Monday, July 25, 2011

Birthday Cupcakes

We had the big party for our little sprouts this weekend. I made cupcake cakes in the shape of a 1 and a 4. Both cakes were made from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. For the #4 cake I used Your Basic Chocolate Cupcake recipe, which is the one I always use. I double it and make big cakes too and it always works. For the #1 cake I used the Golden Vanilla Cupcakes recipe, which I'd never made before, but I think I love them even more than the chocolate.

                                                                  Chocolate Cupcakes

                                                          1 cup soy milk (but I always use coconut or almond milk)
                                                          1 teaspoon apple cider vinegar
                                                          3/4 cup sugar
                                                          1/3 cup canola oil
                                                          1 teaspoon vanilla extract
                                                          1/2 teaspoon almond, chocolate, or more vanilla extract
                                                          1 cup all-purpose flour
                                                          1/3 cup cocoa powder
                                                          3/4 teaspoon baking soda
                                                          1/2 teaspoon baking powder
                                                          1/4 teaspoon salt
            1. Preheat oven to 350 and line muffin cups with paper or foil liners.
            2. Whisk together the milk and vinegar in a large bowl and set aside to curdle. Add the
            sugar, oil, and extracts to the milk mixture and beat till foamy. In a separate bowl, sift
            together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two
            batches to wet ingredients and beat till no large lumps remain.
            3.Pour into liners, filling three quarters of the way. Bake 18 to 20 minutes, until a
             toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool

                                                               Golden Vanilla Cupcakes
                                                               1 cup soy milk (or coconut or almond)
                                                               1 teaspoon apple cider vinegar
                                                               1/3cup canola oil
                                                               2 teaspoons vanilla extract
                                                               1/4 teaspoon almond, caramel or more vanilla extract
                                                               3/4 cup sugar
                                                               1 1/4 cup all purpose flour
                                                               2 tablespoons cornstarch
                                                               3/4 teaspoon baking powder
                                                               1/2 teaspoon baking soda
                                                               1/2 teaspoon salt
            1. Preheat oven to 350 and line muffin pan with cupcake liners.
            2. Whisk milk and vinegar, set aside to curdle.
            3. Beat milk mixture, oil, sugar, and extracts together in a large bowl. Sift in  flour
            cornstarch, baking powder, baking soda, and salt. Mix until no large lumps
            4. Fill cupcake liners two-thirds of the way and bake for 20 -22 minutes.
            Transfer to a cooling rack and let cool completely before frosting.

                                                               Vegan Fluffy Buttercream Frosting
                                                               1/2 cup nonhydrogenated shortening
                                                               1/2 cup nonhydrogenated margarine
                                                               3 1/2 cups confectioner's sugar
                                                               1 1/2 teaspoon vanilla extract
                                                               1/4 cup plain soy milk or soy creamer
            1. Beat the shortening and margarine together until well combined and fluffy.
            Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk,
            beat for another 5-7 minutes until fluffy.

1 comment:

  1. These look wonderful - but I don't think we can indulge in even vegan cupcakes, with the oil in the cake and the shortening/margarine in the icing, until we know that Gail is completely out of the woods. And I don't know how we'll ever know that unless she does have angioplasty to check out the arteries. We are in somewhat of a quandry about all this. She is using a little more oil than at the start of eating like this, eating avocados and some nuts, a little veganaise (grapeseed oil variety) on sandwiches, brushing olive oil on grilled veggies - but we are nervous about even doing these things.