- 2 cups almond milk (or soya milk)
- 2 tspn apple cider vinegar
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 4 tspn vanilla
- 2 cups flour
- 2/3 cup cocoa powder
- 1 1/2 tspn baking soda
- 1 tspn baking powder
- 1/4 tspn salt
- Preheat oven to 180 degrees C.
- In a mixer bowl, combine the almond milk and vinegar with a few strokes. Allow them to sit for a few minutes until curdled. Then add the sugar, oil, and vanilla. Beat until frothy.
- In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet in two stages, beating thoroughly in between. After last addition, beat until smooth but do not overmix.
- Fill cupcake molds (greased or with cupcake paper) until about 3/4 full. Bake for 18-20 minutes and then remove from oven and cool for 10.
Vegan Pumpkin ‘Buttercream’
- 1/2 cup non-hydrogenated shortening
- 1/2 cup non-hydrogenated margarine (i.e. Earth Balance)
- 8oz. canned pumpkin
- nutmeg, to taste
- cinnamon, to taste
- clove, to taste
- powdered ginger, to taste
- 1 tspn vanilla
- 3-4 cups of powdered sugar, sifted
- Sift the powdered sugar. The easiest way I’ve found to do this is in a food processor, since I go through vast amounts of the stuff.
- Combine shortening and margarine in a mixer bowl. Beat until creamy.
- Add the pumpkin to the shortening and margarine and beat until combined.
- Add spices to taste and add the vanilla. Mix.
- Slowly begin to mix in the powdered sugar, beating all the while, until the desired consistency is achieved. If the buttercream gets too stiff, you can stir in a bit of almond milk.
After frosting the cupcakes, decorate as desired or with sifted cocoa powder.
makes ~24 regular sized cupcake
- 1 12 oz. bottle of Guinness
- 1/2 cup chocolate pudding (or milk)
- 1/2 cup vegetable oil
- 1 Tbspn vanilla
- 3 eggs
- 3/4 cup sour cream
- 3/4 cup cocoa powder
- 2 cups sugar
- 2 1/2 cups AP flour
- 1 1/2 tspn baking soda
- Preheat oven to 180 degrees C.
- Combine cocoa powder, sugar, flour, and baking soda in a bowl and set aside.
- In a separate mixing bowl, combine Guinness, pudding (milk), oil, and vanilla.
- Beat eggs into wet ingredients one at a time. Mix in sour cream.
- Gradually add the dry ingredients to the wet.
- Pour batter into lined cupcake pans (or make sure to butter your pans if they are not lined), about 2/3 full.
- Bake for 25 minutes if making regular sized cupcakes and 15-18 minutes if making mini sized ones. Allow to cool before removing from tins.
Mascarpone cheese frosting
- 1/2 lb. mascarpone cheese
- 1/4 cup confectioner’s sugar
- 3/4 cup heavy cream
- Place all ingredients in an electric mixer bowl.
- Beat on medium high until soft peaks form. Do not overmix! Use immediately.
Makes 12 cupcakes
For the cupcake batter:
- 1 ¾ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ¼ cups granulated sugar
- Zest of 1 large lemon
- 4 oz (1 stick) unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- 1 tsp pure lemon extract
- 2 large eggs, at room temperature
- ¾ cup milk, at room temperature
For the filling:
- About 1/3 cup of raspberry jam
For the frosting:
- ½ cup seedless raspberry jam
- 1/3 cup fine, or, even better – extra fine granulated sugar
- 6 oz (1 ½ sticks) unsalted butter, at room temperature
- 1 lb (2 packages) cream cheese, at room temperature
- ½ tsp pure vanilla extract
- ½ tsp natural raspberry extract (optional)
- A few drops of red food color (I use organic color and it takes about ¼ tsp to get the right tint)
- Center an oven rack and preheat the oven to 180C. Fit parchment cupcake liners into regular-size muffin molds.
- Sift together the flour, baking powder, and salt. Set aside.
- In a bowl, combine the granulated sugar and lemon zest. Rub with your fingertips to release fragrant lemon oil.
- In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy. Gradually add the sugar and beat until light and fluffy, about 5 minutes. Beat in the extracts. With the mixer on medium, add the eggs, one at a time, beating well after each. Reduce the speed to low and add the dry ingredients in three additions alternating with the milk, starting and ending with the dry ingredients. Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition.
- Divide the batter between the prepared muffin molds. Bake for about 20 to 25 minutes, until light golden and a toothpick inserted in the center comes out clean. Cool the cupcakes in their molds for 5 minutes on a cooling rack, and then unmold and cool completely on the rack before filling and frosting.
Make the frosting, fill and frost the cupcakes:
- First, in a small bowl, combine the jam and fine sugar together, stir and let it sit for a few minutes, stirring a couple of times to help the sugar get dissolved.
- In a small bowl, using electric beaters, beat the butter until smooth and creamy. Set aside.
- In another larger bowl, using the same beaters (no need to wash them) beat the cream cheese until light, creamy, and completely lump-free. Beat in the jam-sugar mixture and extracts. Stop the mixer and scrape the sides of the bowl as needed. Beat in the creamed butter just until the ingredients are combined, should take less than a minute, add the color.
- To fill the cupcakes, cut out a small, round, fennel-like hole with a sharp paring knife in the top of each cupcake. Enjoy the scraps right away. Spoon about a teaspoon of raspberry jam into each cavity. Don’t overfill the cupcakes; otherwise, the frosting can slide off.
- Transfer the frosting into a piping bag fitted with a large star tip and pipe a rosette over the top of each cupcake. Refrigerate to firm up the frosting a bit, for about 20 minutes or so.
- The cupcakes can be made a day in advance and kept in the refrigerator in an air-tight container. Remove the cupcakes from the fridge 30 minutes prior the serving time.
- 1 Devils Food Cake Mix
- 1 cup sour cream
- 1 cup Kahula
- 3/4 cup vegetable oil
- 4 eggs
- 6 oz semi-sweet chocolate chips
- Preheat oven to 180 degrees.
- Mix first 5 ingredients together with a stand mixer or hand mixer until incorporated well. Stir in the chocolate chips.
- For Cupcakes: fill muffin tin lined with papers to 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. For Cake: spray the pan with cooking spray (no flour) and bake for 55 minutes, or until toothpick inserted comes out clean.
- Frost with frosting or top with powdered sugar and fresh berries.
Note: I used a can of Cream Cheese Frosting and added 4 drops of neon purple to half of it and 7 drops of neon purple to the other half. Put half of each colored frosting mixture on each side of the pastry bag so that when you extract it, you will have a mixture of both colors. Use Wilton tip # 224.