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Patriotic Cupcakes

I grew up in a small town in a rural area of Missouri. We celebrated the Fourth of July in the way that small towns do, with firecrackers, bottle rockets, and a few other things that go boom in the night.

I don’t live in that same small town today. So now I celebrate this national holiday a little differently. It doesn't begin with a trip to a fireworks stand. I leave that up to the professionals.

No, my patriotic festivities begins with a trip to the grocery store. That's usually followed by at least three repeat trips when I realize I've forgotten some key ingredients. Cursing ensues and that's probably the part where those in my quiet, suburban neighborhood might question my patriotic values. Swearing on the Fourth of July. Who ever heard of such a thing!

Anyway. The thrill I seek today comes from a burst of flavor; delighting the senses in a more savory (or sweet) manner. Like these Fourth of July Cupcakes. It's red, white, and blue deliciousness in a cupcake!

There are many ways to celebrate Independence Day and I hope you enjoy yours. Here's to a happy (and safe) Fourth of July to us all, vegan or not!

Patriotic Cupcakes

This Recipe is :

Dairy FreeVegan

Ingredients

Easy Vegan Vanilla Cake

  • 3 cups flour
  • ¾ cup ground raw cashews or almonds
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 tablespoons corn starch
  • 1 teaspoon salt
  • 2 cups sugar
  • ½ cup Earth Balance margarine (softened to room temp)
  • ¼ cup vegetable oil
  • 1 tablespoon vinegar
  • 2 cups cold water
  • 2 teaspoons vanilla
  • 1/2 cup raspberry jam (optional)

Hazelnut Cream Frosting

  • 1/2 cup vegetable shortening, softened
  • 1 ½ cups powdered sugar
  • ⅛ tablespoons salt
  • 1 – 2 tablespoons Vegan Coconut Milk Hazelnut Flavored Creamer

Garnish

  • Raspberries and Blueberries

Preparation

Easy Vegan Vanilla Cake

  1. Heat your oven to 350° F and place cupcake liners in muffin pans. For this recipe I made 18 regular cupcakes and 6 mini cupcakes.
  2. Use either a food processor or coffee grinder to pulse the raw cashews into a course flour. Be careful not to blend it too long or it will turn into a paste. In a medium bowl, mix together the flour, ground cashews, baking soda, baking powder, corn starch and salt.
  3. In a mixing bowl, combine the margarine, oil and sugar and mix on medium speed until smooth and creamy. Add remaining wet ingredients and mix again until well combined.
  4. Add dry ingredients to wet ingredients and use your mixer on medium speed until well combined.
  5. Pour the batter into the prepared cupcake liners. If you’d like to try the raspberry filling, drop a teaspoon of jam onto the top of each cupcake before baking.
  6. Bake for 20 – 25 minutes until a piece of uncooked spaghetti or a toothpick  inserted into the middle of the cake comes out clean (no batter on it). That’s your sign that the cupcakes are ready to come out of the oven.

Hazelnut Cream Frosting

  1. In a medium bowl beat butter at medium-high speed until smooth.
  2. Add the powdered sugar and salt and continue beating until well combined. Scrape any bits of the mixture that might be trying to escape from the bowl into the rest of the mixture and continue mixing another 15 – 20 seconds.
  3. Add the Hazelnut Flavored creamer and continue with your mixer until the frosting is light and fluffy. This might take several minutes.
  4. If you’re feeling bored, hold the mixer with one hand, and do some squats or plies to increase your leg strength. Hold those for several seconds at time. Then stop the mixer, scrape down the sides of the bowl, begin mixing again and switch to the other side.

Fourth of July Cupcake Assembly

  1. After the cupcakes have cooled, cover them with the Hazelnut Cream Frosting.
  2. Place 3 fresh raspberries and blueberries on the top of each cupcake. The combination of colors and flavors are perfect.

 

 

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