At TPY you’ll occasionally hear our teachers reference ahimsa – practicing non-violence against all living things. We can practice ahimsa in many ways, from being patient and accepting of others, gentle with yourself and your body, and reducing our consumption of animal-products.

These vegan cupcakes, courtesy of our beloved student and birthday-baker Ellen King, are a delicious way to show yourself, your loved ones, and the animals a little ahimsa! Check out her recipes below:

Chocolate Cupcakes

Ingredients:

1 cup almond milk

1 tsp apple cider vinegar

¾ cup granulated sugar

1/3 cup canola oil

1 ½ tsp vanilla extract

1 cup flour

1/3 cup cocoa powder (I used extra dark)

¾ tsp baking soda

½ tsp baking powder

¼ tsp salt

Preheat oven to 350; line muffin pans. Whisk together almond milk and vinegar in large bowl. Set aside to curdle. Add sugar, oil and vanilla extract to milk mixture and beat til foamy. In a separate bowl, sift flour, cocoa powder, baking soda, baking powder and salt. Combine mixtures. Pour into liners, ¾ full. Bake 19 (ish) minutes, until toothpick inserted comes out clean. Cool completely. Makes approximately 12.

Chocolate Icing:

Ingredients:

(Multiply 3 or 4x – 3x frosts 2 ½ dozen cupcakes)

1 cup confectioners sugar

¼ cup cocoa ( I used dark)

3/16 cup Crisco

¼ tsp vanilla extract

1/8 cup almond milk

Combine all ingredients and beat at medium speed until mixed well.

Vanilla Cupcakes

Ingredients:

1 ¾ cup flour

1 cup sugar

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup coconut milk

½ cup canola oil

2 T vanilla extract

1 T apple cider vinegar

Combine all ingredients; fill liners ¾ full. Bake 15-18 minutes.

Basic Vanilla Icing:

Ingredients:

4 cups confectioners sugar

¾ cup Crisco

1 tsp vanilla

¼ water or almond milk

Combine all ingredients and beat at medium speed until mixed well.

Variations: For coconut cupcakes, add coconut flakes after frosting.