Today (8th August), an item was posted on ANNARBOR.COM titled ‘Recipe: Vegan vanilla cupcakes topped with fresh raspberries are perfect for summer celebrating’, which includes a fab. vegan recipe.
‘… It’s actually more exciting than ever to research, create and share great vegan recipes, and particularly fun to help family and friends discover that you do not have to be vegan to enjoy delicious vegan food.
I have found that a yummy cupcake makes my case very nicely and goes a long way to persuade even the most doubting how scrumptious vegan food can be.
So I welcome you to my vegan kitchen! And just for fun, let’s start with dessert …
VANILLA RASPBERRY CUPCAKES
(Adapted from “Vegan Cupcakes Take Over The World,” by Isa Chandra Moskowitz and Terry Hope Romero)
Makes 12 cupcakes
Cupcakes
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vanilla soy yogurt
2/3 cup vanilla or plain soy milk
1/4 cup applesauce
3 tablespoons canola oil
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
Icing
1 cup of confectioner’s sugar, sifted
2 to 5 teaspoons soy milk
Dash of vanilla or almond extract
Topping
1/2 c seedless, smooth, spreadable raspberry preserves, room temperature
1 cup of fresh red raspberries
TO MAKE THE CUPCAKES:
Preheat oven to 350 degrees. Line muffin pan with 12 cupcake liners.
In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a medium bowl, mix together yogurt, soymilk, applesauce, oil, sugar, and vanilla. Sift dry into wet ingredients, and mix until just combined.
Fill cupcake liners evenly. Bake 22 to 24 minutes, until toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely before decorating.
Prepare icing while the cupcakes are cooling, and assemble just before serving.
TO MAKE THE ICING:
Whisk together confectioner’s sugar with a small amount of soy milk at a time, until desired consistency is reached.
TO ASSEMBLE:
Spread top of cupcake with a thin layer of spreadable fruit preserves (approximately 2 teaspoons). Dab small circle of icing on top of jam. Decorate with fresh raspberries. Carefully drizzle tops of berries with more icing, and serve immediately …’
Read the item in full, view image, and add your comment online at www.annarbor.com/entertainment/food-drink/vegan-vanilla-cupcakes-topped-with-fresh-raspberries-are-perfect-for-summer-celebrating/#.UCK6eaBc_t0
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Posted on August 8, 2012
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