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  • Writer's picturesvenjanowak

Vegan Barbie Cupcakes

"Come on, Barbie, let's go party....


I don't think there's been a film in recent times that's been as controversial as Barbie. And all the marketing around Barbie is just insane. My opinion of the film is consistently positive and that of my girlfriend as well. That's why we had vegan Barbie cupcakes for her birthday.


 

Vegan Barbie Cupcakes

 

I made the cake toppers myself. I picked out a font site on the internet that has similar Barbie fonts. It's not that easy, since the font and also the color are patented and you can't get it quite original, but I did my best. Then I had the whole thing printed out on thick paper, attached it to a shish kebab skewer with scotch tape and bam, you have personalized cake toppers.


My friend was definitely visibly pleased and everyone else in the beer garden where my friend was celebrating her birthday wanted a cupcake too. And with the cream I could also convince non-vegans.


However, I made a mistake that I realized a few days later when I was cooking and wanted to use my soy cream for cooking.... it was gone. I had made a mistake when making the cream for the cupcakes and used the soy cream instead of the vegan whipped cream. And I had still wondered why the cream didn't get the consistency I liked. So: keep your eyes open when baking. But it tasted good to everyone, so apparently it wasn't that bad. I still recommend you use vegan whipped cream.



Ingredients:

Cupcakes:

  • 250 ml oat milk

  • 1 tablespoon apple cider vinegar

  • 100 g sugar

  • 50 g brown sugar

  • 80 ml canola oil

  • 250g flour

  • 2 tablespoons cornstarch

  • 1 package vanilla sugar

  • 2 tsp baking powder

  • 120g berries

Cream:

  • 250 g Vegan butter

  • 150 g powdered sugar

  • 300 g vegan cream cheese

  • 16 g cream stiffener

  • 200 ml vegan whipped cream


Preparation:

  1. Preheat your oven to 180 degrees convection.

  2. Mix oat milk and apple cider vinegar in a large bowl and let it sit for about 5 minutes.

  3. Now add the liquid ingredients and mix everything well. Now add the dry ingredients. Sift the flour into your liquids and add the cornstarch, vanilla sugar, baking powder. Mix everything to a homogeneous dough with a whisk. Carefully fold in the berries.

  4. Now put your batter into a muffin tin lined with paper cups. I used an ice cream scoop maker for portioning. This makes it easier, but you can also just use a large spoon.

  5. Now bake your muffins for 20-25 mins until golden brown on top, do the stick test to see if they are done. Allow your muffins to cool thoroughly. After 20 min you can lift them out of the muffin tray.

  6. While your muffins are baking, prepare the cream. To do this, first whip the vegan cream with the cream stiffener using a hand mixer or food processor and set aside. Now beat the butter with the powdered sugar, gradually add the cream cheese and finally fold in the whipped cream. Mix everything together again carefully and now you can color your cream, I did this with red and pink.

  7. With a piping bag and nozzle you can now decorate your cupcakes.



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