Dozen Closed, So Make Your Own Vegan & Elvis Cupcakes!
When Dozen Bake Shop closed abruptly at the beginning of July, Pittsburghers lost a great, local place to get fresh homemade cupcakes in a variety of delicious and adventurous flavors. Whether you preferred the Vanilla Vanilla or the Red Velvet, the cupcakes were guaranteed to be delicious and Boring Pittsburgh readers even voted them “Best Cupcakes” in the Burgh.
So if Dozen left a void in your life and you need your cupcake fix, try out one of these two unique to Dozen flavors. The vegan cupcake is a great alternative if you have special food preferences and the Elvis is so moist and indulgent, you’ll want to share the recipe with all your friends.
Vegan Cupcakes Recipe
Never having tried a vegan cupcake, I was pretty skeptical before I made them. What do you mean there is no butter in the recipe? A cupcake without butter is like mashed potatoes without gravy, they go hand in hand, you can’t have one without the other. But I was proven wrong with this recipe, my first foray into the cooking anything vegan. They were moist and the coconut adds a great hint of sweetness and texture to the cupcake.
Essentially you make two batters, one dry and one wet, mix them together, put it in the cups and wait. The cupcakes don’t rise as much, so you can fill up most of the cupcake cup. Make sure you give them enough time to bake and check with a toothpick.
- 1 tablespoon apple cider vinegar
- 1 ½ cups almond milk
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup canola oil
- 1 ¼ teaspoons vanilla extract
- Shredded coconut
- 4 cups of powdered sugar
- ¼ cup of almond milk (or water, or OJ, whatever liquid you like)
- ½ teaspoon of vanilla extract
- Preheat oven to 350 degrees and grease the cupcake cups.
- Pour the apple cider vinegar into a mixing cup and then add the almond milk until it measures 1-½ cups. Let the mixture curdle for about five minutes.
- Mix together the dry ingredients.
- In a separate bowl, whisk the almond milk mixture, oil, and vanilla.
- Combine the dry and wet mixes and scoop into greased cups.
- Cook for 15-20 minutes or until a toothpick comes off clean when inserted into the center of the cupcake.
- Cool then ice the cupcakes (for icing: just mix together all ingredients) and cover in shredded coconut if desired.
“The Elvis” Cupcake Recipe
Elvis Presley famously loved peanut butter, banana, and bacon sandwiches, and our old friends at Dozen took that idea and made it into one delectable cupcake. I’m a firm believer that the addition of bacon will make just about anything better and these cupcakes are no exception.
The salty indulgence of bacon on top of the moist banana cake and sweet peanut butter frosting is a combination that feels sinful when you eat it, but you can’t help but lust after another. Make these for the bacon-lover in your family, or to make them more kid friendly– omit the bacon.
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick butter, softened
- ½ cup sugar
- ¼ cup sour cream
- 1 ½ teaspoons vanilla extract
- 2 eggs
- 2 large ripe bananas, peeled, and mashed
Peanut Butter Icing
- 1 stick of butter
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- ¼ cup whole milk
- Brown Sugar Bacon
- Brown sugar
- Heat the oven to 400 degrees and press the brown sugar onto the bacon. Cook on a rack over a baking sheet for 20 minutes until crisp. Set aside.
- Cool down the oven to 350 degrees and grease the cupcake cups.
- Combine the dry ingredients in a mixing bowl.
- Beat together the butter and sugar using a mixer, until light and fluffy.
- Add the sour cream and vanilla, followed by the eggs one at a time while mixing.
- Next, add the dry ingredients slowly, making sure to incorporate well but not over mix.
- Mash the bananas, add them to the batter and mix by hand.
- Scoop into cupcake cups and bake for 20 minutes.
- Beat together the butter and peanut butter with a mixer until fluffy.
- Add the milk and powdered sugar gradually until the icing is whipped and easy to spread.
- Put icing into a Ziploc bag and cut off the bottom corner. Squeeze down and ice cupcakes.
- Sprinkle with chopped maple bacon.