Vegan Cupcakes Take Over the World by Terry Romero Isa Moskowitz Sara Quin Page B
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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pipe it out Jackson Pollack-style onto the cupcakes. You may also opt to pipe it in zig-zags, lines, or swirls. Let the icing set at room temperature or refrigerated.
CASHEW BUTTER CARDAMOM CUPCAKES
with Rich Cashew Butter Frosting
MAKES 12 CUPCAKES
YOU KNOW WHEN somebody says something obvious about a particular food, like “These cookies are especially for cookie lovers”? These cupcakes are perfect for the extreme cashew butter connoisseur in your life. An exquisitely creamy cashew frosting tops this moist, very tender, and not-too-sweet cake. We’ll be the first to admit that they’re just a little bit muffin-y, with a hint of orange, making them perfect with afternoon tea or a nourishing midday snack. Or dare we speak the words “breakfast cupcake”?
INGREDIENTS
½ cup plus 2 tablespoons soy milk or
rice milk
¼ cup freshly squeezed orange juice
2 teaspoon ground flaxseeds
1/3 cup canola oil
1/3 cup plus 1 tablespoon granulated
sugar
1/3 cup brown sugar, packed
1/3 cup smooth cashew butter
1 cup plus 2 tablespoons all-purpose
flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 teaspoon finely grated orange zest
RICH CASHEW BUTTER FROSTING
(recipe below)
DIRECTIONS
1. Preheat oven to 350°F and line a muffin pan with paper liners.
2. In a large bowl, whisk together soy milk, orange juice, orange zest and flaxseeds until frothy. Add oil, granulated sugar, brown sugar, and cashew butter to soy milk mixture and beat for one minute till frothy.
3. In a separate bowl, sift together flour, baking powder, baking soda, salt, cardamom, and cinnamon.
4. Add dry ingredients to wet in two separate batches, and beat with electric mixer or whisk for about two minutes in total. Fill cupcake liners two-thirds of the way full and bake for 22 to 24 minutes till a toothpick inserted through the center of one comes out clean. Allow to cool completely before frosting.
RICH CASHEW BUTTER FROSTING
cup smooth cashew butter
3 tablespoons margarine, softened
1 teaspoon vanilla extract
½ cup maple syrup
½ teaspoon ground cardamom
½ cup soy milk powder
DIRECTIONS
1. Beat cashew butter and margarine with an electric mixer at low speed till light colored and thick. Beat in vanilla, maple syrup, and cardamom for one minute. Beat in soy milk powder in two batches; frosting will be thick and creamy. Refrigerate for at least 15 minutes before using to help it firm up.
2. Frost cupcakes with a palette knife. This recipe makes a generous amount, so don’t be stingy frosting those cupcakes!
Apple Cider Cupcakes
APPLE CIDER CUPCAKES
MAKES 12 CUPCAKES
THIS IS THE quintessential fall cupcake. Prepare the apple cider just as if you were going to drink it, boiled with plenty of whole cinnamon, cloves, and allspice. Top with either VEGAN FLUFFY BUTTERCREAM FROSTING or SUPER NATURAL AGAVE ICING, and a healthy dose of BROWN RICE CARAMEL GLAZE, and you’ve got yourself autumn in a yummy little package. The secret ingredient is agar—it gives the cupcakes a bright sheen and holds things together nicely.
INGREDIENTS
2 cups apple cider
1 tablespoon agar flakes or 1 teaspoon
agar powder
2 cinnamon sticks
½ teaspoon whole cloves
½ teaspoon whole allspice
½ cup apple butter
¼ cup maple syrup
¾ cup granulated sugar
1/3 cup vegetable oil
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
VEGAN FLUFFY BUTTERCREAM FROSTING
(page 142) or SUPER NATURAL AGAVE
ICING (page 149)
CARAMEL BROWN RICE GLAZE (page 146),
optional
Cinnamon sugar or ground cinnamon
for sprinkling
DIRECTIONS
1. Preheat the oven to 350°F. Line a muffin tray with cupcake liners.
2. Place apple cider, agar agar, cinnamon sticks, cloves and allspice in a small saucepan. If using agar flakes, let mixture soak for 10 minutes; if using powder, proceed to the next step.
3.
CASHEW BUTTER CARDAMOM CUPCAKES
with Rich Cashew Butter Frosting
MAKES 12 CUPCAKES
YOU KNOW WHEN somebody says something obvious about a particular food, like “These cookies are especially for cookie lovers”? These cupcakes are perfect for the extreme cashew butter connoisseur in your life. An exquisitely creamy cashew frosting tops this moist, very tender, and not-too-sweet cake. We’ll be the first to admit that they’re just a little bit muffin-y, with a hint of orange, making them perfect with afternoon tea or a nourishing midday snack. Or dare we speak the words “breakfast cupcake”?
INGREDIENTS
½ cup plus 2 tablespoons soy milk or
rice milk
¼ cup freshly squeezed orange juice
2 teaspoon ground flaxseeds
1/3 cup canola oil
1/3 cup plus 1 tablespoon granulated
sugar
1/3 cup brown sugar, packed
1/3 cup smooth cashew butter
1 cup plus 2 tablespoons all-purpose
flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 teaspoon finely grated orange zest
RICH CASHEW BUTTER FROSTING
(recipe below)
DIRECTIONS
1. Preheat oven to 350°F and line a muffin pan with paper liners.
2. In a large bowl, whisk together soy milk, orange juice, orange zest and flaxseeds until frothy. Add oil, granulated sugar, brown sugar, and cashew butter to soy milk mixture and beat for one minute till frothy.
3. In a separate bowl, sift together flour, baking powder, baking soda, salt, cardamom, and cinnamon.
4. Add dry ingredients to wet in two separate batches, and beat with electric mixer or whisk for about two minutes in total. Fill cupcake liners two-thirds of the way full and bake for 22 to 24 minutes till a toothpick inserted through the center of one comes out clean. Allow to cool completely before frosting.
RICH CASHEW BUTTER FROSTING
cup smooth cashew butter
3 tablespoons margarine, softened
1 teaspoon vanilla extract
½ cup maple syrup
½ teaspoon ground cardamom
½ cup soy milk powder
DIRECTIONS
1. Beat cashew butter and margarine with an electric mixer at low speed till light colored and thick. Beat in vanilla, maple syrup, and cardamom for one minute. Beat in soy milk powder in two batches; frosting will be thick and creamy. Refrigerate for at least 15 minutes before using to help it firm up.
2. Frost cupcakes with a palette knife. This recipe makes a generous amount, so don’t be stingy frosting those cupcakes!
Apple Cider Cupcakes
APPLE CIDER CUPCAKES
MAKES 12 CUPCAKES
THIS IS THE quintessential fall cupcake. Prepare the apple cider just as if you were going to drink it, boiled with plenty of whole cinnamon, cloves, and allspice. Top with either VEGAN FLUFFY BUTTERCREAM FROSTING or SUPER NATURAL AGAVE ICING, and a healthy dose of BROWN RICE CARAMEL GLAZE, and you’ve got yourself autumn in a yummy little package. The secret ingredient is agar—it gives the cupcakes a bright sheen and holds things together nicely.
INGREDIENTS
2 cups apple cider
1 tablespoon agar flakes or 1 teaspoon
agar powder
2 cinnamon sticks
½ teaspoon whole cloves
½ teaspoon whole allspice
½ cup apple butter
¼ cup maple syrup
¾ cup granulated sugar
1/3 cup vegetable oil
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
VEGAN FLUFFY BUTTERCREAM FROSTING
(page 142) or SUPER NATURAL AGAVE
ICING (page 149)
CARAMEL BROWN RICE GLAZE (page 146),
optional
Cinnamon sugar or ground cinnamon
for sprinkling
DIRECTIONS
1. Preheat the oven to 350°F. Line a muffin tray with cupcake liners.
2. Place apple cider, agar agar, cinnamon sticks, cloves and allspice in a small saucepan. If using agar flakes, let mixture soak for 10 minutes; if using powder, proceed to the next step.
3.
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