Yesterday our middle son turned 5, and we celebrated with some yummy vanilla pirate cupcakes! I’ve been testing vegan vanilla cupcake recipes for the last couple of weeks, hoping to achieve a light and fluffy texture. My first two attempts yielded a dense, moist cupcake that was delicious, but definitely not the right texture. Finally I found THIS recipe online, which is the basic vanilla cupcake recipe from Vegan Cupcakes Take Over the World. These definitely turned out lighter and fluffier than my previous two attempts, but they still weren’t perfect. I am going to continue testing and tweaking, and hopefully soon I’ll be able to post a perfect vegan vanilla cupcake recipe. I’d really love to be able to replicate that soft, feather-light texture that cake-mix cupcakes have. Maybe I need to use cake flour? If you have any tips, I’d love to hear them!
I was not fond of this frosting (from the same site as the cupcake recipe) and I ended up scraping it off my cupcake, and my husband and 7 year old did the same. The birthday boy, however, loved it! Mission accomplished.
The cookies on top of the cupcakes are basic vanilla sandwich cookies from Whole Foods Market, which just so happen to be vegan. They also have chocolate sandwich cookies (like an Oreo, minus the high fructose corn syrup) and half-and-half vanilla-chocolate sandwich cookies. Yummy!