Pumpkin Cupcakes with Cinnamon Icing

Doesn't it sound perfect for the season?
It's, of course, from the best cupcake book ever - Vegan Cupcakes Take Over The World, though, as always, I don't make the frosting vegan.



They are for Anna's birthday tomorrow. Hope they turned out good and that she'll like them!

Stout Cake with Irish Cream Frosting

As per Kevin's request, the double birthday party cake I baked was a cake version of the chocolate stout cupcakes from Vegan Cupcakes Take Over The World*. Just like the coconut cake I made based on the coconut cupcake recipe from the same book, the stout cake turned out DE-LI-CIOUS! Very moist, rich and chocolaty. Of course, Irish cream frosting doesn't hurt :)



It seems that converting a cupcake recipe into a cake is not that hard - you just double the ingredients, and lengthen the baking time:

• 1.5 c soy milk
• 2 t apple cider vinegar
• 2 c plus 4 T all-purpose flour
• 2/3 c cocoa powder
• 1 t baking soda
• 1 t baking powder
• 1/2 t salt
• 1/2 c stout
• 1/5 c sugar
• 2/3 c canola oil
• 1 T vanilla extract

In a large bowl, combine soy milk and vinegar. In a separate bowl, sift all the dry ingredients besides sugar. Mix the sugar and stout into the milk, add oil and vanilla and whisk until well mixed. Add dry ingredients into large bowl and beat for about 2 minutes. Pour batter into a lightly oiled 9" cake pan (I like to use spring-form and line the bottom with parchment) and bake at 350 degrees F for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and frost.

Irish Cream Frosting (not vegan):

• 1 stick butter
• 3 c powdered sugar
• 3 T Irish Cream

Beat everything together until smooth.

* People in my lab must have realized I like this book, so they gave it to me as a farewell gift!! :)

Apricot-Glazed Almond Cupcakes

Another cupcake from the great book Vegan Cupcakes Take Over The World! I think I will have to get this book! This time it was for Tanja's birthday.


Ingredients:

• 1/4 c oil (though the book calls for 1/3 c)
• 3/4 c sugar
• 1/4 c yogurt
• 3/4 c soy milk (or almond milk!)
• 1 t vanilla
• 1 t almond extract (recipe calls for 2, but my extract is way too strong)

mix it all together, beating well, in a large bowl, then sift in:

• 1 c + 2 T flour
• 1.5 t baking powder
• 1/2 t salt

mix until batter is smooth (but don't overdo), then fold in:

• 1/3 c almond meal

Pour into a muffin pan, filling 2/3 of each cup. I only got 11 :(

At the center of each cupcake put 1/2 t apricot jam, pressing slightly so it'll level with the batter.
Bake at 350 degrees F for 24-26 min (don't test with a toothpick, it will be sticky).

When cupcakes are cool, glaze with a bit of apricot glaze (1/2 c jam + 1 T water, heated up and stirred well), and top with sliced almonds.

Cupcakes and a traffic light

In the past month or so I baked two types of cupcakes (I know, not amazingly productive). They are both taken from the delightful book Vegan Cupcakes Take Over The World (although they're not completely vegan, I deveganized them a bit)

Green Tea Cupcakes:

The cupcake is sitting on a plate made by my cousin, Orna

• 1/2 c yogurt
• 2/3 rice milk
• 1/4 t vanilla extract
• 1/3 c canola oil
• 1/2 t almond extract
• 1 1/4 c flour
• 1 t baking powder
• 1/4 t baking soda
• 3-4 t matcha tea powder
• 1/4 t salt
• 3/4 c granulated sugar

Whisk all wet ingredients together, then sift dry ingredients in and mix in gently until incorporated. Bake at 350 degrees F for 20 minutes (until a toothpick inserted through the center of one cupcake comes out clean. Cool completely and then top with glaze.

Green tea glaze:

• 2 T butter
• 1 c confectioners' sugar
• 1/8-1/4 t matcha tea powder
• 1-2 T milk (I used soy)
  
• 1/4 t almond extract
• a drop of vanilla extract

Fluff the butter with a fork, mix in the matcha powder with the sugar and combine with the butter till crumbs form. Then add 1 T milk and extracts. Beat. If too thick, add a bit more milk, 1 t at a time.

Grapefruit Cupcakes:



This is an adaptation from the book's "orange pudding cupcakes". I just replaced the orange juice with grapefruit juice, omitted the pudding (just because of laziness) and completely changed the topping.

• 1/3 c canola oil
• 3/4 c sugar
• 3/4 c soy milk
• 1/2 c freshly squeezed grapefruit juice
• 1 t vanilla extract
• 1 1/3 c flour
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt

Combine wet ingredients and sugar, and 1 T flour (helps emulsify). Beat until combined. In a separate bowl combine dry ingredients, then add them in 3 batches to the wet ingredients. Beat until smooth (but don't over do it). Bake at 350 degrees F for 20-22 min. Cool completely and top with glaze.

Grapefruit glaze (inspired by green tea glaze):

• 2 T butter
• 1 c confectioners' sugar
• 1-2 T grapefruit juice
• 1/4 t almond extract
• drop of vanilla extract

Prepare as described for green tea glaze.

UPDATE: Reducing 3/4 cup of grapefruit juice to 2 tablespoons gives the glaze an incredible peachy color and an intense citrus flavor -- highly recommended!

And now for something completely different:

Traffic Light Parfait:


It's basically just kiwi, mango, and strawberry, layered, with some yogurt mixed with honey in between. Honey yogurt is good!
I think I need to get some tall wine/champagne glasses for this dessert!