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Banana Cupcakes

6 Jan

With creamy chocolate ganache filling and not too sweet peanut butter cream cheese frosting, to be exact.

These are by far one of my favorite cupcakes. And the dairy and eggs aren’t even missed!

Banana Cupcakes

1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract
1 banana, mushed up

Directions:
Mix together soy milk and vinegar, and let curdle. Once curdled, add oil, sugar, vanilla, and banana, mix about 3 minutes.

Add the dry ingredients, and mix until just incorporated. Fill 12 cupcake liners with the batter, and bake at 350 degrees F for about 18 minutes.

Chocolate Ganache

1/2 cup bittersweet chocolate
1/4 cup soy milk


Directions:
Simmer soy milk on stove. If chocolate  isn’t already in small pieces, chop up so it melts quicker.

Remove the simmering milk from the stove, and pour over chopped chocolate. Let sit for about 4 minutes, then whisk until smooth. If there are still chunks of chocolate, microwave for 15 second intervals stirring in between until all is melted.

Peanut Butter Cream Cheese Frosting:

8 oz. dairy-free cream cheese (I use the tofutti brand, It’s the only kind they carry in my grocery store)
2 tablespoons margarine or dairy-free butter substitute
1/2 cup smooth peanut butter
1 cup powdered sugar

Directions:
Beat cream cheese, margarine, and peanut butter until smooth and fluffy. Add powdered sugar, and beat until all the ingredients are incorporated.

How To assemble the cupcake:

Directions:
Using a paring knife or melon baller, cut/scoop a small hole out of the top of the cupcake, and pipe or spoon a dollop of ganache. You can cover this with a slice of banana, a thin piece of the cake you cut out, or just leave it open.

Pipe frosting on top. I used a lot of frosting on these, the frosting only uses about one cup of powdered sugar (while a lot of recipes use close to 4!) So it’s not overly sweet. If you do want to make it sweeter however, feel free to add as much sugar as you like.

To decorate, I just drizzled some of the extra ganache on top. The cupcake on the far right has a pulled sugar garnish, that I made at school and brought back with me. You could also pipe on some peanut butter or sprinkle some chopped peanuts on top as well.

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The World’s Greatest Chocolate Cupcake

3 Jan

… or chocolate peppermint cupcake I should say. And it’s vegan to boot. ; )

Once again, I got the base cupcake and frosting recipe from my favorite, Vegan Cupcakes Take Over The World. The frosting is a chocolate mousse- and it contains- get this, tofu! I made some of these for one of my mom’s church events, and all those tofu/vegan wary people thought they were to die for, and were shocked they were vegan!

Vegan Chocolate Peppermint Cupcakes:
Makes 12 cupcakes

Ingredients:
1 cup  soy milk
1 teaspoon vinegar
1/4 cup granulated sugar
1/3 cup canola oil2 teaspoons peppermint extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:
Preheat your oven to 350 degrees, and prepare your muffin tin with liners.

Mix together the soy milk and vinegar, let curdle for several minutes.  Once curdled, add the oil, sugar, and peppermint extract and beat until foamy.

Add all the dry ingredients in two additions, and beat until there are no large lumps in the batter.

Dish out into the cupcake liners, and bake about 20 minutes, until a toothpick comes out clean. Let cool before frosting.

Amazing Chocolate Mousse Frosting

Ingredients:
1 (12.3oz) package of firm silken tofu
1/4 cup plain soy milk
2 tablespoons agave syrup
1 teaspoon vanilla extract (you could use peppermint, but I didn’t want the peppermint to overpower the cupcakes)
12 oz. semisweet chocolate chips

Directions:
Melt the chocolate. Let cool for about 5 minutes.

Add the tofu, soy milk, agave, and vanilla to the blender and blend until smooth. Add the chocolate, and blend until incorporated.

Refrigerate for about an hour, until firm.

Pipe onto cupcakes, and sprinkle with crushed up candy canes if desired. It’s the perfect holiday treat. I do realize, the holidays are over : / Guess you’ll have to save this one for next year. Although, It is a great way to use up those leftover candy canes. I know my grocery store has carts full of them at the checkout that they give away for free once Christmas is over.

I’ve been spending a lot of my time lately looking for jobs, as well as entering some baking contests. One is the Chocolate Adventure Contest, which ended yesterday. The other is the ZenSoy Contest at GoDairyFree.org. It’s an amazing website if you are lactose intolerant or have a milk allergy. This contest ends January 15th, I highly recommend you check it out! I’m keeping my lips sealed on my entries for these contests however. Keep your fingers crossed for me!

My next post I’m going to give ya’ll the recipe for a delicious Banana cupcake with ganache filling, and peanut butter cream cheese frosting! See you soon!

Strawberry Kiwi Cupcakes

21 Dec

Did anybody else drink Caprisun drink pouches when they were kids? I was in love with them. Especially the strawberry kiwi flavor. It was the only one I would drink most of the time, and I would go through boxes of the stuff every week!

And with that, began my love affair with everything strawberry kiwi. Any food or drink that had those two flavors in it- I was sure to like.

Over the years however, I stopped drinking juice bags and boxes, and I moved on. It wasn’t until recently that it came back into my world. I was making cupcakes for my mother’s church and when thinking up flavors she suggested making a strawberry kiwi one. I knew I had to try it.

So here it is, the very first recipe on my blog, Strawberry Kiwi Cupcakes. (Kiwi cupcakes with strawberry frosting) I only have a picture of the finished project, In future posts I plan on providing a lot more photos.

For the Kiwi Cupcakes: (Makes 12)

I used the vanilla cupcake receipe from Vegan Cupcakes Take Over The World and made a few changes. (Do you own this book? I was skeptical about vegan cupcakes at first- I had tried some vegan baking in the past and it didn’t always turn out, but the cupcakes and frostings in this book are better than non-vegan ones!

1 cup soy milk
1 tsp apple cider vinegar
1 ¼ cup all-purpose flour
2 tbsp cornstarch
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/3 cup canola oil.
¾ cup granulated sugar
2 tsp vanilla extract
3 kiwis

Preheat the oven to 350 and prepare your muffin tins with liners

  1. Mix together the soy milk and vinegar and let sit for a few minutes, allowing it to curdle.
  2. Mix together the flower, cornstarch, powder, soda and salt.
  3. In the bowl of your mixer, mix together the oil, sugar and curdled soy milk.
  4. Mix in the dry ingredients, just until everything is combined.
  5. Peel all three kiwis, and smash two of them with a fork, or spin them in a magic bullet or blender for a few seconds.
  6. Dice the third kiwi into small pieces.
  7. Mix both the smooshed kiwi and the diced kiwi into the batter.
  8. Fill cupcake tins ¾ full and bake for about 20-25 minutes, or until they spring back when you poke them.

Now for the strawberry frosting. You can check out this link to the Basic Italian Buttercream to make the base frosting recipe. To make it taste like strawberry, you could add strawberry extract, but I prefer to take about a cup of frozen or fresh strawberries and blend them in a magic bullet or blender until there are no more chunks. I then fold this in to my buttercream, reserving a tablespoon or two to drizzle on top.

You’ll probably need to work the strawberry puree into the frosting  a little, at first it will look like it won’t mix together, but get out your whisk and some elbow grease and it’ll be delicious : )

To finish off these cupcakes I dehydrated some kiwi slices and drizzle on some of the leftover strawberry sauce.

Strawberry Kiwi Cupcakes