Saturday, June 5, 2010

mini cupcakes

Here are some mini cupcakes i made the other day. I made chocolate with chocolate frosting, and vanilla with chocolate frosting. I'll post the recipe for the vanilla cupcakes later. These recipes are again from my favorite book
Vegan Cupcakes take over the world. I'd like to add again you do not have to make these vegan if you don't wish to. However i can assure you they are delicious and some of the best cupcakes ever!

All of these recipes make about 12 standard cupcakes or 24 minis
So here is the first recipe which is for the chocolate cupcake:

Vegan Chocolate Cupcake
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola
1 tsp vanilla extract
1/2 tsp almond, chocolate, or more vanilla extract
1 cup ap flour
1/3 cup cocoa powder (dutch-processed or regular)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

1. Preheat oven to 350F, then line your muffin tin with paper liners.
2. Whisk together soy milk and vinegar, and set aside to curdle. Add the sugar, oil, vanilla and other extract is using it together. Add the milk mixture and beat until foamy. In a separate bowl sift together the dry ingredients. Add the dry in 2 separate batches to the wet mixture mix until no large lumps remain.
3. Fill liners 3/4 of the way, Bake 18-20 min or until skewer inserted comes out clean. Let cupcakes cool completely before frosting them.
Here is the recipe for the Vanilla Cupcakes

Vegan Vanilla Cupcakes
1 cup soy milk
1 tsp apple cider vinegar
1 1/4 cup ap flour
2 tablespoons cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup non-hydrogenated margarine, softened
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond, or more vanilla extract

1. Preheat oven to 350F and line muffin tin with paper liners.
2. Whisk together the soy milk and vinegar and set aside to curdle.
3. Sift all of your dry ingredients together and set aside.
4. Cream together the margarine and sugar until light, fluffy and smooth. Don't beat more than 2 minutes. Beat in vanilla and other extract (if using). Then alternate mixing in the dry and the milk mixture. Stopping to scrape down the sides of the bowl a few times.
5. Fill liners two-thirds of the way full, and bake 20-22 minutes.
6. Cool completely before icing.
And Finally here is the Chocolate Frosting

Vegan Chocolate buttercream Frosting
1/4 cup margarine, softened
1/4 cup shortening
1/2 cup unsweetened cocoa powder
2 1/2 cups confectioners sugar
3 tbsp soy milk
1 1/2 tsp pure vanilla extract

1. Cream together the margarine and the shortening until smooth and well combined. Add the cocoa powder mix until well combined. Add the sugar in batches mixing well between each addition, and adding a bit of the soy milk between each addition of sugar. When all ingredients have been well incorporated, add vanilla and beat until light and fluffy (about 3 minutes).



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