Daily Cupcake Recipe

Recipe for Friday, May 4th, 2012:
Vegan Mexican Hot Chocolate Cupcakes

Recipe via Love & Olive Oil

Prep time: unknown
Bake time:25 minutes

Serves:12 cupcakes

Ingredients [Cupcakes]:

• 1 cup coconut milk
• 1 tablespoon ground flaxseeds
• 3/4 cup all-purpose flour
• 2 tablespoons corn flour or very fine cornmeal
• 1/4 cup almond meal
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper (more or less to taste)
• 1 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Ingredients [Frosting]:

• 1/2 cup butter or margarine, room temperature
• 3-3 1/2 cups confectioners’ sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk or soymilk

(A conversion table can be found here.)

Directions:

Recipe for Friday, April 20th, 2012:
Vegan Triple Citrus Cupcake

Recipe via Veg Kitchen

Prep time: unknown
Bake time: 20 minutes

Serves: 24 cupcakes

Ingredients [Orange Cupcakes]:

• 2 cups orange juice
• 1 to 2 tablespoons orange zest
•  1⁄2 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 1⁄2 cups granulated sugar
• 1⁄3 cup potato starch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt

Ingredients [Lemon Curd Filling]:

• 1 1⁄2 cups granulated sugar
• 9 grams agar-agar powder
• 2 1⁄2 cups lemon juice
• Zest of 1 lemon

Ingredients [Lime frosting]:

• 1 cup non-dairy margarine
• 3 cups confectioner’s sugar
• 2 tablespoons non-dairy milk
• 1⁄2 teaspoon vanilla extract
• Zest of 1 lime

(A conversion table can be found here.)

Directions:

Preheat your oven to 350 degrees F and line 24 standard muffin tins with cupcake papers. Set aside.

In a large bowl, whisk together the orange juice, zest, oil, and vanilla.

In a separate bowl, combine the flour, potato starch, sugar, baking powder, baking soda, and salt, until all of the dry goods are well distributed. Pour the liquid ingredients into the bowl of dry and whisk just until the two come together in a smooth batter—a few lumps are just fine, and much better than overmixing and creating tough cupcakes.

Distribute the batter evenly between your prepared tins and bake for 15–20 minutes, until a toothpick inserted into the center of the cakes comes out dry. Let cool completely before filling or frosting.

Make the lemon curd filling: Whisk together the sugar and agar powder to combine. Place the two into a medium saucepan along with the lemon juice and zest and turn on the stove to medium heat. Whisk to break up any lumps of sugar and continue whisking occasionally as it comes up to temperature. Once the mixture comes to a boil, turn off the heat and transfer the still-liquid curd to a heat-safe container. Allow it to come to room temperature before refrigerating until you’re ready to use it. This step is very important, because tossing it in the fridge too early will weaken the gel, and you will end up with a runny filling.

Make the frosting: Soften the margarine in your stand mixer. Slowly incorporate the confectioner’s sugar, adding it incrementally with the mixer on a low speed. Add in the nondairy milk, zest, and vanilla last, and then gradually increase the speed up to high, scraping down the sides of the bowl as needed to ensure that everything is incorporated. Whip until light and fluffy, approximately 5 minutes.

Assemble: Take a paring knife and carve a small cone out of the center of each cupcake. Discard, eat, or save the centers. Give your set lemon curd a good stir to loosen it slightly, and then add a spoonful to the now-empty indent of the cupcake. Carefully top with frosting as desired, being sure to fully cover the filling.

(via fucking-cupcakes)

Recipe for Sunday, September 18th, 2011:
Vegan Almond Cupcakes with Chocolate Almond Frosting

Recipe via Love & Olive Oil

Prep time: unknown
Bake time: 20 minutes

Serves: 14 cupcakes

Ingredients [Almond Cupcakes]:

• 1 tablespoon cider vinegar
• 1 1/2 cups plain soymilk
• 2 1/8 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2teaspoon kosher salt
• 1 1/8 cups sugar
• 1/4 cup sliced almonds
• 1/4 cup almond paste (not marzipan)
• 1/2 cup canola oil
• 1 1/4 teaspoon vanilla extract
• 1 teaspoon almond extract

Ingredients [Chocolate Almond Frosting]:

• 4 cups powdered sugar
• 1/2 cup cocoa powder
• 1/2 cup soymilk
• 3 tablespoons margarine
• 1 teaspoon vanilla
• 1 teaspoon almond extract

(A conversion table can be found here.)

Directions:

Preheat the oven to 350 degrees F. Line 14 muffin cups with paper cupcake liners. Lightly spray liners and top of pan with cooking spray. This will prevent the tops of the cupcakes from sticking to the pan when they rise. Set aside.

Combined apple cider vinegar and soymilk in small bowl. Stir well and set aside (the mixture will curdle). In a food processor, chop almonds until finely ground. Add almond paste and oil and pulse until well incorporated. Mix in almond and vanilla extracts and pulse once to combine.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the curdled soymilk and almond mixtures to the dry ingredients and stir until smooth (try not to overmix it).

Fill each muffin cup with 1/4 cup of batter. Bake for 15 to 20 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool in the pans for 5 minutes, then remove and place on a wire rack. Cool completely before frosting.

Make frosting: With electric mixer, beat margarine until fluffy. Add cocoa powder and soymilk and beat until combined. Add powdered sugar 1 cup at a time and continue to beat until all the sugar is incorporated. Add extracts. Beat on high speed for another 3-5 minutes, or until fluffy.

Spread generously on cupcakes (there will be plenty leftover). Sprinkle with leftover sliced almonds (or sprinkles) and top with a maraschino cherry. Store at room temperature in an airtight container.