I love these a little bit too much.
Their recipe also comes with a fun story about bloggers and family! Here it is:
When my mom was young, my grandma babysat another young girl named Becky Sue. From the stories that I have heard all of my life, my mom and she spent a LOT of time together, to the point of near sisterhood status in their youth. So much that they are still Facebook friends with her after all these years of moving to different cities and different states and all these years without seeing one another.
I have always heard about this darling Becky Sue from my family, who describe her as sweet and creative and kind. I have honestly grown up hearing about this family friend whom I have never met, which seems bizarre to me now that I have truly not yet met her.
My mom and grandma often tell me about Becky’s social media posts, featuring food and interior design from all over the place. She has always sounded absolutely inspiring, and I finally found out how truly inspiring she is when my grandma told me that she had a food blog. I think we all know at this point that I love reading other foody blogs almost as much as I like blogging myself. As soon as she told me about it, I directly found her blog and read all the content. Not really. But almost.
Her blog is called Baking the Goods. Link here. Check her out, and you will never be sad again. While I was sifting through her site, I felt giddy having this funny little kind of connection to her, and I loved finally (almost) knowing someone else who blogs and generally appreciates food in the same way that I do. Actually, she probably does not even know that I exist. But I will still say we almost know one another.
In my browsing and admiring, I found an amazing idea she developed: Dr. Seuss cupcakes that she made for her little baby cousin, inspired by Thing 1 and Thing 2 from the Cat in the Hat! It was one of those moments where I saw them and immediately thought, “I have to make those.”
So I did.
And I veganized them.
And they are really really really really good.
The link to her original idea is here. Thank you, dear Becky Sue! I may steal and veganize more of your goodies in the future if you don’t mind. 😉
- ♥ 1 cup unsweetened vanilla almond milk
- ♥ 1 tablespoon apple cider vinegar
- ♥ 1/2 cup coconut sugar
- ♥ 1/4 cup Stevia in the Raw
- ♥ 1/4 cup coconut oil
- ♥ 1 tablespoon vanilla extract
- ♥ 1 cup flour of choice (all-purpose used for pictures)
- ♥ 1 tablespoon cacao powder
- ♥ 2 teaspoons baking powder
- ♥ 2 tablespoons beet juice (adds a red tint to the cupcakes)
- ♥ 2 cups cream cheese frosting (I used Betty Crockers)
- ♥ 1 cup blue cotton candy
- Preheat oven to 375 degrees.
- In a small mixing bowl, combine the almond milk and apple cider vinegar, and set them aside for at least five minutes to create a pseudo buttermilk.
- While the milk and vinegar activate, combine the dry ingredients of sugar, stevia, flour, cocoa powder, and baking powder.
- Cut the coconut oil into the dry ingredients until no large chunks of the oil remain.
- Meanwhile, whisk the vanilla and beet juice into the buttermilk until combined well, and pour into the dry mixture.
- Whisk until a thin batter is formed.
- Distribute into pan, filling the cups 3/4 of the way full, and pop into the oven for 18-20 minutes, until a toothpick comes out clean.
- Let cool completely, pipe frosting on top, and stretch the cotton candy out to distribute over the frosting.
- ♥ Be careful with making these cupcakes in advance! The cotton candy will condense and turn dark and gross if exposed to too much moisture, so I would suggest waiting the top them until just before they are being served.
- ♥ Because I made my cake with coconut flour rather than cane or white, the batter was a bit darker than the red velvet that it would have been otherwise. I don't mind it, but if you do I would suggest using a lighter sugar/sugar substitute.