Monday, May 05, 2014

Scraps and Snippets ~ Pink Piggy Cupcakes...

Strawberry Frosting. Yum. And cupcakes to place under it, with a fun little decoration idea. 

Coconut Vanilla Cup Cakes (makes 14)

1 egg substitute (1 TBSP ground chia or egg replacer)
1/2 TBSP baking powder
1/2 tsp salt
1 Cup almond or coconut milk
1/2 Cup of coconut oil
1 1/4 Cup sugar
2 teaspoons vanilla extract
2 1/4 Cup flour

Put milk and egg replacer powder together in a bowl and set aside. Cream coconut oil and sugar together. Add salt and baking powder, mix until incorporated. Pour half the milk and the extracts in and mix. Pour in half the flour and mix well, add the rest of the milk, stir then the additional flour and mix for two more minutes. 

Fill cupcake liners 3/4 full. Bake at 350 for 17-19 minutes or until knife comes out clean.

Strawberry Frosting

3 TBSP strawberry jam
3 TBSP shortening. Earth Balance or coconut oil
1/2 tsp of vanilla
(if you are making the pigs, scrape the middles of 7 golden oreos into your frosting and set the cookies aside)
2 Cups powdered sugar 

If too thick add just a splash of coconut milk, if still too wet add a little more powdered sugar. 

When the cupcakes are cool frost each cupcake.  If you are making pigs you will need four chocolate chips for each cupcake and will need to save a little frosting for glue to put the chocolate chips on the cookies. (If you want to make ears you could use a triangle of fruit roll up type snacks. I tried extra chocolate chips and they didn't look right. An extra dollop of frosting would work.) Place a cookie round on the bottom 2/3 of the frosted cupcake. Place two chocolate chips for eyes right at the edge of the cookie. Then dip two chocolate chips in frosting and glue them right inside at 9 and 3 (where they would be on a clock) on the cookie.