Tipsy Tuesday!!

It's Tipsy Tuesday!

What does that mean you ask... well, along with delicious photos and recipes I will be giving some type of kitchen tip on Tuesdays.  It's just a little something... :-)  Hope they help.

-Converting a cake recipe to cupcakes-

Batter for a two layer 9 inch cake can be used to make 2 to 2 1/2 dozen cupcakes.  Prepare batter as directed, then fill paper liners or greased muffin cups two-thirds full(use a ice cream scoop).  Bake at 350 degrees for 20-30 minutes or until a toothpick inserted comes out clean.  Viola! Cupcakes!

Three is NOT a crowd...

I just could not decide which flavor I wanted to bake.... so, I narrowed it down to three.  hee hee

Vanilla/Vanilla

Cinnamon Toast

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

I followed the above recipe for Fluffy Buttercream Frosting but added 3 1/2 tbsp. ground cinnamon. 

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.

I received rave review from the family(these are non-vegans)... especially on the Vanilla/Vanilla Cupcakes (the hubs fave) and the Cinnamon Toast Cupcake.  Try them...you won't be disappointed!!!