The Cupcake Caper of Hike 14

June 30, 2011

For those of you paying close attention, you’ll notice I made a promise I’ve yet to fulfill. “Where,” I can hear my dedicated few asking, “is the caloric compensation you speak of?” Today, my friends, you’ll receive the first of many treats I feel I deserve for my efforts. Whether or not I have truly earned the rewards I afford myself is debatable, but entry five has come, and to maintain your interest I bring you cupcakes.

This is one of the finest vegan cupcake recipes I’ve found, and I must give credit where credit is due. You can find a link to the original recipe below.*

Once again I hear voices coming from my readers. “Vegan? You’ve lead me through the wilderness to a product which lacks the sustenance and benefit of animal derivatives?” To this I reply, yes, I have. What could be more appropriate? Did we not just revel in the majesty of trees? Did they not shelter us as we traveled? Did the grass not give us a soft place to rest? The plants will now sustain us in an even more intimate way.


  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups almond milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
The original post recommends a simple frosting made of powdered sugar, orange juice, and cocoa powder. I found the concoction to be a bit thin, so I added several tablespoons of Earth Balance (vegan margarine.) The result is a cupcake that lacks the usual density of vegan cakes and has a texture indiscernible from a recipe that benefits from the use of eggs.

Now I bid you all farewell. It is late, and tomorrow I must rise early and prepare for the coming hike on which I am about to embark. It may be several days before you hear from me, but fear not! I will return triumphant, and hope that eager eyes await news of my trip.

Obscured from view, I cautiously stalk my prey.



4 Responses to “The Cupcake Caper of Hike 14”

  1. mom said

    I attest to the fact that the cupcakes were delicious and indistinguishable from regular cupcakes!
    Lovingly, Mom

  2. sounds delicious! i actually find vegan cupcakes to be softer and moister than normal cupcakes (due to the ACV, i’m guessing). hope you have a good hike!

  3. vegandeb said

    I absolutely love the photography on your site! I just stumbled upon your site today and am very happy I did.

    • 300hikes said

      I’m glad you enjoyed the images! I really have no idea what I’m doing. I just bring my inexpensive digital camera, take lots and lots of pictures and hope one or two turn out.

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