Fun fact: I made three dozen wicked awesome cupcakes yesterday with my associate, M. Ducksworth, and thus this will be a three-part post, including a re-do of the lemon blueberry cupcakes that turned out AWESOMELY, and really attractive. That sentence had a lot of clauses. Hooray for cycling endorphins!
(Most of) These cupcakes made their eventual way into the bellies of some delightful activists who go out and canvass throughout the city, educating about issues ranging from health care for kids living in poverty to marriage equality. So yay for them, they’re neat.
I can’t emphasize enough how awesome this book is, and how much you should support the baking efforts of these cupcake magicians. For reals. Anyhow, these cupcakes are awesome.
For these vegan wonders, you’ll need:
3/4 cup soy milk
2 teaspoons apple cider vinegar
1/2 cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 tablespoons dark molasses
1 teaspoon vanilla extract
2 teaspoons ground flaxseed
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
We didn’t have molasses, so we used maple syrup, and we didn’t have ground flaxseeds on hand…so we just didn’t use it.
This recipe calls for “the quick melty ganache” which was lots of fun to make, and also crazy easy, and I’ll show that later. I approve mightily.
Preheat the oven to 350–this oven was old and wonky, so we ended up lowering the temperature by about 25 degrees to try to keep them from falling, with much success.
As should be expected by this point, curdle the soy milk with the apple cider vinegar.
In a large (this is important!) mixing bowl, cream the peanut butter, oil, sugar, molasses/maple syrup, vanilla and ground flaxseeds. It looks super attractive.
Like I said, super super attractive. It gets even more attractive-looking with the next step, which is to add the curdled soy milk. For the sake of quality photo-taking, I reversed the order, and added this to the soy milk.
After mixing this together, sift the flour, baking powder, baking soda, and salt in a seperate bowl, and then chuck that into the puddle of wet ingredients, and mix until just combined (when you don’t have any big lumps of flour.
Hooray! Now fill the cupcake liners 2/3 of the way full, and bake for 23 to 26 minutes, and let ’em cool before you make the ganache, because if you don’t, you’ll end up with a melty unfortunate gloop on top of your cupcakes.
Okay, so for that ganache: super super simple:
3 tablespoons soy milk
1/3 cup semisweet chocolate chips
Like I said, super easy.
Heat the soy milk in a small saucepan until almost simmering. Remove it from heat, and add the chocolate chips until they’re all melted down and it’s evenly mixed. Let it cool for 10 minutes. Then dump it in a ziplock bag, nip off a corner, and make pretty designs on the cupcakes. Or not, depending on how cooperative the ziplock bag is.
Oh, how I love making cupcakes.