Tomorrow my twinnigans turn 8, and we decided a variation of the Rainbow Cake would be super-fun to make. There was even enough batter left for a tray of 12 cupcakes. WOOT! We have company coming over for the party, and we’re all so excited! I spent the better part of today (okay, all of it) baking the cakes, making the icing, preparing salsa and guac (yesterday I made 30 tortillas for the wraps), and my Elfling’s favourite Potato and Kale Soup (soup’s easy though, throw the stuff into a pot, cover with water, it takes care of itself) for supper. I’m just happy to have a little time now to sit and be still for a few minutes.
I veganized the recipe this way:
[everything but the colours are vegan in this recipe – the local Natural Food Store here was sold out of the vegan colours – I will have the vegan colours for next time – TIA! ♥]Rainbow Cake – Mosaicupcakes ¾ C vegan butter* (Whipped Earth Balance) 1½ C cane* sugar egg replacer for 2 eggs 2 tsp vanilla* extract 1¼ C vanilla soy* milk 2½ tsp baking powder (aluminum free) ¼ tsp sea salt 2½ C unbleached flour* colours [sadly, mine were not vegan – next time they will be! ♥] * = Organic
∴ Preheat oven to 375°F/190°C/Gas mark 5. Mix dry ingredients (flour, salt, baking powder) together, then set aside. Beat butter until whipped. Add sugar and continue beating to mix. Add egg substitute, and blend well. Add the vanilla and soy milk, and blend well. Slowly add flour mixture, a little at a time, and beat until it’s all incorporated. Distribute batter evenly into as many bowls as you have colours you’d like to make. Combine colours well. Fill prepared cupcake cups about 2/3 full. Bake for 20 minutes, or until no longer wet when a toothpick is inserted. Too much browning will take away from the colours. Cool completely before icing. Enjoy!
*♥*Icing 1 C vegan butter* (Whipped Earth Balance) 6 – 8 C icing sugar ½ C vanilla soy* milk 2 tsp vanilla* extract * = Organic
∴ Whip vegan butter until it’s all light and fluffy. Add vanilla, and continue beating. Alternate adding icing sugar and a little bit of soy milk until the mixture reaches a stable consistency – no longer slipping off a knife. Ice your cake/cupcakes. Enjoy!
Cupcake tray filled with a mosaic of colour.
Beautiful Mosaicupcakes all baked and yummy. ♥