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| Vegan Firecracker Cupcakes |
Vegan Firecracker Cupcakes
Yields: 18 to 20 cupcakes
Cake
3 cups all-purpose flour
1 Tablespoon baking powder
3/4 teaspoon fine salt
2 cups plain vegan milk
1/2 cup vegan shortening or vegan butter, at room temperature
1 1/3 cups sugar
1 Tablespoon vanilla extract
1 teaspoon vinegar
Heat Oven to 350 Degrees
In a medium bowl or measuring cup, sift together the flour, baking powder, and salt.
In the bowl of an electric mixer fitted with a paddle attachment, cream the Crisco and sugars on high speed until light, approximately 5 minutes.
Add the vanilla, mix well.
Measure out the vegan milk and vinegar (don't worry if it separates at all).
On low speed, add the flour mixture and the vegan milk mixture alternately one at a time, beginning with the vegan milk mixture and ending with the flour mixture. Mix the batter only until blended. Scrap sides as needed through the process.
Once combined slightly add in food coloring and mix ti combine and evenly distribute color.
Pour the batter into the prepared cupcake baking pans with cupcake wrapper, 3/4 filled, smooth the top with the batter with a spatula.
Bake in the center of the oven for 20 to 25 minutes, or until a toothpick comes out clean and cake springs back (Check at 20 minutes to gauge your cupcakes firmness and consistency).
Cool to room temperature before frosting.
*TIP*
When putting batter into cupcake wrappers or pans I always use a 1/4 cup ice cream scoop (hinged), these scooped gadgets are the perfect device for cupcakes, cookies, and your ice cream as well and gives you even amount every time.
Frosting
In the stand mixer fitted with a whisk attachment, beat the Crisco, vanilla, and room temperature vegan cream cheese on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar slowly (a little at a time, 1/2 cup increments), mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.
Assembly
When cupcakes are cooled completely, place on a clean decorating surface and frost the cupcakes with whatever design your desire. In my case I piped them with a decorating safe piping bag and star or round tip fitted in place and piped a good amount on each.
Either way with a piping bag or knife they will turn out fantastic. Sprinkle with vegan red sprinkles and vegan poprocks and serve to your guests and/or family. Enjoy!
-Amy
Cake
3 cups all-purpose flour
1 Tablespoon baking powder
3/4 teaspoon fine salt
2 cups plain vegan milk
1/2 cup vegan shortening or vegan butter, at room temperature
1 1/3 cups sugar
1 Tablespoon vanilla extract
1 teaspoon vinegar
3 teaspoon cocoa powder
1 to 2 teaspoons blue food coloring gel (more or less depending on if you are using gel or coloring/want it darker or lighter)
Frosting
Directions
Cake
Frosting
1/2 cup Crisco, at room temperature
1/2 cup vegan cream cheese, softened (Tofutti)
2 cup powdered sugar
1/2 cup vegan cream cheese, softened (Tofutti)
2 cup powdered sugar
1 Tablespoon vanilla extract
Directions
Cake
Heat Oven to 350 Degrees
In a medium bowl or measuring cup, sift together the flour, baking powder, and salt.
In the bowl of an electric mixer fitted with a paddle attachment, cream the Crisco and sugars on high speed until light, approximately 5 minutes.
Add the vanilla, mix well.
Measure out the vegan milk and vinegar (don't worry if it separates at all).
On low speed, add the flour mixture and the vegan milk mixture alternately one at a time, beginning with the vegan milk mixture and ending with the flour mixture. Mix the batter only until blended. Scrap sides as needed through the process.
Once combined slightly add in food coloring and mix ti combine and evenly distribute color.
Pour the batter into the prepared cupcake baking pans with cupcake wrapper, 3/4 filled, smooth the top with the batter with a spatula.
Bake in the center of the oven for 20 to 25 minutes, or until a toothpick comes out clean and cake springs back (Check at 20 minutes to gauge your cupcakes firmness and consistency).
Cool to room temperature before frosting.
*TIP*
When putting batter into cupcake wrappers or pans I always use a 1/4 cup ice cream scoop (hinged), these scooped gadgets are the perfect device for cupcakes, cookies, and your ice cream as well and gives you even amount every time.
Frosting
In the stand mixer fitted with a whisk attachment, beat the Crisco, vanilla, and room temperature vegan cream cheese on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar slowly (a little at a time, 1/2 cup increments), mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.
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| Vegan Cream Cheese Frosting |
Assembly
When cupcakes are cooled completely, place on a clean decorating surface and frost the cupcakes with whatever design your desire. In my case I piped them with a decorating safe piping bag and star or round tip fitted in place and piped a good amount on each.
Either way with a piping bag or knife they will turn out fantastic. Sprinkle with vegan red sprinkles and vegan poprocks and serve to your guests and/or family. Enjoy!
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