Good evening!
Eric thanks you for your birthday wishes! :)
Today has been a whirlwind day! Crazy, crazy, crazy trying to get caught up on work before I leave tomorrow. Just when I thought I was caught up I got an order for 150 Glo Bars! Madness.
I asked Eric what he wanted for his birthday dinner tonight. I said I would make him anything he wanted.
‘A juicy burger’ was his request.
And so it was done like dinner.
![IMG_1884 IMG_1884](/wp-content/uploads/2010/08/IMG_1884_thumb.jpg)
These are the burgers he picked up at Whole Foods on the weekend.
![IMG_1886 IMG_1886](/wp-content/uploads/2010/08/IMG_1886_thumb.jpg)
He said it was delicious!
![IMG_5942 IMG_5942](/wp-content/uploads/2010/08/IMG_5942_thumb.jpg)
I had a Curry Chickpea Burger that I popped out of the freezer. Still lovin’ those in a huge way. They just might be my favourite homemade veggie burger.
Despite the mad house, dishes piled up all over the kitchen, and my still unpacked suitcase, I made Eric birthday cupcakes because I strongly believe that a birthday without flour, sugar, and icing is a crime against all things good and true. He agreed with me. ;)
I made him burger cupcakes! :)
![IMG_5946 IMG_5946](/wp-content/uploads/2010/08/IMG_5946_thumb.jpg)
Birthday Cupcake ‘burgers’ with Secret Green Frosting
Vanilla cupcakes adapted from Vegan Cupcakes Take Over The World.
Cupcake Ingredients:
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1 1/4 cups all purpose flour
- 1 tbsp cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup Earth Balance OR 1/3 cup canola oil
- 3/4 cup organic cane sugar
- 2 tsp vanilla extract
- 1/4 tsp almond extract
Directions: Preheat the oven to 350. Line a cupcake tin with cupcake liners. Whisk the almond milk and vinegar in a mixing cup. Allow to curdle for a few minutes. Beat together the soy milk mixture, oil, sugar, vanilla, and almond extract. Sift together the dry ingredients in a separate bowl and add to the wet ingredients, mixing until just incorporated and no lumps remain. Taste the batter, it is incredible. Pour into muffin liners and bake for 20-22 minutes. Cool completely before frosting. Makes 12 cupcakes.
![IMG_5910 IMG_5910](/wp-content/uploads/2010/08/IMG_5910_thumb.jpg)
Avocado ‘Buttercream’ Frosting
Adapted from Alton Brown.
- Meat from 1 very ripe avocado, pitted
- 2 teaspoons lemon juice
- 3 cups organic powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Directions: Peel and pit avocado. Place avocado, lemon juice, and vanilla into a processor (alternatively you can use a stand mixer or hand mixer). Process/mix about 2-3 minutes scraping sides of bowl when necessary. Add the powdered sugar a little at a time and process/mix. Store in refrigerator when not using. Apparently it doesn’t turn brown either, although I did not verify this entirely. Use at own risk! ;) makes enough to frost 16-24 cupcakes (I had lots leftover after these 12).
![IMG_5906 IMG_5906](/wp-content/uploads/2010/08/IMG_5906_thumb.jpg)
The frosting was VERY mild, as in, it wasn’t very sweet. It tasted like a very mild butter cream frosting, with just a hint of lemon and sweetness. I did not detect the avocado in there at all and Eric and my mother-in-law didn’t either! They both really loved the frosting because they didn’t feel sick after eating a cupcake.
The frosting also had a great texture! It was not too slick and it sat well on the cupcakes and didn’t slide around. If I had more time I would have tried piping with it.
These would make great St Patty’s Day cupcakes! :)
![IMG_5918 IMG_5918](/wp-content/uploads/2010/08/IMG_5918_thumb.jpg)
It was fun to eat. :)
![IMG_5939 IMG_5939](/wp-content/uploads/2010/08/IMG_5939_thumb.jpg)
I told my in laws they could have the leftovers, but Eric seems to think he is bringing them on the plane with him tomorrow. LOL. What a cupcake monster. Security would probably ‘confiscate’ them…
I made 4 varieties: rainbow sprinkles, coconut, cocoa powder, and cacao nibs.
![IMG_5920 IMG_5920](/wp-content/uploads/2010/08/IMG_5920_thumb.jpg)
All of us thought these were quite tasty. Very light and a great way to use up an avocado!
Well, I have packages to ship, a suitcase to fill, and dishes to clean. I’ll see you in the windy citaaaay! :)
Very creative cupcakes!
Oh Angela! Tell Eric I said Happy Birthday! Looks like he had a wonderful one! I love the cupcakes!!!!!!!!! How cute! I also love your frosting addition, sounds amazing! Angela you are always making something amazing! I hope to see you have a cookbook in the future!!!! Have a safe trip to Chicago, I hope you and Eric have a blast! I LOVE Chicago! xoxo
The cupcakes look so cute! Eric’s a lucky man! :)
Um, those cupcakes are the cutest things I’ve ever seen.
Those cupcakes are sooooo cute :) and I wouldn’t mind eating Eric’s burger either!
I am thrilled to have found a naturally green vegan frosting for my daughter’s 1st birthday party! She was nearly a St Patricks Day baby, and her party is shamrock themed this year. Looking forward to making these tomorrow!
These were great btw! I didn’t do the burger look, just the cupcakes w/ the green frosting in shamrock cupcake wrappers. Perfect for Emma’s birthday party. She loved it too!
Hi,
I made these tasty cupcakes and realized I would have benefitted from some details in your directions. My batter was sooooo runny. I was really worried about it. Turned out okay, but I almost quit midway through as I’ve never baked such a runny batter. Wish you had described what I was headed for. Also, I sub’d 25% very fine oat flour and a bit of almond flour to add flavor… I would like it if you made sub suggestions. The size of the avocado also posed some consternation. Mine was relatively large, so I went a little at a time because again, I didn’t really know what consistency to expect so I was winging it. Pix of the process would be great.