How NOT to Bake Valentine's Cupcakes! (Vegan)

Finally, here it is...my VEGAN Valentine's Cupcake! 

(WATCH THE VIDEO HERE!) 

Yesterday I filmed my first ever cooking/baking vlog and holy moly was it tough!  I don't know how the professionals do it...what if something goes wrong?!  I guess that's why they prepare things in advance!!  This was the first time I attempted this particular recipe, as it's dairy-free and egg-free.  I am not vegan and I still do have some dairy but my fiancé has an intolerance to butter and I wanted to try something new!   

These actually do taste delicious, and are much lighter and better for you than the traditional cupcake however there were a few slip-ups along the way!  (In case you couldn't already tell from the runny frosting...hahaha!)  So here it is folks:

What NOT to do when baking Valentine's Cupcakes:

Open the baking soda so ferociously that you almost spill the entire contents everywhere.

Add salt from a shaker...seriously...this was really dumb!

Let your doggy sniff them (hahaha, greedy little Sina!)

Bake 12 instead of the instructed 18, so that they become impossible to take out of the tin and lose all their little "hats" in the process!

Spill the expensive vanilla extract you bought all over the stove...

Add soy milk to the frosting mix (actually this was the recipe's fault...it makes the frosting too runny!)

Proceed to eat them in the process of frosting them..

What TO do when baking Valentine's Cupcakes:

Use super cute Valentine cases!

Use heart measuring cups and spoons :) 

When spooning mixture, alternate between two spoons letting them stand in a cup full of hot water.

(This ensures it doesn't stick to the spoon!)

Decorate with pink Barbie heart sprinkles :) 

And there you go, that is how you make Vegan Valentine's Cupcakes the Anna Saccone way! :)  It doesn't matter if you make mistakes...in fact it's better if you do because you learn from them!  Also, these cupcakes only have 152 calories (without frosting) each so they really aren't as sinful as regular ones, yippee!  And they taste just as good...I couldn't tell the difference.  Except for the fact that the frosting was runny, the actual cupcakes were moist and springy...and tasted delicious!  Here is the exact recipe I used: 

(Cupcakes)

Ingredients:

1 tablespoon apple cider vinegar

1 and 1/2 cups almond milk

2 cups all-purpose flour

1 cup white sugar (I used caster sugar)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coconut oil, warmed until liquid (I used walnut oil)

1 and 1/4 teaspoons vanilla extract

1. Preheat the oven to 350 F or 175 C.  Line 2 muffin tins with 18 cupcake cases.

2. In a smaller bowl, measure the apple cider and almond milk into it and leave it to curdle for about 5 minutes.  In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  In the separate smaller bowl, whisk together the almond milk mixture, coconut oil and vanilla.  Pour the wet ingredients into the dry ingredients and mix together until blended.  Spoon evenly into the prepared cases.

3. Bake in the preheated oven for 15-20 minutes, or until the tops spring back when lightly pressed.  Cool in the pan before setting on a wire rack.  When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

(Frosting)

Ingredients:

1 cup soya butter

3 and 1/2 cups powdered sugar

1 and 1/2 teaspoons vanilla extract

1/4 cup soy milk (in my opinion this is NOT needed! It will make it too runny!)

Beat everything together until well-combined and fluffy.

Let me know if you try this recipe, and if you do let me know what you think!  Also, if you want to check out the "behind the scenes" of this video and Jonathan's reaction to tasting my cupcakes, click here!

HAPPY VALENTINE'S DAY! <3

xoxo