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I used to be indecisive, but now I'm not sure!

Sunday, May 8, 2011

Vegan Raspberry Lemonade Cupcakes




I've started in the past two months entering a local cupcake competition called the Iron Cupcake Challenge. Here is the link http://www.alteredrecipes.com/ica.htm

On it you can see past winners in the photo galleries. It's a once a month thing where there is always a new part of the challenge like a specific ingredient or in this months case baking without the usual cake ingredients. This month they are going Vegan! Now I personally have cooked a good deal of vegan foods but never really baked vegan, so I was excited to see what I could come up with that would be an equally tasty baked delight without any dairy, eggs, and yes no leather. Bummer.

But I found a recipe that beat my no leather bummer blues! I scavenged the internet high and low for the perfect recipe or idea to spark my inner hippie and at long last I found one that I could alter to my likings.

I eventually went for what I like to now call Raspberry Lemonade Cupcakes. They are moist, delicious and refreshing! I wasn't expecting them to turn out as well as they did to be honest. It's a great backup recipe for when you are out of eggs too.

Here's what they looked like frosted and garnished


This one I garnished with a fresh raspberry and some unrefined sugar




I also tried using some of my Wilton edible yellow dusting powder.
I felt it gave off that electric Lemonade look well.



Here is the recipe. Give these a try soon, you will be glad you did!

Vegan Raspberry Lemonade Cupcakes

  • 1 1/3 C A.P. Flour
  • 1/2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/4 Canola or Vegetable Oil
  • 2/3 Cup unrefined sugar (heaping/rounded), plus more for garnish
  • 1 C Vanilla Almond Milk
  • 1 tsp Pure Vanilla
  • 1 tsp Lemon Extract
  • 1/4 Cup Lemon Juice
  • The zest of 1 Large Lemon about 1 TBSP
  • Vegetable Oil Cooking Spray
  • Cupcake liners
  • Fresh Raspberries if desired for garnish.

Frosting:
  • 1/3 C Vegetable Shortening
  • 1/3 C Quality Raspberry Preserves
  • 1/2 tsp Lemon Extract
  • 1/4 Vanilla Almond Soy Milk
  • 2 Cups Twice sifted Confectioners Sugar (a.k.a. Powdered Sugar)


Cake Directions:

Set oven to 350*

Get out 2 bowls

Line your muffin tin(s) with liners and spray a little oil into each one

Sift your dry ingredients, set aside

Combine all your wet ingredients with the sugar and zest

Pour the dry ingredients into the wet and combine until smooth

fill the prepared muffin tin(s) 2/3 full with batter and bake 15-17 minutes on the middle rack or until a toothpick come out clean when tested

When done, remove from tin(s) and allow to fully cool on a wire rack before frosting


Frosting Directions:


Combine the shortening, preserves, and extract in a bowl with an electric mixer until smooth.

Sift the confectioners sugar twice and add to the first mixture, and mix until smooth.

frost by hand or pipe onto cupcakes with a star or french tip. If piping start by the out side of the edge of the cake and fill inwards.

Top with raspberry and garnish with unrefined sugar

Enjoy!




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