Cyrus’s 2nd Birthday… The Candyshop and Red Velvet Cupcakes
Today is one of my favorite little boys very special day. I remember the day my friend Katie called me to tell me she was expecting and thereafter, all the midnight to 2 a.m. phone calls and text messages with horrible stories of pregnancy woes, the countless boxes of Little Debbies, and the joyous call and messages on the day he was born. I was over the top involved with work at that time, but I knew, as soon as I saw this little man, I was in love. His name is Cyrus and he is one of the most precious boys I’ve ever met. He stole my heart and made his mom and I retire our dancing shoes and exchange them for baby clothes. We wouldn’t change it for anything. I love this family and I’m so glad I can be a part of their lives.
Best friends! 🙂
Happy 2nd birthday my sweet little (or, rather, not so little anymore) Cyrus! I love you so much.
We had a sugar coma inducing party, with all things rich and delicious. A full range of soda pops, lollipops, candy and Elmo cupcakes adorned the table, along with other fun foods for all the kids to enjoy. Our theme was a candy shop with tons of fun balloons and little lollipop crazy straws for the sodas. I have no idea how these kids slept that night, but a little extreme spoiling is what Katie always wanted for her son.
Here are some of the pictures of the festivities.
The cupcakes I made were a red velvet recipe that is a mixture of vegan red velvet and a southern style red velvet cake with cream cheese frosting. I love vegan cupcakes because they stay moist for a long time and travel well.
I made red and blue velvet cupcakes and topped these with lollipops and little Elmo faces because he’s one of Cy’s favorite characters.
Red Velvet Cupcakes
Inspired by Iambaker.net and Veganmachine.com
4 teaspoons cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups all purpose flour
¾ cup granulated sugar
¾ cup vegetable oil
1 cup soy milk
1 tablespoon lemon juice
½ tablespoon apple cider vinegar
Preheat oven to 350 degrees
Makes 16 cupcakes
Pour soy milk in large bowl with lemon juice and apple cider vinegar and stir until incorporated. Let stand for at least 8 minutes.
In a separate bowl sift together cocoa, AP flour, salt, baking powder and baking soda. Mix together till incorporated with whisk.
After the mixture of soy milk has incorporated, add sugar and oil to mixture and beat on high with hand mixer for 5 minutes until sugar is dissolved.
Slowly add dry ingredients to the wet ingredients and beat on medium until incorporated, about 4-6 minutes.
Fill cupcake cups 2/3 of the way full and cook for 16-18 minutes on the middle oven rack. The cupcakes are done cooking when a toothpick comes out clean.
Cool and then frost with cream cheese frosting or vegan frosting for full vegan cupcakes or any other desired frosting.
Be a kid at heart.
Cheers
-Unrivaledkitch