21 February 2008

Chocoberry cupcakes with Blunilla icing!

Just say it over and over again. You know it sounds good. Here's the recipe.

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Yes, they’re vegan, but no one will notice and no one will care.

Ingredients for Chocoberry Cupcakes:

¼ C vegetable shortening
½ stick (¼ C) kosher or other dairy free margarine
1 ½ C granulated white sugar
6 Tbs unsweetened applesauce
2 C white cake flour
1 C whole grain all purpose flour
3 Tbs black cocoa
1 Tbs baking powder
¾ tsp baking soda
½ tsp salt
6 oz blueberry soy yogurt
4 oz vanilla soy milk
1 tsp vanilla extract

  • Preheat oven to 350ºF. Line cupcake pans with paper cupcake liners. Batter yields enough for about 18 cupcakes.
  • Cream the shortening, margarine and sugar at medium low speed in a standing mixer with the flat, wide daft. Once those ingredients are very fluffy, add the apple sauce, 2 Tbs at a time on low speed until incorporated but without losing air.
  • In a separate bowl, combine the remaining dry ingredients and set aside.
  • In a measuring cup, mix the soy yogurt, soy milk and vanilla.
  • With the mixer set at its lowest speed, alternately add the flour mixture and the liquids about ¼ of each at a time. The mixture needs to be smooth. Be sure to pause and scrape the sides to make sure all is well mixed and that there are no streaks of unmixed batter.
  • Spoon the batter into the cupcake pans to fill each well about ¾ full. Bake for about 20 minutes. Test with toothpick,. Cool completely before icing.

Ingredients for Blunilla Icing:

¼ C or (½ stick) kosher or other dairy-free margarine
¼ C vegetable shortening
1 LB 10x powdered confectioners sugar
1 tsp vanilla extract
1 to 3 tsp vanilla soy milk
Royal blue gel food color

  • Cream the "butter" and sugar in the mixer at medium speed until well blended. Add vanilla and allow it to incorporate completely.
  • Add about two or three dots or more of gel color to icing to get the color you want. A little goes a long way with gel color.
  • Then add the soy milk, just a little at a time, until the icing comes to a good, spreadable consistency.
  • Pause the mixer frequently to scrape the sides to make sure all the sugar and "butter" are well mixed and very smooth.
  • Frost cooled cupcakes.

Get yourself a cup of hot spiced tea and enjoy it with a Chocoberry Cupcake with Blunilla Icing.

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