Big Vegan Cupcake Adventure
A few weeks ago I baked three batches of vegan cupcakes for an Unconventional Action benefit here in Chicago. I solicited lots of advice from Curious Cupcakes and promised lots of pictures, but as I was running late to get to the benefit, I forgot! I did get one picture of the Green Tea Cupcakes because I had an extra one that I left at home.
I want to thank everyone who reassured me about using expired vegan yogurt, and the availability of matcha powder at Whole Foods. And here is an anecdote that will encourage us all to keep talking too much about cupcakes: I was so excited that I'd probably only have make one stop for the matcha powder that I blabbed on about it to my boyfriend-type-dude, who rode his bike over there and picked it up FOR me while I was at work!
This is the first time I have baked something I would hate to eat. I can't stand tea in any form, and I'm not allowed to have caffeine because of a heart problem. But they were a huge hit and were gobbled up very quickly! The boy loved them so much I made a second batch just for him, which he brought to his house to share with his roomies; he said they were gone in about five minutes! Here are the pix:
Vegan Cupcakes Take Over the World says to make almond marzipan flowers to garnish, but I didn't feel like messing around with marzipan, so I just made a little bit of almond frosting to swirl on top.
I also made Mint Chocolate and Carrot Cake Cupcakes. I've made the Mint Chocolate before, but let me share this with you: if you've used peppermint or mint extract, you know that there is a very fine line between "yummy" and "toothpaste flavor" with this stuff. I find that this is a much bigger risk with mint than with peppermint extract. The book says to use something like a teaspoon and a half; based on my first experience, I would say this is way too much. I used half a teaspoon this time and they were definitely minty and delicious. They looked exactly like the book, so just picture that if you want to see them. :)
Finally, I was very impressed with the Carrot Cake. I scarfed two of these down and would have gone for more if they hadn't sold out. I hate nuts, so I made them without. I put raisins in half and made the other half without, so people of both preferences would be happy. I garnished the raisin ones with three raisins on top of the frosting. I will definitely make these again soon.
I want to thank everyone who reassured me about using expired vegan yogurt, and the availability of matcha powder at Whole Foods. And here is an anecdote that will encourage us all to keep talking too much about cupcakes: I was so excited that I'd probably only have make one stop for the matcha powder that I blabbed on about it to my boyfriend-type-dude, who rode his bike over there and picked it up FOR me while I was at work!
This is the first time I have baked something I would hate to eat. I can't stand tea in any form, and I'm not allowed to have caffeine because of a heart problem. But they were a huge hit and were gobbled up very quickly! The boy loved them so much I made a second batch just for him, which he brought to his house to share with his roomies; he said they were gone in about five minutes! Here are the pix:
Vegan Cupcakes Take Over the World says to make almond marzipan flowers to garnish, but I didn't feel like messing around with marzipan, so I just made a little bit of almond frosting to swirl on top.
I also made Mint Chocolate and Carrot Cake Cupcakes. I've made the Mint Chocolate before, but let me share this with you: if you've used peppermint or mint extract, you know that there is a very fine line between "yummy" and "toothpaste flavor" with this stuff. I find that this is a much bigger risk with mint than with peppermint extract. The book says to use something like a teaspoon and a half; based on my first experience, I would say this is way too much. I used half a teaspoon this time and they were definitely minty and delicious. They looked exactly like the book, so just picture that if you want to see them. :)
Finally, I was very impressed with the Carrot Cake. I scarfed two of these down and would have gone for more if they hadn't sold out. I hate nuts, so I made them without. I put raisins in half and made the other half without, so people of both preferences would be happy. I garnished the raisin ones with three raisins on top of the frosting. I will definitely make these again soon.