you can catch up to the first part of our epic cupcake
war by clicking here.
Basically, we're testing out a vegan chocolate-chocolate
cupcake vs. a non-vegan chocolate-chocolate cupcake
represented by Tom and Jerry party favors, of course.
All of this is brought to you because of an experiment
for my son's recent birthday.
Post a comment today and win yourself some
ridiculously fun cupcake swag -- because
you just can't have enough of swag, right? Okay, yeah,
I love the word swag -- for no apparent reason other
than it means free stuff and it's fun to say! See below
for said swag. Okay, I'll stop now.
The Vegan Cupcake: Starring Tom
1 cup soy milk
1 tspn apple cider vinegar
2/3 cup agave nectar
1/3 cup canola oil
1 tspn vanilla extract
1/2 tspn almond extract
1 cup all purpose organic flour
1/3 cup cocoa powder
3/4 tspn baking soda
1/s tspn baking powder
1/4 tspn salt
Preheat oven to 350. Whisk together soy milk and vinegar in a large
bowl and set side until it curdles. Add the agave nectar, oil, vanilla
and almond extract to the soy milk mixture and beat until foamy.
In another bowl sift together the flour, cocoa powder, baking soda,
baking powder and salt. Add to the wet ingredients and beat until
no lumps remain.
Pour into cupcake liners until they are 3/4 of the way full. Bake 18-20
minutes until a knife inserted comes out clean. Cool on wire racks.
Vegan Chocolate Frosting:
1 cup cocoa powder
3/4 cup vegan margarine, softened
1 cup agave nectar
In a small bowl mix together, the cocoa powder,
margarine, agave nectar and vanilla. Beat until
it is smooth. Can't get easier than that!
And now the dramatic conclusion!
Here were my categories for judging:
Taste: Okay, the vegan cupcake
won hands down. It was rich, moist
and although at first I felt like the
soy milk was too strong, after my
third or fourth, it really tasted just
right to me.
Also, although I am a sugaraholic,
buttercream worshipper of the first
order, the vegan frosting was silky
smooth and really had a wonderful
chocolate taste that wasn't buried
underthree cups of powdered sugar.
Cost: There is no question. The organic ingredients for
the vegan cupcake were more expensive. Organic flour is
several dollars more expensive than the non-organic and
agave nectar is more expensive than regular or powdered
sugar and believe me it can be tricky to find organic or
Appearance: This is totally subjective, but I really
loved the rich, dark colors of the vegan cupcake.
They just yelled "chocolate-chocolate" to me.
Overall Winner: Vegan!!!
So, there you have it! Leave a comment or a
criticism today and get yourself entered in
the contest for swag!!!
Winner to be announced next
Wednesday (29th) while I
pack for my Fatal Four Texas Tour!!!
THE TOUR: Maggie Sefton, Wendy Lyn Watson, Hannah Reed and Jenn McKinlay
September 30 - 7:00 PM Barnes & Noble La Frontera Village Round Rock, TX
October 1 - 6:30 PM Murder by the Book Houston TX
October 2 - 2:00 PM Barnes & Noble The Shops at La Cantera San Antonio, TXOctober 3 - 2:00 PM Barnes & Noble University Village Fort Worth, TX