Episode 10: Happy Birthday to… Me…

 

Music: “On Finding a Life” by Miss the Occupier
Provided by: Miveo’s Music Alley

Cupcake Recipe:

  • 1 (16 oz.) boxed brownie mix (vegan, of course)
  • 1/3 cup canola oil
  • 1 cup soy milk
  • flat-bottomed ice cream cones

Frosting Recipe:

  • 1/3 cup vegetable shortening
  • 1/3 cup vegan margarine
  • 1 tsp. vanilla extract
  • 3 cups powdered sugar

Preheat the oven to 350 degrees, and arrange the ice cream cones on a cookie tray by wrapping tin foil around their bases. Mix up the brownie mix with the oil and soy milk. Distribute the batter into the cones. Bake until a toothpick inserted into the center of a cake comes out clean. Remove from the oven and allow to cool on a wire rack.

For the frosting, mix together the shortening, margarine, and vanilla with a hand-blender, then gradually add the powdered sugar. Whip the frosting at a high speed so it gets nice and fluffy.

Frost the cakes with a knife or icing bag, add any sprinkles or decorations, and enjoy.

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