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Kids Cupcake Party

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Makes 3-4 Dozen Cupcakes


Chocolate Cake:
2 1/2 cups unbleached flour, (or gluten-free flour blend)
3/4 cup cocoa powder
1 1/2 cups organic cane sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon pink salt
2 cups non-dairy milk
1 tablespoon apple cider vinegar, (or substitute with white vinegar)
2/3 cup coconut oil, melted
2 teaspoons vanilla
White Cake:
2 1/2 cups unbleached pastry flour, (or gluten-free blend)
1 cup organic cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cups non-dairy milk
2 teaspoons cider vinegar, (or substitute with white vinegar)
2/3 cup melted coconut oil
2 teaspoons vanilla extract
Decorator Frosting:
4 cups powdered sugar
1/2 cup vegan butter
1/2 cup vegetable shortening
2 tablespoons non-dairy milk
2 teaspoon vanilla
Food coloring
Fresh Fruit
Shredded coconut
Chocolate chips


  1. Preheat the oven to 350 degrees.
  2. Have kids wash their hands then gather them around a table. Introduce them to the ingredients for the recipes and survey all the equipment needed.
  3. Ask kids to identify the dry ingredients and separate them from the liquid ingredients. Start with the dry ingredients asking for volunteers to help measure the flour, cocoa powder, sugar, baking soda, baking powder, and pink salt into one large bowl for the chocolate cake. In the second large bowl combine the flour, sugar, baking soda, baking powder, and pink salt for the white cake. Get everyone involved with mixing the ingredients. Have one child at a time hold the bowl steady with one hand and stir with a large spoon in the other.
  4. Next, have a volunteer help pour the non-dairy milk into a liquid measuring cup for the chocolate cake. Ask the others to watch and shout “stop” when the milk reaches the 2-cup mark. Pour the milk into a small mixing bowl, add a tablespoon of vinegar, stir and set it next to the bowl with the flour and cocoa powder.
  5. Using the same liquid measuring cup ask a second volunteer to measure the 1 1/2 cups of non-dairy milk for the white cake. Transfer it to the second small bowl and add two teaspoons of vinegar, stir and set it aside next to the bowl with the flour mixture for the white cake. Have kids watch the milk as it curdles.
  6. Next, ask volunteers to help spoon 2/3 cup of coconut oil into two different liquid measuring cups. Place the measuring cups on a warm surface for a few minutes or in a microwave oven for 20 seconds to melt. Stop, stir, and heat again until the solids have melted. Double-check to see that the coconut oil is level at the 2/3rd’s cup line, adjust the amount if needed. Pour the liquid coconut oil into the milk mixture, 2/3 cup for each cake. Add the vanilla to each bowl, stir to blend.
  7. Next, pour the liquid ingredients for the chocolate cake into the cocoa flour mixture and stir well. Pour the liquid ingredients for the white cake into the second bowl with the additional white cake flour mixture and blend well. Have kids hold the bowl steady with one hand while stirring with the other.
  8. Ask a few helpers to place paper liners in the muffin tins. Transfer half the batter from each recipe back into a liquid measuring cup. Pour half chocolate and half vanilla cake batter into the liners then gently and briefly swirl the batter with a toothpick. Refill the liquid measuring cups with more batter and continue filling the liners. Pass out plastic spoons to have kids sample the batter. Remind them that it’s not ok to eat raw eggs in traditional cake batter but in vegan baking when it’s time to lick the spoon you can do it without hesitation.
  9. Once the liners have been filled-up wipe away any batter that may have drizzled onto the pan. Place the muffin tins in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Transfer the baked cupcakes to a wire rack and allow them to cool completely.
  10. While the cupcakes are baking prepare the frosting. Kids can help measure the butter, shortening, and vanilla in a medium mixing bowl. Have an adult use an electric mixer to blend and fluff the butter and shortening together while the kids watch. Allow volunteers to take turns gradually adding the powdered sugar being careful to lower the speed so the sugar doesn’t fly out of the bowl. Have another volunteer help measure and sprinkle in the three tablespoons of non-dairy milk and add a pinch of pink salt. Once all the ingredients have been added increase the speed and continue beating on high until the frosting becomes fluffy and stiff peaks form. Stop a few times to scrape down the sides of the bowl as needed until the frosting reaches the desired consistency. Color the frosting as desired.
  11. Prepare pastry bags with decorator tips, fill them half-way with frosting then secure the top of the bag by twisting it and folding it over. Use a rubber band to seal the top and prevent icing from escaping. Show kids how to hold a pastry bag between their thumb and first finger, then wrap their hand around the bag and squeeze the frosting out of the bag while swirling it into mounds in the center of each cupcake.
  12. Provide an assortment of toppings, whole fresh berries, shredded coconut, chocolate chips, or traditional sprinkles. Allow kids to sample one cupcake then provide them mini-bakery boxes or plastic clamshells to take a few home to share with family and friends.
  13. Create a lasting memory and share the recipes. Take lots of photos during your party, copy the recipe and instructions into a word-processing document then insert your photos and add any creative lay-outs or designs. Export the document to a PDF and print it or share it electronically with everyone who participated. Your personalized recipe document will remind everyone how to bake vegan cupcakes and provide a lasting memory.
  14. *This recipe includes instructions for both chocolate and vanilla cake batter. Children can choose one or the other or blend them together to make marble cakes or cupcakes. Equipment needed; 2 large mixing bowls, 2 small mixing bowls, two mixing spoons, one set of dry measuring cups, one set of measuring spoons, two liquid measuring cups, two spatulas, muffin tins, cupcake liners, oven mitts, toothpicks, a bowl to make the frosting, an electric mixer, pastry bags and decorator tips.
  15. *Note
  16. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
Course: Dessert

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