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Vegan MoFo

Vegan MoFo Day 4: Lil’ cakes

I have a fondness for carrot cake, despite rarely eating it and possibly never making it. (It might’ve been my parents’ wedding cake?) But I don’t NEED, like, a whole fucking layer cake in my house, especially when I’m cramming in a whole bunch of baking lately. The solution? Cupcakes.

I know. NOVEL.

Above: Cake batter in progress, next to the recipe from Super Fun Times.

I used Isa’s recipe from Super Fun Times, halved and poured into eight liners. Also I got to use some rainbow carrots for funsies. (I went with three little orange ones and one big white one. I figured more vibrant colors would get lost in the bake.)

Above: Cupcakes. Toothpick clean.

If you’re playing along at home, the bake time for these was about 35 minutes.

Above: Cream cheese frosting. Mmm.

Then: frosting. Because an “amazing cake” usually has some kind of extra sugary goodness, right? This was a thing of Kite Hill cream cheese, a little bit of Miyoko’s butter, vanilla extract, some powdered sugar (about a cup?), and lemon zest. It got really loose from the beating, so I chilled it before using.

Above: Icing tips and fancy decorating are not my fucking jam, okay? What a waste.

I was going to be all fancy, but I have like one icing tip and it fucking sucks. I am not good at this shit. So I just put it on with a butter knife and tried to give it some homey looking soft peaks. And oh yeah, a little extra decor.

Above: Lazy purple carrot rosettes. Eh? Eh??

Sure, I could’ve candied them or something, but I don’t care. They’re pretty enough.

Above: Decorated carrot cake cupcakes. Cuuute, right?

Oh, and tasty enough. Honestly a more important criterion.

Above: Delicious caloric intake.

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