Hi Everyone
A few weeks back we were invited to a tea party and I wanted to test out a new recipe from a new book that I just got "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero. (more on this book in a later entry, really good buy!!! )
Well, let me tell you they were absolutely amazing!!! I did substitute the soy milk and yogurt with regular milk and yogurt. These were not completely vegan, however they are eggless and tasted great!!
I made S'More Cupcakes with 2 different types of frosting. One was a Butter Cream frosting and the other a Whipped Pudding frosting. So here is the recipe and if you end up trying them out, please let me know how they turned out!! Enjoy
S’mores Cupcakes -
This is taken straight out of the book. The writing that's highlighted a different colour is what I changed.
3⁄4 C. Brown Sugar
1⁄2 C. Canola Oil
2 T. Molasses
1⁄4 C. Soy Yogurt
( I used regular Yogurt )
1 1⁄4 C. Soy milk
( I used regular milk )
1 t. Vanilla Extract
1 C. All-Purpose Flour
1 t. Baking Powder
1⁄2 t. Baking Soda
1⁄2 t. Cinnamon, ground
1⁄4 t. Salt
1⁄2 C. Graham Cracker Crumbs
( I used approx. 8-10 crackers, really didn't measure this! )
1. Preheat oven to 350C. Line muffin pan with cupcake liners.
2. Mix brown sugar, oil, molasses, yogurt, soy milk and vanilla in a large bowl.
3. Sift flour, baking powder, baking soda, cinnamon, and salt into a separate bowl and mix. Add graham cracker crumbs and mix it up.
4. Add dry ingredients to the wet in three batches, mixing well after each addition.
5. Fill cupcake liners full. Bake for 22 to 25 minutes, or until a toothpick inserted in the center of one comes out clean. Let cool completely before decorating.
Toppings
Chocolate Drizzle
1/3 C. Semi-Sweet Chocolate Chips
Melt chocolate in microwave every 30second intervals. All microwaves are not the same, so watch that you don't burn it! Cool chocolate for approx. 10 minutes. Pour into a ziplock bag with the tip chopped
off and drizzle. Chocolate will set when fully cooled.
The below frosting is what I used to cover the fondant cupcakes! As mentioned above, mine were not vegan, but you can do either way: )
Vegan Fluffy Butter cream Frosting 1⁄2 C. Non-Hydrogenated Shortening
(I used Butter)
1⁄2 C. Non-Hydrogenated Margarine (we use Earth Balance)
( this you can get from Sobey's or any natural food stores)
3 1⁄2 C. Confectioners’ Sugar, sifted if clumpy
1 1⁄2 t. Vanilla Extract
1⁄4 C. Plain Soy milk or Soy Creamer
( I used Heavy cream )
Beat shortening and margarine together until well combined and fluffy. Add sugar and beat for about 3 more minutes. Add vanilla and soy milk, beat for another 5 to 7 minutes or so until fluffy.
To Assemble
Spread or pipe a thick layer of Vegan Fluffy Butter cream Frosting onto each cupcake. We like to use a wide decorating tip to create a swirly mountain of yumminess. Sprinkle graham cracker crumbs over the frosting. Drizzle with ganache or sprinkle with shaved chocolate and stick a graham cracker into each cupcake. You can eat immediately for the authentic s’mores warm chocolate thing or allow to
set. It tastes yummy either way.
The Whipped Pudding Frosting:
1 package of vanilla pudding ( make as per the instructions, but only use 1cup of milk)
1 cup of heavy cream
To get started make sure you put the whisk and steel bowl in the freezer, while that is getting cold make the pudding. Instead of making the pudding with 2 cups, use only 1 cup of milk and set aside. Whisk your heavy cream until stiff peaks, but watch to ensure that you don't over mix otherwise it'll create lumps. Now, you're going to mix both the pudding and whipped cream together. An easy tip I find helpful is to add a bit of the whipped cream into the pudding and mix well, this helps soften the pudding. Then mix pudding into the whipped cream. Use a pastry bag with a round tip and pipe away, I topped my cupcakes with a cherry, instead of the graham crackers.
This whipped pudding frosting is loved by all, especially the kids!!! So try it out and let me know what you guys think.
Enjoy
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