Last week my nephew Lexington turned 1! Since he does not consume any dairy products, my sister asked me if I could bake him something. I was so excited that his first cake was gonna be vegan!
I got back from a camping trip late the day before the party and didn’t start baking until almost 11pm, so I decided cupcakes was a better idea since they have a shorter baking time. I took an old cake recipe and simplified it for a dozen cupcakes and I had the cutest car cupcake holders to bake them in! Little Lex seemed to really enjoy his first cupcake (and vegan ice cream as well!) and tore it to pieces (after pushing on the raspberry for awhile).
½ cup Organic Unrefined Sugar
1/3 cup Margarine (non-hydrogenated)
1/3 cup Silken Tofu
1 cup Non-dairy Milk (soy, almond, coconut)
2 tsp Vanilla Extract
1 ½ cups Unbleached White Flour
2 tsp Baking Powder
¼ tsp Sea Salt
Preheat oven to 350°F. Line a dozen muffin tins with cupcake holders.
Add the sugar, margarine and tofu to a bowl and use an electric mixer to beat until smooth. Add the milk and vanilla and mix to combine. Add the flour, baking powder and salt and mix just until all the ingredients are combined. Spoon the dough into the cupcake holders until ¾ full.
Bake for 20 minutes. Cupcakes should spring back when lightly tapped in the center.
½ cup Margarine (non-hydrogenated)
16oz. bag Powdered Sugar
2 tsp Vanilla
2 ½ - 3 Tb Non-dairy Creamer or Milk
Blend the margarine with an electric mixer until creamy. Add the powdered sugar and blend until marine distributed evenly in the fat. Add 2 Tb of creamer/milk and add more as needed to get the right consistency. Using creamer or coconut milk will allow the frosting to have a creamier, fuller flavor.
Once the cupcakes have cooled, top with the frosting. I put a fresh raspberry on top for more flavor. Enjoy!