Makes 10 cupcakes.
Cupcake Recipe:
1 cup soy
milk
1 tsp apple
cider vinegar
1/3 cup
canola oil
2 tsp
vanilla extract
3/4 cup
sucanat (What is this? Read above!)
1 cup cake
and pastry flour
1/3 cup
cocoa powder (I used Dutch-processed, but regular would be fine)
10 Oreo cookies, chopped
3/4 tsp
baking soda
1/2 tsp
baking powder
1/4 tsp salt
Preheat oven to 350 F and line a muffin pan with liners.
In a large bowl, whisk the soy milk and vinegar together and
let it sit for 3-5 minutes to curdle. Stir in the remaining liquid ingredients.
In the bowl of a stand mixer (preferably… you could stir by
hand or use a handheld electric mixer), sift the dry ingredients together,
EXCEPT for the cookie bits. Add the wet ingredients in two batches and beat
until mostly smooth (a few tiny lumps won’t hurt). Stir in the cookie bits
until evenly distributed.
Fill liners 3/4 full and bake 18-20 minutes. Cool completely
before frosting.
Buttercream Recipe
For those of you looking for a precise buttercream recipe,
you won’t find it here. What I will give you is the know-how to make enough
buttercream to ice these cupcakes perfectly.
In the bowl of your electric mixer add:
3 tbsp vegan margarine
1/4 cup soy milk
1 tsp vanilla extract
1/4 tsp professional red food dye (make sure it’s vegan… not
all are) or up to 2 tsp of Club House or other grocery store variety dye. A
good, natural alternative would be to use a little beet juice or raspberry
juice INSTEAD of dye and soy milk.
Add 2 cups of icing sugar. Beat with mixer until smooth.
Slowly add anywhere between 1-2 additional cups of icing sugar, 1/4 of a cup at
a time, until the desired consistency is reached. The more intricate your icing
pattern is, the stiffer your icing needs to be.
I used a 1M cake decorating tip and a piping bag to frost
these cupcakes.
Decorations
I used an assortment of cake sprinkles to decorate the
cupcakes. I piped melted vegan chocolate chips (PC The Decadent Semisweet
Chocolate Chips available at Loblaws, Superstore, and Extra Foods) onto a sheet
of parchment on a cookie sheet to make the chocolate decorations. A fancy tip
is not required to do this; simply cut a small hole in the end of the bag.
Start with a small hole and remember that you can always make it bigger. I
froze the decorations to make them easy to handle when it was time to top the
cupcakes.
When using chocolate to make decorations, be sure to make a
few extra; they can be quite fragile and you may break some when handling them.
How did I melt the chocolate? In a plastic, disposable
piping bag, on medium-low heat in the microwave. When you see the chips
starting to melt, stop the microwave and squish the chips around in the bag to
melt. Put them back in the microwave and repeat until the last chips melt as
you squeeze the bag. Keep the chocolate in the microwave for as little time as
possible.
Variation:
Could you use granulated and/or brown sugar instead of
sucanat? I would think so, but haven’t tried it. If you give it a shot, please
comment and let me know how it worked out!
Recipe from Morselsminus.wordpress.com Photo from Morselsminus.wordpress.com