Celebrate Valentine’s Day with something sweet.
Well, perhaps with something sweetand a little clean beauty treat from Simple Beauty Minerals!
Valentine’s Day themed sprinkles are what originally inspired this post, and what better to go with adorable red, pink, and white sprinkles than some cupcakes (of course!) and some of our all time favorite pinks and reds from our Simple Beauty Minerals lip and eye collection.
We present to you our favorites for Valentine’s Day and my own personal very favorite recipe for naturally colored strawberry sweet pink frosting and tiny (yet totally indulgent) yellow cake cupcakes.
Vegan Cupcake Ingredients
- 1 cup sugar
- ½ cup Earth’s Balance (or your favorite vegan butter substitute– Earth’s Balance is the very best I have ever found for baking and works like an absolute charm)
- 6 teaspoons Ener-G Egg Replacer (prepared with 8 tablespoons warm water)
- 1 ⅜ cup flour (for best results use wheat flour– I can’t specifically vouch for any replacement flours, but with a little creativity and experimentation with ratios I know it can be done!)
- ½ teaspoon baking powder
- ¼ cup soy milk (you can use your preferred non-dairy milk or a dairy milk if desired in the same quantity here as well)
- Preheat your oven to 325º F, and set up your mini cupcake liners in each well of your mini muffin/cupcake tin. (Alternately, you can grease each well with a little Earth’s Balance instead of using the liners)
- Cream the Earth’s Balance (with a hand mixer or in an electric mixer) until smooth, then gradually add the sugar, and then the Ener-G Egg Replacer mixture.
- Add the flour and the baking powder, and then depending on how dry the mixture is add a little soymilk (up to ¼ of a cup) until you reach cake batter consistency.
- Pour the batter into each little well about ⅔ of the way full. (You will have enough for a couple of batches).
- Bake for about 9-13 minutes, check through the window in the oven door (without opening it and releasing heat) periodically so that they do not get overdone, and remove them when the tops are slightly golden brown.
Vegan Icing Ingredients
- ½ cup Earth’s Balance (or, for stiffer frosting use a vegan shortening– I have used the Spectrum Naturals brand sold at Whole Foods before when making icing for a vegan wedding cake and it is the best option if you need a stiff icing for creating fine detail that will hold in your decorations which is something a lot of vegan butter substitutes can really struggle with)
- 4 ½-5 cups confectioners suger
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons soy milk (or your preferred plant based milk)
- 2-3 tablespoons strawberry juice (simply heat up some frozen strawberries in the microwave or in a pot over the stove and reserve some of the juice!)
- Cream the Earth’s Balance (or shortening) with a hand mixer, and gradually add in the confectioners sugar. If the mixture becomes too stiff, add in the milk and then finish adding in the confectioners sugar. Once you have added in all the sugar, add the rest of the milk and the vanilla extract.
- Add in the strawberry juice one tablespoon at a time while beating the mixture. Only add it until you reach your desired consistency. If you accidentally add too much, just mix in a little extra confectioners sugar until it has thickened up enough again.
You will have a beautiful and deliciously strawberry-sweet pink frosting! I love the hint of strawberry flavor the strawberry juice adds.
It really gives this frosting that extra something, and it is so perfect for Valentine’s day!
You can frost and decorate your cupcakes just as soon as they have fully cooled! Enjoy!
SHOP Valentine Day Lipsticks & Eyeshadow
Abby is aphotographer and blogger who never says no to a hot cup of tea or a new shade of lipstick. She lives in Monterey, CA with her husband where they enjoy hiking, cooking/eating everything vegan, and basically living the (neat and tidy) hippie dream.