Tuesday, February 14, 2012

Birthday Time!

Below are the recipes I'm using for my son's 3rd birthday party this weekend. Both are from "The Joy of Vegan Baking" by Colleen Patrick-Goudreau (thanks again, Amanda!). To be sure this is the recipe I wanted to use, I've already made one batch and tested them out on my coworkers, none of whom are Vegan but gave me the thumbs up! And this was even with a slightly unleavened batch, since my baking powder is a bit old. With a new can on hand, I am ready to make 36 cupcakes for our guests :)

Vanilla Cupcakes

  • 1 1/2 tsp Ener-G egg replacer powder (equivalent of 1 egg)
  • 2 Tbsp water
  • 1 3/4 c nondairy milk
  • 1/2 c water, divided
  • 1/2 c non-hydrogenated, nondairy butter, melted
  • 1 1/2 tsp vanilla extract
  • 1 1/2 c granulated sugar
  • 1 1/2 tsp vanilla extract
  • 2 1/2 c unbleached all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt

    1. Preheat the oven to 375 degrees. Lightly grease standard muffin tins or fill the muffin cups with cupcake liners.
    2. In a food processor or by hand, whip the egg replacer powder and water until it's smooth and creamy, about 1 minute. Add the nondairy milk and 1/4 c of the water.
    3. In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla extract and the remaining 1/4 c water, and beat well to thoroughly combine.
    4. In a separate bowl, stir together the flour, baking powder, and salt. Add this, along with the egg replacer/milk mixture, to the butter/sugar combination. Beat until combined.
    5. Fill the muffin cups with the batter and bake for 20 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    6. Remove from the oven and place on a wire rack to cool. Make sure the cupcakes have cooled completely before frosting.

    Yield: 10 to 12 cupcakes

    Chocolate Frosting

  • 1/2 c non-hydogenated, nondairy butter, softened
  • 3 c confectioners' (powdered) sugar, sifted
  • 1/3 c unsweetened cocoa powder, sifted
  • 1 tsp vanilla extract or 1/2 tsp peppermint extract
  • 3 to 4 Tbsp water or nondairy milk, or more as needed

    1. With an electric hand mixer, cream the butter until smooth.
    2. With the mixer on low speed, add the confectioners' sugar, and cream for about 2 minutes.
    3. Add the cocoa, vanilla, and milk, and turn the mixer to high speed once all the ingredients are relatively well combined.
    4. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1 to 2 Tbsp more milk if it's too dry.
    5. 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. Rewhip before using.

    Yield: Enough for one 9-inch cake or 8 cupcakes*

    *I was able to ice all 12 cupcakes with this batch and had enough left over to save for the party

    veganelder said...

    Congratulations to your son on his birthday and and congratulations to you for starting him off in life on the peaceful path of a vegan. I'm sure the cupcakes will be a big hit. :-)

    Heather Weingartner said...

    Thanks, Vee! I'm so excited about instilling the world of compassion into my sweet little boy. And sharing how wonderful Vegan treats can be with our guests :)

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