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.
These are the burgers he picked up at Whole Foods on the weekend.
He said it was delicious!
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! :)
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.
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).
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! :)
It was fun to eat. :)
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.
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! :)
Those are so cute and such interesting ingredients, love it. Enjoy your trip.
I know I won’t be standing out in the crowd when I say this but:
OMG, those cupcakes are so cute! Love them!
I’m bringing my boyfriend to HLS, who is also named Eric, so maybe Eric and Eric will have to get together while we are doing other stuff!
Oh my goodness what a genius way to make vegan icing!!!! This is the second really amazing avocado recipe I’ve seen today. I think it’s a sign.
Super duper cute!! Does the avocado brown in the frosty after awhile? Or did you guys eat them all too fast to find out? ;)
Have fun in Chicago!! :)
Those cupcakes are so pretty. The green is the perfect color–I think they look like springtime.
Cute cupcakes!! I’m very intrigued by this avocado frosting…may have to try that soon!
The avocado buttercream sounds delish! I’ve been trying to figure out how to use avocado in sweets, but I haven’t had much luck.
Those cupcakes looks delish! What a neat idea, use an avocado in frosting!
Travel safe and have fun!! :)
Angela I love your site! Have fun in Chicago– my home!!
Angela those cupcakes are so adorable! You are such a sweet wife :)
Wow those cupcakes look amazing! I would have never thought to use avocados for frosting, but that is such a smart idea! Regular icing usually makes me sick, I don’t want the frosting to take away from the sweetness of the cupcake. Lovely recipe :)
Those cupcakes are darling :)
Just made these cupcakes the other day and I think they were my favorite vanilla cupcakes EVER. So freaking delicious. Love the frosting too…I definitely feel sick from eating buttercream. Not the biggest frosting fan!
My favorite favorite thing about baking vegan treats is that YOU CAN EAT THE BATTER!!! without worrying about eggs and stuff…. :)))))
My eyes are bugging out of my head looking at those cupcakes – they look amazing!!!
I’ve heard of using avocado in the cake batter, but never in the frosting. That’s an awesome idea! And it’s such a good way to sub in some healthy fats!
That is such a neat cupcake idea!
Those are the cutest cupcakes I have ever seen!! I’m not much of a baker but I really want to try these out. Thanks for sharing :)
And have fun at the Healthy Living Summit! Will you take your blog ‘on location?’
I would have NEVER thought of making little cupcake sandwiches – brilliant!
Can’t wait to try.