Vegan Cupcakes Take Over the World (18 page)

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.

Pistachio Rosewater 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.

 

 

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

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.

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.

 

 

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

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
cake. Scoop about 2 tablespoons of
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.