Vegan Cupcake recipe

Heyyyyy there everybody! How’s it goin? I feel like I haven’t posted for awhile so now I feel…pensive. Well, not really. Guess what?!! My friend Monica just gave me the cooolest gift:

Vegan with a Vengeance!!!!

Vegan With A Vengeance!! Oh yeah baby. Time for me to put the apron and chef’s hat on ya’ll. Woooooo!!! Is that not awesome or what?? I’m pretty excited to get my cook on. This book looks pretty amazing too. So many freakin’ recipes! From brunches, muffins, snacks, and entrees, to of course, desserts…this vegan cook book’s got it covered. So actually, all the recipes are based off of Isa Chandra Moskowitz, who also happens to be the cohost of The Post Punk Kitchen. Naiiiice. You know where most of the recipes will be coming from from here on out!

Anyway, at the request of a dear reader, I will post one of the fabulous vegan cupcake recipes that happens to be in this here bible shown above. Today we’re talking about Fauxstess Cupcakes. In the words of Moskowitz, “if I could only eat one [vegan] cupcake for the rest of my life, well, first I would wonder what I did to deserve such punishment, and then I would choose these. And I think I know someone that would agree with me — the entire country of America.”

Ho ho!!! Bold words from a bold chica. But damn, these look PHAT—- Pretty Hot And Tempting. Okay cheesiness aside, here goes:

[P.S. she said these might take awhile but they are totally worth the wait]

The Cake part of the Cupcake

1 cup unbleached all-purpose flour
1/4 cup cocoa powder
3 tablespoons black cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain rice or soy milk
1/4 cup canola oil
1/2 cup pure maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Line a twelve-muffin tin with paper liners, spray the liners with canola cooking spray.

In a medium-size mixing bowl, sift together the flour, cocoa powders, baking powder, baking soda, and salt. In a large mixing bowl combine the rice milk, oil, maple syrup, sugar, vinegar, and vanilla, and beat at medium speed with an electric handheld mixer for a good 2 minutes. Add the dry ingredients to the wet in two batches, mixing as you go. Beat for about a minute more.

Use a wet ice-cream scoop to fill the cupcake liner three-quarters full. Bake for about 28 minutes, until a toothpick inserted in the center comes clean. Transfer to a cooling rack. Time to make the Fluffy White Icing!

Fluffy White Icing

1/4 cup nonhydrogenated margarine
1/2 cup nonhydrogenated shortening
3/4 cup superfine (or caster) sugar
1/4 cup plain soy milk powder (don’t use low-fat, it has a “taste”)
2 teaspoons vanilla extract (get the highest quality you can; the kind that’s thick and syrupy tastes best)
Pinch salt

In a medium-size mixing bowl, beat together the margarine and shortening with an electric handheld mixer on medium speed until well combined. Add the sugar and soy milk powder and beat for a good 10 minutes until very fluffy. Add vanilla extract and a pinch of salt, and beat for another minute. You may want to do a little taste test and add a little more sugar if needed. On to the Ganache:

Chocolate Ganache Icing

1/3 cup soy milk
4 ounces bittersweet chocolate, chopped
2 tablespoons pure maple syrup

In a small saucepan, scorch the soy milk [bring it to a boil], then lower the heat to a simmer and add the chocolate and maple syrup. Mix with a heatproof spatula for about 30 seconds. Turn the heat off, and continue stirring until the chocolate is fully melted and the icing is smooth. Next, make the icing for the squigglies:

Royal Icing for the Squigglies

2 cups confectioner’s sugar
2 tablespoons soy milk powder
2 tablespoons water

Sift the sugar into a mixing bowl. Add the soy milk powder. Add 1 tablespoon of the water and stir, then add the rest of the water a little bit at a time until you reach a consistency slightly more solid than toothpaste. The icing should not be drippy at all; if it is add a little more confectioners’ sugar.

To assemble the cupcakes:
You will need 2 cake decorators’ bags, one fitted with a small round tip (the kind used for writing) and one fitted with a large star-shaped or round tip.

Fill the large-tipped one with Fluffy White Icing; fill the writing one with Royal Icing.

Poke a hole in the center of each cupcake, using your pinkie. Cram the tip of the bag with the Fluffy White Icing into the hole and squeeze to get as much icing into the center as you can, slowly drawing out the bag, until the icing fills to the top of the hole.

Wipe the excess icing off the top of the cupcake with a napkin or (if you’re me) your finger.

Dip the top of each cupcake into the Chocolate Ganache Icing. Tilt the pan to add more depth to the icing for easier cupcake coating. Place all the cupcakes on a cutting board, make some room in your fridge, and put the cupcakes in there to set the ganache, about 10 minutes.

Use these 10 minutes to practice your squigglies for the tops. I use my left hand to steady my writing hand by holding onto my right wrist. Practice a bit and see what works for you.

Remove the cupcakes from the fridge and make your squigglies on the top of the ganache. Return to the fridge to set. I like to keep the cupcakes in there till they’re ready to serve.

WHEW!!! So that’s it, then you’re done. Take off your baker’s hat and take a bow. You just made some BOMB ASS vegan cupcakes!!!! Have a cocktail/dessert party and bask in the glory of being a wonderful vegan baker…and invite me too! Cuz you know…I ain’t a baker. :) But I sho do like to eat vegan sweets!!!