Read Vegan Cupcakes Take Over the World Online
Authors: Terry Romero Isa Moskowitz Sara Quin
Vegan Cupcakes Take Over the World (10 page)
ads
Gingerbread Cupcakes with Lemony Buttercream Frosting
CRIMSON VELVETEEN CUPCAKESwith Old-Fashioned Velvet /cing
MAKES 12 CUPCAKES
WE’VE SEEN
A lot of radioactively-hued baked goods out there calling themselves Red Velvet, but personally we prefer the hint of cocoa and generous helping of vanilla in these tender, fluffy cupcakes with the intriguing burgundy color. Top them with either
OLD-FASHIONED VELVET FROSTING
(recipe follows), VEGAN FLUFFY BUTTERCREAM FROSTING (page 142), or VEGAN CREAM CHEESE FROSTING (page 158).
A lot of radioactively-hued baked goods out there calling themselves Red Velvet, but personally we prefer the hint of cocoa and generous helping of vanilla in these tender, fluffy cupcakes with the intriguing burgundy color. Top them with either
OLD-FASHIONED VELVET FROSTING
(recipe follows), VEGAN FLUFFY BUTTERCREAM FROSTING (page 142), or VEGAN CREAM CHEESE FROSTING (page 158).
INGREDIENTS
1 cup soy milk
1 teaspoon apple cider vinegar
1¼ cups all-purpose flour
1 cup granulated sugar
2 tablespoons cocoa powder, dutched processed
or regular
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
cup canola oil
2 tablespoons red food coloring
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon chocolate extract
(see Sprinkle Tip below)
1 teaspoon apple cider vinegar
1¼ cups all-purpose flour
1 cup granulated sugar
2 tablespoons cocoa powder, dutched processed
or regular
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
cup canola oil2 tablespoons red food coloring
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon chocolate extract
(see Sprinkle Tip below)
OLD-FASHIONED VELVET ICING
(recipe follows)
(recipe follows)
cup finely chopped pecans, for garnishDIRECTIONS
1. Preheat oven 350°F and line muffin pans with cupcake liners.
2. Whisk together the soy milk and vinegar and set aside to curdle.
3. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
4. Add the oil, food coloring, chocolate extract, and almond extract to the curdled soy milk. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear.
5. Fill cupcake liners about two-thirds of the way full as these cupcakes will rise fairly high. Place in hot oven and bake 18 to 20 minutes
until done, but be sure not to overbake. Let cool for a few minutes and transfer to a cooling rack to cool completely.
OLD-FASHIONED VELVET ICING
MAKE 12 CUPCAKES
LIKE THE NAME
says, this is a vegan spin on a traditional cooked icing. It’s not as fluffy as a buttercream, yet has a smooth, creamy, custardlike consistency. Be absolutely sure to completely cool the cooked flour mixture before beating in the shortening and margarine, or you’ll have frosting soup. As when making a buttercream frosting, an electric mixer is essential for getting the right consistency.
says, this is a vegan spin on a traditional cooked icing. It’s not as fluffy as a buttercream, yet has a smooth, creamy, custardlike consistency. Be absolutely sure to completely cool the cooked flour mixture before beating in the shortening and margarine, or you’ll have frosting soup. As when making a buttercream frosting, an electric mixer is essential for getting the right consistency.
2 tablespoons all-purpose flour
½ cup soy milk
¼ cup nonhydrogenated shortening
¼ cup margarine
2 teaspoons vanilla extract
1 cup superfine or castor sugar
½ cup soy milk
¼ cup nonhydrogenated shortening
¼ cup margarine
2 teaspoons vanilla extract
1 cup superfine or castor sugar
1. In a small saucepan over medium heat, whisk together the flour and soy milk. Stir constantly until the mixture starts to thicken and has a puddinglike consistency, about 3 to 4 minutes. Remove from heat and allowto cool 2 minutes. Transfer to a large bowl and press plastic wrap onto the top of custard to prevent a skin from forming. Allow mixture to cool completely before next step. (This is very important, as warm pudding might melt the fats).
2. Cream together the shortening, margarine, vanilla, and sugar then beat in cold custard. Beat with electric mixer for to 6 minutes; frosting should become lighter in color and have a very creamy texture, similarto very thick whipped cream. Frost on cooled cupcakes and sprinkle tops with chopped pecans.
TO ASSEMBLE:
1. Frost Crimson Velveteen Cupcakes with
OLD-FASHIONED VELVET ICING
and sprinkle tops with chopped pecans. Keep frosted cupcakes refrigerated until 10 to 15 minutes before serving.
OLD-FASHIONED VELVET ICING
and sprinkle tops with chopped pecans. Keep frosted cupcakes refrigerated until 10 to 15 minutes before serving.
Sprinkles
Chocolate extract
isn’t always easy to find
but it’s really worth the trouble
in this recipe. Avoid artificial chocolate
extract at all costs, however. If real
chocolate extract is nowhere to be
found, just incread the amount of
vanilla extract to 2½ teaspoons
and almond extract to
½ teaspoon.
isn’t always easy to find
but it’s really worth the trouble
in this recipe. Avoid artificial chocolate
extract at all costs, however. If real
chocolate extract is nowhere to be
found, just incread the amount of
vanilla extract to 2½ teaspoons
and almond extract to
½ teaspoon.
Peanut Butter Cupcakes
PEANUT BUTTER CUPCAKESMAKES 12 CUPCAKES
WE ALSO CALL
these Jimmy Carter Cakes, because he was a peanut farmer and he loves solar energy. But no one cares about that. What they do care about is that these cupcakes are pushed to maximum peanuty capacity and still remain moist and fluffy. And that is almost as important as solar energy.
these Jimmy Carter Cakes, because he was a peanut farmer and he loves solar energy. But no one cares about that. What they do care about is that these cupcakes are pushed to maximum peanuty capacity and still remain moist and fluffy. And that is almost as important as solar energy.
INGREDIENTS
¾ cup soy milk
2 teaspoons apple cider vinegar
½ cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 tablespoons dark molasses
1 teaspoon vanilla extract
2 teaspoons ground flaxseed
1 cup plus 2 tablespoons all-purpose
flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons apple cider vinegar
½ cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 tablespoons dark molasses
1 teaspoon vanilla extract
2 teaspoons ground flaxseed
1 cup plus 2 tablespoons all-purpose
flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
QUICK MELTY GANACHE
(page 160)
(page 160)
¼ cup chopped peanuts, for garnish
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. Mix soy milk with vinegar in a measuring cup and set aside to curdle.
3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
4. Sift the flour, baking powder, baking soda, and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and transfer to cooling racks.
TO ASSEMBLE:
1. Place Quick Melty Ganache in a pastry bag fitted with a small hole. Pipe the ganache on in a zigzag or swirly pattern (see page 25). Alternatively, you can just spoon it on and call it a day. Sprinkle with chopped nuts. Place cupcakes in the fridge to set for about 10 minutes.
MAKES 12 CUPCAKES
LOADED WITH JUICY
dark cherries and VEGAN FLUFFY BUTTERCREAM FROSTING (page 142), this variation on YOUR BASIC CHOCOLATE CUPCAKES goes beyond cute little cupcake into the territory of serious dessert. Try the Black Forest variation with the outrageous addition of cherry brandy. These are easy and super fun to make, using the super top secret patented Isa and Terry Cupcake Excavation
Method®
as seen in the TIRAMISU CUPCAKES (page 119).
dark cherries and VEGAN FLUFFY BUTTERCREAM FROSTING (page 142), this variation on YOUR BASIC CHOCOLATE CUPCAKES goes beyond cute little cupcake into the territory of serious dessert. Try the Black Forest variation with the outrageous addition of cherry brandy. These are easy and super fun to make, using the super top secret patented Isa and Terry Cupcake Excavation
Method®
as seen in the TIRAMISU CUPCAKES (page 119).
INGREDIENTS
YOUR BASIC CHOCOLATE CUPCAKES
(page 37)
(page 37)
For Saucy Cherries:
1 (10-ounce) bag frozen cherries,
thawed
2 tablespoons granulated sugar
1 tablespoon arrowroot
3 tablespoons pomegranate juice orwater
thawed
2 tablespoons granulated sugar
1 tablespoon arrowroot
3 tablespoons pomegranate juice orwater
VEGAN FLUFFY BUTTERCREAM FROSTING
(page 142), about 1¼ cups of prepared frosting
(page 142), about 1¼ cups of prepared frosting
Chopped or shaved chocolate, for garnish
6 candied cherries, cut in half, for decorating, optional
DIRECTIONS
TO MAKE SAUCY CHERRIES:
1. In a saucepan over medium heat, combine thawed cherries and their juice, and sugar. Stir till mixture starts to simmer, about 4 to 5 minutes. Whisk together arrowroot and pomegranate juice in a small bowl or cup, then steadily pour into the cherries, stirring constantly. Keep stirring; the mixture will rapidly thicken. Remove from heat and allow to fully cool to room temperature.
TO ASSEMBLE:
1. With a tablespoon (the large kind you eat soup with or the kind you measure with) or a paring knife, carefully dig a neat cone out of the top of each cooled cupcake. Set aside the cones. Load refrigerated Vegan Fluffy Buttercream Frosting into a pastry bag fitted with a large star tip.
2. Spoon about 2 to 3 cherries plus sauce in the well of each cupcake. Distribute any remaining sauce and cherries among the cakes. Add a small dollop (roughly a tablespoon) of frosting on top of cherries, then gently but firmly place the tops onto the cupcakes. Pipe another dollop of frosting onto tops, sprinkle with chocolate and add a cherry on top if desired. These cupcakes taste best if allowed to sit for an hour before serving.
Variation:
BLACK FOREST CUPCAKES:
Add 1 tablespoon kirsch cherry brandy toYour Basic Chocolate Cupcakes batter, when you add the vanilla. Add an additional tablespoon of kirsch to the saucy cherries after you’ve removed them from the heat. Lastly, brush Kirsch Glaze (recipe follows) onto cupcakes, dribbling a small amount in the cupcake “well” before filling with cherries and brushing any remaining glaze on top of cakes before frosting.
Add 1 tablespoon kirsch cherry brandy toYour Basic Chocolate Cupcakes batter, when you add the vanilla. Add an additional tablespoon of kirsch to the saucy cherries after you’ve removed them from the heat. Lastly, brush Kirsch Glaze (recipe follows) onto cupcakes, dribbling a small amount in the cupcake “well” before filling with cherries and brushing any remaining glaze on top of cakes before frosting.
KIRSCH GLAZE
3 tablespoons kirsch
1 tablespoon granulated sugar
1 tablespoon granulated sugar
DIRECTIONS
1. Combine 2 tablespoons water, kirsch, and sugar in a small saucepan. Bringthe mixture to boil over medium heat, stirring occasionally. Reduce heat and simmer for 2 minutes, then remove from heat to cool. Use while warm on cupcakes.
ads
Other books
Signing Their Rights Away by Denise Kiernan
TangledBound by Emily Ryan-Davis
The Shopkeeper by James D. Best
Amy Snow by Tracy Rees
The Collected Works of Billy the Kid by Michael Ondaatje
Cookies for Courting by Amber Kell
Hellboy: The Midnight Circus by Mike Mignola
The Keeper's Vow by B.F. Simone
William Wyler by Gabriel Miller
