I just could not decide which flavor I wanted to bake.... so, I narrowed it down to three. hee hee
Coffee & Donuts
I took the basic vanilla cupcake recipe I use... adapted from Chef Chloe's
Vegan Raspberry Tiramisu Cupcake Recipe. On a side note, I've tried her Black Bean Sliders and they were amazing!! Anyways, I changed little things for each cupcake... here ya go.
Basic Vanilla Cupcake
adapted from Chef Chloe
(makes 12 cupcakes)
1 3/4c. unbleached all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
1/2 c. canola oil
1 c. almond milk, unsweetened
2 tbsp. Lorann Princess Cake & Cookie Bakery Emulsion
1 tbsp. apple cider vinegar
Preheat the oven to 350 degrees. Place cupcake liners in pan.
In a bowl, whisk together the flour, baking powder, baking soda, salt & sugar.
In a separate bowl, whisk together the oil, almond milk, emulsion & apple cider vinegar. Add the dry ingredients to the wet ingredients slowly and mix well. Scoop batter into liners using an ice cream scoop. Bake 10-15 minutes. (Mine baked about 20 minutes)
Let cool in pan a few minutes then remove to wire racks to cool completely.
Vegan Fluffy Buttercream Frosting
courtesy of Vegan Cupcakes Take Over the World (who I'm loving by the way)
1/2 c. nonhydrogenated shortening (I use Earth Balance)
1/2 c. nonhydrogenated margarine (again Earth Balance)
3 1/2 c. powdered sugar
1 1/2 tsp. vanilla
1/4 c. plain soy milk or soy creamer (I used vanilla soymilk)
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.
Makes 4 cups
|Cinnamon Toast Cupcake|
Cinnamon Toast Cupcake...
I followed the same vanilla cupcake recipe, however I substituted 2 tbsp. vanilla for the emulsion.
For the frosting: Vegan Cinnamon Buttercream Frosting
To assemble: after piping the frosting on the cupcake I dusted with a Cinnamon Sugar mixture.
Last but not least.... The Coffee & Donuts Cupcake.
I again used the vanilla cupcake recipe from above however I did substitute 2 tsp. vanilla for the emulsion.
I then dipped the cooled cupcakes into a "donut glaze".
Vegan Donut Glaze
1 c. powdered sugar
2 tbsp. soymilk (I used vanilla soymilk)
dash of vanilla
a little squirt of agave
Whisk all ingredients together until smooth and combined.
For the frosting I once again used the above vanilla buttercream frosting recipe...substitute 1/4 c. cold coffee for the 1/4 c. soymilk. Next time I will try something diffferent... possibly a coffee extract or an espresso powder. This frosting did not have enough coffee flavor for my taste.