I made some absolutely light and delicious cupcakes for the 4th of July. I baked up my favorite vanilla cupcake recipe (the one from VCTOTW) and, once cooled, cut into and removed the tops and filled half of the cupcakes with strawberry mousse and the other half with blueberry mousse (I used the same recipe for the strawberry mousse, just subbing in blueberries and adding one banana (it really needed some extra sweetness). For the frosting, I whipped up 1/2 cup of Earth Balance spread, 1/2 cup soymilk powder, ~2 cups powdered sugar, 2 teaspoons of vanilla extract, and 1/4 cup of light coconut milk. The frosting was thin-to-medium consistency, which worked out perfectly on top of this cupcake. I then topped each cupcake with two artfully placed blueberries and a sophisticated strawberry twist. Curious as to how they turned out?


They looked like little patriotic chickens.

What’s most important is that they tasted great. I absolutely love making cupcakes in these little nut cups. I know there are a variety of retailers that sell these, but the ones I used are Wilton’s. I have never had a cupcake baked in one of these cups turn out anything less than perfect. I got the idea a few years ago from Chockylit. I think the sturdy base and cylindrical shape allows for much greater ease in decorating. I’ve practiced great restraint and only eaten two of these cute critters, but I’m glad there are still quite a few left to snack on during the rest of this long holiday weekend.