I have found that if I am not having a big birthday party, it is easier to make a batch of mini cupcakes, decorate enough for my family and/or guests and freeze the rest.
The recipe is a quarter of my original vanilla cake recipe which I first started making when my son turned 1. Now, it is a staple. I make it as a full bundt cake, 1 or 2 9″ rounds, cupcakes or minis. I have posted this recipe multiple times but I am reposting because I wanted to have the measurements ready for when I wanted to bake minis.
Makes 24 mini cupcakes
3/4 cup all purpose flour
1/2 cup vegan cane sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold water
1/4 cup sunflower oil
1/2 tablespoon apple cider vinegar
1/4 teaspoon vanilla extract
Preheat the oven to 375. Drop the liners into the cupcake tin.
Sift the flour, sugar, baking soda and salt into a mixing bowl.
Combine the water, oil, vinegar and vanilla.
Add the wet ingredients to the dry ingredients and mix well until there are no lumps of flour and the batter is smooooooooth.
Use a 1 tablespoon ice cream scooper to portion out the cupcakes. If there is any batter left over, you can try to evenly top off the cupcakes or just eat it straight up, because vegan batter = fun to lick the spoon!
Bake for 25 minutes. Let cool in the tin but as soon as you can, take them out and cool them on a cooling rack.
3/4 cup powdered sugar
1 tablespoon plant milk or water, more if need to thin
1/4teaspoon vanilla extract
Mix the powdered sugar with the liquid and vanilla in a medium bowl. Stir with a rubber spatula until the sugar has dissolved and the glaze is smooth and shiny.
Gently press the top of each cupcake into the glaze and swirl it around to be sure the whole top is covered. It’s okay if the glaze drips down the sides.
You can top the glaze with whatever you like! My husband is a huge fan of toasted coconut. And I absolutely love diced strawberries and fresh lime especially for the holidays!