August 25, 2010

Sister Knows Best . . .

My little sister Katie is vegan and shared some wonderful vegan cupcake recipes with me. The recipe to follow is originally from "Vegan Cupcakes Take Over the World". Now before you say "yuck" take a look. There is nothing scary in these cupcakes just no dairy products. They are a wonderful substitute to your traditional cupcake. My favorite recipe so far is the Coconut Lime. The icing is AMAZING! Check it out!
For cupcakes:
1/3 cup coconut oil (this can be substituted with 1/3 cup of plain, lime or coconut soy yogurt)
1/4 cup granulated sugar
1 cup coconut milk
1/4 cup soy milk (if you are really scared and don't want to make these vegan you can substitute with 1 egg)
1 tsp vanilla extract
1 tsp coconut extract
1 tbs fresh lime zest
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup unsweetened coconut (or sweetened if you like them sweeter)

Preheat your oven to 350 F. Line your cupcake pan with liners.
  1. Melt the coconut oil in a small saucepan over very low heat. Once melted, turn off the heat under the pan but leave it in the pan on the stove so that it does not solidify. Note: if using soy yogurt as a substitute skip this step.
  2. In a bowl mix together the melted coconut oil (or yogurt) and sugar. Add the coconut milk, soy milk, vanilla and coconut extracts and lime zest. Mix to combine ingredients.
  3. To the mixture add the flour, baking soda, baking powder, and salt. Mix until smooth and then add the coconut and mix to incorporate.
  4. Fill cupcake liner about 3/4 of the way full.
  5. Bake for 23 to 25 minutes until the cupcake top springs back when touched and a toothpick inserted in the center comes out clean. DO NOT PEEK!
  6. Cool completely before icing.
Lime Butercream Icing:
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine like Earth Balance
3 1/2 cups confectioners sugar
1 tsp vanilla extract
1/4 tsp lime oil (this can be left out but is a delicious compliment)
1/4 cup fresh lime juice
1 tsp fresh lime zest
  1. Beat the shortening and margarine together until combined well and it's fluffy.
  2. Add the sugar and beat for about 3 minutes.
  3. Add the vanilla, lime oil, and lime juice and beat for another 5 to 7 minutes until fluffy.
  4. Add the lime zest amd mix to incorporate.
  5. Chill until ready to use.
Note: At least 3 limes will be needed depending on size. You may also use additional coconut and thin lime slices as garnish. I have also used lime green dusting sugar to add color.

Recipe makes 12 cupcakes

Happy baking!

2 comments:

  1. Hi! I'm Rebecca from MyNaturalFamily.com. I shared a link to your recipe on my post http://www.mynaturalfamily.com/recipes/vegetarian-recipes/10-vegan-cupcake-recipes/

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  2. There is nothing scary in these cupcakes just no dairy products. scaricare libri pdf

    ReplyDelete