Very Berry Vegan Cupcakes

I tried my first vegan cupcake a few years ago at a bakery called Sprinkles. There are locations all over the United States, but it was the one in Chicago where I had the opportunity to eat one. It was delicious.

I kept thinking to myself "How can a vegan cupcake taste this good?" As much as I love regular cupcakes (which I still do) I wanted to attempt to make vegan cupcakes. If I messed them up, I messed them up. There wasn't much to say. The ingredients you will need are...

1 Cup of Flour
1 Cup of Sugar
1/2 Cup Blueberries
1/2 Cup Raspberries
1/2 Cup Strawberries
Silk's Fruit & Protein in Mixed Berry
1 Teaspoon Apple Cider Vinegar
1 Teaspoon of Baking Powder
1 Teaspoon of Vanilla Extract
1/2 Cup of Margarine

First and foremost, you want to blend the blueberries, raspberries, and strawberries together to kind of make a thick puree, almost like a pasty texture.

As you continue, you want preheat the over for 350 degrees F. You want to combine everything into your mixer. Blend generously. Don't worry about overblending. The actual batter isn't going to be extremely thick.

Once you have mixed all of your ingredients, you want to begin filling the cupcake cups 1/2 to 3/4 way with the batter you just produced. Depending on the type of cupcake pan you use, if you notice that there isn't much space in between the spaces, you want to only fill them 1/2 way. If you do notice some space, you can fill them 3/4 way. 

Bake your cupcakes for 19-23 minutes. Let them set for 5 minutes before applying the frosting.

Which reminds me, frosting was something I was highly debating. If I were to make and use a regular buttercream, these cupcakes wouldn't be vegan. I must say that I was a bit relucant to make the frosting, as I was half afraid to mess it up. The biggest mistake cooking and baking enthusiasts make is fear. Anything can go wrong and the reality is, if you want to master something, you may have to mess it up a few times. (And that's ok)

As I pondered the type of frosting I wanted to make, I settled with making a simple vegan buttercream frosting. The ingredients are simple and sometimes less is more. What you will need to make your vegan buttercream frosting include...

3 Cups of Powdered Sugar
 2 Teaspoons of Vanilla Extract
1 Cup of Margarine
1/2 Cup of Silk's Soy Milk in Very Vanilla

Add everything into a mixer (I prefer to use my Kitchenaid when I make frosting) and simply blend together.

You're done! Great job!


I've never known cupcakes to be non-vegan
I've never really known any cupcakes to be non vegan