Read Online Vegan Cupcakes Take Over the World by Terry Romero Isa Moskowitz Sara Quin - Free Book Online Page B
Book: Vegan Cupcakes Take Over the World by Terry Romero Isa Moskowitz Sara Quin
Read Free Book Online
Authors: Terry Romero Isa Moskowitz Sara Quin
Ads: Link
151). Fill cupcakes with frosting (using the method described for BROOKLYN VS. BOSTON CREAM PIE CAKES on page 65) and top with remaining frosting. Top with chopped roasted peanuts (plain or salted), and decorate with either fresh banana slices or banana chips.
TROPICAL PARADISE: Either frost plain banana cupcakes with COCONUT GLAZE (page 122) or top with PINEAPPLE TOPPING (page 70) and thin slices of fresh kiwi.
CHOCOLATE AND VANILLA MARBLE CUPCAKES
MAKES 12 CUPCAKES
THESE CUPCAKES ARE not unlike the marble cakes that adorn the windows of the Jewish bakeries around our parts. We top these with single dollops of VEGAN FLUFFY BUTTERCREAM FROSTING (page 142) so that you can see the pretty, swirly marble patterns underneath, so you only need half a batch of the frosting. Pipe’em out with the biggest star tube you’ve got and be prepared to get a little messy when making these.
INGREDIENTS
1 teaspoon apple cider vinegar
1 cup soy milk
½ cup margarine, softened
% cup plus 2 tablespoons granulated
sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon cornstarch
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons plus 1 teaspoon cocoa
powder (Dutch-processed is best
because it is darkest)
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. Add the vinegar to soy milk in a liquid measuring cup and set aside to curdle.
3. Sift flour, baking powder, and salt into a separate bowl.
4. In a separate medium bowl, cream the margarine for a minute or so. Add the sugar and cream for 3 to 5 minutes, until light and fluffy. Add the vanilla. almond extract, and cornstarch and mix to combine. Alternately add some of the milk mixture, then some of the flour mixture, and mix with a hand
blender for about 15 seconds, incorporating the ingredients well after each addition. It should take about three batches of each to combine everything. Mix until the batter is smooth.
5. Fill a saucepan with 1 inch of water and bring to a boil. Put the cocoa powder in yet another mixing bowl. Add 3 tablespoons of the boiled water to the cocoa powder and whisk until smooth. Take 1 cup of the batter and add it to the cocoa. Mix together until the batter is chocolatey.
6. This is where things get messy. For the best marbled pattern, take two separate small measuring cups and fill one with vanilla batter and one with chocolate batter. Add both to the cupcake liner at the same time, side by side. Some people may not have the hand-eye coordination to do this (as easy as it sounds) so if this is the case, just alternately drop in a spoonful of vanilla to one side and spoonful of chocolate to the other as best you can. Continue until there is no more batter left—you will end up with a spoonful of vanilla on top because there is more vanilla batter. The liners should be full.
7. Use a toothpick or a butter knife to swirl in marble patterns. My best tip for this is to go in a clockwise direction around the edge of the liner, then switch to a counterclockwise direction and spiral toward the center.
8. Bake for 24 to 26 minutes, until a knife or a toothpick inserted through the center of one comes out clean.
9. Transfer to a cooling rack and let cool completely before frosting.
FANCY CUPCAKES
I NGREDIENTS LIKE GREEN tea, fresh lime, stout, rosewater, and more make these cupcakes sometimes exotic, sometimes unusual, but always delightful. We don’t mean to suggest the following recipes are too fancy for everyday use or any more difficult to prepare than traditional favorites. On the contrary, many of these recipes are simple to make, but result in wildly different and delicious cupcakes. Only a few recipes are a bit trickier or have a few more steps than most, but are worth your precious time and effort.
Toasted Coconut Cupakes with Coffee Buttercream Frosting
TOASTED COCONUT CUPCAKES
with Coffee Buttercream Frosting
MAKES 12 CUPCAKES
THESE ARE FOR our friend
TROPICAL PARADISE: Either frost plain banana cupcakes with COCONUT GLAZE (page 122) or top with PINEAPPLE TOPPING (page 70) and thin slices of fresh kiwi.
CHOCOLATE AND VANILLA MARBLE CUPCAKES
MAKES 12 CUPCAKES
THESE CUPCAKES ARE not unlike the marble cakes that adorn the windows of the Jewish bakeries around our parts. We top these with single dollops of VEGAN FLUFFY BUTTERCREAM FROSTING (page 142) so that you can see the pretty, swirly marble patterns underneath, so you only need half a batch of the frosting. Pipe’em out with the biggest star tube you’ve got and be prepared to get a little messy when making these.
INGREDIENTS
1 teaspoon apple cider vinegar
1 cup soy milk
½ cup margarine, softened
% cup plus 2 tablespoons granulated
sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon cornstarch
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons plus 1 teaspoon cocoa
powder (Dutch-processed is best
because it is darkest)
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. Add the vinegar to soy milk in a liquid measuring cup and set aside to curdle.
3. Sift flour, baking powder, and salt into a separate bowl.
4. In a separate medium bowl, cream the margarine for a minute or so. Add the sugar and cream for 3 to 5 minutes, until light and fluffy. Add the vanilla. almond extract, and cornstarch and mix to combine. Alternately add some of the milk mixture, then some of the flour mixture, and mix with a hand
blender for about 15 seconds, incorporating the ingredients well after each addition. It should take about three batches of each to combine everything. Mix until the batter is smooth.
5. Fill a saucepan with 1 inch of water and bring to a boil. Put the cocoa powder in yet another mixing bowl. Add 3 tablespoons of the boiled water to the cocoa powder and whisk until smooth. Take 1 cup of the batter and add it to the cocoa. Mix together until the batter is chocolatey.
6. This is where things get messy. For the best marbled pattern, take two separate small measuring cups and fill one with vanilla batter and one with chocolate batter. Add both to the cupcake liner at the same time, side by side. Some people may not have the hand-eye coordination to do this (as easy as it sounds) so if this is the case, just alternately drop in a spoonful of vanilla to one side and spoonful of chocolate to the other as best you can. Continue until there is no more batter left—you will end up with a spoonful of vanilla on top because there is more vanilla batter. The liners should be full.
7. Use a toothpick or a butter knife to swirl in marble patterns. My best tip for this is to go in a clockwise direction around the edge of the liner, then switch to a counterclockwise direction and spiral toward the center.
8. Bake for 24 to 26 minutes, until a knife or a toothpick inserted through the center of one comes out clean.
9. Transfer to a cooling rack and let cool completely before frosting.
FANCY CUPCAKES
I NGREDIENTS LIKE GREEN tea, fresh lime, stout, rosewater, and more make these cupcakes sometimes exotic, sometimes unusual, but always delightful. We don’t mean to suggest the following recipes are too fancy for everyday use or any more difficult to prepare than traditional favorites. On the contrary, many of these recipes are simple to make, but result in wildly different and delicious cupcakes. Only a few recipes are a bit trickier or have a few more steps than most, but are worth your precious time and effort.
Toasted Coconut Cupakes with Coffee Buttercream Frosting
TOASTED COCONUT CUPCAKES
with Coffee Buttercream Frosting
MAKES 12 CUPCAKES
THESE ARE FOR our friend
Similar Books
