This weekend was our Cupcake Swap Party and I am so thrilled with how it turned out.
Such a variety of cupcakes and decorating inspiration.
We will share all of the party details soon, so stay tuned!
Today I thought I would share two of my favorite recipes, which happen to go together to make one fabulous cupcake!
Vegan Chocolate Cake
Yield 30 cupcakes
Preheat oven to 350 degrees
Combine in a large bowl
3 C Flour
2 C Sugar
6 Tablespoons Unsweetened Cocoa Powder
2 Teaspoons Baking Soda
In a separate bowl combine
2 Teaspoons Vanilla
2 Tablespoons White Distilled Vinegar
2/3 C + 1 Tablespoon Vegetable or Canola Oil
2 C + 1 Tablespoon Water
Pour wet mixture into dry mixture and combine until smooth. Place cupcake wrappers in cupcake pans. Poor 1/4 C of batter into each cup. Bake for 16-18 minutes and test with toothpick. Let cool for 5 minutes on a wire rack them place in a container, cover and put them in the freezer until ready to frost.
Peanut Butter Frosting
Combine until smooth
1 C room temp Butter
1 C Creamy Peanutbutter
1 C Marshmallow Cream
2 C Powdered Sugar
2 Tablespoons Heavy Whipping Cream
Mix until creamy. Refrigerate for a bit if too loose.
The cupcake flags are from our Cupcake Swap Party printable collection
coming to the shop soon!
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