Read Vegan Cupcakes Take Over the World Online
Authors: Terry Romero Isa Moskowitz Sara Quin
Vegan Cupcakes Take Over the World (18 page)
ads
MOCHA HAZELNUT MOUSSE FILLING
6 ounces extra-firm silken tofu (half a package ofthe aseptic kind, such as Mori-Nu)
2 tablespoons plain soy milk
1 tablespoon agave nectar or pure maple syrup
4 teaspoons instant espresso powder
2 teaspoons hazelnut liqueur
1 teaspoon vanilla extract
6 ounces semisweet chocolate, chopped, or
cup semisweet chocolate chips
2 tablespoons plain soy milk
1 tablespoon agave nectar or pure maple syrup
4 teaspoons instant espresso powder
2 teaspoons hazelnut liqueur
1 teaspoon vanilla extract
6 ounces semisweet chocolate, chopped, or
cup semisweet chocolate chipsDIRECTIONS
1. Crumble the tofu into a blender. Add the soy milk, agave nectar or maple syrup, espresso powder, hazelnut liqueur, and vanilla. Puree until completely smooth. Set aside.
2. In a double boiler, melt the chocolate chips. Obviously you don’t have a double boiler, so take a small saucepan and fill halfway with water. On top ofthat place a small saute pan. Fill the saute pan with chocolate chips and bring the water to a boil. Use a rubber spatula to mixthe chocolate as it melts. Once melted, remove from heat and let cool for 5 more minutes, stirring occasionally.
3. Add the chocolate to the tofu and blend until combined, using the spatula to scrape down the sides of the blender every so often.
4. Transfer the mousse to an airtight container or a bowl covered in plastic wrap. Let chill for an hour to firm. Remove from the refrigerator 10 minutes before you are ready to use it. Stir with a fork if it is too firm to work with.
Variation
:
:
LINZER TORTE CUPCAKES:
Omit Mocha Hazenut Mousse Filling, instead using raspberry preserves (about
cup should do). Fill cupcakes the same way, brush any remaining preserves on top of cupcakes before topping with
RICH CHOCOLATE GANACHE TOPPING
and hazelnuts.
Omit Mocha Hazenut Mousse Filling, instead using raspberry preserves (about
cup should do). Fill cupcakes the same way, brush any remaining preserves on top of cupcakes before topping withRICH CHOCOLATE GANACHE TOPPING
and hazelnuts.
Pistachio Rosewater Cupcakes
PISTACHIO ROSEWATER CUPCAKESMAKES 12 CUPCAKES
A PRETTY, MOIST,
and nutty cupcake that we like to think would be the perfect finale to a lavish Persian feast if anyone ever invited us to one. We love the simple rosewater icing that tops these cupcakes, but for something different, whip up a batch of VEGAN FLUFFY BUTTERCREAM FROSTING (page 142) made with an teaspoon of rosewater, and tint it a pretty pink if you’re feeling particularly girly.
and nutty cupcake that we like to think would be the perfect finale to a lavish Persian feast if anyone ever invited us to one. We love the simple rosewater icing that tops these cupcakes, but for something different, whip up a batch of VEGAN FLUFFY BUTTERCREAM FROSTING (page 142) made with an teaspoon of rosewater, and tint it a pretty pink if you’re feeling particularly girly.
INGREDIENTS
½ cup vanilla soy yogurt
2/3 cup soy milk or rice milk
1/3 cup canola oil
¾ cup plus 2 tablespoons
granulated sugar
1 to 2 tablespoons rosewater
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Generous pinch cardamom
1/3 cup finely chopped pistachios, lightly
toasted if desired
ROSEWATER GLAZE
(recipe follows)
Chopped pistachios, for garnish
(about ½ cup)
Pink decorating sugar crystals, (about 1
tablespoon), optional
2/3 cup soy milk or rice milk
1/3 cup canola oil
¾ cup plus 2 tablespoons
granulated sugar
1 to 2 tablespoons rosewater
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Generous pinch cardamom
1/3 cup finely chopped pistachios, lightly
toasted if desired
ROSEWATER GLAZE
(recipe follows)
Chopped pistachios, for garnish
(about ½ cup)
Pink decorating sugar crystals, (about 1
tablespoon), optional
DIRECTIONS
1. Preheat oven to 350°F. Line muffin pan with 12 cupcake liners.
2. In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, and rosewater. Sift in flour, cornstarch, baking soda, baking powder, cardamom and salt. Mix until relatively smooth. Fold in pistachios. Fill liners three-quarters of the way. Bake 20 to 22 minutes. Transfer to a cooling rack and let cool completely before frosting.
ROSEWATER GLAZE
1¼ to 1½ cups powdered sugar,
sifted
1 tablespoon margarine
2 to 3 teaspoons soy milk
½ teaspoon rosewater
sifted
1 tablespoon margarine
2 to 3 teaspoons soy milk
½ teaspoon rosewater
DIRECTIONS
1. With a fork, cream together half of the confectioners’ sugar and margarine till mixture resembles fine crumbs. Add in soy milk and rosewater, and beat in remaining confectioners’ sugar (you can use an electric mixer, low speed, at this stage). Mixture should have consistency of a thick batter with a satiny sheen. Adjust consistency if needed by beating in small amounts of confectioners’ sugar or carefully dribbling in soy milk.
Sprinkles
Be sure to use high-quality rosewater made with real roses (check the ingredients to make sure there’s no “perfume” or synthetic ingredients and that it’s meant for kitchen use). We found our rosewater at a Middle Eastern grocer, but since everyone can’t travel to such exciting destinations like Queens, there’s always the spice/baking aisle of well-stocked gourmet stores, or try shopping online.
MAKES 12 CUPCAKES
IF YOU SERVE
these cupcakes on your first date, don’t be surprised if your suitor becomes clingy. We suggest playing it cool and serving it on your second or third date. Traditional tiramisù is made by soaking ladyfingers in coffee and Marsala wine, but we prefer the taste that coffee liqueur brings to the party. They can get messy, so serve on a small plate with a cute little fork. You can usually find little forks at a kitchen supply store for under a dollar and it’s worth it for moments like this. You can make these a few hours ahead, but they should be served on the same day.
these cupcakes on your first date, don’t be surprised if your suitor becomes clingy. We suggest playing it cool and serving it on your second or third date. Traditional tiramisù is made by soaking ladyfingers in coffee and Marsala wine, but we prefer the taste that coffee liqueur brings to the party. They can get messy, so serve on a small plate with a cute little fork. You can usually find little forks at a kitchen supply store for under a dollar and it’s worth it for moments like this. You can make these a few hours ahead, but they should be served on the same day.
INGREDIENTS
VEGAN CREAM CHEESE FROSTING
(page 158)
GOLDEN VANILLA CUPCAKES, made using
the oil variation (page 33)
1/3 cup espresso or strong coffee
1/3 cup Kahlúa or other coffee-flavored
liqueur
1 tablespoon cocoa powder
¼ teaspoon ground cinnamon
12 chocolate-covered coffee beans, or 12
chocolate chips, or 12 coffee beans
(page 158)
GOLDEN VANILLA CUPCAKES, made using
the oil variation (page 33)
1/3 cup espresso or strong coffee
1/3 cup Kahlúa or other coffee-flavored
liqueur
1 tablespoon cocoa powder
¼ teaspoon ground cinnamon
12 chocolate-covered coffee beans, or 12
chocolate chips, or 12 coffee beans
DIRECTIONS
1. Mix together the espresso and the Kahlúa.
2. Use a measuring spoon, a regular teaspoon, or a paring knife to carve out a small cone in the center of the cupcake. Place spoon about 1 inch from the center of the cupcake, then dig the spoon in about 1 inch deep and cut a circle around the center. Carefully scoop out a cone, trying your best to keep the chunk as intact as possible.
3. Use a spoon to pour the Kahlúa mixture in the cavity of the cut cupcake, making sure that all sides of the cavity are drenched, using up to 2 tablespoons of liquid per cup
VEGAN CREAM CHEESE FROSTING
into the cavity and smooth over with the back of the spoon. (Make sure to reserve a few tablespoons of frosting to dollop on top of the cupcake). Dip the bottom of the cut-out chunk into the Kahlúa mixture, but keep the top part dry. Place the cut-out chunk on top of the frosting and gently pat it into place. Continue the process with the remaining cupcakes.
Tiramisù Cupcakes
cake. Scoop about 2 tablespoons ofVEGAN CREAM CHEESE FROSTING
into the cavity and smooth over with the back of the spoon. (Make sure to reserve a few tablespoons of frosting to dollop on top of the cupcake). Dip the bottom of the cut-out chunk into the Kahlúa mixture, but keep the top part dry. Place the cut-out chunk on top of the frosting and gently pat it into place. Continue the process with the remaining cupcakes.
ads
Other books
The Sheik and the Runaway Princess by Susan Mallery
From Now Until Infinity (2) by Layne Harper
Everlasting Bad Boys by Shelly Laurenston, Cynthia Eden, Noelle Mack
No Girls Allowed (Dogs Okay) by Trudi Trueit
The Reservoir by John Milliken Thompson
An Unexpected Encounter ( Half Moon House, Novella 1) by Deb Marlowe
Bitter Eden by Salvato, Sharon Anne
Leah's Seduction: 6 (Gianni and Leah - Leah's Seduction) by Trent, Emily Jane
