21 February 2008

Chocoberry cupcakes with Blunilla icing!

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


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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