Posted by ebean
The plan seemed simple enough: make some cheesy Valentine’s Day themed cupcakes. What ensued was a long and arduous escapade topped off with a happy cupcake ending.
Step 1: Find Supplies
This should have been easy. This is New York! But no. I didn’t have a recipe, but wasn’t about to trek all the way back home and then all the way out again. I was confident that we had all baking basics (flour, sugar, oil, baking powder and soda, vanilla extract, margarine [soy], salt, eggs) except for milk (soy), cupcake cups, and corny red sprinkles for the top. Three stores later, I headed home without the red sprinkles.
Step 2: Secure Recipe
Ugh. Why do frosting recipes always seem to include so much butter? I settled on a vegan cupcake and frosting recipe from How it All Vegan.
Step 3: Make Cupcakes
I was a bit sad I didin’t have any egg replacer. I kept thinking about how in a way I was making meat cupcakes–yuck! But, finally convinced myself that most cupcakes are made with eggs and it would be okay. I used a gluten free pancake and baking mix for the flour. So at least they were gluten and dairy free… What does “just mixed” mean really?
Step 4: Make Frosting
A complete disaster. I read “2 cups soy milk” when it was actually 2 tablespoons. I tried to drain it out, then had to creamy it up. Not exactly a marketable consistency, but it tasted yummy with lemon juice and strawberries.
Step 5: Taste Test
From How it all Vegan
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup dry sweetener
- 3/4 cup soy milk
- 2 tsp vanilla extract
- 1/4 cup oil
- egg replacer (equal to 1 egg)
Preheat oven to 350. Mix dry ingredients, then add wet ingredients. Mix until “just mixed”. Pour into cake pan or cupcake cups and bake for 25 – 30 minutes. Check with toothpick to see when done. Let cool before frosting.