Sunday, May 27, 2012

Red (White and Blue) Velvet Cupcakes

Happy Memorial Day!
This is a super special weekend for my family. Last year on this very day I found out the incredible news that I was pregnant. There was a lot of excitement, trepidation, and pacing back and forth as tried to wrap my mind around this quite figuratively mind-blowing news. A year later I have a beautiful, healthy 4 month old who makes me happier than I've ever been. So happy birthday little girl, just a year ago you were but a zygote! In celebration for this momentous holiday weekend, I made cupcakes.

Red (White and Blue) Velvet Cupcakes
yield: 12 cupcakes

1 1/4 cup flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup non-hydrogenated margarine, softened
1 cup sugar
6 Tbsp chickpea flour + 6 Tbsp water
1/2 cup vegan sour cream
1/4 cup non-dairy milk
1 Tbsp red gel food coloring
1 tsp vanilla extract

Cream Cheese Frosting
4 ounces vegan cream cheese, softened
2 Tbsp non-hydrogenated margarine, softened
1 Tbsp vegan sour cream
1 tsp vanilla extract
2 1/2 cups powdered sugar

1/2 pint raspberries
1/2 pint blueberries

Preheat oven to 350 degrees F. Line a muffin tin with paper cups.
Mix together flour, cocoa powder, baking soda, baking powder, and salt in a small bowl and set aside.
In a large bowl cream together margarine and sugar until light and fluffy.
Combine chickpea flour and water in a blender and mix until thick and eggy in consistency.
With beater on, slowly add chickpea flour mixture into margarine/sugar and mix until well incorporated. Mix together sour cream, non-dairy milk, food coloring, and vanilla extract. Slowly add to sugar mixture, beating until combined. It will look curdled at this point. Don't worry, it will come back together.
Add dry and mix until just combined. Don't over mix.
Scoop the batter into muffin tins evenly (they will be almost to the top) and place in oven. Bake 20-25 minutes, until a knife inserted in the middle comes out clean. Pull from oven and place on cooling rack. Let cool to room temperature. Don't frost until cupcakes are completely cool.
To make the frosting blend together cream cheese, sour cream, vanilla, and margarine with an electric mixer. Once mostly smooth (a few lumps are okay) add powdered sugar in batches of three, totally incorporating before adding each batch.
Pipe frosting on to each cooled cupcake and top with raspberries and blueberries. Say a wish for baby Eden and enjoy!
But hurry up, these cupcakes are going fast! Now you see it...
Now you don't.


  1. Gorgeous cupcakes! prefect for memorial day, looks delicious and congratulations for your healthy 4 month old lil girl =)

  2. These are so perfect for a holiday get-together--everyone loves cupcakes! They're beautiful and they sound delicious too.

  3. Such beautiful cupcakes! Anything with fresh berries on it will catch my eye, but the crowns of those cakes are so perfectly risen, too. They're like the idea cupcake shape, complete with just the right amount of frosting flourish.

  4. Wow these are so beautiful...and look so delicious !!