Lemon Blueberry Cupcakes With Faux Cream Cheese Icing

That's a name and a half, huh?

Because we were camping for the Sidekick's birthday, I didn't end up baking him anything until today. I must say, this recipe actually turned out really well. Sometimes you never know with vegan baking if it is going to rise right or have the same texture as the recipe you are adapting it from. Experience has taught me not to count on anything. But it has also given me the confidence to know that I do, sort of, know what I am talking about when it comes to baking.

My ex used to say it was an exact science, but this actually isn't the case. In fact, the only thing you really need to understand is ideal texture for dough/batter. For example, a cookie batter is going to be denser than a cupcake batter and bread dough for dinner rolls is more sticky than French bread.

It's an exciting life with mixing bowls and measuring spoons. I've always wanted to start my own blog about vegan baking and cooking, but I think posting them here is just fine. If people really want to find a recipe they can just Google it and mine may, or may not, show up. It's not like I'm striving for vegan baked good stardom. Though, if that's a thing, sign me up!

Like I have said before, the reason I love baking is to show the world vegans can (and do) make amazing treats that other vegans (and non-vegans) can love. If I can  get one person to say 'this can't be vegan' then my job is done. But enough of all this blabbering on. Here is the recipe:

Lemon Blueberry Cupcakes With Faux Cream Cheese Icing

Makes 12

Preheat oven 350

Ingredients:

1/2 Cup - Oil (I used canola, but I think coconut might be the best)

1/3 Cup - Coconut Beverage (I use unsweetend) (Or other non milky milk, like almond)

1 Cup - Sugar

1 Tbsp - Apple Cider Vinegar

2 Tsp - Vanilla 

1/3 Cup - Lemon Juice 

2 Tbsp - Zest of Lemon

1 1/2 - Cups Flour 

1 Tsp - Baking Soda 

1/2 Tsp - Salt 

1 Cup - Blueberries 

1. Whisk together liquids (oil, coconut milk, apple cider vinegar, vanilla and lemon juice). Then add sugar and zest of lemon. Put to the side.

2. Mix flour, baking soda and salt together. 

3. Combine wet and dry ingredients, but don't over mix. You never want to over mix!

4. Fold in blueberries.

5. Fill muffin tin (with paper liners) then use your 1/4 measuring cup to fill the cupcake papers. It will be about 3/4 of the way full.

6. Bake for 20 minutes or until a toothpick comes out clean.

While you are letting them cool, make the icing. I use the Vegan Cupcakes Take Over The World Cream Cheese Icing with a couple modifications:

1/4 Cup - Earth Balance
1/4 Cup - Tofutti Cream Cheese
2.5 Cups - Confectioners Suger
1 Tsp - Vanilla
1 Tbsp - Lemon Juice
1 Tsp - Lemon Zest

1. Cream together cream cheese and Earth Balance.

2. Add vanilla, lemon juice and lemon zest

3. Slowly add icing sugar by half cup increments.

4. Refrigerate until the cupcakes are completely cool. Once they are, ice them, use lemon zest as garnish and one blueberry.

BAM! Amazing cupcakes for your mouth! But be forewarned, these are super sweet.

Let Them Eat Cake

After yesterday's all too emotional post, I said I'd write about cake. Because cake makes me happy. It's one of my top favourite things. Zombies. Puppy dogs. Silly love songs. And cake.

Well, cake is probably number one, but I put it lower as to not seem so...chubby. People don't need to know that I think about cake nearly as much as I dream of randomly bumping into Woody Harrelson on the street and having him falling head over heels in love with me. I mean, a girl has to keep some of her cards hidden. Ahem.

Anyway, cake is one of those things in life people think are bad, but (and this is one of the biggest secrets) cake is actually good for you.

Wait, what'd I say?

Cake isn't bad! Let's celebrate.

Now, before the party gets out of control, let me clarify. Eating a whole cake to yourself in one sitting is most likely a bad. Not only will it lead to a massive sugar crash, but, if your metabolism is as sluggish as mine, you're going to be needing an extra cart to carry your butt around behind you. But a piece of cake? It's not going to hurt you. Unless you are diabetic, then there could be a good chance it might, and I apologize for this callous post.

There's a song by Sloan, a fantastic Canadian band, called "If It Feels Good Do It" There is a reason the saying exists. We like to do things that make us feel good. Whether it is dancing in our underwear, taking a nap, or eating a piece of cake, our endorphins kick in and smiling is just easier. I know people are stumped, I mean, endorphins are related to exercise...And excitement  And cake is so exciting, which is why I highly encourage eating it. Or whatever your eating cake equivalent is. It might be a chocolate bar. Or french fries.

For those who remember, I'm vegan. And I've found there's this common misconception that vegan cake is bad. People always say how dense and tasteless these egg-less, dairy-less confections are. Well, someone is doing it wrong. They don't have to be thick, heavy slabs of dry horribleness. No. In fact, almost all of my baking is delicious and moist. Ugh. I hate the word moist, but it is needed here and so I forced myself to write it.

At heart, I am a baker. I dream of opening my own bakery where I can sell my vegan creations and  change their terrible reputation. Not only have I mastered cupcakes, but I've got brownies, breads and pies on lock down. That's right. Lock down. I feel slightly gangster even saying that. The truth is, a lot of baking, like pies, tarts, and muffins are usually only a hop skip and a jump away from being vegan.

With all that said, lemon cake is my favourite. With strawberry filling.