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  my 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:
  • 1½ cups (360 ml) non-dairy milk (soy, almond, rice)
  • 2 teaspoons apple cider vinegar
  • 1 cup plus 2 tablespoons (230 grams) granulated sugar
  • ⅓ 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
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
FOR THE FROSTING:
  • ¾ cup (1½ sticks, 170 grams) non-hydrognated margerine (I used Earth Balance Buttery Sticks)
  • ¾ cup (170 grams) non-hydrogented shortening (I used Spectrum Organics)
  • 3½ cups (440 grams) powdered sugar
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • pinch of salt
  • ¼ cup (60 ml) non-dairy milk or creamer
Instructions
FOR THE CAKE:
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Grease and line muffin tins
  3. In a large bowl, whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes.
  4. Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.
  5. Sift together the flour, cornstarch, baking soda, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.
  7. 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.
  8. 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:
  1. 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.
  2. Add the powdered sugar and beat on low to combine.
  3. Turn the mixer up to medium high and beat for an additional 2 minutes.
  4. Add the vanilla extract and salt and beat to combine.
  5. Add the non-dairy milk in one tablespoon at a time until the frosting reaches a spreadable consistency.