If you’re trying to follow a whole food, plant-based diet, eating desserts with fat and refined sugar and flour is not the best choice. However, I make exceptions for special occasions like birthdays. The problem is that both my Mom and I celebrate birthdays in July, so it’s been somewhat of a cupcake fest the past few weeks. There’s nothing going on in August,so I’ll repent next month. (As a side note, these cupcakes are not overly sweet. I found that my taste buds have adjusted to healthier foods and I don’t feel like I’m addicted to sugar anymore.)
There are a lot of over-the-top cupcake variations out there, but I wanted to keep it simple by making vanilla cupcakes with chocolate frosting. Many vegan cupcake recipes are high in fat, so I developed a recipe that is slimmed down. Tasty low-fat vegan frosting recipes, on the other hand, are harder to come by. I tried to eliminate as much fat from the cake part of the recipe to offset the higher fat content of the frosting. You can add grated orange peel or your favorite liqueur for an extra special touch. A tip for frosting cupcakes — use a large star tip in a pastry bag and simply pipe on as much or as little frosting as you like. This frosting is very stable and will retain it’s shape even at room temperature. YUM! Thanks for being Vegi-curious.
1 cup soy milk (coconut or almond milk)
1 teaspoon apple cider vinegar
½ cup applesauce
¾ cup granulated sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour (or a mixture of all-purpose and whole wheat pastry flour)
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Whisk together milk and vinegar; set aside a few minutes until curdled. Mix in applesauce, sugar and vanilla extract. Whisk or sift together dry ingredients, then blend into liquid ingredients.
Fill cupcake liners 2/3 of the way and bake at 350F for 28 to 30 minutes. Transfer to cooling rack and cool completely before frosting.
1 cup coconut cream
12 oz. non-dairy chocolate (either chips or chopped)
In small saucepan, melt coconut cream and chocolate over low heat whisking occasionally. Pour into mixing bowl and place in refrigerator for several hours. When thoroughly chilled, beat until light and fluffy using electric mixer. Thin out with non-dairy milk to achieve desired consistency.
28 Jul 2014