Friday, 24 April 2015

Single Serving Cupcakes Two Ways

 I recently watched a brilliant interview with Sayward Rebhal (of Bonzai Aphrodite) about raising a vegan child. One of the things she was asked was what she does when her son goes to other kids birthday parties, to which she replied that she finds out what kind of cake they are having and makes cupcakes of the same kind so that he can take one with him, and not feel left out when it comes time for the cake. I thought that was such a great idea and one I will be using with my kids! She also mentioned wanting to create a single-serving cupcake recipe for occasions such as these, and it inspired me to create this recipe.

Now I have a confession to make...this recipe makes two cupcakes, not one...but there's no way I'm going to make a cupcake for Hal to take with him to a birthday party and not get to eat one myself!

This recipe makes a pair of deliciously light and spongy vanilla or chocolate cupcakes, perfect for those times when you're craving a cupcake but you don't want to have to frost (and eat) 12! 

Single Serving Cupcakes Two Ways
Recipe by Charis Mitchell
Makes 2 large cupcakes

For the cupcakes
1/3C self-raising flour
1/4C sugar
1/4tsp baking soda
1/4tsp vinegar
1/2tsp vanilla extract
1Tbsp oil
1/4C almond or soy milk

2tsp heaped cocoa powder

For the frosting
1tsp heaped vegan butter spread
1 1/4C powdered sugar, divided
1-2tsp almond or soy milk

1/4tsp pink food coloring
1/4tsp vanilla extract

2tsp cocoa powder

Sprinkles to finish

Make the cupcakes
Preheat the oven to 175 and place two large cupcake or muffin liners in a muffin pan.

In a small mixing bowl mix together the flour, sugar and baking soda. Add the vanilla, oil, vinegar and milk and whisk until smooth. (If making chocolate cupcakes add the cocoa powder at this point and mix well.) Pour the batter into the liners and bang the pan on the work surface twice to remove excess air bubbles. Bake for 12-15 minutes or until a knife inserted into the middle of the cupcake comes out clean. Place on a wire rack to cool completely while you make the frosting.

Cream together the butter spread, one cup of powdered sugar and 1tsp of milk until smooth and thick. Add more powdered sugar or milk as needed until you have a thick but fluffy frosting. If you are making chocolate frosting, add the cocoa powder and mix until smooth. If making vanilla, add the vanilla extract and food coloring and mix well.

Once the cupcakes have cooled completely cover them with a generous amount of fluffy frosting and finish with some sprinkles! Enjoy!

Just as I was taking the above photo Hal (cheeky cupcake thief) stuck his hand in the frosting!

Which do you prefer, Chocolate or Vanilla?


  1. Right. I need you to make me everything on your blog...EVERYTHING!!! These look waaaaay too good! xxx

  2. I'm usually all about the chocolate cupcakes but I'm loving the look of the pink vanilla ones.