Swirled Sweet TreatsPosted: November 8, 2009
It was definitely time to tackle the vegan cupcake again yesterday. I took the week off baking – I think I had been indulging a biiiiit too much. But when Phil mentioned he’d like to bring in some cupcakes for his class, we made a batch with extras for us of course!
We went with the chocolate and vanilla marble cupcakes from vegan cupcakes take over the world. And used the vegan fluffy buttercream frosting with a nice sprinkling of cocoa powder on top. They came out GREAT and were fun to make. I used a fondue stick to swirl the chocolate and vanilla batters 🙂
Two things I need to work on when making vegan cupcakes (and all vegan baking in general): curdling the milk and the egg dilemma. This recipe recommends curdling a cup of soy milk with a teaspoon of apple cider vinegar. Unfortunately the same effect isn’t reached when using almond/rice/oat milk. My poor little cakes rise in the oven and immediately flatten out while they cool. This is also an issue because of the lack of egg in the batter. Hey, at least we can lick the spoon worry-free! I might use the egg substitute a bit more to see if it makes a big difference.
Pick up vegan cupcakes take over the world at Amazon to get the full recipe.