Occasionally I decide that I am a good experimental baker, which is true in the sense that after a few tries, I can fiddle with an existing recipe enough to make it exciting, like the Mexican Hot Chocolate cupcakes from a particular event I was running a few months ago.
Summer is berry season, which is why I decided to incorporate blueberries into something, and I love lemon-blueberry combinations. I haven’t tried today’s experiments yet, as it is too hot for the frosting to set up properly, and the cupcakes to have cooled yet. Nevertheless, they are a lesson in never assuming I know more than the (frosting) recipe.
The cupcakes themselves are a variation on a basic vegan vanilla cupcake, but I cut out a few tablespoons of the soy milk in order to add lemon juice. I probably should have used the suggested lemon extract, but I kinda wondered if it could be done without. In any case, the frosting is the intriguing part that I’m crossing my fingers over. The recipe is as it was here, but instead of coffee, I used soy milk blended with blueberries. It was a little watery, so I added more powdered sugar, and now its chilling in the fridge, and we’ll see how it turns out. In the future, I imagine I’ll make lemony buttercream, and make a blueberry compote on top, which would make for a more blueberry-y topping.
Anyhow, basic vanilla cupcake with lemon.
These are lemony, but I think the lemon extract would make them far more markedly lemon, so we’ll stick with that. The basic vanilla cupcakes have never charmed me overmuch (I never feel like the texture turns out quite right, and the flavor tends towards the bland), but they are, I think, good for experimenting.
1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
Blah blah blah, preheat oven to 350 degrees, put the cupcake liners in the pan.
Whisk the soy milk with the vinegar, and let it sit to get all fun and curdled, and then mix in the oil, sugar, vanilla, and lemon extract. Sift in flour, baking powder, baking soda, and salt, and mix until there are no large lumps. Fills the liners 2/3 of the way, and bake for 20-22 minutes, or until a toothpick comes out clean.
These are really rather bland, and not quite what I had in mind. I think the compote idea is probably much better for my purposes. Alternatively, I could add the blueberries to the soy milk, and have regular light lemon buttercream frosting. I’ll report back later.