Mosaicupcakes ♥

Rainbow Batter Arc

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!


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!

Mosaicupcakes Batter

Cupcake tray filled with a mosaic of colour.

Mosaicupcakes Baked

Beautiful Mosaicupcakes all baked and yummy. ♥


34 thoughts on “Mosaicupcakes ♥

  1. paulaacton says:

    We used to make these when we were kids (although to be fair they were not the healthy vegan version you make) but we also used to put different flavourings in each colour red = strawberry, yellow = banana, blue = vanilla green = almond and so on depending which flavours and colours we had It could result in some very interesting taste sensations as you got different combinations in each bite lol


  2. Somer says:

    Some of those totally look like mini globes! I thought I was the first one to recognize that, but see that other’s beat me to the punch line above ;) So fun!


  3. shiroknowes says:

    Hi, thanks for liking my blog, but what I adore so much are the things you make they are delicious and in the way you describe the recepts in a very natural way, great !!!


  4. Rebecca says:

    They are pretty…what brand of colors did you use? If you’re in the US and use standard petroleum based food colors like McCormick and others found in chain stores (red 40, yellow 5, yellow 6, blue 1, etc.), they won’t be vegan in the sense that they are tested on animals.


    • Veggiewitch says:

      Thank you. =0)

      Sadly, I did not use vegan dyes this time around, because the Natural Food Store here was sold out. Kinda sucked. =0( Aside from the colours, the remaining ingredients are all vegan, and mainly organic. ♥


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