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Vegan Boob Cupcakes

By Heather • August 23, 2011 • Almond Milk, Cupcakes

60easy6

Vegan Boob Cupcakes

Now, there are many occasions in this world that require celebration, but there are also a few occasions that Hallmark has neglected. One of these is Getting Your Boobs Back from Breastfeeding. New mothers have slaved away feeding their young for a year or few, often having a difficult time of it, and when they’re finally given their mammary freedom and can have a glass of wine at night without guilt, what thanks does society give them? None at all! It’s the same for survivors of breast cancer, those who’ve just had implants / reductions / re-alignments or teenagers just sprouting: go to your local greetings card store and you will see not a female-oriented boob-related card in sight.

My friend Liz recently weaned her gorgeous son Braeden onto solid foods and to right this terrible card-free wrong, I made her these vegan boobcakes. Dairy-free and moist as anything, they’re the perfect thing to celebrate re-emancipation with.

You’ll need:
2 cups all-purpose (plain) flour
1 cup sugar
1 tsp baking soda
1 tbsp apple cider vinegar
1 1/2 cups almond milk
1 tsp vanilla essence
1/3 cup canola / macadamia oil
Frosting:
few drops pink food colouring – neon pink worked well for me
2 cups icing sugar
1/2 cup vegan margarine

Method:
Preheat oven to 175 degrees C
Sift the flour, sugar and baking soda together in a bowl
Pour the vinegar into a bowl and gently pour the almond milk into it
Leave to curdle for 5 minutes
Add the vanilla essence and the oil to the milk mix and stir til combined
Pour this into the dry ingredients and fold until JUST combined
Divide the batter into a cupcake tins – each should be 2/3 full of mixture
Bake for 20 minutes or until they’ve risen into domes and a toothpick comes out clean
Leave to cool on a wire rack (pardon the pun)
Frosting:
Please note: the amounts for this are not exact. You basically want to start with the icing sugar and stop adding vegan margarine when you get the right consistency. Moisture can be added with a splash of milk
Cream the margarine and icing together until you get a fondant-like consistency
The frosting will look a little greasier than fondant, which is usually matte
Add a drop of pink food colouring and knead into the icing. Add more if necessary
Take 1/4 of the icing and separate it from the rest
Add more pink colouring to this until it is a few shades darker than the rest. This will form your nipples
Divide the lighter icing between the cupcakes
Put a dollop of the icing on top of each cake and smooth it over the dome. Depending on the heat and the margarine you’re using, your method of smoothing can be different. Some will be able to get smooth coverage with a knife, but it was boiling hot when I made these, so I had to pat the icing down with saran-wrap covered fingers!
Take your darker icing and divide it into twice as many portions as you have boobs
Roll each portion into a ball
Squish half these balls
Place one squished ball on top of each boob and one rolled ball on top of that
Hey presto: boobs!

I made these pink because I did not have any other food colouring expect green and blue. Of course, all women should be able to celebrate, so please use whatever food colouring corresponds to the boobs being celebrated.

If you’re lucky with these and put just enough mixture into each pan section, they’ll even come out in the perfect boob-like dome.

Boobs: they’re life-givers, heart-breakers and soul-shakers. Celebrate yours*!

*Or a close friend’s.

boob cupcakesvegan cupcakes
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About the Author

Heather

Heather Parry is an English nomad, writer, editor and an unlikely foodie, coming from a Yorkshire background that mainly centred around meat-and-two-veg dinners and a very fussy childhood diet that didn’t even include pasta until she was 18. She can neck a tin of green peas in under ten seconds.

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3 Comments

  • Reply Dear Pink Sportin’ Cancer Awareness Raisers October 7, 2013 at 5:59 pm

    […] you wish to make your very own scrumptious vegan boob cupcakes, check out the recipe HERE. Amazon.com Widgets Share this:Google+ Princss Burlap Filed Under: Chef PB, Cooking with […]

  • Reply Müssen wir uns für unsere Brustwarzen schämen? | Miracle Woman Blog November 8, 2018 at 6:52 am

    […] Wir bedanken uns ganz herzlich bei Heather Parry, Autorin und Köchin, von der diese wundervollen Boob Cupkakes stammen. Das Rezept für diese leckeren Cupcakes findet ihr auch ihrem Blog. […]

  • Reply These 5 Vegan Valentine's Day Treats Are Rated X February 6, 2019 at 10:50 pm

    […] making vagina cupcakes, you could also make some boob-themed cupcakes, using this recipe by The Everday Veggie. Why not take Valentine’s Day as the perfect excuse to celebrate the female anatomy? Have a […]

Leave a Reply to These 5 Vegan Valentine's Day Treats Are Rated X Cancel Reply

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So what is all this anyway?

So what is all this anyway?

The Everyday Veggie is a vegan recipe site by Heather Parry, designed to help you eat well, every day.

You don't need expensive ingredients, horribly processed fake meats or lots of equipment to eat well without meat, fish or dairy. Grab a sharp knife and let's get started.

Heather

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