3 In Home Cooking

Vegan Easter Cupcakes {Allergy Free!!}

I like big cupcakes and I cannot lie.
Truth be told, I feel like cupcakes are the perfect dessert and perfect for any occasion.
 Now, I don’t want to offend all of the donuts, tarts, pies, pastries and cannolli that I’ve stared at lovingly and promised to love them forever while exclaiming, “THIS IS THE BEST THING I HAVE EVER EATEN! “
No, I don’t aim to create competitiveness among desserts everywhere, but I just have to say that cupcakes, in fact, are the perfect dessert because they are the perfect size.
 Im not talking about the ridiculous two bite kind either. No that’s too small for any dessert and if you argue that fact we cant be friends anymore. Though you’re gonna wanna after you try this deliciousness. 😉
I’m talking about the kind of cupcake that can be eaten in  more than two bites. The kind with a pile of delicious creamy icing and the kind, made better, when piled high with delicious toppings. 
Like these Vegan Easter cupcakes.
I have tweaked this recipe slightly over time and originally found a similar recipe through Elizabeth Gordons “Allergy free dessert” book. Worth a read if you or a family member has sensitivities to eggs, gluten, wheat or milk products!
 To make these beauties you will need:
6 tablespoons of water
2 tablespoons ground flaxseed meal
1 cup of unsweetened coconut milk
1 teaspoon of cider vinegar
31/2 cups pf Betsys Baking Mix
NOTE: this is a mix originally from Elizabeth Gordon. I love to have this on hand to use in many other baking recipes. It consists of 3 and a half cups of garbanzo bean flour
2 1/4 cups of potato starch
1 1/2 of tapioca flour
(this makes enough for about 3 cakes or 3 batches of cupcakes)
1 tablespoon of baking powder
1 teaspoon of baking soda
1 teaspoon of xanthuan gum
2 cups f granulated sugar
1/2 cup of organic coconut oil
2 teaspoons of vanilla extract 
Mix wet ingredients together and then mix them into dry ingredients.
Bake your cupcakes at 350F or until a toothpick can be inserted and come our clean. Approximately 20 minutes.
While you’re letting your cupcakes cool on a baking rack you can whip up this vegan icing recipe or you can make things easy on yourself and buy whatever icing you prefer .
You’ll need:
  • 1/4 cup unrefined (virgin) coconut oil
  • 16 oz powdered sugar
  • 4-6 tablespoons coconut or soy milk
  • 1 teaspoon vanilla
For full instructions visit THIS site or use your favorite icing.
Lastly dip your iced cupcakes in Belgian chocolate shavings and top with the prettiest wee pastel chocolate covered eggs you can find.
These iridescent gorgeous chocolate eggs were sourced and purchased through my neighborhood Bulk Barn. They are filled with a delicious roasted almond that takes their gorgeousness to a goddess level. Trust me. Taste buds don’t lie.
Once topped with your favorite Easter egg toppings, step back, way back, out of arms reach kind of back and enjoy the prettiest Easter cupcakes around. 
If you’re feeling in the giving mood place them in a pretty basket and bring them to your family’s Easter brunch this weekend.
Or eat them within the day like we did. 
Wishing you and yours a sweeeeeeeeeeeeeeet Easter weekend with your nearest and dearest. xo
PS: As you can probably guess from my back to back food posts, we are loving having a stove again. 😉 Hoping your weekend is filled with lots of yummy goodness too.

You Might Also Like

  • stef schmidt
    April 1, 2016 at 5:03 am

    these look delicious! just wondering if the recipe calls for 1 tablespoon or 1 was poon baking powder(both are listed) thanks!

  • stef schmidt
    April 3, 2016 at 2:59 am

    Does the recipe call for
    1 tablespoon of baking powder or
    1 teaspoon of baking powder? both are listed. thanks!

  • bethanygier
    April 6, 2016 at 5:41 pm

    Thanks for bringing that to my attention Steph! It is only one tablespoon! Ill fix that asap!