Strawberry Shortcake And Elvis Cupcakes (hold the bacon)

I was trying to figure out new flavors to make today. I remembered that Tuesday, Rachael (B9) mentioned something about strawberry shortcake. I thought it was a great idea and then my friend Klint said i should make a peanut butter banana cupcake. Both sounded delicious so i came up with a recipe for both. I had a problem with the frosting because the butter was too soft when i made it, so it was a little melty and went everywhere. It ended up being fine because they tasted great. I would try to find a way to make the peanut butter stand out a bit more in the Elvis cupcakes. Maybe put some chopped peanuts? I'll play around with it a bit. Here are the recipes!:


Strawberry Shortcake Cupcakes:

1 cup soy milk
1 tsp apple cider vinegar
1 cup flour
2/4 cup sugar
1/3 cup vegetable oil
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1/4 cup of strawberry sauce (sliced up strawberries add a few tbsp of sugar, a few tbsp of water, set aside in room temperature for 60 minutes until the strawberries let go of juices, then smoosh witha fork)

just use the chunked strawberries from the sauce to add to the batter, if you use the strawberry sauce and strawberries, use less soy milk

I only used 2/4 cup sugar instead of my usual 3/4 cup because the
strawberries give off a lot of sweetness in the strawberry sauce that is
added to the batter.

Preheat oven to 350 bake for 18-20 minutes, take out set to cool

Once cooled, spread a thin layer of strawberry jam, preserve, or jelly
over the top of entire cupcake

Frost cupcake with plain whipped vanilla frosting
garnish with a fresh strawberry!


Elvis Cupcake (hold the bacon!):

1 cup soy milk
1 tsp apple cider vinegar
1 cup flour
2/4 cup sugar
1/3 cup vegetable oil
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
And then add a big glob of peanut butter of your choice. I used creamy and probably put 1/4th to 1/3rd of a cup in.


Banana Buttercream Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
2 bruised bananas (the more bruised up they are, the better!)

If your bananas are new and yellow, throw them in a brown lunch bag for a day for two. They should brown up more quickly than they would if they were just out on your counter.

P.S. Make sure you smoosh up the bananas before you add them to your frosting! You also want to make sure there are no chunks and that they are nicely blended up.

I decorated the tops with a banana chip!

Happy Baking!

B9 friends

I've been interning at B9 twice a week for about a year and have bringing in cupcakes and baked goods close to every week since the fall. I rarely eat the things i bake because I don't have much of a sweet tooth, but I love to bake so I bake and bring everything into Bridge Nine. They are my baking guinea pigs! So Chris wrote up a blog entry about my baking and such which I thought was awesome so I'm posting it on here. Thanks Chris!

S'mores And Coffee Cupcakes!

I just made these today! S'mores and Coffee/Espresso cupcakes. They both came out great and look cute too. They were also pretty easy to make.

Vegan S'mores Cupcakes:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup of graham cracker crumbs (I used cinnamon&sugar grahams)

Preheat oven to 350 bake 18-20 minutes. Take out, let cool
I just used a basic vanilla frosting to top these, then garnished with some chocolate shavings, more graham cracker crumbs, and a medium chunk of graham!


Vegan Coffee/Espresso Cupcake:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2-3 tablespoons of instant ground coffee

Preheat oven to 350 bake for 18-20 minutes. Take out, let cool.

Coffee Frosting:
1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
3 tablespoons of very very strong coffee

For the coffee to put in the frosting, i put 3 tablespoons of instant ground coffee and added 5 tablespoons of hot water. If the frosting isn't stiff enough, just keep adding confectioners' sugar until you're happy with the consistency.

I also garnished the tops with a dark chocolate covered espresso bean!

PB&J and Coconut Cupcakes!

I made vegan PB&J cupcakes and Coconut Cupcakes. They both came out good but the PB&J became a favorite of someone at the place I intern. So here it is!

PB&J Cupcakes:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350. I usually put 2 tbsp of batter in each cupcake cup. bake for 18-20 minutes, take out and let cool. Take a piping bag with a small to medium sized tip. Put jelly of your choice onto piping bag (I used grape). Stick the tip into top of the cupcake and squeeze jelly into, just use your best judgment and decide when to stop. Repeat this for each cupcake.

Peanut Butter Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/4 cup creamy or chunky peanut butter


Coconut Cupcakes:
1/2 cup coconut milk
1/2 cup soy milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tbsp coconut extract

Preheat oven to 350 and bake for 18-20 minutes. Let cool.

Cream Cheese Coconut Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1/2 teaspoon vanilla
1 teaspoon coconut extract
1/4 cup coconut milk

Frost the tops of the cupcakes lightly and then roll the frosted tops over flaked coconut. I double frosted the cupcakes and rolled them twice because they seemed a little flat when just frosted and rolled once.

Happy Baking!

Vegan Ice Cream Cone Cupcakes!

I made these for my friend Jon. He demanded that they be ice cream cone cupcakes. I made them confetti too! I'm so nice.

So anyway, I started out using a plain wafer ice cream cone
Then you make the cupcake batter of your choice to put in them. I just made a simple vanilla cupcake and added rainbow jimmies (sprinkles) to the batter.

Simple Vegan Vanilla Cupcake:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
4-5 tbsp of rainbow jimmies

Preheat oven to 350. Put the ice cream cones standing upright in a regular cupcake pan. Fill each cone 3/4th of the way full. Bake for 18-20 minutes, and test with a toothpick. If it comes out clean, take them out and let them cool completely. If not, leave them in for a few more minutes.

For the frosting i just made simple vegan chocolate and vanilla frosting, put them half and half in a piping bag and piped them on top to look similar to ice cream.

Happy Baking!

Cupcakes > All Other Baked Treats

I think i spend more time baking than i do anything else. I'm alright with that because my cupcakes sure do rule. I made some Pumpkin Chocolate Chip Cupcakes from VCTOTW and some Apple Cinnamon Cupcakes, I made the recipe up myself. Both came out great. I was a bit iffy about putting apples in the middle of the cupcakes because I thought the juice in them would prevent the middles from baking all the way through, BUT they came out better than I thought they would. The apples that I mixed in flour, brown sugar, cinnamon, and sugar kind of make an apple pie like center. Needless to say, it was delicious. The frosting for the Apple Cinnamon Cupcakes is just a simple vanilla frosting, but after a girl I work with said that it kind of tasted like it was a cream cheese frosting and that it was delicious, I decided to change the frosting. Here are the recipes for both. Happy Baking!

Vegan Pumpkin Chocolate Chip Cupcakes:

1 cup canned pumpkin
1/3 cup vegetable oil
1 cup sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips

I garnished the cupcake with a chocolate chip after frosting also

Bake at 350 for 22-24 minutes

Vegan Cinnamon Frosting:

1/2 cup earth balance
1/2 cup shortning
3 1/2 cup confectioners sugar
1 1/2 vanilla
1/4 cup soy milk
1 1/2 tablespoon of ground cinnamon

Vegan Apple Cinnamon Cupcakes:

1 cup soy milk
4 mulled cider tea bags
1 teaspoon apple cider vinegar
1 1/4 all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup sugar
2 teaspoon vanilla
1 tablespoon ground cinnamon
1 cup chopped apples

Put soy milk over medium heat, take off the heat and add the teabags of mulled cider for 10 minutes. Squeeze all extra soy milk out of the teabags. If the milk doesn't measure out to 1 cup, just add some extra milk to fill it in.

As for the chopped apples, you can see above in the picture how big they are supposed to be. Mix them up with a tablespoon of flour, and a teaspoon of sugar, brown sugar, and cinnamon.

I always put 2 tablespoons of cupcake batter in each cup, so when doing these, put in one tablespoon, but 2-3 chunks of the apple in the middle, and then add the second tablespoon.

Bake at 350 for 24-26 minutes let cool, frost, and sprinkle a little bit of cinnamon and sugar over the top.

Vegan Cream Cheese Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/4 cup vegan cream cheese

More Vegan Cupcakes!

So I baked more cupcakes today. I made some orange cupcakes, and chai late cup cupcakes and they both came out awesome. I made up the orange cupcake recipe, and then i got the chai late cupcake recipe from Vegan Cupcakes Take Over The World. I had a bit of a problem with the results of the orange cupcakes, but nothing too major. The consistency is a little spongey, and the frosting isn't stiff enough. The only reason the frosting isn't stiff enough is because i put orange juice in it, it got too watery so I added another cup of confectioners sugar. Next time I'll probably get some orange extract and put it in the cupcakes and frosting for a stronger flavor. Over all they look and taste great, and took about an hour to make them both.

Vegan Orange Cupcake Recipe:

1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup fresh squeezed orange juice
3/4 cup sugar
2 teaspoon vanilla
zest from 1 orange

If you have orange extract, use 2 teaspoons of that instead of 1/4 cup OJ
preheat oven to 350 bake for 20-22 minutes

Vegan Orange Buttercream Frosting:

1/2 cup earth balance
1/2 cup shortning
3 1/2 cup confectioners sugatr
1 1/2 vanilla
1/4 cup soy milk
splash of fresh squeezed orange juice
zest from 1 orange

If you have orange extract, substitute 1 1/2 teaspoon of that instead of the splash of OJ
If the frosting isn't stiff enough, keep adding confectioners sugar to it, and refridgerate before putting on.

Vegan Chai Late Cupcakes:

1 cup soy milk
2 black tea bags
2 spiced chai tea bags
1/2 cup vegetable oil
3/4 cup sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/3 teaspoon ground cloves
a pinch of ground black pepper

Put the cup of soy milk in a small sauce pan over medium heat, once it's almost to a boil remove from heat and add the tea bags and let sit for 10 minutes. Remove and squeeze milk out of tea bags. If it doesn't measure out to 1 cup once cooled, just add in extra soy milk. mix all ingredients together.

Oven set to 350 bake for 20-22 minutes

Vegan Cinnamon Cocoa Frosting:

1/2 cup earth balance
1/2 cup shortning
3 1/2 cup confectioners sugatr
1 1/2 vanilla
1/4 cup soy milk
2 teaspoons of cocoa powder
1 1/2 tablespoon of ground cinnamon

I sprinked some cocoa powder over the cupcakes after I frosted them too.

Happy Baking!

Vegan Cupcakes!

Hey everyone! This is my baking blog. I love baking treats, and I bake something at least 2 days a week for fun, so i decided to start keeping a record of everything. A large majority of the treats i bake are cupcakes, and 99% of the time they are vegan. I'll also be posting the recipes to everything i bake for anyone to use.

I made the carrot cake cupcakes and cookies and cream cupcakes (featured above) just a few days ago. Happy baking!

Vegan Carrot Cake cupcakes:

2/3 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yogurt
1 teaspoon vanilla
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisens

Vegan cream cheese frosting:

1/4 cup earth balance
1/4 cup vegan cream cheese
2 cups confectioners' sugar
1 teaspoon vanilla

Preheat oven to 350 bake for 26-28 minutes
I made the cupcakes without the yogurt or the ginger, and they came out great.
The recipe makes 12 cupcakes


Vegan Cookies and Cream cupcakes:

(this is just a basic vegan chocolate cupcake)
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 bake for 18-20 minutes

Vegan butter cream frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk

For the cookies and cream frosting, crush up vegan chocolate and cream cookies (like Newman O's) and mix them into the frosting. For decoration cut chocolate and cream cookies in half and put cut side down in the middle of each frosted cupcake

I got these two recipes from Vegan Cupcakes Take Over The World.