funfetti – Kind + Chic

Blossom

Hey everyone!

Spring is finally here even though it still may not feel like it on the east coast! The flowers are beginning to bloom, including the cherry blossoms here in D.C.. I’m just hoping the wintery chill we’ve been experiencing doesn’t wreak havoc on them like last year.

Speaking of blossoms, while on my way home from Whole Foods the other day, I saw some pretty pink blossoms on the tree that looked similar to the famous Yoshino Cherry Blossoms, which should peak in a couple weeks. I thought they would look perfect on top of the spring-themed cupcakes I was planning to make, and they did! And yes, they are edible.

I included some tips below on how to recreate the same Easter/Spring vibe design I created here. It’s actually pretty simple, so read on!

This super moist, crumbly, flavorful vanilla cupcake recipe will not disappoint. It can be decorated to fit any occasion.

Cupcakes

Ingredients

1/2 cup – vegan butter at room temp. (I recommend 1 stick of Earth Balance. Dot not use the buttery spread for this)
1 ¼ tsp – vanilla extract
1 tsp – apple cider vinegar
1 cup – vegan milk (I used coconut. Almond, soy, and cashew work as well or better due to their thicker consistency)
1 ¼ – cup all-purpose white flour
1 cup – granulated sugar
¼ tsp – salt
3 tsp – baking powder (or 2 tsp baking soda)

Directions

Preheat oven to 350 degrees.
In your mixing bowl, combine apple cider vinegar and milk and whisk together while adding in the vanilla extract and salt. The mixture will chemically react and slightly froth, helping the batter to rise while baking.
Add the stick of butter into mixture and use use mixer to blend into a cream.
Add in sugar and flour and blend all ingredients on medium to high speed until all clumps are out.
Stir in vegan sprinkles
Pour into 14-15 cupcake holders, each approx. ¾ of the way full.
Place pans in the preheated oven and bake 25-30 minutes until the top begins to turn golden. Test cupcakes at 25 mins with a toothpick and remove the cupcakes from the oven if the toothpick is clean of batter.
Let them completely cool before frosting. At least 30 minutes for best frosting results.

Before: Raw cupcake batter ready for the oven

After: Ready for frosting

Frosting

Store Bought

2 – Wholesome! Organic: Vanilla flavor

Homemade

1/2 cup (1 stick) – Earth Balance at room temp.
3 cups – powdered sugar
1/4 tsp – vanilla extract
1 tbsp – non-dairy milk

Decorations

Shredded coconut
Vegan sprinkles **
Food coloring**
Tiny flowers (real or faux)

**vegan food coloring and sprinkles also available at Whole Foods and other health food stores

Directions

If homemade, use mixer to thoroughly blend all ingredients together in bowl.
Divide frosting into 4 separate cereal-size bowls. Add the following drops of color for each color and use mixer to thoroughly blend. If using store-bought, this steps also help whip and fluff the frosting for piping.
- Yellow: 2 drops yellow food coloring
- Tiffany Blue: apprx 2 drops blue, 1 green
- Green: 2 drops green
- Pink: 2 drops red
Use 4 piping bags with large round tip (or ziplock bags with corner removed) and fill each with each of the above whipped colored frostings.
Start icing the cupcake beginning and the very outer edge and slowly move toward the center un a swirl motion, covering entire cupcake. After each individual cupcake, immediately complete steps 5, 6 and 7.
Place sprinkles on cupcakes,
Sprinkle with coconut flakes,
Place flower in center.