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
- 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
- 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