3bee17 (3bee17) wrote in vegancooking,
3bee17
3bee17
vegancooking

I will never get over the versatility of Cupcakes

I am graduating from high school and for my party I've decided to make lots of vegan cupcakes in lots of varieties. It isn't for a month BUT it's never too early to start testing out recipes ;) Earlier in the week I tried a carrot cake recipe which was decent and a red velvet cake recipe which totally failed. They kind of overflowed out of the cupcake tin and then completely deflated. I'm not sure what happened but I don't really care because artificial colors freak me out. Are there any natural red food dyes that aren't animal derived? Maybe I will try again if I can find something like this.



Last night was a chocolate night. I used the chocolate cupcake recipe from vctotw. I usually use white whole wheat flour when I bake but for the first time I decided to use whole wheat pastry flour. It makes a huge (good) difference in the texture. The pastry flour makes things so much lighter. I also used More Fiber Stevia Baking Blend for 1/2 cup of the sugar as my grandfather is diabetic and I'm looking for ways to make a dessert that he won't have to worry about. The outcome was good :)

Anyway, I had some leftover frosting in the fridge since the poor red velvets had such a short lifespan between the oven and the trash can. My frosting recipe went something like this:

1 stick Earth Balance Margarine
1/2-ish container Tofutti Better Than Cream Cheese
between 3 and 4 cups Organic Powdered Sugar
1 tsp Vanilla Extract

Throw ingredients in a bowl and mix mix mix.

So yeah, chocolate cupcakes and vanilla frosting are a classic favorite. But in my opinion, they scream boring at a notch only slightly (and I mean slightly) lower than vanilla cupcakes with vanilla frosting. I had to jazz these up at least a little. So, I took the peanut butter route for half, and the hostess route for the other half.

For the Chocolate PB:
I added maybe 2 (or more.. I love PB) heaping tablespoons of natural peanut butter and a pinch of salt to about 1/2 cup of the frosting. Then I piped it on and topped each with a roasted peanut.

For the "Hostess Style" Cream Filled:
I added a smidgen (a tablespoon or less) of soymilk to thin about 1/2 cup of the frosting. Then I used that long skinny piping tip to fill the centers of the cupcake with the cream. With the remaining frosting, I mixed in about a tablespoon of cocoa powder and a drop of chocolate extract. Then I frosted the tops using both the chocolate and vanilla. I think next time I will use a chocolate ganache.



So, what is your favorite kind of cupcake?
Tags: desserts-cakes-frostings, desserts-cupcakes
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