Sundays with Joy: Vegan Chocolate Cupcakes

I am so incredibly proud of myself right now.  For the first time in my life I have made cupcakes from scratch.  Not from the box, from scratch.  Vegan cupcakes, at that!

Yes, the ingredients are a little unusual.  Avocado, white vinegar... not your typical baking supplies.  But you know what?  They totally worked.

My ingredients were even a little more unusual.  Last October I did the October Unprocessed challenge and I started buying this unbleached flour and organic sugar, and I liked it.  Yeah, the graininess of the sugar is a bit different, as is the color, but it works just fine.  So not only are these cupcakes vegan, but they are unprocessed as well.  Except for the frosting.  Silk soy milk doesn't really fall into that category last time I checked.

Then I added a little bit more of the cocoa powder because, well, I like chocolate.  Now, adding way more avocado then called for... yeah, that was just an accident.  Somehow the 1/4 cup looked like 3/4 cup to me... whatever.  It totally worked.

And since I learned my lesson last week, I checked all the expiration dates.  Not only was my baking powder expired, but so were some of the other items.  Oops!  Guess I need to bake more often so they don't sit around in my cupboard for so long!  (I was going to put coconut in my cupcakes and on top of the frosting, but shreds were dried and long past their date.  Yes, I was very sad.)  I tossed all that old junk out and headed to the grocery store where I spent some time in the baking aisle filling my basket with supplies.  What a difference the fresh ingredients make!

I tried to be all fancy and use my cookie press/decorating gun to make a beautiful top, but that didn't turn out so well.  So I pulled out a knife and just spread that frosting on there.  At one point I took the gun and pretended to be Sydney Bristow... you know, and take out all the bad guys.  My husband just stared at me.  Then he threw up his hands and said with a smile on his face, "Why does this not surprise me?"

Yay for being with someone who knows you are weird and is more than OK with it! :)

To make things a little different, I turned the frosting into minty-buttercream (once I figured out my super coconut idea was not going to be working out).    End result?  Delicious!  These cupcakes are light and airy, very fresh, and just the right amount of sweetness.  I have had two, he has had three.  Or four.  The truth is you would never be able to tell they were vegan unless you were told. 

But you better mash you avocados well unless you want your husband asking why there is a booger in his cupcake... ;)

Recipe adapted from the Joy the Baker Cookbook.

VEGAN CHOCOLATE CUPCAKES WITH VEGAN MINT-CHOCOLATE BUTTERCREAM FROSTING
Yield: 12 cupcakes

INGREDIENTS

• 1 1/2 cup unbleached flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking powder
• 1 cup raw, organic sugar
• 2 tablespoons vegetable oil
• 3/4 cup mashed avocado (about 1 avocado)
• 1 cup water
• 1 teaspoon pure vanilla extract

(for the buttercream)

• 3/4 cup vegan butter in sticks, at room temperature
• 2 tablespoons unsweetened cocoa powder
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• 2 tablespoons soy milk

DIRECTIONS

1. Preheat oven to 375*F.  Line cupcake pan with liners.
2. Mix flour, cocoa powder, salt, baking powder, and baking soda.  Set aside. 
3. In large bowl, mix sugar, oil, avocado, water, vinegar, and vanilla.  Add the flour mixtures and mix.
4. Pour into cupcake liners, filling 2/3 of the way.  Bake for 18-20 min.  Let cool for 10 minutes before removing from pan.
5. For the buttercream -- place "butter" in mixing bowl and mix on low until soft.  Add the cocoa powder and sugar and stir to incorporate.  Add the vanilla, peppermint, and soy milk.  Mix on medium speed until fluffy.

Store cupcakes, well wrapped, in fridge for up to four days.

Cost: $6.90                 Cost per Cupcake (12): $0.58