Easy Vegan Bunny Rabbit Cupcakes

Our family celebrated Easter a little early this year with some adorable bunny cupcakes. They are easy to make and fun to nosh on.

These were vanilla cupcakes made using a recipe I saw on Finding Vegan for the fluffiest vanilla cupcakes. They were perfectly light a fluffy.

To create these little delights you'll need: 

• Dandies Marshmallows
• Jelly beans
• Mini chocolate chips (large would work too) 
• Jimmy sprinkles.If you like the little mouth and ears, I used blue and pink piped frosting.

Steps to decorate cupcake

1. First slice the marshmallows in half, then stretch them a little to create the ears. 
2. Use an 1M frosting tip to make the bunny head (you could also cut a large hole in the tip of a zip lock bag about a 1/2 inch wide)
3. Attach the ears by pushing into the frosting.
4. Using a little dab of frosting attach a chocolate chip to two jelly beans and place them for eyes.
5. Add another jelly bean for the bunny's nose
6. Select out jimmies to make whiskers and place on the cupcake.
7. If you like the little mouth and ears, pipe them on. I used blue and pink piped frosting.

Fluffy Whipped Vanilla Frosting

1/2 cup Earth Balance Buttery Sticks

1/2 cup vegetable shortening

2 tsp. vanilla

4-6 Tbsp. non-dairy milk

3 1/2-4 cups powdered sugar

Cream together the margarine, vanilla and shortening. Slowly mix in powdered sugar and non-dairy milk, alternating between the two. Add more powdered sugar or soy milk to obtained desired texture. Once mixed well, beat for about ten minutes until frosting is nice and fluffy. 

Raspberry Chocolate Shortcake with Creme Filling

Back in 2011 I created a Strawberry Shortcake Cupcake recipe. It is one the most popular recipes on my blog. It got me thinking of a new twist, hence I concocted this delicious combination. I can't decide which I like best, but I think the chocolate version may be coming out ahead.

The chocolate and raspberry pair together well, and make a delectable dairy and egg free vegan treat. If you are looking for a recipe to feed to the skeptical, you won't go wrong with this one.

Crazy or Wacky Cake

1.5 cups unbleached flour

1 cups sugar

1 teaspoons baking soda

1/2 teaspoon salt

1/4 heaping cup cocoa

1/2 Tbsp. white vinegar

1/2 teaspoon vanilla

 1/3 cup vegetable Oil

 1 cup water

Filling:
Soyatoo Whipping Topping.

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Sift together flour, cocoa, sugar, baking soda, and salt. 
3. Add remaining wet ingredients with dry ones and mix. Do not over mix. 
4. Fill cupcake liners 2/3 full. 
5. Bake in oven for 15-18 minutes until a toothpick comes out clean. 
6. Once cupcakes are completely cooled, fill cupcakes using a filling tip or cut cone shaped portions out of the top of the cupcake, add filling, and then return top.*
7. Frost with raspberry frosting.

*Note: Be careful to not overfill if using a tip, as it will cause the cupcake to split.

Raspberry Frosting

2 1/2 cups powdered sugar
1/2 cup raspberry powder (run through small weave metal colander to remove larger pieces)
1/2 cup margarine
1/3 cup shortening
2-3 tsp. soy, almond, coconut milk
1 tsp. raspberry extract

1. Cream together the margarine and shortening. 
2. Add in strawberry powder, powdered sugar, and vanilla extract. Mix well until completely combined, scraping the sides of the bowl in between mixing. 
3. Add almond milk one tablespoon at a time, mixing in between.  
4. Fluff frosting for 10 minutes. 

If you need instructions on making your own raspberry powder for the recipe, click here. The instructions are the same for raspberries as strawberries.

No Bake Chocolate Coconut Almond Cookies

Whenever I am craving a sweet and don't feel like baking, I always seem to revert to my childhood favorite standby of Chocolate Peanut Butter Oatmeal No-Bake cookies. Growing up my mom made these often. The smell of them, brings me right back to a more simple time. 

This is a twist on that homemade classic. They are sweet and substantial, and will tempt you to eat more than you should. I recommend a small batch.

No Bake Chocolate Almond Coconut Cookies

1 cup sugar

1/4 cup coconut oil (should look like shortening, but not as smooth)

1/4 cup almond milk

1 1/2 heaping Tbsp. cocoa powder

1 1/4 cups oatmeal

1/4 cup almond butter

1/2 cup shredded coconut

1/4 cup almond meal

1 tsp. almond extract

1. Get out all ingredients and lay out a sheet of wax paper 1 and a half feet long on a pan or counter.
2. On the stove, melt the coconut oil on medium-low heat. 
3. Stir in sugar until it melts into the coconut oil. 
4. Add almond milk and cocoa powder, then bring to a boil for 90 seconds. Do not start timing until it is at a rolling boil. 
5. Remove from the heat and add the remaining ingredients: almond butter, shredded coconut, almond meal, and extract. Stir until well mixed.
6. Spoon about 2 tablespoons worth of cookie batter onto the wax paper. 
7. Allow to cool and set approximately one hour.

*If your cookies do not harden, the cookie batter did not boil long enough. I've thrown mine into the oven on 350 for a 3-5 minutes and it helps them to set.

Makes 10 - 12 cookies depending on the size of each cookie

Raspberry Chocolate Lava Volcano Bundt Cake

My son LOVES volcanoes, so he was beyond excited about a raspberry lava volcano chocolate bundt cake. Try saying that three times fast.

It is a simple recipe, which entails using the classic wacky or crazy cake recipe, along with a raspberry drizzle icing. I made my own raspberry powder for it.

If you prepare the wacky cake recipe it will make 4 mini bundt cakes or one large one.

Raspberry Icing

1/2 cup raspberry powder
1 cup powdered sugar
2-4 Tbsp. coconut milk
1 tsp. vanilla

Whisk together all ingredients, until it is creamy and smooth. It should be thin enough to pour onto the cake. About the consistency of thicker syrup.

As you can see, my kids really liked it. Maybe a little too much. I just stopped my son from licking the cake.

Strawberry Shortcake Cake

When my daughter took a shine to Strawberry Shortcake, I did a little happy dance. While the modern changes to Strawberry were really not necessary, nostalgia still floods my mind when I play with her shortcake dolls. 

Each birthday I ask my children what type of cake they want, and I was beyond thrilled when my girl said Strawberry Shortcake.

The cake house was made from three stacked layers of 8 inch rounds using my Strawberry Shortcake cupcake recipe. To support to weight I used cake round flats in between each layer with cake dowels in between them.

My only modification to the recipe was using fluffy vanilla frosting instead of whipped cream between layers, as I was concerned it would only soak into the cake and cake boards between layers. I did add a squirt of vegan whipped cream on top, as it just wouldn't be strawberry shortcake without it. I bought mine at Whole Foods.

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Fluffy Whipped Vanilla Frosting

1/2 cup Earth Balance Buttery Sticks

1/2 cup vegetable shortening

2 tsp. vanilla

4-6 Tbsp. non-dairy milk

3 1/2-4 cups powdered sugar

Cream together the margarine, vanilla and shortening. Slowly mix in powdered sugar and non-dairy milk, alternating between the two. Add more powdered sugar or soy milk to obtained desired texture. Once mixed well, beat for about ten minutes until frosting is nice and fluffy. 

Butterscotch Cupcakes with Pecan Butter Topping and Chocolate Chips

Butterscotch frosting has been on my list of "to do" for quite some time. Since we try to balance out the amount of vegan goodies in our house, it simmered on the back burner.

Each year on what would have been my son Oliver's birthday, we celebrate his short life spending the day as a family visiting his the park bench we donated in his honor. Along with that, we always have a cupcake or small cake to celebrate his life.

I used my "go to" chocolate cake recipe often referred to as Crazy or Wacky Cake. It's history goes back to the first World War when eggs, butter, and milk were being rationed.

Crazy or Wacky Cake

3 cups unbleached flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1/3 heaping cup cocoa

1 Tbsp. white vinegar

1 teaspoon vanilla

 3/4 cup vegetable Oil

 2 cups water

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Sift together flour, cocoa, sugar, baking soda, and salt. 
3. Add remaining wet ingredients with dry ones and mix. Do not over mix. 
4. Fill cupcake liners 2/3 full. 
5. Bake in oven for 15-18 minutes until a toothpick comes out clean. 
6. Once cooled frost with Butterscotch frosting.
7. Next drizzle with pecan butter icing and add mini chocolate chips as sprinkles.

Butterscotch Frosting

3 to 3 1/2 cups powdered sugar

8 oz. butterscotch chips

1/2 cup Earth Balance Buttery Sticks or margarine, softened

1/3 cup vegetable shortening

1 tsp vanilla extract

2-3 Tbsp soy milk, almond or coconut milk

1. Beat margarine and shortening until fluffy.
2. Add vanilla extract and soy milk, then beat again until fluffy. 
3. Slowly add confectioners sugar, mixing after adding it, 1/2 cup at a time, until creamy. 
4. Melt butterscotch chips in the microwave, by putting it into a glass bowl and microwaving in one minute increments until fully melted. It should be thicker than melted chocolate (it won't drizzle).*
5. Add to frosting after cooling two minutes. Beat until fluffy, it should be about 10 minutes to fluff up the frosting.(add more sugar and/or soy milk if you need it, until you get the right texture). 
6. Generously pipe or spread onto completely cooled cupcakes.

*Please note the texture of the frosting may change after adding warm butterscotch chips, this means it was too warm. Continue beating, as the correct texture will develop upon cooling.

Pecan Butter Drizzle Icing

2 Tbsp. pecan butter

2/3 cup powdered sugar

1 Tbsp. soy, almond, or coconut milk

1. In a small glass bowl, whip together all ingredients using a whisk.
2. Add extra powdered sugar or soy/almond/coconut milk to achieve a thicker drizzling consistency.

Chocolate Cake Donuts with Raspberry and White Chocolate Icing

Valentine's Day is almost upon us. If you are seeking a decadent dessert to make for your loved ones (or satisfy a little self-love), these donuts should do the trick.

You can dress them up by spending a little more time decorating or just add sprinkles for a little flourish. This is a veganized version of a doughnut recipe I came across in Family Circle.

Chocolate Cake Donuts
2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup soy/coconut/almond/hemp milk
1 tbsp. vinegar
1 cup brown sugar
1/2 cup melted margarine (I use Earth Balance)
2 tsp. vanilla extract
1/2 cup applesauce

1. Preheat oven to 350 degrees Fahrenheit. Lightly spray donut pan with non-stick spray.
2. Measure out non-dairy milk and add vinegar. Let it sit while preparing other ingredients.
3. Combine melted margarine, applesauce, vanilla, and sugar, then mix well.
4. Sift in the remaining dry ingredients: flour, cocoa powder, baking soda, and salt. 
5. Add in the non-dairy milk (the vinegar makes it a vegan buttermilk).
6. On a slow speed mix until the batter is even, being careful to not over mix.
7. Fill the donut cavities 2/3 full, and bake for 12-14 minutes, until toothpick comes out clean.
8. Remove and allow to cool completely before icing.

Raspberry Icing

1/3 cup raspberry powder* (click here for simple instructions on making your own)

1 1/4 cup powdered sugar

5-6 Tbsp. soy/coconut/almond/hemp milk

1 tsp. raspberry extract

1. In a bowl, whisk together the raspberry powder and powdered sugar.
2. Add raspberry extract, and then a tablespoon at a time of non-dairy milk until icing slowly drips off of a spoon. If it is to runny, add a little more powdered sugar.
3. Apply to cooled donut with a basting brush or by spreading it on with a spatula. 
4. Decorate with sprinkles or add to sandwich bag with a small tip cut off to drizzle it on (this makes the little "stripes" on the donut.
5. *Follow the link to former recipe which explains making strawberry powder. The same applies to freeze dried raspberries. You may need to double sift to remove seeds. 

White Chocolate Icing

1/3 cup melted white chocolate

1/2 cup powdered sugar

1 tsp. vanilla

2 Tbsp. melted margarine  (I use Earth Balance)

2 Tbsp. soy/coconut/almond/hemp milk

1. Melt the white chocolate in the microwave for 3 to 4 minutes, stopping after each minute to stir. This prevents burning the chocolate.
2. Whisk together the vanilla, melted margarine, soy milk, and powdered sugar.
3. Slowly whisk in the melted white chocolate.
4. Before icing with it, heat 10-15 seconds in the microwave. It will spread more easily.
5. Apply to cooled donut with a basting brush or by spreading it on with a spatula. 
6. Decorate with sprinkles or add to sandwich bag with a small tip cut off to drizzle it on (this makes the little "stripes" on the donut.