Red and reflective of the upcoming holiday, the jealous green streak within me has taken a new hue. Bedecked with glitter and lined with delicate white lace, gaudy and obnoxious in its nature, the feeling has consumed me.
What am I missing out on?
The simple question haunts every slowly passing moment. The jealousy lingers.
But it’s not what you’re thinking; I’m not at all jealous of lovers or chocolates or flowers. What I am jealous of is the genius few who have taken advantage of this incredible marketing opportunity. The success they’ve achieved from peddling heart-shaped boxes filled with corn syrup and corniness is unbelievable.
Why couldn’t it have been me who exploited this once-innocent tradition and turned it into some grotesque event expunged and devoid of all sincerity and originality?
Wait… Maybe I wouldn’t want to do that. That sounds kind of bad. And the stress this holiday puts on men? That’s just cruel.
So let’s make this year simple, you and me. Go back to basics and make something – anything. Share the experience with someone and then share your creation with everyone else.
Because seriously, what store-bought gift could possibly compete with homemade cupcakes?
Vegan Crimson Velveteen Cupcakes via Vegan Cupcakes Take Over the World
Don’t be put-off by the fact that these are vegan! They’re simple to make and SUPER delicious. They’re incredibly moist and seriously the best red velvet cupcakes I have ever had.
1 c (237 ml) soy milk
1 tsp apple cider vinegar
1 1/4 c (156 g) flour
1 c (198 g) sugar
2 Tbls cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c (78 ml) canola oil
2 Tbls red food coloring (liquid)
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp chocolate extract (I couldn’t find this and thought they were great without it!)
Preheat oven to 350F (175C) and line a cupcake tin.
In a medium-sized bowl, combine the soy milk and vinegar and set aside to curdle (this is to imitate buttermilk. It is an important step because the vinegar gives the baking soda something with which it can react!)
In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.
Pour into liners and bake 18-20 minutes.
Makes 1 dozen.
Vegan Cream Cheese Frosting via Vegan Cupcakes Take Over the World
1/4 c (58 g) margarine, softened
1/4 c (58 g) vegan cream cheese, softened
2 c (312 g) powdered sugar
1 tsp vanilla
Cream together the margarine and cream cheese just until combined. Sift in the powdered sugar in half-cup batches, whipping thoroughly combined after each addition. Add the vanilla and whip until light and fluffy.