birthday cake cupcakesYou can have birthday cake on an anniversary right? Well, I sure hope so since I made Vegan Vanilla Birthday Cake (cupcakes) to celebrate 1 year of taking tennis lessons. With all the rain lately I’ve been pretty bad at uploading images from ┬ámy camera. But hey, I couldn’t let a tennis anniversary slide!

birthday cake cupcakes-3This is a great recipe and makes tasty cupcakes. It tasted great. I found some little tennis gum balls and decorated the icing with them, making it festive. Note: I don’t think the gum balls are vegan, sorry about that. I wasn’t feeding any vegans or I would have left them off.

birthday cake cupcakes-2The icing actually had the sugar cut back… because I ran out. Wow, that rarely happens but I was icing these about a half hour before I had to leave and ran out of sugar. They tasted fine, just not super sweet which is how I like my icing. I’m pretty sure nobody else noticed.

Vegan Vanilla Birthday Cake For My Tennis Anniversary

Ingredients

FOR THE CAKE:

  • 1 1/2 cups 360 ml non-dairy milk (soy, almond, rice)
  • 2 teaspoons apple cider vinegar
  • 1 cup plus 2 tablespoons 230 grams granulated sugar
  • 1/3 cup plus 2 tablespoons 110 ml vegetable oil
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • 2 cups 250 grams unbleached all-purpose flour
  • 3 tablespoons cornstarch
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt

FOR THE FROSTING:

  • 3/4 cup 1 1/2 sticks, 170 grams non-hydrognated margerine (I used Earth Balance Buttery Sticks)
  • 3/4 cup 170 grams non-hydrogented shortening (I used Spectrum Organics)
  • 3 1/2 cups 440 grams powdered sugar
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • pinch of salt
  • 1/4 cup 60 ml non-dairy milk or creamer

Instructions

FOR THE CAKE:

  • Preheat the oven to 350 degrees fahrenheit.
  • Grease and line muffin tins
  • In a large bowl, whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes.
  • Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.
  • Sift together the flour, cornstarch, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.
  • Divide the batter evenly between the 3 pans (I used a kitchen scale to do this) and bake for 16 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool the pans on wire racks for about 15 minutes. Then turn the cakes out of the pans onto the wire racks and cool completely before frosting.

FOR THE FROSTING:

  • With an electric mixer, beat the butter and shortening together on medium high speed (or medium if using a stand mixer) for about 2-3 minutes, until light and creamy.
  • Add the powdered sugar and beat on low to combine.
  • Turn the mixer up to medium high and beat for an additional 2 minutes.
  • Add the vanilla extract and salt and beat to combine.
  • Add the non-dairy milk in one tablespoon at a time until the frosting reaches a spreadable consistency.

 

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