Valentine's Day and a Sweet Cupcake
By The Vegan Version on February 14, 2012
I have got to admit I am not a fan of Valentine's Day. Other than when I was a kid, and Valentine's Day meant boxes of candy, I never really have been. It just seems so silly- a manufactured holiday grounded in nothing other than the candy and greeting card industry's desire to generate revenue.
I know, I know, that sounds so cynical! In all seriousness, why do we need a single day to tell those in our lives that we love them and they are special to us? Shouldn't we do that every day? Does that require candy, greeting cards and roses? Nah...
Anyway, I have been thinking a lot lately about those that are really special in my life. Of course there are my husband, kids, friends and family. That is a given. But there is also you- the members of the awesome vegan community that I have found myself immersed in! I am talking about all of the caring, compassionate individuals who really want to make a difference in the world. Some of you, like JL, Fran, Leah, Christina, Sharon, Susan and Robin I have met in person. And others like Gail and Brian, to name a couple, that I really hope to meet soon!
So with all of you in mind I baked these Valentine's Day cupcakes. I hope you enjoy them!
Oh, and, yes, of course I bought my kids candy for Valentine's Day :)
For the cupcakes:
3/4 cup unsweetened apple sauce
1 2/3 cups water
1/3 cup vegetable oil
For the frosting (adapted from this recipe):
2 cups confectioners sugar
1/ 4 cup Earth Balance Vegan Buttery Sticks (1/2 stick), softened
1/4 cup + 1 tbsp So Delicious Unsweetened Coconut Milk
3/4 cup unsweetened cocoa powder
1/2 tsp vanilla
Preheat oven to 350 degrees.
Mix together the Duncan Hines cake mix, applesauce, water and vegetable oil in the bowl of a stand mixer. If you do not have a stand mixer you can use a large bowl and a hand mixer. Beat slowly for about 30 seconds and then increase the speed to medium and beat for two minutes.
Place cupcake liners into a muffin tin and fill each until about 3/4 full. This should make 24 cupcakes.
Bake for 25 minutes at 350 degrees or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, allow to cool slightly and remove cupcakes from pan.
To make the frosting add the confectioners sugar and Earth Balance to a clean stand mixer bowl. If you do not have a stand mixer, this may be done with a hand mixer. Slowly beat until the sugar and butter are combined, it will be a crumbly mixture. Add the 1/4 cup So Delicious Coconut Milk and vanilla and beat until incorporated. Slowly add the cocoa powder and beat until very smooth.
Either spread or pipe the frosting onto the cupcakes.