Vegan Blossom Cupcakes

Blossom


Hey everyone!

Spring is finally here even though it still may not feel like it on the east coast! The flowers are beginning to bloom, including the cherry blossoms here in D.C.. I’m just hoping the wintery chill we’ve been experiencing doesn’t wreak havoc on them like last year.

Speaking of blossoms, while on my way home from Whole Foods the other day, I saw some pretty pink blossoms on the tree that looked similar to the famous Yoshino Cherry Blossoms, which should peak in a couple weeks. I thought they would look perfect on top of the spring-themed cupcakes I was planning to make, and they did! And yes, they are edible.

I included some tips below on how to recreate the same Easter/Spring vibe design I created here. It’s actually pretty simple, so read on!

This super moist, crumbly, flavorful vanilla cupcake recipe will not disappoint. It can be decorated to fit any occasion.

Cupcakes

Ingredients

  • 1/2 cup – vegan butter at room temp. (I recommend 1 stick of Earth Balance. Dot not use the buttery spread for this)
  • 1 ¼ tsp – vanilla extract
  • 1 tsp – apple cider vinegar
  • 1 cup – vegan milk (I used coconut. Almond, soy, and cashew work as well or better due to their thicker consistency)
  • 1 ¼ – cup all-purpose white flour
  • 1 cup – granulated sugar
  • ¼ tsp – salt
  • 3 tsp – baking powder (or 2 tsp baking soda)

Directions

  1. Preheat oven to 350 degrees.
  2. In your mixing bowl, combine apple cider vinegar and milk and whisk together while adding in the vanilla extract and salt. The mixture will chemically react and slightly froth, helping the batter to rise while baking.
  3. Add the stick of butter into mixture and use use mixer to blend into a cream.
  4. Add in sugar and flour and blend all ingredients on medium to high speed until all clumps are out.
  5. Stir in vegan sprinkles
  6. Pour into 14-15 cupcake holders, each approx. ¾ of the way full.
  7. Place pans in the preheated oven and bake 25-30 minutes until the top begins to turn golden. Test cupcakes at 25 mins with a toothpick and remove the cupcakes from the oven if the toothpick is clean of batter.
  8. Let them completely cool before frosting. At least 30 minutes for best frosting results.

 


Frosting

Store Bought

2 – Wholesome! Organic: Vanilla flavor

Homemade

  • 1/2 cup (1 stick) – Earth Balance at room temp.
  • 3 cups – powdered sugar
  • 1/4 tsp – vanilla extract
  • 1 tbsp – non-dairy milk

Decorations

**vegan food coloring and sprinkles also available at Whole Foods and other health food stores

Directions

  1. If homemade, use mixer to thoroughly blend all ingredients together in bowl.
  2. Divide frosting into 4 separate cereal-size bowls. Add the following drops of color for each color and use mixer to thoroughly blend. If using store-bought, this steps also help whip and fluff the frosting for piping.
    • Yellow: 2 drops yellow food coloring
    • Tiffany Blue: apprx 2 drops blue, 1 green
    • Green: 2 drops green
    • Pink: 2 drops red
  3. Use 4 piping bags with large round tip (or ziplock bags with corner removed) and fill each with each of the above whipped colored frostings.
  4. Start icing the cupcake beginning and the very outer edge and slowly move toward the center un a swirl motion, covering entire cupcake. After each individual cupcake, immediately complete steps 5, 6 and 7.
  5. Place sprinkles on cupcakes,
  6. Sprinkle with coconut flakes,
  7. Place flower in center.

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Enjoy!

❤ Melissa

Easy Tofu Scramble

 


Tofu Scramble

Like scrambled eggs, tofu scramble is seriously like the easiest meal to whip up. Unlike eggs, however, tofu scramble is free from cholesterol and is cruelty-free! Add veggies in and you have a healthy, balanced meal. You can get really creative with it, adding in things like red/green peppers, diced onions, beans, kale, and the list goes on.

In honor of St. Patty’s Day, I chose do an Irish color theme by using loads of spinach, zima tomatoes and adding green food coloring to my tofu. Green “eggs” and “ham,” anyone? The tofu turned out to be a vibrant, neon green once I mixed in the Tumeric, which, I thought looked pretty cool. If you have kids, this is one way to make their veggie-packed breakfast fun!

For the “ham,” I used Tofutti tempeh bacon which is thick cut and has a very similar texture to ham, but with a smokey bacon flavor. Tofutti definitely has best tempeh on the market. Lightly grease a pan with oil, throw some slices in as you would any bacon, and voila. No piggies harmed here.


Ingredients

  • 1 package extra firm tofu (I prefer Nasoya brand)
  • 1 tsp. Tumeric
  • 1 tsp. Cumin
  • 3/4 tsp. onion powder
  • Half bag of fresh spinach (approx 2 ounces or two big handfuls)
  • 3/4 cup baby tomatoes (whole or sliced in half)
  • salt & pepper to taste
  • sriracha or hot sauce

Directions

  1. Drain all water from tofu
  2. Heat frying pan on a medium heat
  3. Add 2 tbsp olive oil to heated pan and add in tofu, using a spatula to break it up into pieces.
  4. Optional Step: Add 4 drops of green food coloring and stir in until the tofu gets a green hue.
  5. Add in tomatoes (I sliced mine into halves)
  6. Stir in all spices
  7. For approximately 8 minutes, continue breaking up and tossing the tofu mixture, letting some pieces turn a golden brown, but not letting it burn. Heat might need to be turned up a bit during this step.
  8. Stir in spinach and cook for another 5 minutes, until the spinach wilts.
  9. Add extra salt & pepper to taste; drizzle sriracha or hot sauce on top and serve hot.

 

 

 

Melissa