Here are a few pictures of cupcakes I’ve made recently. Recipes are from Vegan Cupcakes Take over the World by Isa Chandra Moskowitz, with minor modifications.
The first two I made last week for a friend, who celebrated her birthday and other nice things that have happened in her life lately. Here are the raspberry rum cupcakes with raspberry buttercream frosting and non-vegan sprinkles (these were the first sprinkles I have bought in my 10 years of veganism, and I didn’t realize they weren’t vegan until someone in the party reminded me about the possibility… I will learn from my mistakes.):
These were adapted from the Almond Cupcakes recipe in Vegan Cupcakes Take Over the World, I used half spelt flour and added some rum extract and a few frozen raspberries in each cupcake before putting the tray in the oven, and topped them with raspberry buttercream frosting adapted from the same book – I used regular raspberries instead of raspberry syrup, and the pink color came out just perfect.
Here’s what I used for the raspberry frosting:
- 1,2 dl vegetable margarine, in room temperature
- 2,5 dl or more confectioner’s sugar
- 1,5 dl frozen raspberries, defrosted
The margarine has to be warmed to room temperature, otherwise it won’t get fluffy. For this frosting, I only needed the pulp of the raspberries, so I pressed them through a strainer to get rid of the seeds. This should leave some 5 tablespoons full of raspberry pulp. Now, I whipped the margarine until a little fluffy, then spooned in most of the sugar and mixed to form crumbles, poured in raspberry pulp and beat until creamy, and added the rest of the sugar little by little until the consistency was very fluffy.
Here are Mint Chocolate cupcakes, adapted from the Basic Chocolate cupcake recipe in the same cookbook, but I added some crushed mint candy (I used Marianne, hard mint candy with chocolate filling) and some crushed chocolate in the batter. I topped the cupcakes with mint chocolate buttercream frosting, and sprinkled with crushed mint candy. I guess the mint chocolate frosting was basically raspberry frosting with melted chocolate (cooled to room temperature) instead of raspberry pulp, and crushed mint candies added in the end. The green stars are even vegan, I think. These were heavenly.
Last Saturday, I baked raspberry and apple cupcakes for a house warming party, recipe adapted from the Basic Vanilla Cupcakes in the same book, I think I just replaced some of the flour with spelt. I halved the batch, and added some crushed frozen raspberries and rum extract in the other half, and some cubed apples, a few drops of almond extract, and cinnamon in the other half. You can see the raspberry ones in the background (the same frosting as last week’s batch):
The pale-colored topping is Cinnamon Icing from Vegan Cupcakes, with a pinch of nutmeg and a some grated lime peel added, and some grated chocolate on top.