Single-Serving Cupcakes (Strawberry Daquiri) for Cupcake Wars

My mum woke me up a few days ago and told me how "Cupcake Wars" on the Food Network was holding an all-vegan competition. It wasn't until I saw the exact commercial that I got especially excited - I mean, I've only seen one recipe labelled as vegan throughout the entire Food Network website so this was a total shocker. However, I also knew that they had hosted "The Veg Edge" on their sister channel, "The Cooking Channel" and had much hope for all of this. In celebration I decided to take a recipe from one of the many cupcake challenges and twist it up a bit.

(Three Single Serving Cupcakes Ingredients)

• 3/4 cup of All-Purpose (or White Whole Wheat) Flour
• 1/4 cup of White Whole Wheat Flour
• 2 tbl Stevia
• 1/2 tsp of Baking Powder
• 1/8 tsp Turmeric
• A few tbl of Non-Dairy Milk
• 1 tsp of Vanilla Extract
• 1/4 tsp Veggie Oil

(Strawberry Icing Ingredients)

• 1/4 cup of Coconut Cream(whipped until fluffy)
• 1/4 tsp of Coconut Oil (liquid)
• 2 Medium Strawberries (diced to a pulp)
• 1/2 tsp of Lime Juice
• 1 tbl of Stevia *

(Kiwi Curd/Filling Ingredients)

• 1/2 Pureed Kiwi
• 1/2 tbl Stevia *
• 1 tbl of Cornstarch
• 5 tbl of Water
• 1/4 cup of Water
• Lemon Zest

(Directions)

• For the cupcakes: Whisk your dry ingredients together, fold in your milk and vanilla extract then add in your oil.
• Place into your baking molds and tap them each lightly about 20 times onto the counter.
• Bake at 350 degrees for about 15 minutes or until your toothpick comes clean from test-time.
• Let them cool and then prepare your fillings and "icing"


• For the Strawberry Icing: Mash your strawberries with the juice and stevia, then fold them into the coconut cream and oil.
• Place into a plastic or pastry bag and wait for your cupcakes to cool.


• For the Kiwi Curd - Combine everything except for the tablespoons of water and cornstarch, then heat on medium.
• Mix tablespoons of water and cornstarch, then add to kiwi. Cook until it has thickened. Let the curd cool, place into a pastry bag and wait until your cupcakes are cool.
• Then use a skewer to make a hole in the middle of the cupcake, add in your curd and top with your icing - then turn onto the Food Network around 7:30/8:00 and enjoy yourself!

Note* - You can use raw sugar or other sweeteners if you don't enjoy stevia.

Happy Birthday Cupcakes

These are even better than my fudge brownies - especially if you love mocha! The icing is some sort of caramel flavoring (as suggested per the birthday girl) and there are little chocolate chips through the cupcakes.

(Vegan Mocha Cupcake Ingredients)

• 2 Cups of Sifted Cake Flour
• 1 Cup Vegan Granulated Sugar
• 1/2 Cup of Cocoa Powder
• 2 tsp Baking Soda
• 1-2 tsp Baking powder
• 1 Cup of Vegan Buttermilk
• 5 tbl Strong-Brewed Coffee
• 1/2 cup Veggie Oil (1/4 Coconut, 1/4 regular)
• Vegan Dark Chocolate Chips (dusted in flour)

(Vegan Buttercream Ingredients)

• 2 tbl Non-Dairy Caramel Creamer
• 5-8 tbl of Coconut Oil or preferred Vegan Alternative
• 1/4 tsp Sea Salt
• 3 Drops of Preferred Blue Dye (India Tree is best)
• 1-2 Cups of Powdered Sugar

(Directions)

• For the Vegan Mocha Cupcake: Preheat oven to 375 degrees.Sift the dry ingredients together and add in the buttermilk and coffee. Mix well.
• Add in the veggie oil and stir, then once fully incorporated you can add the chocolate chips.
• Fill the oiled cupcake tins 3/4 of the way and bake at 375 degrees for about 25-30 minutes or until the middle is clean (after poking with a knife).
• Let them cool and prep your buttercream.
• For the Vegan Buttercream: Cream the coconut oil/alternative until just before fluffy and add in the liquid and powdered sugar.
• Cream and add in the blue dye and more powdered sugar until your liking.
• Place about three tablespoons of buttercream onto each cupcake and spread into a beautiful rose shape.
• Cool in the fridge until ready to eat and enjoy!