Tag Archives: cupcakes

Cupcakes Great and Small

27 Jun

Seriously: who doesn’t love cupcakes?!?  The truly wonderful thing about cupcakes is the simple fact that you can do so much with them!  I don’t really want to say too much about cupcakes in general, especially as a vegan chef recent won Cupcake Wars (on the Food Network in the US).  The winner, Chloe Coscarelli, also has a bunch of amazing looking recipes on her blog – including some of the winning cupcake recipes.

My personal cupcake procedure includes making a huge batch of vanilla cake batter, then changing the batter after each pan of 6 cupcakes:  the first are always vanilla, and then cookies, or chocolate, or nuts or other flavours and colours get added to each pan.  Depending how detailed you want to get it requires a bit of organisation: otherwise you end up with a delicious rhubarb and apple muffin batter when you really wanted to make a pan of chocolate next.

Yesterday, I was pretty boring, honestly.  I made vanilla, vanilla and raspberry and chocolate.  The vanilla and chocolate cuppies were iced with a vanilla and crushed-Oreo ‘butter’cream icing.

The base vanilla recipe:

  • 3 1/2 cups unbleached plain flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups rice milk (or soy/almond/oat/etc.)
  • 2/3 cups of canola oil
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons vanilla extract

Preheat oven to 180 C. Lightly oil cupcake pans, or line with cases.
In a large bowl, combine flour, sugar, baking soda, salt. Create a well in the center and add milk, oil, vinegar, and vanilla, and mix until thoroughly combined.
Pour mix into cake pan and place in oven. Bake about 35-40 minutes. When the cake pulls away from the side of the pans and a toothpick inserted into the center comes out clean, it’s ready.
Let cake cool about 10 minutes, then run a knife around the edge to loosen cakes from the side. Invert the cakes onto a plate and re-invert onto a cooling rack. Let the cake cool completely.
Will make aprox. 16 cupcakes or 12 muffins

The raspberry bites are so easy, and work especially well in tiny cupcake pans.  I have only recently started eating raspberry, and I’m not really sure why because it’s so good!  This uses the plain vanilla mix, fill the mini pans half full, put in a big raspberry and fill up the rest of the pan.  Hey presto: a tiny delicious snack that makes you feel as though you’re eating something healthy.  The raspberries should rise slightly during the cooking, and just break though the top.