Thursday, December 31, 2009
Cupcakes! Cupcakes! Cupcakes!
Aww, two unsuspecting guys chowing down, little did they know that the treat they were devouring was vegan! tehehe
What is cuter than a perfectly frosted and decorated little cupcake? They are such a happy dessert.
I was bored earlier, partly due to the fact that I was being ignored by my boyfriend, as he and his friends played Xbox... and you know what that means: I started baking! This is both a dangerous and rewarding habit. Dangerous because I have one nasty sweet tooth, and rewarding because I love feeding people! I've had no complaints, someone always devours everything, and I'll take these to the New Years Party tonight, along with the brownie bites.
I used this basic vegan vanilla cupcake recipe from: http://www.epicurious.com
1 cup soy milk
1 tsp apple cider vinegar
1 3/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup sugar
2 1/4 tsp vanilla extract
Preheat the oven to 350F and line muffin pan with cupcake liners.
Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
For the icing:
* 3/4 cup powdered sugar
* 3/4 cup margarine
* 1/4 cup vanilla soy milk
Combine ingredients in a mixing bowl. Using an electric mixer, blend until creamy, but not too thick. You want it to be more like icing, not a thick frosting. The consistency of the frosting may vary. Add more sugar, margarine or soy milk as needed.
Divide the icing into two bowls. Using a toothpick, add desired food coloring color to each bowl, and mix. I chose pink for one, and purple.
After the cupcakes have completely cooled, dip each cupcake in the icing, letting the excess drip off. Quickly coat with sprinkles before the icing sets.
I also made a chocolate frosting for about a dozen of the cupcakes, knowing we have many chocolate lovers out there.
Vegan Chocolate Frosting:
# 1/2 cup vegan margarine
# 2 cups vegan powdered sugar*
# 1 tablespoon vanilla extract
# 2 tablespoons vegan soymilk
# 1/3 cup cocoa powder (or more)