Vegan Cupcakes Take Over the World (7 page)

Non-edibles

... And a few non-edible items that just look too cute on cupcakes, to be removed by the cupcake eater before consuming. Not recommended for little kids or anyone who feels compelled to eat plastic or wood just because it’s on top of a cupcake.

PART TWO

THE RECIPES

BASIC CUPCAKES

T
HESE ARE ALL-PURPOSE chocolate and vanilla cupcakes that you can use for just about anything your heart desires, and some for special cases. Your aunt is on a gluten-free diet? No problem (see page 46)! Your boyfriend is trying to shed a few pounds? Send him your way (see page 41)! Yourthird cousin once removed is a diabetic? See page 44. Makes no difference to you, because you have the cupcake prowess to handle any situation.

THIS MULTIPURPOSE, NO-NONSENSE
cupcake should be in your holster opposite Your BASIC CHOCOLATE CUPCAKE (page 37) if you are considering the rough and tumble life of a cupcake gun-slinger. And they’re also nice for birthdays, bake sales, and baby showers.

We’ve included two options for these made with either canola oil or margarine, both resulting in slightly different but yummy cupcakes. Canola oil makes a never-fail cupcake with a light texture, great with any vanilla-based variation. Margarine can be a little trickier to work with, but the buttery flavor, golden color, and delicate texture it gives cupcakes are worth the effort. These are also a little less sweet than some other cupcakes and perfect for loading intense frostings like THICK CHOCOLATE FUDGEY FROSTIN’ (page 161), CHOCOLATE BUTTERCREAM (page 144) or RICH CHOCOLATE GANACHE TOPPING (page 143), or any variation of Vegan Fluffy Buttercream Frosting (page 142).

We’ve included a secret tip at the end for really golden cupcakes (see Sprinkles below). Try these for BROOKLYN VS. BOSTON CREAM PIE CAKES (page 65) or topped with ridiculously tall swirls of Vegan Fluffy Buttercream Frosting for the best birthday cupcakes ever.

 

INGREDIENTS

1 cup soy milk
1 teaspoon apple cider vinegar
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt (increase salt to
½ teaspoon if you’re using oil
instead of margarine)
½ cup non-hydrogenated margarine,
softened, 1/3 cup canola oil
¾ cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract, caramel
extract, or more vanilla extract

DIRECTIONS

1. Preheat oven to 350°F and line muffin pan with cupcake liners.

2. Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled.

3. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don’t beat past two minutes. Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrap the sides of the bowl a few times.

5. If using oil: 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.

6. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.

Variations

REALLY GOLDEN CUPCAKES:
In a small stainless-steel saucepan beat a generous pinch of turmeric powder into the soy milk. Stirring occasionally to prevent a skin from forming on the top, cook mixture over medium-low heat till soy milk just starts to simmer, about 2 to 3 minutes. When turmeric powder appears to be dissolved and the soy milk has a light yellow hue, remove from heat and cool for 5 minutes. Add vinegar and proceed as directed.

 

FLAVORED GOLDEN CUPCAKES:
These simple cupcakes can go anywhere with a change of flavor extracts: add 1 to 1½ teaspoons your choice of coffee, coconut, or orange extract, or 1 teaspoon ground cinnamon or pumpkin pie spice. Spread tops with any topping, frosting, or filling you can imagine.

 

STRAWBERRY TALLCAKES:
Prepare Golden Vanilla Cupcakes and cool. Combine 1½ cups thinly sliced fresh strawberries with 3 tablespoons maple syrup and set aside to
macerate for at least 30 minutes. Prepare
VEGAN FLUFFY BUTTERCREAM FROSTING
(page 142), or use any vegan whipped topping or even softened vanilla soy ice cream if eating right away. Spoon out cupcake centers and set aside (as illustrated with
TIRAMISU
CUPCAKES
page 119). Fill centers of cupcakes with about 2 tablespoons sliced berries and juice, top with a dollop (up to 2 tablespoons) of frosting or topping, then gently but firmly press on cut-out cake top. Pipe on more frosting, spoon on more strawberries. Place cupcakes on individual serving dishes and add final toppings when ready to serve. These are messy and need to be eaten with a spoon.

Golden Vanilla Cupcakes with Fluffy Buttercream Frosting Your Basic Chocolate Cupcake with Chocolate Buttercream Frosting

LEMONY VANILLA CUPCAKES:
Add an additional 1½ teaspoons lemon extract and 1 tablespoon finely grated lemon zest. Frost with
LEMON BUTTERCREAM
(page 96).

 

MIX-INS VANILLA CUPCAKES:
Quick and easy additions to stir into vanilla cupcake batter; try folding in 1/3 to 2/3 cup of the following to batter just before filling liners: Finely chopped chocolate-covered almonds or peanuts, currants, smashed peanut brittle, finely chopped vegan sesame halva candy, vegan chocolate chips, or white chocolate chips.