Vanilla Cupcakes with Caramel Buttercream Frosting and a Chocolate Twist:

Yumyumyum. These are super delicious. I came across Chef Chloe's recipe for Salted Caramel Vegan Cupcakes the other day, and I just had to make them. I knew that my roommate had a long day at work, so I figured that I'd surprise her with cupcakes when she got home. They turned out perfect, and for those of you who have also encountered one too many baking disasters, you know how glad I was when I took the first bite and realized that they were just right. I was worried that I would dry them out!

I pretty much followed Chef Chloe's recipe to a tee, except I added a little chocolate syrup in the middle of the cupcakes, and I garnished them with pecans. I think the chocolate syrup also helped keep them moist. To add the chocolate: I filled each cupcake tin up halfway with batter, added about a teaspoon of chocolate syrup to each tin, and then I filled each tin up another 1/4 of the way. You should definitely try these if you're craving cupcakes or know someone in need of something sweet.

See the recipe here.

Two-Minute Vegan "Funfetti" Cakes:

Have a reason to celebrate? Or do you just need a little pick-me-up? In two minutes, you can have your own, personal party....a party in your mouth, that is. Funfetti is one of my favorite cakes, and after trying this one out, I'm sure that you'll feel the same. This recipe also easily doubles if you're ever feeling particularly generous.

Ingredients:

2 tbsp. all purpose flour

1 1/2 tbsp. brown sugar

2 tbsp. plain unsweetened almond milk

3/4 tbsp. olive oil

1/4 tsp. baking powder

Dash of salt

1 tsp. sprinkles + a little more, for sprinkling

1 tbsp. vanilla icing. 

Total Cook Time: 2 minutes.

Serves 1. 

Instructions:

1. Mix the flour, brown sugar, baking powder, and salt together.

2. Stir in the almond milk and olive oil. Mix until no clumps remain. Stir in the sprinkles.

3. Pour the batter into a mug and microwave it for 1 minute. (You may need to cook it for 1 minute and 15 seconds).

4. Let the cake cool for about a minute, and then ice it with the vanilla icing. Sprinkle some sprinkles over it and enjoy.

Vegan Mini Cupcakes with Vanilla Peppermint Frosting:

This recipe is essentially an adaptation of my Chocolate Peanut Butter Sponge Cupcakes. I had hopes of making really good icing for these cupcakes, but unfortunately, the Smart Balance that I used must have been hydrogenated and broke down after I mixed the ingredients together. The icing turned out to be pretty sweet, but it complimented the rich, dark chocolate cupcakes perfectly. Add some crushed candy canes, and you will have some really cute and irresistible Christmas cupcakes.  I used this recipe for the icing: Vegan Fluffy Buttercream Frosting. Just make sure to use non-hydrogenated vegan margarine!

Here's the recipe for the cupcakes. Hope you like them!

Ingredients:

1 1/2 cups all purpose flour
1 cup plain unsweetened almond milk
1/2 cup special dark cocoa powder
1/3 cup light brown sugar
1/2 cup white sugar
1/3 cup olive or canola oil
1/4 cup  apple cider vinegar
2 tsp. vanilla extract

1/2 tsp. almond extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. agave syrup (optional)
Dash of salt

1 to 1 1/2 cups Vegan Fluffy Buttercream Frosting

1 cup candy canes or peppermints, crushed

Makes about 48 mini cupcakes.

Total Cook Time: about 25 minutes.

Instructions:

1. Preheat oven to 350 degrees. Whisk the almond milk and apple cider vinegar together in a small bowl. Set aside. Mix the flour, cocoa powder, brown sugar, white sugar, olive oil, vanilla and almond extracts, baking soda, baking powder, agave, and salt together in large mixing bowl.

2. Stir in the milk and vinegar mixture. Mix well, until no clumps remain. Once the batter has reached a smooth consistency, add it to the mini cupcake pans.

3. After you've added the batter to the cupcake pans, bake for 7 to 10 minutes. Be careful not to overcook them. They should be moist.

4. Let the cupcakes cool, and then ice them with the frosting. Sprinkle with the crushed candy canes.

NOTE: the flavor gets better after letting the cupcakes sit for a few hours.