First of all, I’d just like to thank everybody who voted for me and who spread the word about me in the Manliest Cupcake Contest!! I really appreciate all of your love and support!!
However… I didn’t win….
BUT— I think I was the 3rd pick for the People’s Choice??? It was hard to tell because it was a poll and the numbers kept changing. Before they ended it my cupcake was in third so I’m going with that : )
Onward and upward!!!
A lot of people, or bakers I should say, are intimidated by this word. You hear vegan and you say to yourself: Wait–I can’t put butter into a cake recipe? How am I going to do that? No eggs??WHAT?!!? I felt like this before and despite many requests from family and friends to do vegan recipes, I chickened out.
So, I am here to say that if I can do it, you can do it. And I did it surprisingly well!!!
VEGAN= no dairy. No products that come from animals. That means no: eggs, milk, butter, cream cheese, milk chocolate, whipped cream, etc. (see what I mean about intimidating??)
The thing is though–its not about NO’ s— it’s about SUBSTITUTION.
Eggs are meant to bind ingredients together– in vegan recipes they often use applesauce, or honey, or other binders. Same with butter– use oil. (vegetable or canola)
Cream cheese= tofu cream cheese. (don’t be scared it’s good!)
chocolate= is tricky. You really have to read the labels. You can buy special chocolate but that does get pricey.
Bottom line– vegan IS doable!! Try it!!! Here’s a website that has some great baking substitutions: the vegan wolf
Ok that was a bit wordy… now the goods!
VEGAN SNICKERDOODLE CUPCAKES
Absolutely delicious. One of the best I’ve ever made. One of the best I’ve ever had in my life!!!
I could also tell that these were amazing by the taste buds of my sister–the pickiest eater on the planet: (like for real–ask my family)
Here’s how it went:
J Rose: Can I have one of your cupcakes?
Me: yea here.
J Rose: These are really good! What are they?
Me: vegan snickerdoodle.
[she stops chewing and looks at me]
J Rose: like vegan, vegan?
Me: uh huh.
J Rose: (pauses and takes another bite) : F*** it! These are amazing!
(sorry mom for swearing) 🙂
the recipe: from CHOW
Vegan Snickerdoodle Cupcakes
(makes 1 dozen)
- 1 c soy milk
- 1 t apple cider vinegar
- 1/3 c + 2 t vegetable oil
- 1 1/4 c flour
- 2 T cornstarch
- 3/4 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 3/4 c sugar
- 2 t vanilla extract (you know I’m going to say Mexican vanilla!)
- 2 T cinnamon
- 2 T brown sugar
- Preheat the oven to 350 F. Line a cupcake pan with paper liners.
- Mix together soy milk and vinegar and set aside for 1-5 minutes.
- In a large bowl, mix together flour, cornstarch, baking powder, baking soda, salt, and white sugar.
- In a small bowl, mix together the cinnamon, brown sugar and 2 t of the vegetable oil.
- Add the remaining oil and vanilla extract to the soured soy milk. Stir together and add to the dry ingredients. Mix together to form a smooth batter. Pour into the lined cupcake pans.
- Spoon a heaping 1/2 t full of the cinnamon mixture into each cupcake. Make a zigzag with a bamboo stick or toothpick. It should look like this:
- Bake for 19-22 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool completely and frost with vanilla frosting (wait for it…) and sprinkle with cinnamon sugar.
Frosting: super easy
Take a 1/2 cup of Earth Balance (or any other soy based “butter” product) and 1 t vanilla and beat it with enough powdered sugar to get the right consistency and taste. If it gets too thick, you can add a little soy milk. Done!
Note that I took these pictures at night using my IPhone and my husband’s IPhone with the flashlight app. We are crafty. he he….
So there you have it. VEGAN. I did vegan. I actually baked and produced an edible vegan something. Be inspired people!! You can do this too!!!!
UP NEXT: I try to make cake pops. again. and again.. and again… until I get it!!!