It’s my Mom’s Birthday today. So, even though she is about as far away as one can be in the contiguous 48… I made her cupcakes. Today also marks the day The Quaint Life goes public – and we couldn’t be more excited!
I found this recipe while trolling one of my favorite food blogs and was really excited when I realized not only was it wonderfully lacking in the egg department – it also contained no dairy. I was excited to try it out the first time, but I honestly think they turned out better this time.
I woke up early this morning to whip these up before we rushed off to a conference – mix that with being an incredibly novice level frosting piper,and this is what you get. They don’t look t too bad, right? [grin]
Happy Birthday, The Quaint Life — and even more importantly: Happy Birthday, Ma! We love you.
Chocolate Cupcakes & Buttermilk Frosting
Total Time: 1 hour Yield: 20 cupcakes
Ingredients
- For Cupcakes
- 1 cup coconut milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 cup all-purpose flour
- 2 tablespoons almond meal (we used flax seed)
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For Frosting:
- 1/2 cup butter or margarine, room temperature
- 2-3 cups confectioners’ sugar
- 2 tablespoons soy creamer or heavy cream
- 1 vanilla bean, split, or 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line muffin pan with paper liners.
- Whisk together the coconut milk, sugar, oil, and vanilla extract until incorporated. In a separate bowl, sift together the flour, flax seed, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).
- Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). For mini cupcakes, fill each with 1 tablespoon batter. Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
- For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in vanilla and cream. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.
Source: Love & Olive Oil
Woot! Nice job on the cupcakes. Piping is hard. They kind of resemble daffodils with their yellow wrappers, which the madre loves!
Thanks for the birthday cupcakes! They do look delicious and YUM…I can almost taste them…:)
Questions: What did you use in the place of the almond meal? And is the cocoa powder the regular powder that we always use? Thanks!
I used flax seed in place of almond meal – but you can just leave it out too.
And yes – just the cocoa you know. [smile] they are SO good!
I want one! MaCupcakes! The only dessert that I want for my birthday!
Welcome to the wonderful world of blogging! Looking forward to seeing and reading your yummy goodness.
I’ve been eaglerly anticipating your launch. SO excited to follow! :]