Hope you all enjoy them too!!!
Basic Vanilla Cupcake
Ingredients (makes 12 cupcakes)
· 1 cup soymilk
· 1 teaspoon apple cider vinegar
· 1 ¼ cups flour
· 2 tablespoons cornstarch
· ¾ teaspoon baking powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
· 1/3 cup canola oil
· ¾ cup sugar
· 2 teaspoons vanilla
· ¼ teaspoon almond extract or ¼ teaspoon vanilla extract
Preheat oven to 350F and line muffin pan with paper liners.
Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done.
Transfer to a cooling rack.
Frosting (I made a variation to the recipe in the book)
· 1 cup vegan butter
· ¼ cup vegan cream cheese
· 2 cups confectioners’ sugar, sifted
· 2 tsp TJ’s bourbon-vanilla extract
· 1 tsp hazelnut extract
· 3 TBS TJ’s Sipping Chocolate Hot Chocolate powder
Assemble the Cupcakes:
1/3 cup Kahlua and 1/3 cup espresso (set aside)
1 tablespoon cocoa powder and 1 tsp cinnamon (for dusting)
Chocolate chips to decorate
Use a small spoon to scoop out a small hole in the top of the cupcake (save this to decorate with later).
Pour 1-2 tablespoons of the Kahlua mixture into the hole.
Fill your pastry bag with your frosting and then pipe it into the hole to fill it.
Place the cut-out cupcake part on top.
Decorate the rest of the cupcake with frosting however you desire and add a chocolate chip on top.
Dust with the cocoa/cinnamon mixture.
…… but wait there is more…..
I had leftover frosting and Kahlua mixture so I thought – why don’t I make a cake!!!!
My kids love chocolate cake therefore I whipped up the basic chocolate cake from The Joy of Vegan Baking and poured it into my new heart-shaped bundt pan (350 degrees for 30 minutes).
- 1-1/2 cups (188 g) unbleached all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup (30 g) unsweetened cocoa powder
- 1-1/2 teaspoons vanilla extract
- 1/3 cup (80 ml) canola oil
- 1 tablespoon white distilled vinegar
- 1 cup (235 ml) cold water
Then while the cake was fresh and hot out of the oven, I flipped it onto a platter and poured the Kahlua mixture all over it…. then I thought if a little Kahlua is good – why not more?…..so I poured another ¼ cup of Kahlua over it. Let it cool then piped some frosting décor all over it, dusted with the cocoa/cinnamon mixture and then had to immediately try it!
And like usual it became my FAVORITE!!!
I know I say everything is my favorite but truly these cupcakes and cake are amazing (if you are a Tiramisu lover like me!!!)
Too drunk to vote….
The kids will sleep well tonight….