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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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bourbon in a large bowl. The preserves should be mixed in very well and there should be no large clumps.
4. Sift in the flour, cocoa, baking powder, baking soda, and salt. Mix thoroughly—if using a handheld mixer, mix for about 3 minutes on medium speed. Incorporate the melted chocolate.
5. Fill the liners full with batter. Bake for 24 to 26 minutes. The tops may come out looking shiny, soft, and undone but that is okay; they should look that way. Transfer to a cooling rack and let cool completely before frosting.
TO MAKE THE CHOCOLATE BROWNIE FROSTING:
1. Beat together the margarine, cocoa, soy milk, and vanilla. Add the sugar in cupfuls until incorporated. You can use immediately or refrigerate until ready to use it. If refrigerated, bring frosting back to room temperature or it won’t spread correctly.
TO ASSEMBLE:
1. Spread a layer of frosting onto each cupcake and sprinkle with chopped walnuts. Keep brownies in a cool place until ready to serve.
Banana Split Cupcakes and “The Elvis” variation
BANANA SPLIT CUPCAKES
MAKES 12 CUPCAKES
LOADS OF FLUFFY white icing, a ribbon of fruity preserves, and chocolate, nuts, ganache, and sprinkles give these an unmistakably scrumptious cupcake profile. One tester described the contrasting flavors and textures in this cupcake as a “party in your mouth,” and we can attest that cleaning up after this party beats picking up beer bottles off the living room floor any day. Pureeing the mashed banana gives these cupcakes a delicate crumb and light texture that sets them apart from other banana baked goods.
This is also a great basic banana cupcake. It’s just begging to be to topped or stuffed with VEGAN FLUFFY BUTTERCREAM FROSTING and cocoa, COCONUT PECAN FUDGE FROSTING (page 147), a thin glaze of RICH CHOCOLATE GANACHE TOPPING (page 143), or see below for the always popular “Elvis” cupcake.
INGREDIENTS
½ cup pineapple preserves
½ cup very ripe banana, mashed well
(the darker and browner the banana
the better!)
1¼ cups all-purpose flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
1/3 cup canola oil
2/3 cup rice milk
1½ teaspoons vanilla extract
½ teaspoon almond extract
¼ cup finely chopped dark chocolate
VEGAN FLUFFY BUTTERCREAM FROSTING
(page 142)
AUICK MELTY GANACHE (page 160)
¼ cup finely chopped walnuts
Chocolate or rainbow sprinkles
6 candied cherries, cut in half, optional
DIRECTIONS
1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. Stir pineapple preserves in a small saucepan over low heat till melted and they pour easily when scooped
up with a spoon. Remove from heat and set aside.
3. Push the mashed bananas through a sieve or blend for a few seconds with an immersion or regular blender to get rid of any remaining lumps. It should be fairly smooth.
4. Sift the flour, baking soda, baking powder, salt, and sugar in a large bowl and mix. In a separate, smaller bowl, whisk together the oil, rice milk, vanilla, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine—don’t over-mix (very small lumps are okay).
5. Fill liners two-thirds full. Top the batter of each cupcake with 1 teaspoon melted preserves and 1 teaspoon chopped chocolate. With a small knife, carefully stir each cupcake two or three times to swirl in preserves and chocolate. Bake for 20 to 22 minutes till knife inserted into cupcake comes out clean. Cool completely on wire rack before frosting.
TO ASSEMBLE:
1. Top cooled cupcakes with VEGAN FLUFFY BUTTERCREAM FROSTING; this looks best when piled high with a pastry bag fitted with a large star nozzle. Drizzle QUICK MELTY GANACHE over frosting, sprinkle with nuts and sprinkles, then top with a cherry, if desired.
Variations:
“THE ELVIS” : Make plain banana cupcake following the recipe above, omitting preserves and chocolate from batter. Prepare a double batch of PEANUT BUTTERCREAM (page
4. Sift in the flour, cocoa, baking powder, baking soda, and salt. Mix thoroughly—if using a handheld mixer, mix for about 3 minutes on medium speed. Incorporate the melted chocolate.
5. Fill the liners full with batter. Bake for 24 to 26 minutes. The tops may come out looking shiny, soft, and undone but that is okay; they should look that way. Transfer to a cooling rack and let cool completely before frosting.
TO MAKE THE CHOCOLATE BROWNIE FROSTING:
1. Beat together the margarine, cocoa, soy milk, and vanilla. Add the sugar in cupfuls until incorporated. You can use immediately or refrigerate until ready to use it. If refrigerated, bring frosting back to room temperature or it won’t spread correctly.
TO ASSEMBLE:
1. Spread a layer of frosting onto each cupcake and sprinkle with chopped walnuts. Keep brownies in a cool place until ready to serve.
Banana Split Cupcakes and “The Elvis” variation
BANANA SPLIT CUPCAKES
MAKES 12 CUPCAKES
LOADS OF FLUFFY white icing, a ribbon of fruity preserves, and chocolate, nuts, ganache, and sprinkles give these an unmistakably scrumptious cupcake profile. One tester described the contrasting flavors and textures in this cupcake as a “party in your mouth,” and we can attest that cleaning up after this party beats picking up beer bottles off the living room floor any day. Pureeing the mashed banana gives these cupcakes a delicate crumb and light texture that sets them apart from other banana baked goods.
This is also a great basic banana cupcake. It’s just begging to be to topped or stuffed with VEGAN FLUFFY BUTTERCREAM FROSTING and cocoa, COCONUT PECAN FUDGE FROSTING (page 147), a thin glaze of RICH CHOCOLATE GANACHE TOPPING (page 143), or see below for the always popular “Elvis” cupcake.
INGREDIENTS
½ cup pineapple preserves
½ cup very ripe banana, mashed well
(the darker and browner the banana
the better!)
1¼ cups all-purpose flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
1/3 cup canola oil
2/3 cup rice milk
1½ teaspoons vanilla extract
½ teaspoon almond extract
¼ cup finely chopped dark chocolate
VEGAN FLUFFY BUTTERCREAM FROSTING
(page 142)
AUICK MELTY GANACHE (page 160)
¼ cup finely chopped walnuts
Chocolate or rainbow sprinkles
6 candied cherries, cut in half, optional
DIRECTIONS
1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. Stir pineapple preserves in a small saucepan over low heat till melted and they pour easily when scooped
up with a spoon. Remove from heat and set aside.
3. Push the mashed bananas through a sieve or blend for a few seconds with an immersion or regular blender to get rid of any remaining lumps. It should be fairly smooth.
4. Sift the flour, baking soda, baking powder, salt, and sugar in a large bowl and mix. In a separate, smaller bowl, whisk together the oil, rice milk, vanilla, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine—don’t over-mix (very small lumps are okay).
5. Fill liners two-thirds full. Top the batter of each cupcake with 1 teaspoon melted preserves and 1 teaspoon chopped chocolate. With a small knife, carefully stir each cupcake two or three times to swirl in preserves and chocolate. Bake for 20 to 22 minutes till knife inserted into cupcake comes out clean. Cool completely on wire rack before frosting.
TO ASSEMBLE:
1. Top cooled cupcakes with VEGAN FLUFFY BUTTERCREAM FROSTING; this looks best when piled high with a pastry bag fitted with a large star nozzle. Drizzle QUICK MELTY GANACHE over frosting, sprinkle with nuts and sprinkles, then top with a cherry, if desired.
Variations:
“THE ELVIS” : Make plain banana cupcake following the recipe above, omitting preserves and chocolate from batter. Prepare a double batch of PEANUT BUTTERCREAM (page
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