When Teddy's running buddy accepted our offer to stay at our house during her visit here, my first thought was, "I have no idea what to feed someone who is vegan!" I basically told her I'd need her help to figure out what to make for meals, but at least I had this cupcake recipe from Sweet Little Bluebird ready to try for vegan cupcakes. (And the name of the cupcakes does not imply vegans, or vegan cupcakes, are crazy. It was the popular name given to a cupcake (or cake) that had no eggs, butter or milk.)
These cupcakes were moist, delicious and a hit with everyone. I wasn't as confident in my frosting as the cupcakes themselves, but the mixture of peanut butter, coconut cream and powdered sugar turned out rather well. I think next time, I'd look to do a raspberry jam and coconut cream frosting. I think the raspberry flavor would play well with the coconut notes.
Crazy (Vegan) Cupcakes
1 1/2 cups flour
3 Tbsp. cocoa
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla
5 Tbsp. vegetable oil
1 cup water
Preheat oven to 350°F. Line 12 cupcake tins with liners, and set aside.
In a large bowl, combine all dry ingredients well. Make 2 small divots and 1 larger divot in the dry ingredients. Pour the vinegar and the vanilla each into separate small divots. Pour the oil into the larger divot. Add the water, and stir together with a fork. Divide mixture evenly among cupcake liners.
Bake 15 to 20 minutes until a toothpick inserted in the center comes out clean. Makes 12 cupcakes.