Pride Cupcakes

The last few weeks have been so exciting for the LGBT community.

Don’t Ask, Don’t Tell is nearing its final day…

The state of NY has legalized same sex marriage…

There seems to be an increase in glitter protests…

All around, it has been an exciting couple of weeks! What better way to celebrate than with some rainbow pride cupcakes?

I actually made these in June for the wonderful Pittsburgh Pride celebration and am finally getting around to posting it. But with such an exciting week of LGBT events, I think it still fits.

So make some pride cupcakes, hug a gay person, and figure out more ways to throw glitter at Michelle Bachman.

Recipe and an inside picture after the jump…

Pride Cupcakes

Adapted from: Schmooed Food

1 TB apple cider vinegar

1 ½ scant cups plain soymilk

2 1/8 cups flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

1 1/8 cups sugar

½ cup oil

1 ½ tsp. vanilla extract

Food coloring for Red, Yellow, Orange, Green, Blue, Purple

Preheat the oven to 350º. Spray muffin cups with nonstick spray or line with paper cupcake liners. Set aside.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, and vanilla. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Here is the annoying part… Take all of the batter and divide it evenly into six separate bowls. Add food color to each of your bowls, starting with purple, and mix until you achieve the appropriate color. Once you have all of your batters appropriately colored, start by evenly distributing the batter into each of the muffin cups in your pan. This is not an exact science, but do your best to layer the colors. The order from the bottom should be: purple, blue, green, yellow, orange, red.

Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for at least 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Chubby Vegan Notes

• My other name for these is chemical cupcakes because of the excessive use of food coloring. If you have any natural food coloring, have at it!
• These are always a huge hit if you have the patience to make them. They do, however, take much more time than a traditional cupcake but are really worth the reward.
• I frosted mine with Isa’s vanilla frosting and topped them with natural colored sugar. 

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