Thursday, September 3, 2009

Vegan Cookie & Cream Cupcakes For Kristina (+ more nutella banana cupcakes)










yes, i crush oreos with a mortar and pestle


Kristina turns 16 today! Kristina has recently become vegan and can almost never eat the things I bake. I think I want to learn how to bake more vegan things. This is a new challenge to myself.
For the occasion of Kristina's birthday I made vegan cookies & cream cupcakes. I've made these before and the recipe is very dependable. Really, I don't think much is sacrificed here just because there is no dairy. I found this recipe in "Vegan Cupcakes Take Over The World". The recipe is exceedingly simple.

I also made some more banana nutella cupcakes for my mom because she's become somewhat obsessed with them. She's admitted to eating four in one sitting.

Ingredients:

cupcakes-
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
10 vegan chocolate cream-filled cookies, crushed (oreos are now vegan but i think Trader Joes O's are quite good)

Frosting:
3/4 cup nonhydrogenated vegetable shortening
3/4 cup nonhydrogenated margarine
4 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
5 chocolate cream filled cookies, mashed finely


1. preheat oven to 350 and line 12 cupcake tins
2. whisk together soy milk and vinegar in a large mixing bowl and set aside for at least 10 minutes so that the milk can curdle
3. Add the sugar, oil, vanilla extract, almond extract into the soy milk/vinegar mixture and beat with an electric mixer until foamy (about 3-4 minutes)
4. sift together flour, cocoa powder, salt, baking soda, and baking powder
5. gradually add the dry ingredients to the wet ingredients and fold until just combined
6. fill the cupcake tins about 3/4 full
7. baking for about 20 minutes-the tops will slightly crack
8. let cool in pan for 10 minutes and then let them cool completely out of the tins
9. frost generously

For Frosting:
1. beat the margarine and shortening together
2. add the powdered sugar in small increments
3. add vanilla and soy milk
4. fold in cookie crumbs

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