This weekend we celebrated my beautiful little girl’s first birthday party! She tasted cake and icing for the first time and repeatedly said “yum, yum!” It was a lot of fun. Her favorite colors are blue and yellow, so that’s how I chose her color theme. It was a lot of work prepping, baking and making her dress…but in the end, it all turned out. We all had a great time! Enjoy the pics! I made my vegan maple vanilla cupcakes and double chocolate espresso cookies. The maple syrup gives the cupcakes a different depth of sweetness than just all regular sugar, as well as a gorgeous golden color.
Maple vanilla cupcakes with vanilla “butter” cream frosting! I went all out for the kiddos and stuck to tradition for their sake. The cupcakes and icing are both vegan and deliciously sweet! It was for a special occasion though and didn’t want to make something too unusual for the kiddos. They turned out delicious and my Dad thought the icing was so yummy, it “tasted like ice cream!” For my much healthier icing, check out my Maple Cashew Cream Icing.
My daughter, Olivia, and I. It was an aqua blue and sunny yellow fashion bag theme. Here is her first handbag I made for her.
This is her very first party dress that I made for her! It turned out EXACTLY as I envisioned, so I was very happy and relieved since I didn’t have a backup plan! Ha!
Sea of aqua blue and sunny yellow…perfect for a little girl 🙂
A fun way to present to the birthday girl…I separated her cupcake from the rest. 🙂
These are the little handbags I made for the little girls. I just displayed them in a bright blue basket stuffed with glittery yellow mesh fabric. It adds a fun touch, instead of just laying them on the table.
This is a fun way to also add some excitement to your party table. Instead of just laying the lollipops on the table, I wanted them to stand up and have a presence. So, I bought this styrofoam at Michael’s and some blue glitter paint and spray painted it. I tied little bows on each lollipop and stuck them in the styrofoam. Very inexpensive, but makes a really pretty impact!
One day she will be able to bake and cook with Mommy, I can’t wait!
Vegan Maple Vanilla Cupcakes
- 3 cups all purpose flour
- 1 1/2 cups organic granulated white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 3/4 cup pure maple syrup
- 3/4 cup grapeseed oil for a less fat version, you can use half applesauce and half oil
- 1 1/2 cups regular unsweetened "lite" coconut milk
- 1 tablespoon lemon juice or apple cider vinegar
- 2 tablespoons Madagascar vanilla extract makes an exceptional vanilla flavor
- Update: I have since changed the recipe to be less sugar and less oil see here for the updated recipe! It's still just as amazing!
- This makes a large batch of 2 dozen tall cupcakes or a Two Layer 9 inch cake.
- Preheat oven to 350 degrees. Line two muffin pans with decorative paper liners or grease and line with parchment paper rounds in two 9 inch round cake pans. For a taller cake, use 8 inch pans.
- Sift all the dry ingredients in a large bowl through a mesh strainer and whisk well.
- In a small bowl, add the syrup, oil/applesauce, milk, lemon juice and vanilla. Now add the wet ingredients to the dry ingredients, slowly a little bit at a time and beat on low, just until combined. Do not overmix the batter or it can make the cake tough. Pour the batter into the lined muffin pans or cake pans.
- Bake for 15-20 minutes for cupcakes and 20-25 minutes for cakes, or until a toothpick inserted comes out clean. Let them cool in the pans for 15 minutes, then transfer the cupcakes onto cooling racks to completely cool before icing.
- For the icing, I just added two 4 oz vegan buttery sticks (1 cup total) (room temperature) into a large metal bowl. I then added 2-3 cups of vegan powdered sugar and beat until fluffy and added more sugar until it reached a light, fluffy consistency. I then added some vanilla extract and a couple tablespoons of almond milk. Beat until light and fluffy.