powder, baking soda, sea salt in a large bowl to blend well.
    3. Place dates, reserved water, almond butter, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form, then fold in the coconut, almonds and chocolate chunks.
    4. Transfer batter to prepared tins and bake until tester inserted into center comes out almost clean, about 12-15 minutes. Cool completely.
    5. Meanwhile, to make the frosting, combine all ingredients in a high speed blender or food processor and blend until smooth, then pour into a bowl and place in the freezer until it reaches the consistency of whipped cream (stiff peaks, it takes about 45 min to chill).
    6. Pipe or spread the frosting over the cupcakes when it is ready and top with almonds, chocolate chunks and coconut.
    7. Serve!

     



  • Mini Vegan Samoa Cupcakes

    Mini Vegan Samoa Cupcakes

    Samoa Cupcakes 4

    I was having a day last Friday.  By “a day” I mean one of those days.  I felt like I could not focus, my brain was not functioning properly and I felt like I was really kind of stressed, and in hyper mode like  I had drank too much coffee when I did not have any.  I know it is perfectly normal to have those days, thank goodness they don’t happen often, but when I got home I just wanted to chill and make cupcakes.  I did get out for a walk to burn off some of that energy first (I had already ran that morning, so there was no need to work out too hard). It kind of worked, but what really relaxed me was the baking.

    Samoa Cupcakes

    While I was on my walk, I brainstormed what kind of cupcakes I wanted, and I decided on Samoa cupcakes.  You know, Samoa, like what used to be my favorite Girl Scout cookie.  I was thinking a cupcake with a chocolate layer, then a caramel vanilla layer, then of course the caramel coconut frosting, and chocolate drizzle.  That is exactly what I made!  They smelled amazing while baking, and I could not wait to finish them.

    Samoa Cupcakes 2

    They were all baked and frosted and chocolate drizzled, then I went to carry them to the refrigerator and two of them jumped ship off of my cooling rack as I moved them to the refrigerator.  I shouldn’t have expected anything less from that day.  Luckilly I had just washed the floor, and I had to laugh. 3 second rule…those two were mine to enjoy.  I still had all of the other pretty cupcakes left that didn’t jump ship left to share.  When you have a tough day, baking cupcakes is good therapy.  Just sayin’.

    Samoa Cupcakes 1

    Mini Vegan Samoa Cupcakes

    Makes 16 mini cupcakes

    Cake:
    3/4 cup all purpose gluten free flour
    1/2 cup coconut sugar
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup applesauce
    2 Tbsp pecan butter
    1 tsp pure vanilla extract
    1/4 cup plus 2 Tbsp filtered water

    2 Tbsp cacao powder
    1 Tbsp apple cider vinegar

    Frosting:
    1 cup chopped, pitted medjool dates
    2 Tbsp pecan butter
    1 tsp pure vanilla extract
    1/4 cup filtered water or as needed
    3/4 cup finely shredded, dried coconut

    Preheat the oven to 375F degrees and position rack in center of oven. Line 12 mini muffin tins with liners. Whisk flour, sugar, baking powder, baking soda, sea salt, in a large bowl to blend well. Whisk wet ingredients (except the cider vinegar) into the flour mixture until well blended but do not overmix. divide between two bowls, and whisk the cacao powder into one.  Then whisk 1 1/2 tsp cider vinegar into each bowl, and transfer the chocolate batter to prepared tins filling 1/3 full then the vanilla the other 1/3 full (they should be 2/3-3/4 full).  Place in the oven and bake and until tester inserted into center comes out clean, about 12-15 minutes. Cool cakes completely on cooling rack, about 1 hour.

    To make the frosting, combine all ingredients except the coconut in a high speed blender and blend until smooth (if it is too thick, add more water). Stir in the coconut, and spread over the tops of the cupcakes.

    Melt the chocolate in the top of a double boiler, and drizzle over the cupcakes.  Place in the refrigerator for about 20 minutes to allow the chocolate to set before serving.



  • Vegan Yellow Butter Cupcakes

    Vegan Yellow Butter Cupcakes

    Vegan Yellow Butter Cupcakes 1

    Looking back at my Grandma’s old cookbooks that I inherited, yellow butter cake seemed to be all the rage back in the day.  You can’t page through an old cookbook and not see photos of one, usually with some sort of rich chocolate frosting.  I admit I drooled over them when I was younger paging through the books, telling myself, someday I would make one.  Well, I never did.  I have been baking since I was about 17, but never any yellow butter cake once.  I made a classic marble cake for an old boyfriend’s Birthday one year and that was amazing, but he told me he liked the store bought ones better…needless to say he is not my boyfriend anymore.  That was the closest I got to yellow butter cake since it was loaded with eggs and butter (I was not vegan at the time).

    Vegan Yellow Butter Cupcakes 4

    So I had some aquafaba butter in my fridge leftover from something I had made last week, and the thought popped into my head…yellow butter cupcakes!  Yes, that sounded amazing and of course they would be vegan because I don’t bake any other way.  I chose cupcakes instead of a full cake because they are easier to share, and I like to switch off between the two.  I used the aquafaba butter in place of the usual oil in my vanilla cupcake recipe, and added coconut milk for the liquid.  These are not diet cupcakes. They are rich, and fit for a celebration!

    Vegan Yellow Butter Cupcakes 2

    Which is why I decided to frost them with some colorful pink and green frosting.  It was a coconut milk based “buttercream”.  Well it tasted like buttercream at least, so delicious!  When biting into one of these cupcakes, you would not know at all that they are vegan.  They were moist, light, and buttery.  Just as butter cake should be.  And the frosting was light and fluffy as well, like traditional buttercream.  I think these would be perfect for a Birthday celebration!  If you wanted to tint the frosting other colors naturally you could use turmeric for yellow, or carrot juice for orange.  Of course you need not wait for a Birthday to make these, one needs no excuse for cupcakes!

    Vegan Yellow Butter Cupcakes 3

    Vegan Yellow Butter Cupcakes

    Makes 10 standard sized cupcakes

    Cake:

    1/2 cup aquafaba butter, softened
    1/2 cup granulated xylitol
    1 tsp pure vanilla extract
    1/2 cup thin coconut milk
    3/4 cup organic whole wheat pastry flour
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt

    1 Tbsp apple cider vinegar or lemon juice

    Frosting:
    1 15 oz can full fat organic coconut milk, chilled
    1/4 cup maple syrup
    pinch sea salt
    1 tsp pure vanilla extract
    1/2 cup plus 2 Tbsp melted coconut butter

    1/4 tsp beet powder
    1/4 tsp spinach powder

    Preheat the oven to 375F degrees and position rack in center of oven. Line 12 mini muffin tins with liners. Whisk together the xylitol and the sugar in a large bowl, then whisk in the milk, and vanilla. Whisk flour, sugar, baking powder, baking soda, sea salt, into the wet mixture until just blended. Transfer batter to prepared tins and until tester inserted into center comes out clean, about 12-15 minutes. Cool cakes completely on cooling rack, about 1 hour.

    To make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer for about 30-45 minutes until the consistency of whipped cream (whisking every 15 minutes). Divide between two bowls, and whisk the beet powder into one and the spinach powder into the other until uniform in color. Place in a pastry bag (spoon the two colors next to each other into the bag to create a duel color frosting) and pipe decoratively over the cupcakes.

    *Xylitol is toxic to dogs, so please do not feed these to dogs. Coconut sugar may be used in place of the xylitol, just keep in mind the cupcakes will not be as green they will be more brown.
     Vegan Yellow Butter Cupcakes



  • Mini Lucky Green Vegan Cupcakes

    Mini Lucky Green Vegan Cupcakes

    Lucky Green Cupcakes 4

    I felt like making cupcakes on my day off.  Because what could be better than baking cupcakes on your day off while relaxing and listening to good music?  I find it extremely relaxing to bake, and cupcakes are fun I was feeling pretty lucky.  In a good mood, and everything was going right.  While I was at it, I decided to make these lucky green cupcakes.  Since St. Patty’s day is coming up and all, and I am in the mood for all things green.  I am missing the green grass, so ready for the trees to have leaves again, and run in shorts.

    Lucky Green Cupcakes 3

    I thought about making these matcha cupcakes, but since I did not have any and did not want to run to the store, I went with what I had and made them vanilla mint.  Before I was vegan I made this fabulous green vanilla mint cake, and I thought I would make that in cupcake form.  Back then I was using regular fake food coloring, not knowing that it was bad, but this time I opted for natural spinach and it made my cupcakes a lovely hue of green.

    Lucky Green Cupcakes 2

    I frosted them with a fluffy vanilla mint frosting, and they were luscious.  Perfectly moist cake topped off with creamy frosting and scented of vanilla and mint. I topped them off with cute little chocolate shamrocks, because I had the time, and I was quite pleased with them.  These would be so cute to serve for St. Patrick’s Day! Anyone else looking forward to spring as much as I am?

    Lucky Green Cupcakes 1

    Mini Lucky Green Vegan Cupcakes (Mini Vegan Vanilla Mint Cupcakes)

    Makes 12 mini cupcakes

    Cake:
    3/4 cup all purpose gluten free flour
    1/2 cup granulated xylitol
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup applesauce
    1/2 cup packed spinach
    2 Tbsp avocado oil or olive oil
    1 tsp pure vanilla extract
    1 tsp peppermint extract
    1/4 cup plus 2 Tbsp filtered water
    1 Tbsp apple cider vinegar or lemon juice

    Frosting:
    1 15 oz can full fat organic coconut milk, chilled
    1/4 cup maple syrup
    pinch sea salt
    1 tsp pure vanilla extract
    1 tsp peppermint extract
    1 handful baby spinach leaves
    1/2 cup plus 2 Tbsp melted coconut butter

    Preheat the oven to 375F degrees and position rack in center of oven. Line 12 mini muffin tins with liners. Whisk flour, sugar, baking powder, baking soda, sea salt, in a large bowl to blend well. Place all wet ingredients in the blender and blend until smooth, then whisk wet ingredients into the flour mixture until well blended but do not overmix. Transfer batter to prepared tins and until tester inserted into center comes out clean, about 12-15 minutes. Cool cakes completely on cooling rack, about 1 hour.

    To make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer for about 30-45 minutes until the consistency of whipped cream (whisking every 15 minutes).  Place in a pastry bag and pipe decoratively over the cupcakes or just spread over the tops of the cupcakes.

    *Xylitol is toxic to dogs, so please do not feed these to dogs. Coconut sugar may be used in place of the xylitol, just keep in mind the cupcakes will not be as green they will be more brown.
    **I garnished the cupcakes with little chocolate shamrocks.  If you want to make those, pipe melted vegan dark chocolate into little shamrocks on a piece of parchment paper.  Place in the freezer until set, about 10 minutes, then carefully take off and place on top of the cupcakes.



  • Vegan Peanut Butter Cup Cupcakes

    Vegan Peanut Butter Cup Cupcakes

      pb-cup-cupcakes-2
    My favorite Halloween candy was always peanut butter cups. Not that I didn’t love snickers and twix, because I did love anything chocolate.  There was just something special about the chocolate and peanut butter combination.  I would always trade for it if I could, but it was hard because my friends loved it too.
    pb-cup-cupcakes-3
    I like to make my own candy because then you can avoid the store bought stuff with mystery ingredients you might not want to be putting into your body. I made some peanut butter cups last week and they were so good I decided that peanut butter cupcakes would be even better.
    pb-cup-cupcakes-1
    So I had to make some of course.  I decided a simple chocolate cake batter with a good sized dallop of peanut butter baked into it and topped off with chocolate ganache would be perfect.  Like a peanut butter cup in cupcake form.  They were pretty simple and fail proof to make, the hands on time was not much at all!  They smelled amazing and tasted even better.  I confess I did not let my cupcakes cool completely so that the peanut butter in the middle was still a little melty.  These were pure decadent deliciousness.  Possibly the one thing even better than a peanut butter cup itself. And the chocolate ganache was the perfect topper for it all, a little gooey since I enjoyed these warm.
    pb-cup-cupcakes
    Vegan Peanut Butter Cup Cupcakes
    Makes 16 cupcakes
    Cake:
    • 1 1/2 cups gluten free all purpose flour
    • 1 cup coconut sugar
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup applesauce or pumpkin puree
    • 1/4 cup olive oil
    • 1 Tbsp pure vanilla extract
    • 1/2 cup + 2 Tbsp filtered water
    • 2 Tbsp apple cider vinegar
    • 1 cup organic smooth peanut butter

     

    Ganache:

     

    Topping:

    • 16 small vegan peanut butter cups (I use THIS recipe to make smaller ones and omit the maple and maca and buckwheat)

     

    Instructions:

    Preheat the oven to 375F degrees and position rack in center of oven.
    Whisk flour, cacao powder baking soda, salt, and sugar in a large bowl to blend well. Whisk applesauce, oil, vanilla extract, and water together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined. (Optional, put a small vegan peanut butter cup into the bottom of each muffin tin, I did this because I had just made some). Transfer cake batter to standard sized muffin tins placed in a muffin pan to make them stable (I like to use silicone muffin tins or molds so that I don’t have to keep buying new ones) and spoon 1 Tbsp peanut butter into the center of each one. Place in the oven and bake until tester inserted into center comes out clean, about 15-20 minutes. Cool completely.
    Meanwhile, melt the chopped chocolate in the top of a double boiler until smooth with the coconut milk, and whisk until smooth.  Spread this ganache over the tops of the cupcakes.



  • Vegan Gluten Free Sugar Free Raspberry Cupcakes

    Vegan Gluten Free Sugar Free Raspberry Cupcakes

    Raspberry Cupcakes

    Since my Gluten Free Sugar Free Vegan Marble Cupcakes that I recently made turned out so good, I decided to try making some more sugar free cupcakes last weekend. This time though, it was raspberry.  I had raspberries on hand and I had thought about making muffins…but when I talked to Eric about it he said that something topped off with a sweet glaze would be awesome so I made cupcakes.  The glaze sounded good to me as well since I felt like making something simpler than frosting.

    Raspberry Cupcakes 2

    I used my basic gluten free sugar free vanilla cake batter for these and it tasted amazing before it was even baked.  Just sayin’.  But once it was all baked up with the raspberries…oh my was it heavenly.  The raspberries became almost jammy suspended  in the sweet vanilla cake, and once I topped it off with a lemon glaze, even better.  The best part is these are gluten free, sugar free, and vegan so no need to worry about getting a sweet overload on them and feeling ill later.  What they will do it make you happy, and satisfy your sweet craving without spiking your blood sugar!

    Raspberry Cupcakes 3

    Vegan Gluten Free Sugar Free Raspberry Cupcakes

    Makes 16
    Cake:
    • 1 3/4 cups all purpose gluten free flour*
    • 1  1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 2 tsp liquid stevia
    • 1/2 cup virgin coconut oil, warmed to liquid
    • 1 cup applesauce
    • 1/2 cup filtered water
    • 1 Tbsp pure vanilla extract
    • 2 Tbsp organic lemon zest
    • 2 Tbsp lemon juice
    • 2 cups fresh organic raspberries
    glaze:
    • 1/4 cup coconut butter, warmed to liquid
    • 1/4 cup lemon juice
    • 1/2 tsp liquid stevia
    • 1 tsp pure vanilla extract
    • 1/4 tsp beet powder (optional for color)
    • filtered water as needed

    Preheat the oven to 375 degrees and position rack in center of oven. Line 16 muffin tins with liners.

    Whisk flour, baking soda, sea salt, together in a large bowl to blend well.
    Whisk stevia, oil, applesauce, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice until bubbles form. Fold in the raspberries.
    Transfer batter to prepared tins, alternating between chocolate and vanilla spooning the batter by the Tbsp into the them. Place in the oven and bake cupcakes until tester inserted into center comes out clean, about 20 minutes.
    Cool cupcakes completely.

    To make the glaze, whisk together all ingredients but the water until smooth, then add a little water at a time until a runny but not to thin glaze is formed.

    Spread a little of the glaze over each of the cupcakes, then allow to set (if you want it to set quicker, place them in the freezer for about 10 min).

    *Note, if you do not want to make this recipe sugar free, you may use 1 cup coconut sugar in place of the stevia in the batter, and 2 Tbsp coconut nectar or maple syrup in the frosting .
     
    Raspberry Cupcakes 4