
With Easter coming up next week I think we are all in the mood for something sweet! These Vegan Easter Nest Cupcakes are so cute and are great for not only kids, but the grown ups as well! Grab a pack of DOTS candy for your eggs to decorate!
Cupcakes
- 1 cup 8th Continent Soymilk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350. Line cupcake tin with liners.
In a large bowl, whisk together soy milk and vinegar, and set aside to curdle (about 5 minutes.) Add the sugar, oil, vanilla extract in with the curdled soymilk and beat until foamy.
In a separate bowl, pour flour, baking soda, baking powder, and salt through a wire mesh strainer to sift them together. Gradually add the dry ingredients to the wet ones and mix just so that all the dry ingredients are now wet. A few lumps are better than over-mixed batter (which leads to less moist cake!)
Fill liners up to about 3/4-1/2 of an inch from the top. Bake 18-20 minutes.
Frosting
- 1/2 cup organic nonhydrogetnated shortening
- 1/2 cup vegan buttter substitute
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup 8th Continent Soymilk
Beat shortening and butter together until fluffy.
Add sugar and beat for 3 more minutes.
Add the vanilla and soymilk, and beat another 5 minutes or so.
Toasted Coconut
- 1 cup shredded sweetened coconut
Preheat oven to 350. Toast coconut on a sheet pan for 7-10 minutes, stirring occasionally.
Once your cupcakes are cooled, cot them with frosting, leaving a nice big mound of frosting on the top. Assort a few DOTS on the top of the frosting mound. Hold the cupcake over the pan of toasted coconut and apply the coconut liberally to the frosting surrounding the DOTS candy.

Take these cupcakes to an Easter party, or just have them for a sweet treat!
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How do you celebrate Easter?