Last week I had a hankerin’ for a cupcake. But I didn’t want to make a DOZEN cupcakes, because I don’t want to eat a dozen cupcakes. I mean… I do want to eat a dozen cupcakes, but… no. I was complaining to my friend Rachael, as I do, and she recommended a recipe for just two cupcakes that she had seen on How Sweet It Is.
Perfect. I decided to try and make it vegan because I don’t generally keep eggs around, and I always use soy milk and Earth Balance instead of milk and butter in everything. They came out pretty good, I would have like them a little fluffier, but I think I’ll just need to tweak the recipe some more next time.
To see the original recipe and directions, visit How Sweet It Is: One Bowl Vanilla Cupcakes For Two. Here’s my vegan take on the recipe, along with what I will do differently next time. (To replace eggs, I increased baking powder and soy milk and added applesauce. Check out PETA for other egg replacement ideas.)
2 tablespoons applesauce
2 tablespoons organic cane sugar
2 tablespoons Earth Balance “butter”, melted
1 teaspoon vanilla
1/4 cup flour
1/2 teaspoon of baking powder
pinch of sea salt
2 tablespoons soy milk
2 drops neon pink food coloring – for prettiness.
Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
My cupcakes looked lovely and seemed well baked when I took them out of the oven, but after I let them cool, they deflated a little bit. I’m not quite sure what the solution is here, I was thinking maybe a tad more baking powder, but I’ve also over done it with baking powder before and had to scrape brownies off of the bottom of my oven. It’s no fun – trust me.
I am a lazy decorator. I just used some canned frosting (Pillsbury, I think. There are plenty of them that are vegan, they’re just not marked as such – you have to read the ingredients.) And some sprinkles that remind me of the soot sprite food on Spirited Away.
Overall, they hit the spot. Next time I think I will try a little more baking powder and see if that helps with the denseness. I also prefer a little sweeter cake, so I’ll probably use more sugar and vanilla than the recipe calls for.
I like trying to make recipes vegan. Sometimes it’s harder than others. I’ve made better and worse vegan cupcakes. Any expert vegan bakers out there with suggestions/tips? I still have yet to try Ener-G egg replacer because it’s hard to find here, but it’s something I’m interested in.
By Kelsi Eldredge