Today I thought I would share two ideas for vegan party treats. Last year, I hosted an Oscars viewing party and my dark chocolate drizzled kettle corn and champagne-vanilla cupcakes were both a hit! I hope you put these recipes to good use!
- 1-2 minutes, gathering ingredients
- 15 minutes
- 1 cup Ghirardelli semi-sweet chips (or any vegan chocolate chip)
- ½ cup popcorn kernels (un-popped)
- ½ cup sugar or sugar alternative (I use stevia)
- ¼ cup melted earth balance
- 1 teaspoon salt
- Line a counter, or if you have limited space like me, your dining room table with parchment paper.
- Popcorn Option #1– You can choose to pop your kernels over the stove – melt the butter, add the kernels and sugar, and stir. Popcorn Option #2 – But I prefer to air-pop my the kernels. If you choose this method, simply melt the earth balance, and then mix in the salt and sugar. While the popcorn is still warm, toss the popcorn with the mixture.
- Transfer the popcorn evenly onto the parchment paper. Make sure not to have clumps of popcorn. The goal is to have the popcorn laying as evenly as possible.
- Next place all of the chocolate chips in a double broiler (I use a make shift double broiler out of two small pots).
- Keep the stove heat low and continually stir the chocolate to make sure it melts evenly and does not burn.
- Once the chocolate is melted, drizzle the chocolate over the kettle corn using a spatula.
- Voila! Simply serve this beautiful treat in decorative bowls or small popcorn boxes!
- 35 minutes (20 cook, 15 prep)
- 12 cupcakes
- 1 Tsp apple cider vinegar
- 3/4 Cup plain almond milk
- 3/4 Cup champagne
- 1 1/2 Cups flour
- 2 Tbs Corn Starch
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp salt
- 3/4 Cup sugar or sugar alternative (I used splenda)
- 1/3 cup canola oil
- 2 Tsp vanilla extract
- Preheat the oven to 350 F.
- Fill a cupcake pan with liners.
- Wisk the vinegar and almond milk together and set it aside for a few minutes to curdle.
- In another bowl sift the flour, baking powder, baking soda, corn starch, and salt.
- In a separate bowl mix the champagne, sugar, canola oil, vanilla and the vinegar/milk mixture.
- Next add the wet ingredients with the dry and mix well. Stir until no clumps remain.
- Fill the cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Insert a toothpick in the middle of one cupcake to check the cook time. The toothpick should come out clean.
- Transfer the cupcakes to a cooling rack and allow to cool completely before frosting.
- Ice the cupcakes, decorate, and enjoy!
I didn’t make my icing from scratch, and to be honest, I hardly ever do. Did you know some Duncan Hines and Pillsbury icings are dairy-free? When time is short, I take this route. Otherwise, I usually make a faux buttercream by mixing earth balance, shortening, soy milk, and powdered sugar.