22 August 2011

chocolate & almond buttercream cupcakes

did you get up to anything fun this weekend?  i attended a surprise birthday party for one of my best (and oldest) friends.  i just love surprises!  i brought the cake ...well cupcakes, actually...  they were moist and chocolatey and topped with an almond-vanilla buttercream.  sadly i had forgotten my piping bag at home in sudbury so i improvised and used a ziplock bag, cutting off the corner.  it worked okay, but i felt a little bit out of control with it!  the resulting cupcakes were not uniform... i tried my best to let go, and accept the beauty in their imperfection.

it worked.

sort of.

then i decided that i could perk them up a bit with cupcake flags which i've never made before...

{S for susan}


i had fun getting crafty and i think they got the job done, drawing the eye up and away from the icing! 


{birthday cupcakes}

chocolate cupcakes based on the basic chocolate cupcake in VCTOTW
makes 12 (i doubled the recipe for 2 dozen)
1 cup almond milk
1 tbsp apple cider vinegar
1/3 cup sunflower oil
3/4 cup organic cane sugar
 2 tsp vanilla
1 cup organic all purpose flour
1/3 cup + 2 tbsp cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

preheat your oven to 350.  mix together the almond milk and cider vinegar in a large bowl and set aside to curdle a few minutes.  add in the oil, sugar and vanilla and mix until well combined.  into a separate bowl sift and combine the dry ingredients.   add the dry ingredients to the wet and mix until smooth. (careful not to overmix - that will definitely give you thick, dense cupcakes instead of light & fluffy ones!)

spoon the batter into a cupcake tin filled with liners and bake for 18-20 minutes, or until a toothpick comes out clean.  allow the cupcakes to cool completely before icing with almond vanilla buttercream.

 almond vanilla buttercream
1/2 cup earth balance vegan margarine
3 cups icing sugar
2tsp pure almond extract 
2 tsp almond milk(more or less as needed)

whip the earth balance and incorporate the almond extract.  add in the sugar and milk  a bit at a time, mixing as you go along until you reach a consistency and flavour you're happy with.  ice your cupcakes and take the results of your icing job with a grain of salt.  and maybe eat a cupcake to help too.

{hbd susie Q!}

happy birthday again my friend, and welcome to 30!  love you much.  xo.


  1. What? These look really wonderful! Especially with those flags on top. (I think the best part about homemade stuff is that it doesn't look uniform. You're not a machine :))

  2. haha, thanks mihl :) i'm always so much more critical of myself than i need be.

  3. mmm! they look delicious! and the decorations make them look even better!

  4. i just found your blog and it's the cutest ;) i love your cupcakes and the little flags- you're so creative!

  5. oh shucks, thank you so much caitlin! i'm glad you've found my blog too :)