Showing posts with label vegan chocolate cupcakes. Show all posts
Showing posts with label vegan chocolate cupcakes. Show all posts

Wednesday, September 22, 2010

EPIC CUPCAKE WAR: PART 2

For those of you coming late to the game, no worries
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

Ingredients:

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

Directions:
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:

Ingredients:

1 cup cocoa powder
3/4 cup vegan margarine, softened
1tsp vanilla
1 cup agave nectar

Directions:

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.

Winner: Vegan

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
vegan margarine.

Winner: Non-vegan

Appearance: This is totally subjective, but I really
loved the rich, dark colors of the vegan cupcake.
They just yelled "chocolate-chocolate" to me.

Winner: Vegan

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, TX

October 3 - 2:00 PM Barnes & Noble University Village Fort Worth, TX

Wednesday, September 15, 2010

Epic Cupcake War!


Okay, so one of my dudes had a birthday a
few weeks ago, and I decided this was the
perfect time to make -- what else -- cupcakes!
Now the boy wanted the Tom and Jerry cupcake
decorations and a few of his buds are vegan,
so it seemed to me it was a perfect time to have
our own Epic Cupcake War!
Vegan vs. Non-Vegan
and may the best chocolate
-chocolate cupcake win!

Now because this is an EPIC battle of the cupcake, I'm going to divide it into two parts. So, this week representing the Non-Vegan Cupcake we have Jerry the mouse on this super chocolate-chocolate recipe!


Non-Vegan Chocolate Cupcake

Ingredients:

1 ½ cups flour

¾ cup unsweetened cocoa

1 ½ cups sugar

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

2 eggs, room temperature

¾ cup milk

3 tablespoons oil

1 teaspoon vanilla extract

¾ cup water, warm

Preheat oven to 350. In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder and salt.

Add eggs, milk, oil, extract and water. Beat on medium speed with an electric mixer until smooth, scraping the sides of the bowl as needed. Scoop into paper lined cupcake pans and bake for 20 minutes, until a toothpick inserted in the center comes out clean. Makes 18.

Chocolate Buttercream Frosting Ingredients:

1 cup softened butter
(I use one stick salted, one stick unsalted)
3 cups confectioners sugar

3/4 cup unsweetened cocoa

1 tspn vanilla

3-4 tblspns milk
Directions:

In a large bowl, cream butter and vanilla. Gradually add sugar and cocoa, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. For best results, keep icing in refrigerator when not in use.

Stay tuned as we bring on the Vegan Chocolate-Chocolate Cupcake next week!

Comment on either today's blog or next week's blog (or both) and be entered in the drawing to win some serious cupcake swag!


The winner will be announced the following Wednesday (the 29th)! To celebrate my departure to Texas to go on tour with the Fatal Four!!! Look out Lone Star State, here we come!!!

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, TX

October 3 - 2:00 PM Barnes & Noble University Village Fort Worth, TX