More Great Recipes: Cupcakes | Ganache

Vegan Choconut Cupcakes


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Member since 2006

Serves 12 regular or 24 mini | Prep Time 1 hour | Cook Time 10-20 minutes

Ingredients

BATTER

Wet:
1 c. soy milk
1 tsp. apple cider vinegar
1/3 c. oil (vegetable, canola, or warm coconut)
1 tsp. vanilla extract or beans from 1/4 of a vanilla bean
1 tsp. almond orange extract

Dry:
1 c. unbleached all-purpose flour (i like to sub in some almond flour=extra moist)
1/3 c. dutch pressed cocoa powder
2 tbsp. corn starch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

GANACHE
1 tsp almond extract
2 tsp. or more almond milk
1/2 c. semi-sweet chocolate chips


prep:


1. if you use real vanilla beans, simmer a bean in warm water and slice it open to scrape into the wet ingredients.


2. preheat the oven to 350F and spray your cupcake liners with oil. i use olive oil in an atomizer and you never notice the flavor.


batter:


1. mix soy milk and vinegar. let it sit about 5 minutes to curdle.


2. mix the remaining wet ingredients with the soymilk and vinegar until they are slightly foamy.


3. sift the dry ingredients together in a separate bowl.


4. add the dry to the wet


5. mix til it's almost lump-fee. it doesn't have to be perfect.


6. spoon the batter into your liners til they are 2/3 to 3/4 full


7. bake. 10 minutes for minis, about 15 for regular cupcakes.


hints:


-always check with a skewer or knife to come out clean before removing them. your oven may be different than mine.


-turn the heat up a little higher in the beginning and the cupcake will have more of a peak


-do not bake minis with regular size cupcakes because the necessary cooking times are different and the more you open the oven, the more you change the temperature


-don't overfill the cupcake liners or you'll have muffin tops and it may stick to the pan/tear apart.


-oil or flour substitutions change the texture and cooking time of the cupcakes, so use the oven light if you have one to peak in!


buttercream:


1. cream the butter and extract first


2. add the sugar and mix in by hand first then beat with a mixer to prevent a dust cloud. add soy milk and more sugar for texture consistency til you think it's right.


after the cupcakes cool, i like to use the back of a spoon and just swirl it around the top of the cupcake til there's a graceful peak, but piping or spreading your frosting is totally an artistic choice, so have at it. if i have it, i love to chop candied ginger and put a little on top.


Pairs Well With


Notes

Adapted from Vegan Cupcakes Take Over the World

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