Vegan Cupcakes!

11 Dec

I watched Food Inc. a couple of weeks ago and I was horrified.  I bought the movie about a year ago but I had heard so much about it, I was actually scared to watch it.  But, in my biodiversity class we were discussing large scale farming and agriculture and it seemed the perfect introduction to the topic.

If you haven’t seen it, you should..but be prepared for some things that you don’t want to see or even hear about.

I don’t want to get into it here , since I want you to read this post and get hungery–not sick.  But, I do think it is important to watch.  It is good stuff to know.  And think about.

I was vegan for a long time and vegetarian for even longer.  But this year, I started to eat chicken and turkey–mainly as another quick protein source and it is something the kids like.  Food Inc., got me to thinking about where we get our chicken and other meats and what I am feeding to my kids.

I am on a mission next year to find a supplier of local, small scale chicken and other meats.  I may even attempt to add a couple of chickens to our backyard (for eggs)–although we have lots of alligators, raccoons, and otters–it may not be such a good idea.

In the meantime, I decided to be a little more thoughtful when I bake.  I already buy organic, free range eggs from Jessica’s Organic Farm but what about milk and butter?

I started thinking about becoming vegan again.  Could I do it?  The best way to decide was to experiment with vegan cupcakes.

Luckily, it was the last week of class for my students and I thought they could use a little vegan sweets to liven up their tired bodies.  I used recipes from “Vegan Cupcakes Take Over the World” and made both vanilla cupcakes with cocoa buttercream and chocolate cupcakes with white buttercream. I was on a baking mission…..It was great-the house was quiet, it was cold outside, the kitchen smelled heavenly.

And the cupcakes were so good. I ate three.

If you didn’t know, you wouldn’t be able to tell that they were vegan.  Especially the chocolate cake and the frosting.

Serve this right away to starving artist (or starving anyone) and know that you are doing something nice for someone and for the planet.

Vegan Chocolate Cupcakes

From Vegan Cupcakes Take Over the World

Ingredients:

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

1.  Mix soy milk and vinegar together.  Whisk around and let it froth a bit.  Add the sugar, oil and extracts.  (I only used vanilla since that was all I had. )

2.  In a separate bowl, sift together the dry ingredients.  (Once again, I had no baking powder so I added 1 tsp of baking soda instead-and it seemed to work just fine.)

3.  Fold the dry ingredients into the wet.  Stir until combined.  Lumps are OK!

4.  Scoop about 1/4 cup into pre-lined muffin tins.

5.  Bake at 350 degrees for about 18 minutes.

6.  Let cool completely before frosting with the Vegan Buttercream.

Vegan Vanilla Cupcakes

From Vegan Cupcakes Take Over the World

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 and 1/4 cup all-purpose flour
  • 2 T cornstarch
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Follow the same steps as you did for the chocolate cupcakes!  (Steps 1-6 above)

Vegan Fluffy Buttercream Frosting

From Vegan Cupcakes Take Over the World

This recipe make A LOT so if you only need enough for 12 or so cupcakes–half it.

1/2 cup non-hydrogenated shortening

1/2 cup non-hydrogenated margarine

3 and 1/2 cup of confectioners’ sugar

1 and 1/2 teaspoons vanilla extract

1/4 (or a little less) of soy milk or soy creamer

1) Beat shortening and margarine together until well combined and fluffy.

2) Add sugar and beat for 3 minutes.

3) Add vanilla and soy milk and beat until fluffy (about 5-7) minutes.

4) Fill up a pastry bag and pipe piles of frosting on your cooled cupcakes.

Vegan Chocolate Buttercream Frosting

From Vegan Cupcakes Take Over the World

1/4 cup  shortening

1/4 cup margarine

2 and 1/2 cup of confectioners’ sugar

1/2 cup unsweetened cocoa powder

1 and 1/2 teaspoons vanilla extract

3 T soymilk

1) Cream together the margarine and shortening.

2) Add the cocoa powder and mix it up.

3) Add the confectioners sugar (not all at once but a little bit at a time).

4) Splash in a little soymilk and finally add the vanilla.

5) Whip it up for 5-7 minutes and pipe it on to cooled cupcakes.

6) I topped mine with crushed candycanes (festive!) but you could do whatever you want to make them look even prettier.

***Oh, by the way the book that I borrowed these recipes from “Vegan Cupcakes Take Over the World” was written by Isa Chandra Moskowitz and Terry Hope Romero.  You can  buy it here.  But, I wanted the mention their other book that I absolutely LOVE, “Veganomicon“.  I am not vegan but the recipes are written so well and the many I have tried have been amazing.  I highly recommend it.  (This is not a paid announcement—just me proclaiming my love for a cookbook.  That’s normal, right?)

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One Response to “Vegan Cupcakes!”

  1. Leona December 11, 2010 at 5:24 pm #

    Karla!

    This is just for you! Vegan peppermint patties!
    http://dairyfreecooking.about.com/od/confectionscandies/r/pppmntpatties.htm

    I wish we could make them together!

    xoxx

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