I've been modifying and trying lots of different recipes for cream cheese frosting, trying to find the prefect frosting to go with carrot cake (recipe posted: 4-16-08).
This one is pretty darn good:
1/2 c non-hydrogenated vegan margarine, softened
1/2 c vegan cream cheese (such as Tofutti Better Than Cream Cheese)
4 to 5 c confectioners' sugar
2 to 3Tbs real maple syrup
Cream together margarine and cream cheese. Using mixer, add 4 cups of sugar 1/2 c at a time. Continue mixing and add maple syrup to taste. Then add the last cup of sugar a little at a time until it reaches the correct consistency. Mix until smooth and creamy. Store in the refrigerator until ready to use.
Thursday, September 25, 2008
Vegan Cupcakes
For my birthday a friend gave me the book Vegan Cupcakes Take Over the World: 75 dairy-free recipes for cupcakes that rule.
Since then I've been making cupcakes for every occasion and inventing occasions when necessary. So far all of the recipes have been really yummy and we've tried at least a dozen recipes from the book. I've had a few people ask for copies of the recipes; they couldn't believe that the cupcakes were vegan either. The title doesn't lie: the cupcakes rule!
One thing I've noticed, the cupcakes start to lose some of the moisture and texture by the second day, and by the third just aren't nearly as good. I have realized that I just have to get up extra early to bake them the day of the party, but it's worth the effort.
At the risk of copyright infringement, here is one of our favorites: Dulce Sin Leche
Don't let the name fool you, they may not have milk but they are definitely sinful. (This is all you get, just a teaser; now go by the book!)
Cupcake Ingredients
1-1/4 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 c granulated sugar
1/4 c brown sugar, packed
1/3 c oil
1/2 c soy milk (or rice or almond milk)
1/2 c coconut milk
2 tsp vanilla extract
1/2 tsp finely grated lemon
Dulce Sin Leche Topping Ingredients
1/2 c full-fat soy milk
1/4 c soy milk powder
1 Tsb arrowroot
1/4 c brown sugar
1/2 c brown rice syrup (this is an essential ingredient and can be found in health and specialty grocery stores)
1 tsp vanilla extract
1 tsp caramel extract (optional)
Directions
Make the topping first. In a small saucepan, whisk together soy milk, soy milk powder, and arrowroot. Stir constantly over medium heat until mixture starts to thicken, about 4 minutes. Stir in brown sugar. Then stir in brown rice syrup, turn up heat to medium high and bring to a gentle boil, then bring back down so mixture is at a low simmer, all the while stirring constantly. Cook until mixture is thick and slightly reduced, about 10 minutes. Sauce will have a thick consistency, like cake batter. Whisk in vanilla (and caramel if you got it) and remove from heat. Allow to cool.
Preheat oven to 350 degrees F. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together the oil, soy milk, coconut milk, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour in wet ingredients. Mix until relatively smooth.
Fill cupcake liners two-thirds of the way full. Pour 1 tsp of the topping on top of each cupcake and use a butter knife to swirl the sauce into the cupcake. Bake for 22 to 25 minutes. Cool cupcakes for a few minutes, then transfer to a wire rack until lukewarm.
Spoon 2 to 3 tsps of topping on top of each lukewarm cupcake. Topping will be very sticky; allow to sit for an hour before serving.
A quick warning: It doesn't matter how long you let these cupcakes sit, they are a gooey, delicious mess.
Since then I've been making cupcakes for every occasion and inventing occasions when necessary. So far all of the recipes have been really yummy and we've tried at least a dozen recipes from the book. I've had a few people ask for copies of the recipes; they couldn't believe that the cupcakes were vegan either. The title doesn't lie: the cupcakes rule!
One thing I've noticed, the cupcakes start to lose some of the moisture and texture by the second day, and by the third just aren't nearly as good. I have realized that I just have to get up extra early to bake them the day of the party, but it's worth the effort.
At the risk of copyright infringement, here is one of our favorites: Dulce Sin Leche
Don't let the name fool you, they may not have milk but they are definitely sinful. (This is all you get, just a teaser; now go by the book!)
Cupcake Ingredients
1-1/4 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 c granulated sugar
1/4 c brown sugar, packed
1/3 c oil
1/2 c soy milk (or rice or almond milk)
1/2 c coconut milk
2 tsp vanilla extract
1/2 tsp finely grated lemon
Dulce Sin Leche Topping Ingredients
1/2 c full-fat soy milk
1/4 c soy milk powder
1 Tsb arrowroot
1/4 c brown sugar
1/2 c brown rice syrup (this is an essential ingredient and can be found in health and specialty grocery stores)
1 tsp vanilla extract
1 tsp caramel extract (optional)
Directions
Make the topping first. In a small saucepan, whisk together soy milk, soy milk powder, and arrowroot. Stir constantly over medium heat until mixture starts to thicken, about 4 minutes. Stir in brown sugar. Then stir in brown rice syrup, turn up heat to medium high and bring to a gentle boil, then bring back down so mixture is at a low simmer, all the while stirring constantly. Cook until mixture is thick and slightly reduced, about 10 minutes. Sauce will have a thick consistency, like cake batter. Whisk in vanilla (and caramel if you got it) and remove from heat. Allow to cool.
Preheat oven to 350 degrees F. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together the oil, soy milk, coconut milk, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour in wet ingredients. Mix until relatively smooth.
Fill cupcake liners two-thirds of the way full. Pour 1 tsp of the topping on top of each cupcake and use a butter knife to swirl the sauce into the cupcake. Bake for 22 to 25 minutes. Cool cupcakes for a few minutes, then transfer to a wire rack until lukewarm.
Spoon 2 to 3 tsps of topping on top of each lukewarm cupcake. Topping will be very sticky; allow to sit for an hour before serving.
A quick warning: It doesn't matter how long you let these cupcakes sit, they are a gooey, delicious mess.
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