Who else is excited about it finally being Friday???
Wow, it’s been such a crazy packed week for me, probably one of the busiest ones I’ve had all year. Oh, and there was so much food involved, so much. Because of that I haven’t been able to plan ahead very much on my future recipes and blog stuff. I feel like this week’s recipes would seem a bit redundant in a line-up, lots of carbs going on, but I figured you guys would understand. I mean, don’t we all have crazy weeks sometimes? I’ll share some things with more veggies soon, promise.
As hectic as it’s been, I’ve been having a really great time being so occupied all week. I’m the type of person that likes, no needs, to stay busy or I feel lost. Maybe that’s a result of being a former farm girl or it could just be my upbringing or something genetic. I’d guess it’s a combination of them all. Being this pressed for time though, it’s made me realize how much more productive I can be under pressure.
Ha, and all this time I’ve considered myself to be a pretty self-motivated person on the whole. If I’ve realized anything these last few days, it’s that I’ve been slacking big time and I clearly need to work on motivation strategies for when stuff slows down again. That is, if stuff slows down. Which reminds me, I’m thrilled over the fact that the days are finally getting longer. This morning it seemed like the sun started peeking up at a noticeably earlier time than it has been and that means Spring is getting close! Yay, cause I’m so over these super short days.
Alrighty, I should get to the point shouldn’t I? So these cupcakes, aren’t they kinda adorables???? I sort of love their mini size and loud colors. I’ve been saving them for this weekend because I really felt like they should be a Friday post and now I’m so excited for you guys to try them! I thought about making a full size cake to decorate like I’ve been talking about recently, but after I’d made the frosting and I saw how lovely the natural color was, I knew I wanted to keep it really simple and do cuppycakes. Don’t worry though, I’m still in a cake-decorating mood so I’m sure I’ll be sharing one soon. Flavor ideas anyone???
Okay, so simplicity is what I decided to focus on and what is easier than using the already gorgeous powers of fresh fruit to decorate? There are actually all kinds of things you can do with things like berries.
Feel free to make these cupcakes regular size if you don’t have a mini pan, I promise they’ll taste just as good. Oh, and just FYI to anyone who, like me, tries to avoid adding food dye at all costs, the frosting color is 100% natural from the berries. Isn’t it gorgeous? Just one more reason that you need to be baking them right now, so get to it!
Blackberry Lemonade Mini Cupcakes (Vegan)
Berries are the perfect compliment to go with the sweetness of a cupcake. These cupcakes make the perfect Spring or Summer treat!
- 1 cup sugar
- 1/2 cup organic vegetable oil
- 2/3 cup unsweetened plant-based milk
- 1/3 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/3 cups flour
- 1/4 cup vegan "butter" or organic vegetable shortening room temp
- 1/4 cup coconut cream softened
- 1/4 cup fresh blackberries
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/2 - 3 cups powdered sugar
- 1/2 cup fresh blackberries
- 2 small lemons thinly sliced
Preheat oven to 350 degrees F (180 C). Grease and flour (or line with paper liners) a 24-count mini muffin tin or 12-count regular muffin tin.
Whisk milk together with the sugar in a medium mixing bowl. Add the oil, lemon juice, zest, and vanilla extract and mix until combined. Stir in the salt, baking powder, and flour until batter is smooth.
Divide the batter between cups, filling each nearly to the rim (you may have a little bit more than will fit in one muffin pan so if you have another cupcake pan you can grease and flour just a few more slots as needed or you can bake the extra batter in a ramekin). Bake for 15 - 18 minutes for mini sized or 18 - 24 for regular sized, or until a toothpick comes out clean. Remove cakes from oven and allow them to cool for about 5 minutes, them loosen from pan and remove to a cooling rack to finish cooling.
Cream together the "butter" and coconut cream until completely smooth in the bowl of stand mixer fitted with whisk attachment. Add the blackberries, lemon juice, extracts, and salt and beat until the berries are evenly mixed in. Add 2 1/2 cups powdered sugar and slowly turn on low speed to combine then beat on high until light and fluffy. Add a little more powdered sugar to thicken if the frosting seems too soft until it's a good consistency for piping on cupcakes. (If it still seems too soft after that then chill in fridge for 30 minutes to an hour before piping on cupcakes.)
Fill a pastry bag fitted with a star tip (or whatever tip you'd like) and pipe frosting onto the cooled cupcakes. Top with fresh blackberries and/or lemon slice quarters as desired. P.S. Sprinkles are fun too!