At this moment I’m stuffing myself with some very un-vegan scones, clotted cream and AMAAAAZING strawberry preserves that I made for tomorrow’s Sweet Melissa Sundays post. I’m ecstatic- it’s my first SMS post…well, my first bakealong post ever actually, woohoo! But even though it’s past midnight here in the UK by my watch, I’ll have to contain my excitement until the light is better for snapping pics because this stuff is worth it.
But while I’m sitting here in a food coma unable to move, I figure it’s a good chance to write about those vegan cupcakes I mentioned before…
Since my boyfriend’s sister, Ana, went vegan about 9 months ago, I started looking around for good i-can’t-believe-it’s-soya recipes that didn’t call for bizarre ingredients I’d have no chance of finding here in the UK. The chocolate cake and chocolate buttercream recipes I came across on Baking Bites were absolutely yum, so I really recommend stopping by whether you’re vegan or not. Both the cake recipe and the frosting recipe are definitely keepers in my book, but I also decided I’d need a good, basic vanilla cake recipe to play with and flavour as I liked.. so the search continued!
Ana has been away saving the world over the last few months, but in anticipation of her return I decided she couldn’t live without ‘Vegan Cupcakes Take Over the World’ by Isa Chandra Moskowitz and Terry Hope Romero, and neither could I. Unfortunately (only for me and my buy it seemed), Ana’s best vegan intentions had been squashed during her month long stay in Ghana, and she returned much more open to the joy of eggs and cream.. doh..
BUT I still had a go at some of the recipes in this book – and I’m really glad I did! I tried the golden vanilla cupcakes and the chocolate buttercream recipe, both of which were fantastic. I admit I was a bit worried when I first took the cakes out of the oven because they looked a bit.. umm..shinier (perhaps?) and more dense than other dairy-full cupcake recipes I’ve used..plus, my boyfriend accused them initially of tasting dry. But I promise that when paired with the chocolate frosting they’re gorgeous- slightly moorish and definitely moist enough within the first few days. (I only say that because I just ate the last one today, 5 days later, and it was admittedly nearing the slightly stale – but I’m sure any cupcake would be by this stage!)
The basic golden cupcake recipe calls for vanilla and almond extracts, which sound gorgeous, but since I was out of almond I decided to sub 1 tsp orange extract . I also added 1 tsp orange extract to the chocolate buttercream, and although it’s a bit out of character (because I’m generally not a huge fan of the combo – never really took to Terry’s chocolate orange sweets..) I’m glad I did because the flavours were gorgeous – there was a nice contrast between the light not-too-sweet cupcakes and the rich fluffy chocolate frosting, with a subtle orange pulling everything together.
To be honest, this frosting was so good that I may have to add it to the Go2 collection.. If anyone wants the recipes, have a google or send me a message!
See you in the morning for SMS!!