Fourth of July Cupcakes!

July 11, 2011

Okay – so it’s a little late, but I just had to post these AMAZING 4th of July cupcakes. Seriously, they are incredible. We ate them so fast the I didn’t even get a picture of all three colors. All that was left were these two:

In case you hadn’t guessed, I also made cupcakes with red frosting. :)

This recipe came from the Vegan Cupcakes Take Over The World cookbook by Isa Chandra Moskowitz and Terry Hope Romero. I used almost milk instead of soy milk, and my frosting never really got hard because I didn’t have any Earthbalance butter left. It was still delicious though. I kept it from melting off the cupcakes completely by keeping them in the refrigerator. I know you’re not always supposed to do this, but I feel like since I changed a few things it might be a little bit more okay to post the recipe… umm… fingers crossed, anyways…

Here it is:

Fourth of July Cupcakes

Cupcake Ingredients:

  • 2/3 c. almond milk (or probably any non-dairy milk would be fine…)
  • 1/2 t. apple cider vinegar
  • 2/3 c. light agave nectar
  • 1/3 c. canola oil
  • 1 1/2 t. vanilla extract (or a little more)
  • 1/2 t. almond extract
  • 1 1/3 c. all-purpose flour
  • 3/4 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. salt


  1. Line muffin tins with cupcake liners; preheat oven to 325 degrees F.
  2. Mix almond milk and apple cider vinegar in a large bowl, and let it sit for a few minutes. Then beat in the agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt. Mix until smooth.
  3. Fill liners two-thirds of the way full, and bake for 20-22 minutes. Test it with a knife or toothpick inserted into the center of a cupcake and see if it comes out clean.
  4. Let cool in the pan for five to ten minutes, then transfer to a wire cooling rack to cook completely before frosting.

Ingredients for Fluffy Buttercream Frosting:

  • 1/2 c. vegan shortening
  • 1/2 c. vegan margarine (Earthbalance is best!)
  • 3 1/2 c. sifted powdered sugar
  • 1 1/2 t. vanilla extract (or a little more!)
  • up to 1/4 c. plain almond milk or vegan creamer if needed
  • Red and Blue food coloring!


  1. Beat the shortening and margarine together until well combined and fluffy (I used an electric mixer). Add sugar and beat for about 3 more minutes or so. Add the vanilla and extra almond milk if needed, and beat for another 5 to 7 minutes or so until it’s fluffy again.
  2. Divide frosting into three equal portions. Keep one white, and add red and blue food coloring to the other two.
  3. Pipe onto cupcakes and enjoy!

Makes 12 cupcakes, with a good amount of frosting for each one.



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