Tuesday, September 13, 2011

Pecan Butter Frosting on "Butter" Cupcake

As I've shared before, I hark from Georgia. The fresh pecans from down there just can't be beat. I am lucky enough to have family who ship them to us sometimes.

The pecan frosting for this recipe was from scratch, and the cake was from a box. We had recently had my aunt and cousins up to visit, so I made these for dessert one night.

Veganizing box cake recipes is actually relatively simple. For this one, I substituted the eggs in the recipe with apple sauce, used Earth Balance Buttery Sticks for the butter. Lastly, I added a tablespoon of vinegar to help the cake rise.

Here is the break down for a vegan version of Duncan Hines Butter Golden Cake

2/3 cup water
2/3 cup applesauce
1 Tsbp. vinegar

Other than the couple of changes to the ingredients, follow the directions on the box for cooking times, etc. See below for the pecan butter frosting recipe.

Pecan Butter Frosting

3/4 cup pecan butter (follow link to previous recipe)
3-4 cups powdered sugar
2 tsp. vanilla or maple flavoring
2-3 Tbsp. soy or almond milk

Cream together the margarine and pecan butter. Slowly mix in powdered sugar and almond milk, alternating between the two. Once mixed well, beat for about five minutes until frosting is nice and fluffy. Add more powdered sugar or soy milk to obtained desired texture.


  1. I just learned of an alternative to making boxed cakes vegan. You can add twelve ounces of soda to the cake mix and bake as directed. I kid you not, it works awesome! I have used Sprite with yellow cake mix and Cherry Coke and Root Beer with chocolate mix. (I know it's not very healthy, but if you're already starting with a boxed cake mix...)

  2. Sounds like a fun thing to try next time. Do you just omit the water and keep the rest of the directions the same. I like the sound of a Cherry Coke or Root Beer cake. While it isn't healthy, as long as it is eaten in moderation it is probably okay ;-)

  3. These are really yummy... and I'm not vegan;)