Vegan Cupcakes Update
Here are 2 recipes I made from Vegan Cupcakes Take Over the World (with minor changes) for a party.
Apricot Amaretto Cupcakes. Instead of using plain almond meal in the batter, I made almond meal from crushed cinnamon sugar toasted almonds. I used Amaretto in the glaze instead of water, and sprinkled the cupcakes with the toasted almond meal instead of sliced almonds. I love that sandy, gritty-sweet texture. The only issue I have is that the apricot jam made a hole in the cupcakes — mostly noticeable in the larger ones. Next time, I’d place the apricot jam in the center of the muffin and cover it batter, so it doesn’t leave a hole.
Carrot Cake Cupcakes. A couple of issues here. One was the problem with my oven. I increased the oven temp while these were baking and the oven stopped for a few minutes. It kept them from rising properly. When I took them out, they were not quite done & I put them back in the oven for additional time. So — they are probably overbaked [sad face] That said the flavor was excellent. I had made 2 changes. Instead of powdered ginger (which I consider worthless) I used freshly-grated nutmeg. Instead of raisins I used dried cranberries. I would have liked to add some crushed pineapple to the batter or frosting. It would have kept the cupcakes more moister when they were put back in the oven. The icing is my own creation — it’s made from Earth Balance, homemade vegan sour cream, vanilla and powdered sugar. Really good. =