Vegan Cupcakes Take Over the World by Terry Romero Isa Moskowitz Sara Quin Page A
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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minutes, stirring occasionally. In another measuring cup, whisk
together soy milk and vinegar and set aside a few minutes to curdle.
3. Pour soy milk mixture into a large bowl and whisk in canola oil, sugar, molasses, rum, and vanilla till blended. Sift in flour, cornstarch, baking powder, baking soda, salt, and mace and stir until ingredients are combined. Fold in rum-soaked raisins and fill cupcake liners three-quarters of the way and bake for 18 to 20 minutes till done.
TO ASSEMBLE:
1. While cupcakes are still warm, drizzle warm RUM GLAZE over tops of cakes—a teaspoon at a time—dis—tributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of RUMMY BUTTERCREAM FROSTING if desired.
RUMMY BUTTERCREAM FROSTING
¼ cup margarine, softened to room
temperature
1 to 1¼ cup confectioners’ sugar,
sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed
DIRECTIONS
1. Beat margarine, sugar, and rum together with a handheld mixer at low speed until moistened (to avoid confectioners’ sugar flying all over the place), then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla (and molasses if using; adds a little color and flavor). Beat till thick, fluffy and creamy, about 3 to 5 minutes. Add small increments of confectioners’ sugar if too wet ; dribble in a little soy milk if too dry. Store in refrigerator or load up a pastry bag to decorate cakes with.
Variation:
Add 1 teaspoon of grated orange rind and ¼ teaspoon orange extract to cupcake batter.
Or try substituting half or all of the raisins with finely chopped dates.
Sprinkles
For less
mess glazing,
move cupcakes to a plate
to top with glaze, then
return to rack to finishcooling.
RUM GLAZE
¼ cup dark rum
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
DIRECTIONS
1. In a small saucepan, bring rum and sugar to a simmer over medium heat, dissolving sugar and bubbling for about a minute. Reduce heat and cook mixture for another 1 to 2 minutes till it resembles a thin, light-colored syrup. Remove from heat and stir in vanilla and margarine. Allow to cool for a few minutes before dribbling overwarm cupcakes.
PUMPKIN CHOCOLATE CHIP CUPCAKES
with Cinnamon /cing
MAKES 12 CUPCAKES
WE LOVE THE taste of pumpkin and chocolate, we didn’t spice this up too much so as not to upset this delicate balance. The icing is a tiny amount, piped on to give it a little something something. Just let someone try and call this a muffin.
INGREDIENTS
1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
¼ cup soy milk
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips
CINNAMON ICING (recipe below)
CINNAMON ICING
½ cup confectioners’ sugar
½ teaspoon ground cinnamon
2 tablespoons margarine, melted
1 tablespoon soy milk
½ teaspoon vanilla extract
DIRECTIONS
1. Place sugar and cinnamon in a small bowl. Add the margarine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque and honey brown. If it’s glistening a lot or looks too liquid, add a little extra confectioners’ sugar.
DIRECTIONS
1. Preheat oven to 350°F. Line muffin pan with cupcake liners.
2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking
powder, baking soda, cinnamon, salt. Stir together with a fork—don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.
3. Fill liners two-thirds full. Bake for 22 to 24 minutes. Transfer to a wire rack and let fully cool before icing.
TO ASSEMBLE:
1. Take a small plastic sandwich bag and cut out a tiny hole in one edge or fit a pastry bag with a small-holed decorating tip. Fill the bag with icing and
together soy milk and vinegar and set aside a few minutes to curdle.
3. Pour soy milk mixture into a large bowl and whisk in canola oil, sugar, molasses, rum, and vanilla till blended. Sift in flour, cornstarch, baking powder, baking soda, salt, and mace and stir until ingredients are combined. Fold in rum-soaked raisins and fill cupcake liners three-quarters of the way and bake for 18 to 20 minutes till done.
TO ASSEMBLE:
1. While cupcakes are still warm, drizzle warm RUM GLAZE over tops of cakes—a teaspoon at a time—dis—tributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of RUMMY BUTTERCREAM FROSTING if desired.
RUMMY BUTTERCREAM FROSTING
¼ cup margarine, softened to room
temperature
1 to 1¼ cup confectioners’ sugar,
sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed
DIRECTIONS
1. Beat margarine, sugar, and rum together with a handheld mixer at low speed until moistened (to avoid confectioners’ sugar flying all over the place), then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla (and molasses if using; adds a little color and flavor). Beat till thick, fluffy and creamy, about 3 to 5 minutes. Add small increments of confectioners’ sugar if too wet ; dribble in a little soy milk if too dry. Store in refrigerator or load up a pastry bag to decorate cakes with.
Variation:
Add 1 teaspoon of grated orange rind and ¼ teaspoon orange extract to cupcake batter.
Or try substituting half or all of the raisins with finely chopped dates.
Sprinkles
For less
mess glazing,
move cupcakes to a plate
to top with glaze, then
return to rack to finishcooling.
RUM GLAZE
¼ cup dark rum
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
DIRECTIONS
1. In a small saucepan, bring rum and sugar to a simmer over medium heat, dissolving sugar and bubbling for about a minute. Reduce heat and cook mixture for another 1 to 2 minutes till it resembles a thin, light-colored syrup. Remove from heat and stir in vanilla and margarine. Allow to cool for a few minutes before dribbling overwarm cupcakes.
PUMPKIN CHOCOLATE CHIP CUPCAKES
with Cinnamon /cing
MAKES 12 CUPCAKES
WE LOVE THE taste of pumpkin and chocolate, we didn’t spice this up too much so as not to upset this delicate balance. The icing is a tiny amount, piped on to give it a little something something. Just let someone try and call this a muffin.
INGREDIENTS
1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
¼ cup soy milk
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips
CINNAMON ICING (recipe below)
CINNAMON ICING
½ cup confectioners’ sugar
½ teaspoon ground cinnamon
2 tablespoons margarine, melted
1 tablespoon soy milk
½ teaspoon vanilla extract
DIRECTIONS
1. Place sugar and cinnamon in a small bowl. Add the margarine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque and honey brown. If it’s glistening a lot or looks too liquid, add a little extra confectioners’ sugar.
DIRECTIONS
1. Preheat oven to 350°F. Line muffin pan with cupcake liners.
2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking
powder, baking soda, cinnamon, salt. Stir together with a fork—don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.
3. Fill liners two-thirds full. Bake for 22 to 24 minutes. Transfer to a wire rack and let fully cool before icing.
TO ASSEMBLE:
1. Take a small plastic sandwich bag and cut out a tiny hole in one edge or fit a pastry bag with a small-holed decorating tip. Fill the bag with icing and
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