Read Vegan Cupcakes Take Over the World Online
Authors: Terry Romero Isa Moskowitz Sara Quin
Vegan Cupcakes Take Over the World (19 page)
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4. Place the chocolate and cinnamon a small strainer and dust all of the cupcakes. Dollop a small amount of the frosting on top and place a chocolate chip or espresso bean on the dollop. Let sit for about 10 minutes and serve.
with Coconut Glaze
MAKES 12 CUPCAKES
THIS RECIPE COMES
from Cheryl Porro, better known to anyone who has ever looked at a cupcake online as Chockylit (
www.cupcakeblog.com
). We drool over her cupcake blog on a daily basis so we asked her to contribute a recipe. In the world of celebrity cupcake-makers, this is like having the Queen of England offer to catsit for you. Cheryl came up with this sweet and fruity lychee concoction that we love.
from Cheryl Porro, better known to anyone who has ever looked at a cupcake online as Chockylit (
www.cupcakeblog.com
). We drool over her cupcake blog on a daily basis so we asked her to contribute a recipe. In the world of celebrity cupcake-makers, this is like having the Queen of England offer to catsit for you. Cheryl came up with this sweet and fruity lychee concoction that we love.
INGREDIENTS
2 cups unbleached, all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1
cups granulated sugar
5 tablespoons ground flaxseeds
1/3 cup oil
¼ cup coconut milk
1 can (4 ounces) lychee fruit, drained
and chopped, syrup reserved
¼ cup lychee syrup
2 teaspoons vanilla extract
COCONUT GLAZE
(recipe below)
1½ teaspoons baking powder
½ teaspoon salt
1
cups granulated sugar5 tablespoons ground flaxseeds
1/3 cup oil
¼ cup coconut milk
1 can (4 ounces) lychee fruit, drained
and chopped, syrup reserved
¼ cup lychee syrup
2 teaspoons vanilla extract
COCONUT GLAZE
(recipe below)
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. In a large bowl sift together flour, baking powder, salt, and sugar.
3. In a separate medium bowl, beat ground flaxseeds and 6 tablespoons water with a fork until gelatinous. Add oil, coconut milk, chopped lychees, and lychee syrup to the flaxseeds and mix to combine.
4. Add wet mixture to the dry ingredients, mix to combine. Fill cupcake liners full. Bake for 22 to 25 minutes or until a toothpick comes out clean.
COCONUT GLAZE
2 cups sifted confectioners’ sugar
¼ cup coconut milk
¼ cup coconut milk
DIRECTIONS
1. Mix sifted confectioners’ sugar and coconut milk until smooth. Pour over completely cooled cupcakes.
with Rum Glaze and Rummy Buttercream Frosting
MAKES 12 CUPCAKES
BURSTING WITH RUM -SOAKED
raisins and topped with a shiny, buttery rum glaze and a rich rum buttercream, these cupcakes are just a little grown-up tasting. They might be a good fit for pirates, because pirates love vegan cupcakes with rum. Vegan pirates that is. And vegan pirate parrots, who love the shoulders of vegan pirates who love rum.
raisins and topped with a shiny, buttery rum glaze and a rich rum buttercream, these cupcakes are just a little grown-up tasting. They might be a good fit for pirates, because pirates love vegan cupcakes with rum. Vegan pirates that is. And vegan pirate parrots, who love the shoulders of vegan pirates who love rum.
The rum buttercream is very rich and the recipe makes just enough to top these cakes with a small swirl, allowing a little of the shiny glazed tops to show. If you’re in a hurry because your ship is being boarded by scurvy dogs and you must escape with an insane yet gorgeous dreadlocked pirate captain wearing eyeliner, skip the frosting and make do with just the glaze.
INGREDIENTS
2/3 cup dark raisins, coarsely chopped
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground mace or ground
nutmeg
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground mace or ground
nutmeg
DIRECTIONS
1. Preheat oven to 350°F. Line muffin pan with cupcake liners.
2. In a small bowl, combine chopped raisins and dark rum. Toss well to coat raisins and set aside for at least 30 minutes, stirring occasionally. In another measuring cup, whisk
together soy milk and vinegar and set aside a few minutes to curdle.
together soy milk and vinegar and set aside a few minutes to curdle.
3. Pour soy milk mixture into a large bowl and whisk in canola oil, sugar, molasses, rum, and vanilla till blended. Sift in flour, cornstarch, baking powder, baking soda, salt, and mace and stir until ingredients are combined. Fold in rum-soaked raisins and fill cupcake liners three-quarters of the way and bake for 18 to 20 minutes till done.
TO ASSEMBLE:
1. While cupcakes are still warm, drizzle warm
RUM GLAZE
over tops of cakes—a teaspoon at a time—dis—tributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of
RUMMY BUTTERCREAM FROSTING
if desired.
RUM GLAZE
over tops of cakes—a teaspoon at a time—dis—tributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of
RUMMY BUTTERCREAM FROSTING
if desired.
RUMMY BUTTERCREAM FROSTING
¼ cup margarine, softened to room
temperature
1 to 1¼ cup confectioners’ sugar,
sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed
temperature
1 to 1¼ cup confectioners’ sugar,
sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed
DIRECTIONS
1. Beat margarine, sugar, and rum together with a handheld mixer at low speed until moistened (to avoid confectioners’ sugar flying all over the place), then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla (and molasses if using; adds a little color and flavor). Beat till thick, fluffy and creamy, about 3 to 5 minutes. Add small increments of confectioners’ sugar if too wet ; dribble in a little soy milk if too dry. Store in refrigerator or load up a pastry bag to decorate cakes with.
Variation:
Add 1 teaspoon of grated orange rind and ¼ teaspoon orange extract to cupcake batter.
Or try substituting half or all of the raisins with finely chopped dates.
Sprinkles
For less
mess glazing,
move cupcakes to a plate
to top with glaze, then
return to rack to finish
cooling.
mess glazing,
move cupcakes to a plate
to top with glaze, then
return to rack to finish
cooling.RUM GLAZE
¼ cup dark rum
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
DIRECTIONS
1. In a small saucepan, bring rum and sugar to a simmer over medium heat, dissolving sugar and bubbling for about a minute. Reduce heat and cook mixture for another 1 to 2 minutes till it resembles a thin, light-colored syrup. Remove from heat and stir in vanilla and margarine. Allow to cool for a few minutes before dribbling overwarm cupcakes.
with Cinnamon /cing
MAKES 12 CUPCAKES
WE LOVE THE taste of pumpkin and chocolate, we didn’t spice this up too much so as not to upset this delicate balance. The icing is a tiny amount, piped on to give it a little something something. Just let someone try and call this a muffin.
INGREDIENTS
1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
¼ cup soy milk
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips
CINNAMON ICING
(recipe below)
1/3 cup oil
1 cup granulated sugar
¼ cup soy milk
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips
CINNAMON ICING
(recipe below)
CINNAMON ICING
½ cup confectioners’ sugar
½ teaspoon ground cinnamon
2 tablespoons margarine, melted
1 tablespoon soy milk
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons margarine, melted
1 tablespoon soy milk
½ teaspoon vanilla extract
DIRECTIONS
1. Place sugar and cinnamon in a small bowl. Add the margarine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque and honey brown. If it’s glistening a lot or looks too liquid, add a little extra confectioners’ sugar.
DIRECTIONS
1. Preheat oven to 350°F. Line muffin pan with cupcake liners.
2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking
powder, baking soda, cinnamon, salt. Stir together with a fork—don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.
powder, baking soda, cinnamon, salt. Stir together with a fork—don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.
3. Fill liners two-thirds full. Bake for 22 to 24 minutes. Transfer to a wire rack and let fully cool before icing.
TO ASSEMBLE:
1. Take a small plastic sandwich bag and cut out a tiny hole in one edge or fit a pastry bag with a small-holed decorating tip. Fill the bag with icing and pipe it out Jackson Pollack-style onto the cupcakes. You may also opt to pipe it in zig-zags, lines, or swirls. Let the icing set at room temperature or refrigerated.
with Rich Cashew Butter Frosting
MAKES 12 CUPCAKES
YOU KNOW WHEN somebody says something obvious about a particular food, like “These cookies are especially for cookie lovers”? These cupcakes are perfect for the extreme cashew butter connoisseur in your life. An exquisitely creamy cashew frosting tops this moist, very tender, and not-too-sweet cake. We’ll be the first to admit that they’re just a little bit muffin-y, with a hint of orange, making them perfect with afternoon tea or a nourishing midday snack. Or dare we speak the words “breakfast cupcake”?
INGREDIENTS
½ cup plus 2 tablespoons soy milk or
rice milk
¼ cup freshly squeezed orange juice
2 teaspoon ground flaxseeds
1/3 cup canola oil
1/3 cup plus 1 tablespoon granulated
sugar
1/3 cup brown sugar, packed
1/3 cup smooth cashew butter
1 cup plus 2 tablespoons all-purpose
flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 teaspoon finely grated orange zest
RICH CASHEW BUTTER FROSTING
(recipe below)
rice milk
¼ cup freshly squeezed orange juice
2 teaspoon ground flaxseeds
1/3 cup canola oil
1/3 cup plus 1 tablespoon granulated
sugar
1/3 cup brown sugar, packed
1/3 cup smooth cashew butter
1 cup plus 2 tablespoons all-purpose
flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 teaspoon finely grated orange zest
RICH CASHEW BUTTER FROSTING
(recipe below)
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