Sunday, September 26, 2010

Capital Cupcake Camp 2.0! (Vegan Mint Chocolate Cupcakes)

Today was Capital Cupcake Camp 2.0 at Ottawa's City Hall in benefit of Women Alive and The Youth Services Bureau of Ottawa. The event was a huge success, raising over $6,000.  There were over 100 amateur and professional bakers there offering up tasty, unique, and beautiful cupcakes.  It was a very fun event and I definitely plan to participate again next year in Cupcake Camp 3.0!

I entered as an amateur baker and decided to try to make Vegan cupcakes as a challenge to myself.  Today was my very first attempt at any type of Vegan baking.  The inspiration was this recipe (non-Vegan) and I adapted it based on some research into Vegan baking techniques. I admit that I was quite surprised by the results, and how moist the cake was despite having no eggs. The frosting turned out well too and the overall result was quite delicious!

Vegan category

Being interviewed by China Doll

 

Vegan Mint Chocolate Cupcakes
Yields 2 Dozen

Cupcake

2 cups sugar
1 ¾ cups flour
¾ cup unsweetened cocoa powder
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
1 cup soy milk
½ cup vegetable oil
2 tsp. vanilla
3 tbsp. apple cider vinegar
½ cup boiling water

Chocolate Ganache

6 oz. dark chocolate chips (dairy free)
1 cup soya cooking cream
1 tsp. vanilla

Mint Icing

½ cup vegetable shortening
½ cup Earth Balance buttery spread
3 ¾ cup confectioners sugar
¼ tsp. salt
1 tsp. clear vanilla extract
1 ½ tsp. mint extract
3 oz. soya cooking cream

Directions

Preheat oven to 350 degrees.

FOR THE BATTER: In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the soy milk, oil, vanilla and vinegar, mix for 2 min. Stir in the boiling water. Batter will be thin. Pour into cupcake liners (about 3/4 full). Bake for 12-16 minutes or until a toothpick comes out clean. Cool completely.

FOR THE GANACHE: Chop chocolate and transfer into a heat proof bowl.  Heat  soya cream until bubbles form around the edge of the pan, pour soya cream over the chocolate.  Let sit for 1 minute then stir until combined.  Add vanilla and salt. Stir until combined.   Let cool until at spreading consistency.

FOR THE FROSTING: To make the frosting, mix together the shortening and Earth Balance spread, until smooth. Add powder sugar, mix well. Add salt, vanilla, mint extract and soya cream and blend on low speed until moistened. You can add more powder sugar for a firmer frosting. Beat at high speed until frosting is fluffy.  Using a pastry bag, pipe the frosting on top of the ganache (if you don’t have a pastry bag, fill a Ziploc and cut a tip).

1 comment:

  1. I think it is awesome that you gave this event a try. You are braver than I and I am very proud of you. Happy Cooking my sweet daughter! I am sure they were yummy!

    ReplyDelete

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