Walker turned 4 today! Very hard to wrap it around my head that my little man is growing up so fast. Somehow it went so much slower when Ford was that age…..maybe because it was just him and I?
Kirk and I took the 3 boys out yesterday for a pleasant hike nearby, and Walker was being extra hammy 😉
Last night he helped me make his birthday cupcakes. He was so happy to get to kneel on a kitchen chair and beat the frosting! And these are kiddo approved cakes – sugary, tasty and did I mention sugary? PS: I find they taste even better when chilled overnight (let chill for an hour, then cover with wrap). They get dense and moist, and the flavor of the frosting pops.
Vanilla Cupcakes
Ingredients:
- 1½ cups unsweetened coconut milk beverage
- 1 Tbsp white vinegar
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup warmed Coconut Oil
- 1¼ tsp pure vanilla extract
Directions:
Preheat the oven to 350° and line 2 muffin tins with 18 premium liners (foil interior, from Wilton or Reynolds, for example).
Pour the milk and vinegar into a medium bowl, whisk together, let sit for 5 minutes to curdle. Whisk in the coconut oil and vanilla.
Sift the dry ingredients together in a large mixing bowl, pour the wet over and whisk until just mixed.
Divide evenly between the liners. Bake for 15 to 25 minutes, checking at 15. The cupcakes should be set on top, a little golden and have a clean toothpick. Keep an eye on them, mine took 20 minutes.
Let cool for a few, then pop out to cool on a rack. When cool frost.
Vegan cupcakes should be stored covered in the refrigerator for best results (and taste so good cold!).
Makes 18.
Vanilla Frosting
Ingredients:
- 1 cup non-hydrogenated Organic Shortening
- 4½ cups powdered sugar
- Pinch fine sea salt
- 1½ tsp pure vanilla extract
- 2-4 Tbsp unsweetened coconut milk beverage
Directions:
Add shortening to a large mixing bowl, with a hand mixer whip until light. Add in the powdered sugar slowly, beating in. Drizzle in the vanilla, salt and half the milk, scraping the bowl as needed to get the frosting to come together. Beat on high until mixed, then add more milk a Tablespoon at a time as needed to produce a smooth frosting.
Frosts about 2 dozen cupcakes normally or 18 piled high (or 12 if piped on).
Pssst: Want to see more vegan cupcakes? Check out my ebook, Naturally Fabulous Vegan Cupcakes