Vegan Cupcakes Take Over the World by Terry Romero Isa Moskowitz Sara Quin
Book: Vegan Cupcakes Take Over the World by Terry Romero Isa Moskowitz Sara Quin
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Authors: Terry Romero Isa Moskowitz Sara Quin
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center of the cupcake. Place spoon about 1 inch from the center of the cupcake, then dig the spoon in about 1 inch deep and cut a circle around the center. Carefully scoop out a cone, trying your best to keep the chunk as intact as possible.
3. Use a spoon to pour the Kahlúa mixture in the cavity of the cut cupcake, making sure that all sides of the cavity are drenched, using up to 2 tablespoons of liquid per cup
Tiramisù Cupcakes
cake. Scoop about 2 tablespoons of VEGAN CREAM CHEESE FROSTING into the cavity and smooth over with the back of the spoon. (Make sure to reserve a few tablespoons of frosting to dollop on top of the cupcake). Dip the bottom of the cut-out chunk into the Kahlúa mixture, but keep the top part dry. Place the cut-out chunk on top of the frosting and gently pat it into place. Continue the process with the remaining cupcakes.
4. Place the chocolate and cinnamon a small strainer and dust all of the cupcakes. Dollop a small amount of the frosting on top and place a chocolate chip or espresso bean on the dollop. Let sit for about 10 minutes and serve.
LYCHEE CUPCAKES
with Coconut Glaze
MAKES 12 CUPCAKES
THIS RECIPE COMES from Cheryl Porro, better known to anyone who has ever looked at a cupcake online as Chockylit ( www.cupcakeblog.com ). We drool over her cupcake blog on a daily basis so we asked her to contribute a recipe. In the world of celebrity cupcake-makers, this is like having the Queen of England offer to catsit for you. Cheryl came up with this sweet and fruity lychee concoction that we love.
INGREDIENTS
2 cups unbleached, all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1cups granulated sugar
5 tablespoons ground flaxseeds
1/3 cup oil
¼ cup coconut milk
1 can (4 ounces) lychee fruit, drained
and chopped, syrup reserved
¼ cup lychee syrup
2 teaspoons vanilla extract
COCONUT GLAZE (recipe below)
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. In a large bowl sift together flour, baking powder, salt, and sugar.
3. In a separate medium bowl, beat ground flaxseeds and 6 tablespoons water with a fork until gelatinous. Add oil, coconut milk, chopped lychees, and lychee syrup to the flaxseeds and mix to combine.
4. Add wet mixture to the dry ingredients, mix to combine. Fill cupcake liners full. Bake for 22 to 25 minutes or until a toothpick comes out clean.
COCONUT GLAZE
2 cups sifted confectioners’ sugar
¼ cup coconut milk
DIRECTIONS
1. Mix sifted confectioners’ sugar and coconut milk until smooth. Pour over completely cooled cupcakes.
RUM RAISIN CUPCAKES
with Rum Glaze and Rummy Buttercream Frosting MAKES 12 CUPCAKES
BURSTING WITH RUM -SOAKED raisins and topped with a shiny, buttery rum glaze and a rich rum buttercream, these cupcakes are just a little grown-up tasting. They might be a good fit for pirates, because pirates love vegan cupcakes with rum. Vegan pirates that is. And vegan pirate parrots, who love the shoulders of vegan pirates who love rum.
The rum buttercream is very rich and the recipe makes just enough to top these cakes with a small swirl, allowing a little of the shiny glazed tops to show. If you’re in a hurry because your ship is being boarded by scurvy dogs and you must escape with an insane yet gorgeous dreadlocked pirate captain wearing eyeliner, skip the frosting and make do with just the glaze.
INGREDIENTS
2/3 cup dark raisins, coarsely chopped
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground mace or ground
nutmeg
DIRECTIONS
1. Preheat oven to 350°F. Line muffin pan with cupcake liners.
2. In a small bowl, combine chopped raisins and dark rum. Toss well to coat raisins and set aside for at least 30
3. Use a spoon to pour the Kahlúa mixture in the cavity of the cut cupcake, making sure that all sides of the cavity are drenched, using up to 2 tablespoons of liquid per cup
Tiramisù Cupcakes
cake. Scoop about 2 tablespoons of VEGAN CREAM CHEESE FROSTING into the cavity and smooth over with the back of the spoon. (Make sure to reserve a few tablespoons of frosting to dollop on top of the cupcake). Dip the bottom of the cut-out chunk into the Kahlúa mixture, but keep the top part dry. Place the cut-out chunk on top of the frosting and gently pat it into place. Continue the process with the remaining cupcakes.
4. Place the chocolate and cinnamon a small strainer and dust all of the cupcakes. Dollop a small amount of the frosting on top and place a chocolate chip or espresso bean on the dollop. Let sit for about 10 minutes and serve.
LYCHEE CUPCAKES
with Coconut Glaze
MAKES 12 CUPCAKES
THIS RECIPE COMES from Cheryl Porro, better known to anyone who has ever looked at a cupcake online as Chockylit ( www.cupcakeblog.com ). We drool over her cupcake blog on a daily basis so we asked her to contribute a recipe. In the world of celebrity cupcake-makers, this is like having the Queen of England offer to catsit for you. Cheryl came up with this sweet and fruity lychee concoction that we love.
INGREDIENTS
2 cups unbleached, all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1cups granulated sugar
5 tablespoons ground flaxseeds
1/3 cup oil
¼ cup coconut milk
1 can (4 ounces) lychee fruit, drained
and chopped, syrup reserved
¼ cup lychee syrup
2 teaspoons vanilla extract
COCONUT GLAZE (recipe below)
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. In a large bowl sift together flour, baking powder, salt, and sugar.
3. In a separate medium bowl, beat ground flaxseeds and 6 tablespoons water with a fork until gelatinous. Add oil, coconut milk, chopped lychees, and lychee syrup to the flaxseeds and mix to combine.
4. Add wet mixture to the dry ingredients, mix to combine. Fill cupcake liners full. Bake for 22 to 25 minutes or until a toothpick comes out clean.
COCONUT GLAZE
2 cups sifted confectioners’ sugar
¼ cup coconut milk
DIRECTIONS
1. Mix sifted confectioners’ sugar and coconut milk until smooth. Pour over completely cooled cupcakes.
RUM RAISIN CUPCAKES
with Rum Glaze and Rummy Buttercream Frosting MAKES 12 CUPCAKES
BURSTING WITH RUM -SOAKED raisins and topped with a shiny, buttery rum glaze and a rich rum buttercream, these cupcakes are just a little grown-up tasting. They might be a good fit for pirates, because pirates love vegan cupcakes with rum. Vegan pirates that is. And vegan pirate parrots, who love the shoulders of vegan pirates who love rum.
The rum buttercream is very rich and the recipe makes just enough to top these cakes with a small swirl, allowing a little of the shiny glazed tops to show. If you’re in a hurry because your ship is being boarded by scurvy dogs and you must escape with an insane yet gorgeous dreadlocked pirate captain wearing eyeliner, skip the frosting and make do with just the glaze.
INGREDIENTS
2/3 cup dark raisins, coarsely chopped
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground mace or ground
nutmeg
DIRECTIONS
1. Preheat oven to 350°F. Line muffin pan with cupcake liners.
2. In a small bowl, combine chopped raisins and dark rum. Toss well to coat raisins and set aside for at least 30
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