One of the two kids has a birthday.

I am one of those lucky people who has exactly one boy and one girl. It is SO MUCH FUN to have one of each - as I get to experience the joys of raising both genders.

One of their most favorite things to do is pour through my cupcake cookbook: Vegan Cupcakes Take Over the World. The bright pictures and mouth watering cupcakes are better than any Dr. Suess book we have. About a month ago, they had managed to find the book (again) and go through the pictures one-by-one. Knowing that little bit boy's birthday was coming, little bit girl told me that her brother wanted the "cookie cupcakes" for his birthday. What a nice older sister she is.

Sure enough, little bit boy agreed. However, he ALSO told me he wanted BLUE cupcakes. So, I settled on two batches: "cookie" cupcakes for the family and "blue" cupcakes for the kids where he plays during the day. Thankfully, with the most diverse and complete cupcake cookbook ever - I was covered!

All recipes from Vegan Cupcakes Take over The World.

Basic Vegan Fluffy Buttercream
You'll use this for both recipes

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups powdered sugar, sifted
1 1/2 teaspoons extract (usually vanilla - but GO WILD!)
1/4 cup plain soy milk or soy creamer

1. Cream butter and shortening together.

2. Add in a cup of flower, beat steadily by hand - or even better with hand or stand mixer.

3. Add in the extract, beat well.

4. Add in the rest of the sugar, slowly, mix well.

5. Add in the soy milk or creamer, and beat until smooth and fluffy.

Golden Vanilla Cupcakes
For little bit boy's "blue" cupcakes

1 cup of soy milk

1 teaspoon of apple cider vinegar

1 1/4 cups of all-purpose flour

2 tablespoons of cornstarch

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/3 cup of canola oil

3/4 cups of granulated sugar

2 teaspoons of vanilla extract

1/4 teaspoon of almond extract

1. Mix soy milk and vinegar, set aside for curdling (basically, you're making butter milk)

2. Preheat oven to 350 degrees and line cupcake tin with liners

3. Mix liquid ingredients and sugar together.

4. Place dry ingredients in sifter and sift into wet ingredients. Mix until just barely incorporated and no large clumps remain.

5. Divide into cupcake tin evenly, bake immediately for 20 - 22 minutes, or until a toothpick comes out clean.

6. Cool completely and top with butter cream. For "blue" I used cake decorator's coloring, but you can use food coloring or natural dyes (blueberry). I've made "pink" cupcakes using strawberries. I bought the Wall-E decorations at Target.


Chocolate Cookie Cupcakes

1 cup of soy milk

1 teaspoon of apple cider vinegar

3/4 cup of granulated sugar

1/3 cup of canola oil

1 teaspoon of vanilla extract

1/2 teaspoon of almond extract

1 cup of all-purpose flour

1/3 cup of cocoa powder

3/4 teaspoon of baking soda

1/2 teaspoon of baking powder

1/4 teaspoon of salt
1 cup coarsly chopped chocolate sandwich cookies (like Newman-Os)

1. Whisk soy milk and vinegar together, set aside (again, buttermilk)

2. Preheat oven to 350 and line the cupcake pan.

3. Add sugar, oil, and extract to milk mixture and whisk until foamy.

4. Sift cocoa powder, soda, baking powder, and salt. Stir into batter in two batches.

5. Fold in chopped cookies, pour into cupcake liners evenly, and bake for 20-25 minutes. Toothpick should come out clean.

6. After cooling completely, frost with the vegan butter cream frosting mixed with another 1/2 cup to one cup of crushed cookies (depending on taste). These sort of go on like clouds, so you can't expect even perfection. Top with 1/2 of a cookie for garnish.