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Divine little Heart-shaped kupkakes!
Love everyday. Why wait for a holiday full of questionable sincerity and peer pressure? Hearts are appropriate every day of the year! Right now, I have all the love I need so I just want to share the vegan bliss in the form of dessert (especially the joy of raw vegan chocolate!) and just in time for valentines day - because I know how hard I looked for raw vegan valentine chocolates on the net a few years ago. That’s when I decided to make my own. recipes for that also in the side bar.
ingredients:
1+ 3/4 Cup soy mylk or 1 + 1/2 C soycustard
2 t apple cider vinegar or juice of a lemon
(when these combine they substitute for buttermilk)
15 -20 medjool or other dates chopped superfine
2 small apples diced superfine or grated
2/3 cup dried cranberries tho fresh is better and adds to the color more
1 + ? Cups boiling water
2/3 Cup vegetable oil
2 + ? oz beet juice or a natural red coloring***
2 T vanilla
2 1/2 Cup unbleached cake (fine or pastry) flour
4 T cocoa powder
2 t baking powder
a few pecans for garnish
1. preheat your oven to 350 degrees prepare (oil/flour) 2 cake pans. Heart pans if you have them!
2. in a small mixing bowl, combine the soy milk with apple cider vinegar or lemon and let it curdle while you prepare the rest.
3. in a large mixing bowl, sift or stir the flour, cocoa powder and baking powder together.
4. add the curdled soymilk and the veg oil, whatever you choose for coloring, vanilla, and date/cran/apples sauce to the milk and stir briskly blending very well or whiz in the food processor.
5. Add the wet ingredients to the dry ingredients and mix with a big wooden spoon or with a hand mixer until smooth.
6. divide the cake batter into the 2 round baking pans and place them in the oven. With this recipe I managed to get 6 small heart cupkakes out of the batter as well.
7. Bake for 25 minutes, or until completely done. 12 or so minutes for the cupcakes. You can use a knife to test whn the cakes are dry in the middle.
8. After a few minutes out of the oven, invert onto racks or plates to cool. You will want to cool these entirely before frosting.
Fluffy white vegan froth:
1+ 1/2 Cup vegan cream cheese or silken tofu
4 t vanilla extract
4 T aguave nectar if you are using tofu instead of that sweet-enough tofutti
1/4 c soymylk or nut mylk.
Whip it all up with the most intense method you have at your disposal. For years I did this by hand – its do-able. Right now I am using a small food processor which I adore. Actually you cant make too much of this so go ahead and double it! - then spread it on everything you eat for the next 2 or 3 days.
Note*** Even if you don’t make red ones (mine were more brownish red, last time I used beet juice they were more orangy red. Go figure.
Vegan red dye is out there in the market. Cochineal or Carmine is made from beetles (on a label it might read E120). Red #40 is from coal. some, but not all red food coloring is made from insects. The rest of them? you still may choose not to use it. If you are vegan you already know – read every label every time!
Vegan Cupkakes Take Over the World!
Everything looks delicious! I love the addition of different fruit in this. Thanks for sharing.
ReplyDeleteOkay, girlie, these cupkakes look amazing! I can't wait to make them!
ReplyDeleteI'm going to sub whole wheat pastry flour and go a little scant rather than the unbleached pastry flour and see how that works. (keepin it real!)
How do I get beet juice? Can I use the reserved water from boiling beets, or do I need to actually juice a beet?
Peace and Light,
Voodoo Annie
o dear annie i am just now seeing how to work 'comments' on this contraption... ooops. it makes a much redder red if you juice a beet. i have tried it with the juice from cooked beets but its just not the same, kind of coral color at best. the whole wheat flour works best in half/doses as it tends to make a tough cake and this one's claim to fame is its velvety smoothness. but do experiment and let me know how it goes. you are a true creative genius im sure it will be special.
ReplyDelete