April 10, 2013

Vegan Fairy Cakes with Caramel Frosting

It has been pouring rain in Vancouver over the past 24 hours.  Just pouring!  The kids and I were getting overwhelmed with cabin fever.  We read books.  We played "mad scientist" (where we do things like set up the dinosaurs around the "volcano" (a small glass jar) and mix baking soda with vinegar so that the volcano erupts).  We did every puzzle in our house (my son can now do all of them without my help while sister chases after and chews on the pieces).  And we made these colourful, kid friendly cupcakes this morning (the caramel icing would be delicious on a coffee cake or chocolate layer cake).  They are so easy and your kids can help with measuring, mixing and scooping.  And since there's no raw eggs they can even lick the spoon if they are so inclined.

Finally the rain subsided.  My 3 year old son just loves splashing in puddles, so I dressed him in his rubber boots and his muddy buddy and we went puddling.  It was so much fun.  At one point, he and a little girl he was playing with both got stuck thigh-deep in a mud sinkhole.  I had to fish them out and then had to be rescued myself.  Ahh, to be a 3 year old again.  Such fun.

Now my little guy is sleeping, and the sun is shining bright.  I can't wait for him to wake up so we can go for a play in the park.

But first, the cupcakes.  Enjoy!

Fairy Cakes with Caramel Frosting
Makes 12

For the cupcakes
1/4 c non-dairy butter (I used soy-free Earth Balance)
1/2 c sugar
1 flax egg (mix 1 tbsp flax meal with 3 tbsp water and let stand 5 min)
1 tsp vanilla
1 1/4 tsp baking powder
1/4 tsp salt
1 c non-dairy milk (I used unsweetened coconut milk)
1 1/4 c all purpose flour
1/4 c rainbow sprinkles

For the frosting
1/4 c non-dairy butter (I used soy-free Earth Balance)
1/3 c non-dairy milk (I used unsweetened coconut milk)
3/4 c brown sugar
1/2 tsp vanilla
1 1/2 c icing sugar

First make the cupcakes.  Preheat oven to 375 and line muffin tin with liners.  Spray muffin pan with liners very lightly with non-stick spray.  Cream butter and sugar until light and fluffy.  Add vanilla and flax egg and beat until well combined.  Stir in salt and baking powder and mix well.  Add milk and flour in 4 additions, alternating, and stir until just combined but all flour is mixed in.  Stir in sprinkles.  Divide between 12 muffin cups.  Bake for 18-22 minutes or until a toothpick inserted comes out clean.  Cool.

Once cupcakes are cool, make the frosting.  Melt butter along with milk and brown sugar in a small sauce pan over medium heat.  Bring to a boil, stirring often.  Once boiling, stir constantly for 2 minutes.  Remove from heat and whisk in vanilla and icing sugar.  Transfer to a mixing bowl and refrigerate for 10 minutes.  Remove from fridge and whisk or using electric hand mixer, whip icing until it turns lighter in colour and thickens, about 5 minutes.

Top the cupcakes with frosting and additional sprinkles. Pin It Now!


  1. These are so good! Just finished making them, and I can't stop eatting the icing! Yum! Thank you for sharing!

  2. I know, the frosting is so good! I stored it in the fridge and ate it by the spoonful, it tasted like caramel fudge.