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| From An Opera Singer in the Kitchen |
I pause between my traveling posts to leave you with a delicious vegan dessert prepared after 4 days of not cooking at all. Did I make dinner? No….but I made dessert! Does that not count? I think so. These cupcakes are quick to whip up and require no crazy work.
I forst prepared the cupcake part first. While those baked, I made the ganache so that it had time to cool before the cupcakes came out of the oven. I had no guilt in makin these or cause for NOT making them. We walked tons on our trip and we played racquetball this evening, so I knew I could indulge a bit!
When I worked on the frosting, I had trouble finding the right one! I did not want a frosting that had tofu and I did not want one with tons of shortening and butter, so I created one that was quick and not a whole lot of trouble. The recipe made JUST the right amount for the dozen cupcakes.
Speaking of tofu, check out Iowa Girl Eats for a great TOFU PRESS giveaway! It is the coolest thing! http://iowagirleats.com/2010/03/09/open-letter-to-rain-giveaways/
Okay, so once the cupcakes and frosting were ready, I frosted the cupcakes and handed 2 of them over to Ryan. I like watching him taste and savor something I bake or cook. He finished both of them and claimed that the cake part was the best he had tasted, especially of things I have baked. It was moist, fluffy and and delicious with the chips in the cake. Even though Ryan and I seem to disagree on the sweetness of a dessert, I still accept his opinion. He thought the ganache was sweet but perfect because the cupcake was not that sweet at all. He would not like the cupcake part without the frosting. Well, of course! Who wants cupcake with no frosting??
Enjoy this quick dessert during the week and share with friends!
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| From An Opera Singer in the Kitchen |
Chocolate Chip Cupcakes with Mayan Chocolate Ganache
makes 12 cupcakes
adapted from Vegan Cupcakes Take Over the World
1 cup soy milk (I ran out so I used 1/4 cup instant soy milk and 1 cup of water)
1 teaspoon apple cider vinegar
3/4 cup vegan sugar
1/3 cup safflower oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup whole wheat/ white flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 cup vegan chocolate chips
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. Add chocolate chips.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Mayan Chocolate Ganache
makes 1 cup
2 Tbsp Earth Balance vegan butter
3 ounces vegan chocoltae chips
1/8 cup water
2 tsp ground cinnamon
1 cup vegan powdered sugar
In a small pot, melt butter and chocolate chips over medium heat. When melted add water and cinnamon until well blended.
Add powdered sugar and blend well. Remove from heat and use immersion blender to finish blending the ganache.
Place ganache in freezer for 15 minutes to speed the cooling process.
Take a cupcake and frost each with a one Tablespoon and enjoy!
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| From An Opera Singer in the Kitchen |
