Pretty In Pink (update)

9 03 2010

Did you get enough of those pretty pictures? Here’s the recipe for the basic chocolate cupcake, which could also be used to make a whole cake if you like. I did a little experimenting with replacing soy milk with water, and they turned out the same, but took twice as long to bake for some reason?

Chocolate Cupcake

1 cup soy milk
1 tsp apple cider vinegar
3/4 cup raw cane sugar
1/3 cup coconut oil
1 1/2 tsp vanilla extract
1 cup unbleached all-purpose flour
1/3 cup unsweetened dutch process cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt

In a large bowl whisk apple cider vinegar and soy milk and set aside. In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder, sea salt. Add to the soy milk and vinegar mixture the sugar, vanilla extract, and coconut oil (make sure to melt it to liquid. You can also sub in canola or vegetable oil). Add half the dry ingredients to wet and beat together until smooth, add in the rest and combine well. There should be very little lumps in the mixture. Pour into muffin pan with liners, each about 3/4 full. Bake at 350 F for 20 minutes. Makes 12 cupcakes.

Raspberry Buttercream Frosting

1 cupĀ  Earth Balance
3-4 cups powdered sugar
1 cup frozen raspberries
1 tsp vanilla extract

Allow Earth Balance to soften to room temperature and raspberries to thaw. I just run and drain them under water. You want to push the raspberries through a sieve to get rid of the seeds and just use the juice/puree. Beat this with the Earth Balance and vanilla extract until fluffy. Add sifted powdered sugar until you get a stiff frosting. I estimated it was about 3 to 4 cups, but I just kept adding bits at a time until it was the right consistency. If you get it too stiff then just add a bit of water or soy milk and continue beating.

I topped my cupcakes with these colored vegan, gluten free sprinkles available at most health food stores. They just happened to be the right color match!

The vegan sugar cookies were good but not quite as soft as I had hoped they would be. I need to experiment with these, but here’s the recipe.

3 cups flour
1 cup raw cane sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup Earth Balance
3 tbsp soy milk
1 tsp vanilla or almond extract

Sift flour, baking powder, and salt together. Mix in Earth Balance with your hands until just combined, then add other ingredients. I continued to blend thoroughly with my hands. Divide the dough into two, flatten a little bit and wrap in plastic wrap. Chill in the fridge for about an hour.

Using a rolling pin, roll on dough on floured counter surface to about 1/4 inch thickness. Cut out and put on ungreased cookie sheet. Bake for approx. 8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base. Let cool completely before frosting. I just made a simple royal icing and added pink food coloring.

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