Read Online Vegan Cupcakes Take Over the World by Terry Romero Isa Moskowitz Sara Quin - Free Book Online
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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CUPCAKES
MAKES 12 CUPCAKES
WE MAYBE city girls but we love us some campfires. And not just because we like to steal people’s bras and hide them in trees. These cupcakes will bring out the rustic survivalist in you—the rustic survivalist that knows from scrumptious cupcakes.
INGREDIENTS
¾ cup brown sugar
½ cup canola oil
2 tablespoons molasses
¼ cup soy yogurt
1¼ cups soy milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup graham cracker crumbs (see
Sprinkles, below)
For the topping:
QUICK MELTY GANACHE (page 160) or
SHAVED CHOCOLATE (page 29)
VEGAN FLUFFY BUTTERCREAM FROSTING
(page 142)
6 graham cracker rectangles, broken
in half
Extra graham cracker crumbs
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. Mix the brown sugar, oil, molasses, yogurt, soy milk, and vanilla in a large bowl.
3. Sift the flour, baking powder, baking soda, cinnamon, and salt into a separate bowl and mix. Add the graham cracker crumbs and mix it up.
4. Add the dry ingredients to the wet in three batches, mixing well after each addition.
5. Fill cupcake liners full. Bake for 22 to 25 minutes, or until a toothpick inserted in the center of one comes out clean. Transfer to a cooling rack and let cool completely before decorating.
TO ASSEMBLE:
1. Spread or pipe a thick layer of VEGAN FLUFFY BUTTERCREAM FROSTING onto each cupcake. We like to use a wide decorating tip to create a swirly mountain of yumminess. Sprinkle graham cracker crumbs over the frosting. Drizzle with ganache or sprinkle with shaved chocolate and stick a graham cracker into each cupcake. You can eat immediately for the authentic s’mores warm chocolate thing or allow to set. It tastes yummy either way.
Sprinkles
To rapidly make graham cracker crumbs, crumble six whole graham crackers into a food processor and process into crumbs. Measure out the ½ cup and save the rest of the crumbs for decorative purposes. If you don’t have a food processor and can’t find prepackaged vegan graham cracker crumbs, then place graham crackers in a plastic bag and cover with a dish towel. Use a kitchen mallet or a plain old hammer to smash the crackers into fine crumbs. You may need to shake the bag a few times to make sure you get them all.
S’mores Cupcakes
BROOKLYN BROWNIE CUPCAKES
MAKES 15 CUPCAKES
THIS IS OUR top secret brownie recipe converted to cupcakes. They are puffier than we normally make cupcakes but we like them that way—the tops get all crackled and brownielike. Serve them pure and unfrosted, lightly sprinkled with powdered sugar, or spread with a thin layer of chocolate frosting and chopped walnuts. The cherry and bourbon are not pronounced flavors; they just add a greater depth to the chocolate. This recipe makes fifteen cupcakes so have handy some foil cupcake liners to cook a few solo. Don’t overfill the liners or your perfect brownies will sink!
INGREDIENTS
2/3 cup semisweet chocolate chips
¼ cup soy yogurt
½ cup black cherry preserves
½ cup soy milk
¾ cup granulated sugar
½ cup canola oil
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons bourbon, or any whiskey
1 cup plus 2 tablespoons all-purpose
flour
¼ cup Dutch-processed cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Chopped walnuts, for garnish
For the Chocolate Brownie Frosting:
2 tablespoons melted margarine
¼ cup Dutch-processed cocoa powder
3 tablespoons soy milk
1 teaspoon vanilla extract
1½ cups confectioners’ sugar
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners and spray each liner with nonstick cooking spray.
2. Melt the chocolate either in a double boiler (if you’re lucky enough to have one), the microwave (again,
lucky), or a small pan over very low heat.
3. Mix the yogurt, preserves, soy milk, sugar, oil, vanilla, almond extract, and
MAKES 12 CUPCAKES
WE MAYBE city girls but we love us some campfires. And not just because we like to steal people’s bras and hide them in trees. These cupcakes will bring out the rustic survivalist in you—the rustic survivalist that knows from scrumptious cupcakes.
INGREDIENTS
¾ cup brown sugar
½ cup canola oil
2 tablespoons molasses
¼ cup soy yogurt
1¼ cups soy milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup graham cracker crumbs (see
Sprinkles, below)
For the topping:
QUICK MELTY GANACHE (page 160) or
SHAVED CHOCOLATE (page 29)
VEGAN FLUFFY BUTTERCREAM FROSTING
(page 142)
6 graham cracker rectangles, broken
in half
Extra graham cracker crumbs
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. Mix the brown sugar, oil, molasses, yogurt, soy milk, and vanilla in a large bowl.
3. Sift the flour, baking powder, baking soda, cinnamon, and salt into a separate bowl and mix. Add the graham cracker crumbs and mix it up.
4. Add the dry ingredients to the wet in three batches, mixing well after each addition.
5. Fill cupcake liners full. Bake for 22 to 25 minutes, or until a toothpick inserted in the center of one comes out clean. Transfer to a cooling rack and let cool completely before decorating.
TO ASSEMBLE:
1. Spread or pipe a thick layer of VEGAN FLUFFY BUTTERCREAM FROSTING onto each cupcake. We like to use a wide decorating tip to create a swirly mountain of yumminess. Sprinkle graham cracker crumbs over the frosting. Drizzle with ganache or sprinkle with shaved chocolate and stick a graham cracker into each cupcake. You can eat immediately for the authentic s’mores warm chocolate thing or allow to set. It tastes yummy either way.
Sprinkles
To rapidly make graham cracker crumbs, crumble six whole graham crackers into a food processor and process into crumbs. Measure out the ½ cup and save the rest of the crumbs for decorative purposes. If you don’t have a food processor and can’t find prepackaged vegan graham cracker crumbs, then place graham crackers in a plastic bag and cover with a dish towel. Use a kitchen mallet or a plain old hammer to smash the crackers into fine crumbs. You may need to shake the bag a few times to make sure you get them all.
S’mores Cupcakes
BROOKLYN BROWNIE CUPCAKES
MAKES 15 CUPCAKES
THIS IS OUR top secret brownie recipe converted to cupcakes. They are puffier than we normally make cupcakes but we like them that way—the tops get all crackled and brownielike. Serve them pure and unfrosted, lightly sprinkled with powdered sugar, or spread with a thin layer of chocolate frosting and chopped walnuts. The cherry and bourbon are not pronounced flavors; they just add a greater depth to the chocolate. This recipe makes fifteen cupcakes so have handy some foil cupcake liners to cook a few solo. Don’t overfill the liners or your perfect brownies will sink!
INGREDIENTS
2/3 cup semisweet chocolate chips
¼ cup soy yogurt
½ cup black cherry preserves
½ cup soy milk
¾ cup granulated sugar
½ cup canola oil
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons bourbon, or any whiskey
1 cup plus 2 tablespoons all-purpose
flour
¼ cup Dutch-processed cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Chopped walnuts, for garnish
For the Chocolate Brownie Frosting:
2 tablespoons melted margarine
¼ cup Dutch-processed cocoa powder
3 tablespoons soy milk
1 teaspoon vanilla extract
1½ cups confectioners’ sugar
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners and spray each liner with nonstick cooking spray.
2. Melt the chocolate either in a double boiler (if you’re lucky enough to have one), the microwave (again,
lucky), or a small pan over very low heat.
3. Mix the yogurt, preserves, soy milk, sugar, oil, vanilla, almond extract, and
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