The Cake Merchant

Mini Vegan Vanilla Cupcakes with Blackberry Frosting

Last week, I got to escape the heat and go to my hometown of Fort Wayne, Indiana. Fort Wayne is not a bustling metropolis, but it beautiful in the summer, and there is a bounty of fresh produce. My parents are avid gardeners, and I love spending time in the kitchen with my mom and cooking with the freshly picked vegetables.

Just down the road, there is a farm that has some of the best berries I’ve every tasted. Even though there’s been a drought in Indiana this year, there were still plenty of berries. They were smaller than usual, but still just as sweet.

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One Bowl Red Velvet Cupcakes


 

 

 

 

 

 

 

 

 

 

 

Before I moved to Texas, I had never heard of red velvet cake. I’ve lived here from almost 4 years now, and I have yet to really understand it. What flavor is red? There are a few tablespoons of cocoa powder in it, but hardly enough to call it a chocolate cake. And why is it red? Why not green, blue, or purple? I’m not sure I’ll ever really understand, but I do know that it tastes good, and the cream cheese frosting that is usually paired with it is really good. I also know that people here go bananas for it, and when I ask for cake requests, this is what comes up most often.

Needless to say, I have made my fair share of red velvet cakes over the last few years, and this recipe is one of my favorites. Not only is it delicious, but it’s also easy to make and doesn’t create a lot of dishes. The original recipe is for a layer cake, but I halved it to make a smaller batch of cupcakes.

On a side note, I used my newly constructed light box to take these pictures since the sun had already gone down when I finished making the cupcakes. After I finished cleaning up the kitchen, I went to put up the light box, and guess who I found lounging inside? This is Miss Violet, Queen of the light box (or any cardboard box, for that matter).

 

 

 

 

 

 

 

 

 

 

Violet is a fierce jungle cat.

 

 

 

 

 

 

 

 

 

 

Actually, I just caught her mid-yawn.

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Vegan Vanilla Cupcakes with Vanilla Buttercream Frosting

Vegan Vanilla Cupcakes

I am a hopeless procrastinator. This can prove to be a problem when baking, since I rarely plan my recipes in advance. I never seem to have butter or eggs and room temperature when I need them.

Have you ever tried to bring butter to room temperature in the microwave? I never seem to be very successful at it. I always end up with a big gloopy mess on my hands, no matter how careful I am. I’m convinced that microwaves hate me.

Fortunately for me, there are vegan cupcake recipes that require no butter or eggs. In fact, I didn’t even need a mixer for this recipe. Just a mixing bowl and a whisk will do. Cupcakes in the oven in 5 minutes flat? Yes, please. And they’re delicious, too. I’ve won plenty of friends with these bad boys. And not just vegan friends.

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