I think most of you know that I’m the 2nd Counselor in the Young Women‘s Presidency at my church, The Church of Jesus Christ of Latter-day Saints. Well, because I also LOVE to bake cupcakes, I tend to get called upon when it’s time to serve goodies. (Oh darn!) We are hosting the stake dance at our meetinghouse this weekend, and I’ve been asked to make 150 cupcakes for part of the refreshments!
I made some adjustments to my favorite chocolate cupcake recipe and have hopefully (fingers crossed!) got the kinks worked out making the batter in tripled amounts. Can you imagine 13 dozen cupcakes, one batch at a time… neither can my mixer! So today is my tester day. Sometimes recipes won’t work properly when they’re halved, doubled, and so forth. But so far, so good!
I’ll be prepping for my baking day by measuring out my dry ingredients, measuring out some of my wet ingredients – that way making the batter itself won’t take as long as it usually does. It’ll just be a matter of mixing things together, not measuring, scooping, and so forth.
I’m also going to make my frosting ahead of time and see how that works out. Since my recipes are vegan, I have to be careful with over mixing. I make sure to use a dairy-free butter substitute in my buttercream that does NOT have water listed as the first ingredient. While I’ve found that substitutes like accidentally-vegan Blue Bonnet Light (where water is the first ingredient) will work for baking, it cannot keep from separating in something like buttercream. I personally use Earth Balance, which has an oil-blend as the first ingredient and it whips up just like real butter would in a buttercream recipe.
Here’s my go-to recipe for buttercream:
Vegan Vanilla Buttercream Frosting
1/2 cup Earth Balance “butter”
1/2 cup vegetable shortening
4 cups confectioner’s sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
about 1 teaspoon (or more to reach desired consistency) coconut almond milk, or other non-dairy milk
Directions: Whip together the Earth Balance and shortening. Add confectioner’s sugar (confectioners’ sugar?) and mix together. Add vanilla and salt, and slowly add coconut almond milk, a teaspoon at a time until you reach the desired consistency. It won’t take much, don’t over pour! Frost cupcakes (or anything that tastes good with frosting, right?!) and enjoy!