The transition from winter to spring signifies birthday season for my family. My three girls celebrate their birthdays in March (my youngest, Lhasa), April (my middle, Saumya), and May (my eldest, Ameya). By the time poor Ameya’s birthday comes up, I am usually suffering from major birthday burnout. So this year we decided to do things a little differently, we had a birthday party with all of our amazing extended family for all three girls in March, and on their actual birthday’s, we are celebrating them individually, just the five of us. It has worked out really well, and my sanity is thus far preserved.
This year, our family party was extra special because my Mom’s eldest sister, my Aunt (Periamma in Tamil)
Saraswathy, is visiting from India. The last time I saw her was when Adam and I went to India for our honeymoon 10 years ago, and the last time she was in Canada was 25 years ago! She is very dear to my heart, and a very important member of our family so it was so wonderful to have her here celebrating my girls. She is a lifelong vegetarian, and has never eaten eggs, so I went to task, looking to create the perfect vegan cupcakes.
I started with a recipe I found on Minimalist Baker for Funfetti Cupcakes. I knew that I wouldn’t be adding sprinkles (I’m a cupcake purist), and there were a few other tweaks I knew I would like to make, so I made an experimental batch a few days before the party, and the recipe was SO successful. They rose up, and mounded beautifully, and the kid’s were eagerly gobbling them up, they were delicious! A success!
The evening before the party, I doubled the recipe, and went to work. It was easy, and straightforward, and I was soon rewarded with 24 perfect cupcakes. I iced them with a simple icing, topped them with some unsweetened shredded coconut, and called it a day! They were light, fluffy and moist, and with the icing, had just the right amount of sweetness. Our family LOVED them, and I got so much positive feedback I just had to share my recipe with our Two Kitchens readers. I hope you enjoy them as much we did!
- 2 cups soy milk + 2 tsp white vinegar
- 1 cup coconut oil
- 1 ¾ cups vegan granulated sugar
- 2 tsp vanilla extract
- 3 cups unbleached all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Unsweetened shredded coconut
- ½ cup coconut oil
- 1 - 1 ½ cups icing sugar*
- ½ tsp vanilla extract
- Soy milk
- Measure the soy milk into a liquid measuring cup. Add in the vinegar, and set aside to curdle.
- Whip the coconut oil in a stand mixer with the paddle attachment. Whip it until it is light, and fluffy. Add in the sugar, and vanilla. Beat until combined, and light and fluffy.
- Sift the flour, baking powder, baking soda, and salt together.
- Alternately add in the flour mixture, and soy milk to the coconut oil/sugar, mixing thoroughly each time. Blend until the batter is smooth.
- Line a cupcake tin with paper liners. Fill each liner ¾ full.
- Bake at 350° for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Let the cupcakes cool completely before icing them.
- Ice the cupcakes with a spatula, dipping and pressing the shredded coconut into the freshly applied icing.
- Whip the coconut oil in the stand mixer with the whip attachment.
- Add in the vanilla, and whip until combined.
- Sift the icing sugar into a separate bowl. Add 1 cup of the sugar into the coconut oil mixture at a time, combining each time. Stop when you achieve the conistency you desire.
- If the icing gets too thick, thin with a small splash of soy milk. If it gets too thin, add more icing sugar.