22 August 2011

chocolate & almond buttercream cupcakes

did you get up to anything fun this weekend?  i attended a surprise birthday party for one of my best (and oldest) friends.  i just love surprises!  i brought the cake ...well cupcakes, actually...  they were moist and chocolatey and topped with an almond-vanilla buttercream.  sadly i had forgotten my piping bag at home in sudbury so i improvised and used a ziplock bag, cutting off the corner.  it worked okay, but i felt a little bit out of control with it!  the resulting cupcakes were not uniform... i tried my best to let go, and accept the beauty in their imperfection.

it worked.

sort of.

then i decided that i could perk them up a bit with cupcake flags which i've never made before...

{S for susan}

{cut-outs}

i had fun getting crafty and i think they got the job done, drawing the eye up and away from the icing! 

{flags}

{birthday cupcakes}

chocolate cupcakes based on the basic chocolate cupcake in VCTOTW
makes 12 (i doubled the recipe for 2 dozen)
1 cup almond milk
1 tbsp apple cider vinegar
1/3 cup sunflower oil
3/4 cup organic cane sugar
 2 tsp vanilla
1 cup organic all purpose flour
1/3 cup + 2 tbsp cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

preheat your oven to 350.  mix together the almond milk and cider vinegar in a large bowl and set aside to curdle a few minutes.  add in the oil, sugar and vanilla and mix until well combined.  into a separate bowl sift and combine the dry ingredients.   add the dry ingredients to the wet and mix until smooth. (careful not to overmix - that will definitely give you thick, dense cupcakes instead of light & fluffy ones!)

spoon the batter into a cupcake tin filled with liners and bake for 18-20 minutes, or until a toothpick comes out clean.  allow the cupcakes to cool completely before icing with almond vanilla buttercream.

 almond vanilla buttercream
1/2 cup earth balance vegan margarine
3 cups icing sugar
2tsp pure almond extract 
2 tsp almond milk(more or less as needed)

whip the earth balance and incorporate the almond extract.  add in the sugar and milk  a bit at a time, mixing as you go along until you reach a consistency and flavour you're happy with.  ice your cupcakes and take the results of your icing job with a grain of salt.  and maybe eat a cupcake to help too.


{hbd susie Q!}

happy birthday again my friend, and welcome to 30!  love you much.  xo.

6 comments:

  1. What? These look really wonderful! Especially with those flags on top. (I think the best part about homemade stuff is that it doesn't look uniform. You're not a machine :))

    ReplyDelete
  2. haha, thanks mihl :) i'm always so much more critical of myself than i need be.

    ReplyDelete
  3. mmm! they look delicious! and the decorations make them look even better!

    ReplyDelete
  4. i just found your blog and it's the cutest ;) i love your cupcakes and the little flags- you're so creative!

    ReplyDelete
  5. oh shucks, thank you so much caitlin! i'm glad you've found my blog too :)

    ReplyDelete