Monday, January 24, 2011

Vegan Birthday Cupcakes

Ok, I know cupcakes are not the healthiest, but had to put a post up on how cute the vegan birthday cupcakes I made turned out for my now 5 year old's karate birthday party.  Plus, everyone was shocked to know they were vegan and wondered how the heck they could still be moist and let alone taste good  Love people's comments like this as they then realize you eat more than just celery and carrots! 

Vegan Banana Chocolate Chip Cupcakes/Cake

Ingredients:
  • 1-3/4 cups unbleached flour or whole wheat pastry flour
  • 1 cup cane sugar or turbinado sugar
  • 1/4 teaspoon fine salt 
  • 2 teaspoons baking powder
  • 3/4 cup soy or almond milk
  • 2 bananas, overripe, mashed
  • 1/2 cup safflower oil or any light vegetable oil
  • 1 teaspoon vanilla
  • 3/4 cup vegan chocolate chips
Directions:
Preheat oven to 350 degrees. Spray a 9-inch square or round pan with Pam or other baking spray. Put dry ingredients into a bowl. Blend with a fork. Add oil, soy milk and vanilla. Stir until the mixture comes together, but don't over mix. Break bananas into chunks and drop into the batter, mash with a fork and mix briefly. Fold in chocolate chips. Pour into prepared pan and bake on center rack for 35-40 minutes (about 40-45 minutes for cupcakes), just until cake tester comes out clean. Remove from oven, place on wire rack to cool. To serve sprinkle with powdered sugar and enjoy! Also great with crushed pineapple or berries.

Here's a tip. If you like a smoother banana texture, break bananas into a separate bowl, mash and mix well, until smooth, then fold into the batter. Over-mixing your batter will create a more dense cake with a tougher crumb. Cakes should be gently mixed until dry ingredients are incorporated, unless specified otherwise. 

Cupcake Frosting recipes were from 'The Joy of Vegan Baking' book.  Love this cookbook!

Chocolate Frosting
Ingredients:
  • 1/2 cup (112 g) non-hydrogenated, nondairy butter, softened
  • 3 cups (300 g) powdered (confectioner's) sugar, sifted
  • 1/3 (42 g) cup cocoa, sifted
  • 1 teaspoon vanilla or 1/2 teaspoon peppermint extract
  • 3-4 tablespoons (45 to 60) water or nondairy milk
With an electric hand mixer, cream the butter until smooth. With the mixer on low speed, add the sugar, and cream for about 2 minutes. Add the rest of the ingredients, and turn the mixer to high speed once all the ingredients are relatively well-combined. Beat on high speed until frosting is light and fluffy (about 3 minutes). Add l or 2 tablespoons more milk if it's too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Re-whip before using.
Yield: Enough for one 9-inch (23-cm) cake or 8 cupcakes

Buttercream Frosting
Ingredients:
  • 1/2 cup (112 g) non-hydrogenated, nondairy butter, at room temperature
  • 2 cups (300 g) powdered (confectioner's) sugar, sifted
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons (30 ml) nondairy milk, or more as needed
  • Food coloring (optional)
With an electric hand mixer, cream the butter until smooth. With the mixer on low speed, add the sugar, vanilla, milk and food coloring (if using). Once all the ingredients are relatively well-combined, beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add l or 2 tablespoons more milk if it's too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Re-whip before using.
Yield: Enough for one 8-inch or 9-inch (23-cm) cake

1 comment:

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