Today’s post is for ‘Cooking from Cookbook Challenge‘, an event started by Valli @ Cooking4allSeasons. This basic vegan cupcake is my go-to recipe and I was surprised that I haven’t posted it here yet. I have made these a number of times and they have never failed me. Recipe is from ‘Vegan Cupcakes take over the World‘ by Isa Chandra & Terry Hope.
I made these recently for my son’s birthday and took pictures to post them. This is a multipurpose, no-nonsense cupcake that is great to bake for birthdays, bake sales and baby showers.
For Chocolate Cream Cheese Frosting: Recipe adapted from Glorious Eats. What I liked about this recipe is it uses cold cream cheese and almost cold butter that is set outside only for 10 minutes. I think room temperature cream cheese and butter get very soft and the frosting doesn’t hold shape unless a lot of powdered sugar is added. So cold works best here. Also don’t forget to sift the powdered sugar. It makes a world of difference — unsifted sugar leads to lumps and not-appealing frosting.
This recipe makes more than enough frosting for 24 cupcakes, so halve the recipe if making for only 12 cupcakes.
Sending these cupcakes over to Valli for her Kid’s Delight Party.
Update December 2013: Sending these cupcakes over to Valli’s Cake Mela.