Saturday, November 9, 2013
Vegan Chocolate Cupcakes with Vegan Buttercream
I am here to publicly confess that I over complicate EVERYTHING! (I would call myself an overcomplicator but I'm not sure that's even a word.) Even the simplest of tasks - I manage to turn into extreme challenges. (I think it's a disease.) When a client calls to order a plain chocolate cake - I immediately start dreaming up all kinds of different things that I can do to it. (I just can't help myself.)
The truth, some pretty great desserts have come out of my need to over complicate everything - that is the positive side to this weird sickness. I love all of the exotic flavors but I also love the plain and simple desserts. When I go to a bakery and pick out a cupcake - I almost always choose one of the basics flavors. (Yellow cake with chocolate frosting or chocolate cake with vanilla buttercream.)
Making an over-the-top elegant dessert is great but the true test of a great baker is how well they can make the simple flavors. Baking a really great vanilla or chocolate cupcake isn't easy and it's taken me quite a while to perfect my recipes. A cake or cupcake with just the right texture, crumb and moisture that's absolutely bursting with fresh flavor is always my goal. (There I go - over complicating even the simplest of flavors.)
I set out to make a batch of vegan cupcakes for a friends birthday recently and I made a conscious effort to "keep it simple." I wanted to create a deep, dark, rich chocolate cupcake without any added flavors or fillings. I wanted to top it with a pure, smooth and creamy vanilla buttercream.
Vegan Chocolate Cupcakes
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup sugar
1 teaspoon vanilla
1 cup flour
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Whisk together soy milk and vinegar. Set aside to let curdle for a few minutes.
Add sugar, oil and vanilla. Beat until foamy.
Stir together dry ingredients and add to wet ingredients in 2 different batches.
Pour into paper lined muffin tins. Fill 3/4 full.
Bake 18-20 minutes at 350.
Cool on wire racks.
Combine buttercream ingredients in a standing mixer with a whisk attachment.
Pipe onto cupcakes.
Who says vegan cupcakes can't be beautiful? These cupcakes are beautifully simply and simply delicious. No fancy flavors or fillings or decorations - just plain and simple - good.