Posted in Agave, Baking, Chocolate, Cupcakes, Uncategorized

Hello Cupcakes!

Hi all!

Well, this is my first post on Vivid Pickle.  Why Vivid Pickle?  I liked a different way of saying ‘colorful mess‘ .  That is what my life consists of just like many others.  This is my place to vent and share, and maybe make a few ‘virtual friends’.  Who knows?

I knit.

I knit a LOT.  The stash over runith. *smiles*  There are WsIP on the other end of the couch.  The BF is so awesome, he ignores it at least until I start yet another project before finishing another.

Right now, there are 3 or 4 WIP.  I’ll post some pics later with some details.

For my first post, I wanted to share these Cupcakes.  They are soooooo good; even the BF eats and asks for them!  I found the recipe, and tweaked it.  They do come out fluffy, similar to a muffin, but that don’t bother me one bit.  The best part, I make them with Agave, applesauce,  Almond Milk, and chocolate chips. They are actually GOOD 4 U.  And for me!  I made these today.

Choc chip cupcakes

Vegan Chocolate Chip Cupcakes


  • 1 TBSP  Apple Cider Vinegar                        ½ C      Agave
  • 1 ½ C    Almond milk                                        ½ C      Applesauce
  • 2           Whole Wheat Flour                           ½ tsp    Canola Oil
  • ½ tsp    Baking Soda                                         1 ¼ tsp   Vanilla Extract
  • 2 tsp     Baking Powder
  • ½ tsp    Salt                                                         Chocolate Chips

— Preheat oven to 325 degrees F

— Line 12 cup muffin pan with paper liners (baking cups)

–Using a 2 cup measure or larger, add Apple Cider Vinegar and then the Almond Milk.  Let it sit to curdle.  About 5 minutes.

—In a separate bowl, combine the dry Ingredients.  Flour, baking soda, baking powder & salt.

—In the mixing bowl, mix (or whisk) together the almond milk mixture, applesauce, agave and vanilla.

—Add in the flour mixture.  ONLY MIX UNTIL BLENDED.

—Add in the Chocolate Chips.  MIX ONLY FOR A FEW TURNS TO COMBINE.

—Fill muffin cups almost to top.  The mix will fit in all 12.

Bake 20-30 minutes.  Check after 20 minutes with a toothpick inserted in the center.  It will come out clean when they are done.

Let them sit for about 10 minutes, and then take out of pan to finish cooling.

Frost, or not (I don’t).

After they are cool, and you snuck one, put them in the FRIDGERATEOR.  I found this out the hard way, they will mold fast if left out (within a few days).

If anyone does try this recipe, I would really love to hear what you think!

Gotta go knit now……….