Happy Valentines Week! I've always loved valentines day, maybe because it happens to also be my birthday so I had two reasons to party and eat cake. People ask me if I disliked my birthday falling on a holiday when I was a kid, but I didn't mind - everyone was swapping cards and eating candy, so it just made it feel like everyone was celebrating!
I enjoy experimenting and trying new flavor combinations in my desserts, but I still have a soft spot for the classics. These vanilla cupcakes with chocolate frosting is perfect to bring to parties or make for any special occasion. I topped them off with some pink sprinkles in honor of valentines day.
Vanilla Cupcakes with Chocolate Buttercream Frosting
makes 12 cupcakes
adapted from vegan cupcakes take over the world
For the cupcakes:
1 C almond milk
1 tsp apple cider vinegar
1/3 C canola oil
3/4 C granulated sugar
2 tsp vanilla extract
1 C all purpose flour
1/4 C coconut flour (or all purpose flour)
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 350 and line your muffin pan with cupcake liners.
Whisk together the milk and the apple cider vinegar and set aside for a few minutes so it will curdle.
Beat the milk mixture, oil, sugar, and vanilla together in a large bowl.
Sift together the flour, cornstarch, baking powder, baking soda and salt.
Mix everything together until smooth.
Fill cupcake liners 2/3 way full, and bake for 20-22 minutes Let cool completely before frosting.
For the frosting:
1/4 C vegetable shortening
1/4 C vegan butter, softened
1 1/3 C powdered sugar
1/3 C cocoa powder
1/2 tsp vanilla extract
3 Tbsp almond or soy milk
Cream the shortening and butter together with an electric mixer. Slowly add the powdered sugar, mixing well each time. Add in the cocoa powder, vanilla and almond milk and mix again. Spread onto your cupcakes or use a frosting piping bag.
Optional: top with sprinkles!
I also figured out the secret ingredient to getting that perfect fluffy frosting. I had made a chocolate buttercream before and it tasted great, but it really wasn't fluffy. This time I added in vegetable shortening, and that did the trick.
I also made these heart shaped frosted sugar cookies. Check back later this week for the recipe!
I thought I'd include this last photo so you all could see what happens when you run out of the fun pink cupcake papers and all you have left are Halloween themed ones...
Happy Valentine's Day!