This past week was my mother-in-law and father-in-law’s birthday. It’s sweet to think they are high school sweethearts who were born in the same year, in the same week. Their birthday’s are 2 days apart, which is pretty awesome to me. Anyhow, today we had a joint celebration for them, which turned out to be more of a casual get-together. Regardless I wanted to bring dessert that vegan friendly for my brother and sister-in-law. I didn’t make these from scratch, and in fact used Duncan Hines Red Velvet cake mix. Duncan Hines cake mixes and frosting have no dairy or animal products in them so it makes it much easier for me. I also replace the egg, water and butter with 10 oz of coke. You can use any dark soda, and it works just as well as the real ingredients.
I love how vivid the red is in this mix. I was also going to add a cherry jam in the core of the cupcakes, but cherries are hideously expensive right now, so I settled for adding raspberries as decoration. They’re in season right now and I almost ate them all before I could use them.
I also tried a decoration idea from Pinterest but it didn’t quite translate as well as I thought so I didn’t end up using them. It’s actually why I had the raspberries because I was going to make a flower using them and almond slivers as the petals. I had a few different styles, but stuck with the raspberries in the end.