Vegan Chocolate Mocha Cupcakes

Did you know today is World Vegan Day? I didn't but it's just a happy coincidence that I'm posting this today! Today marks the start of a month long vegan celebration. I guess I celebrated early, since this past month has been primarily vegan recipes!

As I mentioned, I made 2 different cupcakes for our birthday get together. The other one I made was this chocolate mocha cupcake also from Vegan Cupcakes Take Over the World. I was set to make a chocolate cupcake, but the notes in the book also had instructions on turning the chocolate cupcake into a mocha one.

I think these turned out pretty good, as a chocolate cupcake. I didn't taste too much coffee in the cupcake, and only slightly in the frosting, even though there was coffee in both the cupcake batter and the frosting. I missed the part where it said to dust with cinnamon or nutmeg, so I think that would have made a difference as well. I also made the mistake of putting too much vanilla in the frosting while halving rest of the ingredients. It didn't taste off, but the extra liquid made the frosting a bit too thin while piping.

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Vegan Chocolate Mocha Cupcakes
adapted from Vegan Cupcakes Take Over the World

ingredients:
cake
1 cup unsweetened soy milk
1 tsp apple cider vinegar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla extract
2 TBSP cold strong brewed coffee

frosting (half the original recipe)
1/4 cup non hydrogenated shortening
1/4 cup vegan butter (rec: Earth Balance)
1 3/4 cup powdered sugar
1 tsp vanilla extract
2 TBSP cold strong brewed coffee
cinnamon or nutmeg for dusting

directions:
make the cake:
Preheat oven to 350° F. Line a muffin pan with cupcake liners.

Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to curdle.

Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl and mix to combine.

Beat together the milk mixture, oil, sugar, vanilla extract and coffee in a large bowl. Sift in the dry ingredients and mix until no large lumps remain. (batter will be thin)

Fill cupcake liners two-thirds of the way and bake for 18 to 20 minutes. Transfer to a cooling rack to cool.

prepare the frosting:
In a stand mixer, beat together the shortening and butter until light. Add sugar a little at a time and beat for 3 minutes until no lumps remain, scraping down the sides as necessary.

Add vanilla and coffee and beat for another 5-7 minutes until light and fluffy.

Scoop frosting into a piping bag or heavy duty zip top bag and pipe from the outside in. Dust tops lightly with ground cinnamon or nutmeg.

Makes 12 cupcakes

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Vegan Vanilla Bean Cupcakes with Vanilla Frosting

These past few weeks, a few friends and I hit a huge milestone. We all turned the big 3-0! While most people see it as a big deal, I didn't see it that way. I really am one of those that feel like 30 is the new 20, and my life and adventures have only just begun. If anybody looked at Gary and I, we definitely don't look like we're already in our 30s! These are the same folks I celebrated 2 years ago at the sausage fest party.

A bunch of my friends are ones that I've known since elementary school, as early as kindergarten. I think it's great that we've still kept in touch all these years. Even though we've all hit 30, we decided to go do something fun and kiddy - Laser Tag! I've never gone before, so better late than never!

We went out for an early dinner at a Shanghai Restaurant and I brought cupcakes. I made two flavors, this vegan vanilla one being one of them. I actually bookmarked this recipe a while ago, and I decided to make it for this occasion since I had almost everything on hand. I didn't have many eggs left, and I had some soy milk to use up. I didn't have to go the vegan route, but I did. To be honest, I think vegan cupcakes are pretty easy to make, and seem less messy.

If you think there's no way these cupcakes can stand up to regular ones, well they can! Nobody knew they were vegan until I told them!

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Vegan Vanilla Bean Cupcakes with Fluffy Vanilla Frosting
adapted from Vegan Cupcakes Take over the World, as seen on their blog

ingredients:
cupcakes
1 cup unsweetened soy milk (or almond milk and omit the almond extract)
1 tsp apple cider vinegar
1 1/4 cups all-purpose flour
2 TBSP cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/4 tsp almond extract
1 vanilla bean, split lengthwise and scraped

frosting (half the original recipe)
1/4 cup non hydrogenated shortening
1/4 cup vegan butter (rec: Earth Balance)
1 3/4 cup powdered sugar
1 tsp vanilla extract
2 TBSP soy milk

directions:
make the cake:
Preheat oven to 350° F. Line muffin pan with cupcake liners.

Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to curdle.

Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix to combine.

Beat together the milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. (batter will be thin)

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.

prepare the frosting:
In a stand mixer, beat together the shortening and butter until light. Add sugar a little at a time and beat for 3 minutes until no lumps remain, scraping down the sides as necessary.

Add vanilla and milk and beat for another 5-7 minutes until light and fluffy.

Scoop frosting into a piping bag or heavy duty zip top bag and pipe from the outside in.

Makes 12 cupcakes

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Pumpkin Cupcakes with Cream Cheese Frosting

After making the pumpkin bars, I still had 3/4 cup pumpkin left. I was going to try to attempt scones again, but then I came across this recipe for cupcakes. This was perfect, since I was in a cake mood anyway and I had cream cheese to use up.

The original recipe yielded 32 cupcakes, but I halved the recipe and ended up with 18.  I did use buttermilk powder and water instead of actual buttermilk. I found that the batter was nice and fluffy from the use of the cake flour and buttermilk powder. Also, since I didn’t have any more unsalted butter left, I used salted butter, but forgot to reduce the amount of the salt. It didn’t make a big difference at all. To top it off, I used my favorite cream cheese recipe. It’s not too sweet to my family’s tastes, and it’s a good ratio of butter and cream cheese.

I didn’t quit have enough frosting to frost all 18 cupcakes based on the amount of frosting from the picture. I was able to frost 14. Next time, each cupcake will get slight less frosting on them so all of them will have some!

Pumpkin Cupcakes with Cream Cheese Frosting
adapted from: Martha Stewart’s Cupcakes

printable recipe

ingredients:2 cups cake flour, sifted
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 TBSP ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup unsalted butter, softened
1 1/4 cups packed light brown sugar
2 large eggs
1/2 cup buttermilk
3/4 cup pumpkin puree

for the frosting:
1/4 cup butter, softened
4 oz cream cheese, softened
1/2 tsp vanilla extract
1 cup confectioner’s sugar

directions:Preheat oven to 350° F. Line 2 muffin trays with 18 paper liners. In a medium bowl sift together dry ingredients: flour, baking soda, baking powder, salt and spices. Set aside.

In an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Beat in eggs one at a time until each one is fully incorporated. Reduce speed to low and add the flour mixture in three batches, alternating with the buttermilk. Beat until just combined, then add pumpkin and beat until just combined.

Using a 1/4 cup ice cream scoop, scoop and fill the lined cups. Bake in preheated oven for 15-18 minutes, rotating halfway through. Cupcakes are done when a toothpick inserted in the center comes out with little or no crumbs. Allow to cool in the pan on wire racks for 10 minutes before transferring to wire racks to cool completely.

for the frosting:
Beat butter and cream cheese until light and fluffy, then beat in vanilla. Gradually add powdered sugar and beat for 5 minutes or until fluffy.
Attach your favorite tip into a piping bag, or cut the corner of a ziploc bag and pipe onto cupcakes from the outside in. Alternatively, you can scoop and spread the frosting with an offset spatula.
Makes 18 cupcakes.

Red Velvet Firework Cupcakes with Vanilla Icing

One of my coworkers recently let me borrow her cupcake book, and she really wanted me to try the red velvet cake recipe. This cupcake book was the More from Magnolia dessert cookbook. I had her book for months, and didn’t get a chance to try it at all.

Then came July 4th and I asked for suggestions for dessert ideas. A few people asked for red velvet cupcakes. For our annual July 4th bbq, I made these red velvet cupcakes, topped with a firecracker design inspired by the Wilton site. I told my sister in law I would try making the design. However I think the icing that was paired with this cupcake recipe was too thin to use for piping. It was supposed to be used to mound on top of the cake.

Now, I’m not too fond of the commercial cupcake places. Usually their cakes are too dense and the frosting too sweet. My theories were confirmed when I bit into the cake and found it a bit dry. Granted, I did make several adaptations, but I did the same for the other red velvet cake recipe, and that came out fine.

My sister in law also made a red velvet cake using my previous recipe. Personally, I like the Cake Man Raven recipe better, adaptations and all. I also like the cream cheese frosting pairing better.

I couldn’t believe the Magnolia recipe called for 6 TBSP of red food coloring. I halved that and only used 3. I thought using basically two 1 ounce bottles of red dye would be overkill. I thought the batter was plenty red after only 3 (although you can’t really see it in the pic above, you can sorta tell in this one.)

Also, although this isn’t the greatest substitutions, again, I did this with the other recipe with no problems. I subbed buttermilk powder and water for the buttermilk, and a blend of flour/cornstarch for the cake flour.  I’m not sure if it was because I made the substitutions, but I was able to get 34 cupcakes out of this instead of 24. I saw some of the reviewers mentioning that the icing was too gritty, but I had the opposite problem, I thought it was too thin. I guess I overbeat the frosting a bit too much, but it also could have been the 100° weather we were having that caused it to melt too much.

Magnolia’s Red Velvet Cupcakes with Creamy Vanilla Icing
adapted from: More from Magnolia, also found on Epicurious

printable recipe

ingredients:
3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
3 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda

Creamy Vanilla Frosting (I halved this)
6 tablespoons all-purpose flour
2 cups milk (I used low fat)
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract

directions:
Preheat oven to 350°F. Line 2 muffin tins with paper liners (or line one tin and allow to cool before lining again).

To make the cake:
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

to make the frosting:
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color.

To create the red, white and blue frosting, divide the batter in thirds, (adding more to the blue one). Dye 1/3 using a royal blue color and dye 1/3 with a red color, leave 1/3 white. I used about half a (1 oz) tub  of gel color for each of the ones that were dyed and mixed it in with a fork.

Cover and refrigerate for 15 minutes. Use immediately.

To create the fireworks, pipe with the grass tip, pulling away from the cake each time.

Makes 24 cupcakes.

Vegan Chocolate Cupcakes

If Gary didn’t have to eat dairy-free, I probably wouldn’t be as conscious of other people’s intolerances. When he first started getting stomach problems, he cut out different things from his diet to try to find the culprit.

The first thing he tried cutting out was wheat and gluten. I didn’t even know there was such a thing! He next tried cutting out dairy, and he felt like he was a new person. I knew about lactose intolerance, but I didn’t know there were actual milk allergies. He’s eating wheat again, but has completely cut out milk from his diet.

His new revelation has opened my eyes about other people’s dietary restrictions. I look at labels more carefully and make sure there aren’t any allergen triggers. It has made things a little harder in the kitchen, but it’s becoming second nature to me.

Since I’ve started cooking dairy free, I’ve taken into consideration of the treats I bring to work. I have a coworker who is lactose intolerant, who’s birthday just past. I wanted to make cupcakes for her, because she’s a sweetheart and is usually forgotten about when anybody brings treats in. Many times, I’ve brought in treats and she says, “I can’t have that”, and I quickly respond, “Yes, you can! It’s vegan/dairy free.”

After making this recipe, I ended up eating a spoonful of leftover frosting straight up. It was definitely a bad idea to do that, but it was good! I let Gary eat one before I brought it to work and he approved! This is going to sound stupid, but I was really grossed by the frosting and the way it looked on top of the cupcake. Someone suggested adding sprinkles to it to make it look better. I think it helped somewhat. ;)



Vegan Chocolate Cupcakes with “Buttercream” Frosting
adapted from: Go Dairy Free

printable recipe


ingredients:
for the cake:
1 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
5 TBSP vegetable oil (scant 1/3 cup)
1 TBSP white vinegar
1 tsp vanilla extract
1 cup cold water or chocolate milk alternative (I used water)


for the frosting:
1 cup dairy free margarine (or 1/2 margarine & 1/2 shortening, or all shortening)
1 tsp vanilla extract
pinch salt (optional)
2-3 cups powdered sugar
1/2 cup unsweetened cocoa powder (omit for vanilla frosting)
2 – 4 TBSP plain milk alternative or water


directions:
Preheat oven to 350° F. Line a muffin tin with 12 cupcake liners. Set aside.

In a large mixing bowl, sift together dry ingredients: flour through salt.

Make 3 small wells in the flour mixture. Place oil in the first well, vinegar in the second, and vanilla extract in third. I used the bottom of my measuring cup to make the wells.

Pour water or milk all over and stir well to combine.

Pour about 1/4 cup batter into each cup. Bake in preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Makes 12 cupcakes. I doubled this recipe and got 24.


Frosting:
In a large bowl, cream the margarine. Beat in vanilla and salt. Add sugar and cocoa, one cup at a time, beating at low speed until combined. Turn the mixer to medium or high and whip the frosting for about 2 minutes. Mix in milk to thin out to desired consistency.

Allow cupcakes to cool. Place frosting in a thick ziploc bag. Snip of the corner of the bag, pipe frosting from the outside in.

Add decorations as desired.

Red Velvet Cupcakes with Cream Cheese Frosting

So, after I made the Red Velvet Twilight Cake, I decided to turn it into cupcakes. What a better opportunity than another holiday (father’s day) to try it! Since everybody would be gathering together, it’s a great way to share with others. I made it slightly different from the previous recipe though.

I still didn’t have cake flour or buttermilk. So for the cake flour, I substituted AP flour and cornstarch, whereas I didn’t add cornstarch before. I recommend adding the cornstarch though, because the batter ended up thicker than before, and easier to work with.


Red Velvet Cupcakes with Cream Cheese Frosting 
cake adapted from: Cake Man Raven
makes 24 cupcakes

Cake dry ingredients:
2 1/2 cups of cake flour (I used AP flour replacing 5 TBSP with cornstarch)
1 1/2 cups of granulated sugar
1 teaspoon of baking soda
1 teaspoon of fine salt
1 teaspoon of cocoa powder

Cake wet ingredients:
1 cup of buttermilk (I used buttermilk powder and 3/4 cup water)
2 eggs
1 teaspoon of vinegar (white distilled)
1 1/2 cups of vegetable oil
1 oz. of red food coloring
1 tsp. of vanilla extract

Cake Directions:
Sift together all dry ingredients. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined.

Since I used buttermilk powder, I added the powder in with the dry ingredients and added 1 cup water with the wet ingredients.

Line a muffin tin with cupcake liners. Fill cups 3/4 full (about 1/4 cup of batter). Bake @ 350 degrees for 18-20 minutes.

Remove from pans and allow to cool thoroughly before frosting.

Cream Cheese Frosting


Ingredients:
1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar

Directions:
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Add extract, blend to combine.

Gradually add the confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Add enough sugar to desired sweetness. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

Chill for half hour to thicken. Scoop frosting into a piping bag or a heavy duty zip top bag and snip the end. Frost by swirling from the outside in.

Highlights of a Dinner Party

Our friend Jason will be leaving for culinary school in Italy next week. He came over to join me in the kitchen to cook for our friends. Here’s some highlights of what we made:

Mango Guacamole
(made by Jason)

4 avocados
1 mango, cubed
cilantro
1 red onion, finely diced
lime juice
salt to taste

I think those were all the ingredients. I liked this even though I’m not a huge fan of mangos.

 

Spinach Artichoke Dip
click here for link to post

 

 

 

 

 

 

 

Bowtie Pasta with Asparagus Pesto
(made by Jason)

Sorry, I don’t know what the ingredients are. It was very tasty though.

The leftover pesto also made a great dip.

 

 

 

 

 

Mac and Cheese
(made by Jason)

Again, I don’t know what’s in it. All I know is that he added lots of cheese!

 

 

 

 

 

 

Beef Stew
click here for link to post

 

 

 

 

 

 

 

Fried Chicken Wings
(made by Jason)

Season wings with salt and pepper. Fry in about 2 inches of oil.

Hot sauce (optional):
Add melted butter and hot sauce in a zip top bag. Add chicken and toss to coat.

I have a deep fryer, however when I opened the box, the cord was missing. It was left at my parent’s place. We had to make do with the pot on the oven.

Linguine in Clam Sauce
(made by Jason)

1 lb of linguine
2 15 oz cans of clams with juice
olive oil
red pepper flakes
salt and pepper to taste

Prepare pasta as directed. Transfer to a pan. Add 2 cans clams with juice. Toss to coat. Add seasonings and olive oil to taste.
Jason, let me know if I forgot anything!

Carrot Cake Cupcakes
(made by me)

I made these the night before using an existing recipe. I let it cool overnight and let my guests have fun frosting their own designs. Some of them got a little carried away, so I can’t show those ;).

To make this, pour a scant 1/4 cup of batter into cupcake liners (about 3/4 full). Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

 

Espresso Chip Walnut Brownies
click here for link to post

 

 

 

 

 

 

 

 

Other dishes that were made but were camera shy:
Ragu – Homemade meat sauce (made by Jason)

Thanks to Allen for the photos!

Thanks to everyone who came over to eat!

Thanks to Jason for coming over and showing me new techniques. I’ll definitely work on my knife skills!

Can’t wait until next time!

Peanut Butter Filled Chocolate Cupcakes

Cupcake recipe from: Hershey's
Made by: Cathy

I wanted to experiment with other chocolate/pb combinations, so I wondered if a chocolate pb cupcake would work.

I used Hershey's "Perfectly Chocolate" Chocolate Cake recipe and filled with a peanut butter mixture.

Ingredients:

For the filling:
1 cup creamy peanut butter
1 cup confectioner's sugar

For the cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

For the filling:
1. Combine peanut butter and sugar and mix until it is dough like. Set aside.


For the cupcakes:
1. Heat oven to 350°F. Line muffin tin with cupcake liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
3. Measure 2 tablespoons batter into the bottom of each cup.

Place a dollop (about 1/2 tablespoon size) of peanut butter mixture into pan.


Measure another 2 tablespoons of batter to cover. Repeat with remaining cups.

4. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.




Makes 24 cupcakes.

The cupcake was good, but I guess I'm not too fond of chocolate cupcakes in general. I think next time, I might add slightly more sugar into the pb mixture, or add more pb into each cupcake.