So we’re doing something different this year in the Chubby Vegan abode. Last year, both Chubby Vegan dad and I did a fantasy football league, but they weren’t together and he was far more serious than I was. This year, we’ve started a couples fantasy football league amongst our friends and while it just started, I have a feeling it’s going to be quite the ride.
For those of you not consumed by football or interested in it merely because you want to beat all your favorite couple friends, last night was the opening game of football season.
Seattle and Green Bay faced off, which mean my running back, kicker and defensive special team were all playing. Needless to say I ended up with some pretty sweet points.
And not only were my fantasy points sweet, the vegan maple butter bacon cupcakes I made to celebrate the beginning of football season surpassed that.
Let me repeat that one more time: vegan maple butter bacon cupcakes.
VEGAN. MAPLE. BUTTER. BACON. CUPCAKES.
Yeah, don’t tell anyone, but I’m not really sure if I actually like football, or if I just like an excuse to bake delicious treats, partake in some pumpkin adult beverages and get together with friends.
Needless to say these bad boys were a hit.
And just in face you’re not a football fan either, I give you full permission to makes these cupcakes JUST BECAUSE. (Not that you need permission. Or a reason. JUST DO IT!)
Vegan maple butter bacon cupcakes
(makes one dozen)
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1 1/4 tsps baking powder
1/4 tsp salt
5 tablespoons vegan butter (I used Earth Balance), softened
1 tsp vanilla extract
1/2 tsp maple extract
1/2 cup applesauce
1/4 cup almond milk
1/4 cup pure maple syrup
1 stick vegan butter (I like Earth Balance)
1 3/4 cups powdered sugar
1 1/2 TBS vanilla coconut milk
1 tsp vanilla extract
(You can add a few drops of food coloring if you want, we purchase ours from a nearby natural parenting store, it’s locally made, natural and vegan)
Candied ‘bacon’ bits:
1 ounce Bac’Uns (vegan bacon bits)
2 TBS pure maple syrup
2 TBS brown sugar
sprinkle of cinnamon
Preheat oven 350 degrees. In a mixing bowl, combine sugar, flour, baking powder and salt. Stir in almond milk and applesauce. Add vanilla and maple extract. Stir in softened vegan butter and maple syrup. Whip with hand or stand mixer on high for two minutes. Pour into cupcake wrappers and fill a little over half full. Bake for 20 minutes.
While the cupcakes are baking, in a small skillet on medium heat, saute the vegan bacon bits, maple syrup, brown sugar and cinnamon. Stir frequently and cook for three to four minutes. The mixture will be gooey and smokey smelling.
Soften the vegan butter (soften, not melt) and then in a medium bowl, mix butter, vanilla coconut milk and extract. Blend in powdered sugar with a hand mixer. Stick in the fridge to thicken up for an hour.
Once the cupcakes have cooled, either spread or pipe on the frosting. Top with the candied bacon bits. Listen to everyone rave about how delicious they are!
You also might like: