Vegan cupcakes all shining in the sunlight
I stumbled on this vegan cupcake recipe while was I was randomly surfing the web – dun you love it when that happens?- and while I don’t personally know anyone who is vegan, I figured it’s be a good recipe to have on hand, for people who may have dairy allergies. And it really produces the most delicious, tender cupcakes. And converted me to becoming a fan of soy milk. I used unsweetened soy milk (Kobe brand) and I absolutely loved the sweet scent it gives the baked cupcakes.
I had some extra buttercream (the american kind, with butter, powdered sugar and milk) in the fridge so I topped each cupcake with that… kinda destroyed the vegan-ness of it but you could easily use a glaze icing (powdered sugar and some soy milk) for a truly dairy-free treat.
As a variation, I used this recipe again a few days back and stirred through some toasted walnuts and chopped dried cranberries into the batter. I then topped the cooled cupcakes with a simple orange glace icing (mix together sifted powdered sugar with orange juice) and it was delicious.
A few weeks ago, I made a vegetarian strawberry swirl maple cake, using a recipe I’ve tried before with spectacular results. This time I divided the batter in half, added some fresh strawberry puree and a few drops of pink coloring to one portion and dolloped the two batters alternately into an 8″ round tin to create a swirl effect. I topped the cooled cake with strawberry buttercream and decorated the cake with more fresh strawberries.
Baked strawberry swirl cake awaiting frosting