Wednesday, January 18, 2012

Happy Birthday to Me! Hee Hee

Vegan Lemon Cupcakes w/Vegan Raspberry Cream Cheese Icing
So, as a gift to myself, for the 19th, and to you since I have been neglecting the foodie stuff, I decided to try to make cupcakes for the first time.  Always a fan of lemon & raspberry, I thought I'd give this combo a whirl.  I think it turned out well for my first time filling & icing anything! And it sure looks purdy!

A basic lemon cake mix was the base for the cupcakes & some lovely raspberry jam filled a wee spot in half of my experiment!

For the icing, I blended on medium speed for 5 minutes, 1/2 cup of Earth Balance & one container of Tofutti Cream Cheese.  I opted to thaw out frozen raspberries & puree them in my awesome little blender; adding 1/3 of a cup to the fluffy mix of Earth Balance & Cream Cheese (you could use actual raspberry preserves instead) blending until well, blended. I began to add 1 1/2 cups of powdered sugar.  First 1 cup, then a half...blending on high until it was smooth.

Piping on the icing was fun; starting on the outside at 9 o'clock working clockwise to the inner circle of the cupcake.  I would play with the icing next time, preferring it to be a little stiffer, other than that...a general success!


Anonymous said...

They look wonderful Dusty...Happy Birthday to you, Happy Birthday to you..Happy Birthday Dear Darling Dusty....Happy Birthday to you.!!!1

Little Lamb said...

Happy Birthday!

They look tasty!