my little brother is having his first birthday soon, and i told my mom i would help her with deserts. so i wanted to do vegan cupcakes or if there is other suggestions for vegan desert. does anyone have any idea what kind of cupcakes i should do and any easy recipes? thanks.
Babycakes nyc by Erin McKenna has the most delicious cupcakes and cookies. The cookbook can be bought on amazon.com www.amazon.com/BabyCakes-Gluten-Free-Sugar-Free-Recipes-Talked-About/ Good luck. Siobhan
The name says it all, a simple but perfect, tender, and all-around wonderful chocolate vegan cupcake. Change the look and flavor by topping with any frosting, glaze, or filling you can imagine. The Vegan Fluffy Buttercream Frosting is especially delicious. This recipe is the basis for so many great chocolate cupcakes in this book.
We've even been known to whip up an unadorned batch and serve them with a glass of cold soy milk when the need for good, honest chocolate cake arises.
INGREDIENTS 1 cup soy milk1 teaspoon apple cider vinegar3/4 cup granulated sugar1/3 cup canola oil1 teaspoon vanilla extract1/2 teaspoon almond extract, chocolate extract, or more vanilla extract1 cup all-purpose flour1/3 cup cocoa powder, Dutch-processed or regular3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt
INSTRUCTIONS Preheat oven to 350°F and line a muffin pan with paper or foil liners. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Variation:Cookies 'n' Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O's. Bake as directed.
This is our all-purpose "go-to" vegan frosting. It's great for piping into lush, swirling mountains of frostiness, and just as good for spreading onto a cupcake like rolling hills of heaven. This recipe makes a lot, so you can halve it if you are going to be spreading the frosting rather than piping it. It's especially delicious adorned with some chocolate sandwich cookies and put atop our tender Basic (Vegan) Chocolate Cupcake.
INGREDIENTS 1/2 cup nonhydrogenated shortening1/2 cup nonhydrogenated margarine, we use Earth Balance3 1/2 cups powdered sugar, sifted if clumpy1 1/2 teaspoons vanilla extract1/4 cup plain soy milk or soy creamer INSTRUCTIONS Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
ha - I tried the recipe in the book. However, after I started I discovered I didn't have baking powder nor did I have agave. So I decided to use self raising flour and rice syrup. Also I decided to estimate the measurements!! They turned out to be lovely scones!!!