Happy Evil Colonial Regime Weekend! Or whatever. Yay History!
Sour grapes aside, the first weekend of July is a jubilant weekend for all of us here on this stolen continent. And what says “we have got it easier than anyone else on this planet” better than tasty, tasty cupcakes? Nothing. Nothing at all.
I super like cupcakes. And these are delicate and sweet and pretty, just like the best of the settlers once they settled down some (I’m watching the Coen Brothers’ True Grit as I type this. There is no need for conjunctions here). I adapted this recipe from Coleen Patrick-Goudreau’s delicious treats in The Joy of Vegan Baking, making mine less sweet and not at all oily. Eat them! Eat them I say! And watch out for rattle snakes. Ever stalwart.
yields 12-15 small cupcakes
- 1 cup pastry/ cake flour*
- 3/4 cup “white” whole wheat flour*
- 1 tsp baking soda
- 3/4 cup evaporated cane juice or organic vegan white sugar
- 1/2 cup unsweetened apple sauce
- 1 tbs apple cider vinegar
- 2 tsp vanilla extract
- 1 1/2 cups fresh or frozen strawberries, smashed or puréed
- 5 whole strawberries, sliced
- a whole bunch blueberries, if youse American
- 1 batch your fave vegan whipped “cream” recipe**
1. Preheat oven to 350ºF and grease/line/set up (if you favour the silicone) 15 muffin cups so they are ready to party.
2. In a large mixing bowl, stir together flours, sugar and baking soda.
3. In a separate medium type mixing receptacle, whisk together apple sauce, vinegar and vanilla. Stir in your pretty berries.
4. Make a well in your dry ingredients. Think of Ms. Grimmer if you were in my highschool Home Ec class (for those of you that were not, Google “Pat” from Saturday Nigh Live. But in a nice way). Now stop thinking about her and pour wet ingredients into dry and stir very gently until just mixed. (you couldn’t stop thinking about her, could you?).
5. Fill your cups 3/4 full and bake for 18-22 minutes, until tester tooth pick comes out clean.
6. Allow to cool completely, slather with vegan whipped cream and top with berries according to your nationological leanings. Party.
*I like to add a little wholesome to the load. You could ostensibly use all whole wheat flour, but it’s a party, yo! Party! Cake and pastry flour makes your cupcakes spongy and it’s not a party unless it’s spongy.
**Vegan whipped cream is awesome and much tastier than the real stuff. It was a lazy party weekend (party!), so I used this (see below photo), but recipes abound. Go for it!