I was pretty set on making Jack coconut cupcakes for his birthday party, complete with coconut frosting and colored coconut flakes on the top (like The Lorax‘s truffula trees, of course). I made them for our teenagers (we teach a sunday school class) and after seeing them eat them and also giving Jack a taste it was clear that lots of people don’t like coconut. Apparently it’s a texture thing? So I decided to stick with a vanilla cake, but turn it up a notch by using vanilla beans. I know the kids didn’t care, but in my opinion it makes a huge difference to see those little specks of vanilla.

I used this recipe for the cupcakes. It lieu of frosting it tops the cupcake with a decadent chocolate ganache, but after a trial-run of that it was deemed much too messy for a room full of toddlers and small kids. I used Chloe’s recipe for vanilla bean frosting, but tweaked it a bit when it was too oily. See my notes below.

Vegan Vanilla Bean Cupcakes with Chocolate Vanilla Bean Frosting

CUPCAKES:
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 vanilla bean, split lengthwise and scraped

Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.

Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.

If you have a sifter, use it. Both times I have made this recipe I’ve found it difficult to really mix in the flour completely. That being said, even if you have a few flour bits in there these cupcakes are super yummy and you don’t need to have eggs on hand to make them!

FROSTING:
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon pure vanilla extract
1 vanilla bean, split lengthwise and scraped
2 to 5 tablespoons soy, almond, or rice milk

Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, vanilla bean and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Beat on high for 2 more minutes until light and fluffy.

Although she won using this recipe on Food Network’s Cupcake Wars, I found it disgustingly oily. So I added probably 1 extra cup of powdered sugar and a few tablespoons of cocoa powder, to taste. Keep whipping it and it creates a luscious, fluffy frosting for your cupcakes.