Oh My Potluck!

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Chocolate Full Of Love Vegan Cupcakes

vegancupcakes2Now something for all my vegan friends! I honestly think that vegan chocolate cake holds its own against any ordinary chocolate cake. Unfortunately I’ve yet to find any good buttercream icing alternative for vegans. I think the main problem is that I’m not putting in the effort to find vegan margarine. I’m sure it exists here but buried somewhere in the ether that I’m not willing to go. It’s a big city.

Anyway, if you’re not vegan feel free to indulge on the icing a bit more. I even did some red chocolate hearts with some Wilton coloured chocolate (also not vegan). If you’re into making cute heart decorations you can totally use a milk free dark chocolate. Mmm. Still so delicious.

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I was looking through some old valentine’s day things on my computer and came across a fun picture of a girl licking a bowl. Where did this come from? I thought to myself. Using Google’s handy reverse image search I found it came from someecards.com. Upon further investigation I found this hilarious image:

fucupcakes

Thank you for bringing me that joy.

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My BFF didn’t mind how many iterations of this recipe I had to go through to get the ratio of raspberry liquid and milk correct. The first batch I tried I used water instead of almond milk and the cupcakes turned out really flat and dense. The next batch with all almond milk lost the raspberry flavour. And then voila, a subtle yet distinct raspberry chocolate cupcake that you’ll find in the recipe below. Proving experiments in the kitchen are fun.

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While you’re baking you can take in my final star-crossed love mix of songs.


Watch here or on youtube.

And if you do want to check out some other non-vegan Valentine potluck ideas check out the Lavender Is All You Need Cookies (With Honey) and Red Wine Truffle Shuffles.

Chocolate Full Of Love Vegan Cupcakes

Makes one dozen cupcakes.

  • 2 1/2 cups frozen raspberries (575 grams)
  • About 1/2 cup almond milk, at room temperature
  • 1 tablespoon lemon juice
  • 1 cup cane sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups cake flour (195 grams)
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Icing

  • 2 cups icing sugar
  • 2/3 cup cocoa powder
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon raspberry juice (reserved from above)
  • Fresh raspberries (for decoration)
  1. Preheat oven to 350˚F. Line 12 muffin cups with paper liners.
  2. Transfer raspberries to bowl, cover, and microwave until raspberries are soft and have released their juice, about 4   minutes. Place in fine-mesh strainer set over medium bowl. Firmly press fruit dry.IMG1794
  3. Transfer raspberry liquid to a liquid measuring cup. Reserve 1 tablespoon of raspberry juice for icing. Fill to 1 cup with almond milk. Add lemon juice and set aside for a few minutes to curdle.
  4. In a large bowl mix the sugar, oil and vanilla extract. Add the raspberry mixture and mix well.
  5. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Pour wet ingredients into a well in the centre of the dry ingredients and stir until just combined and no large lumps remain.
  6. Fill prepared muffin cups three quarters full with batter. Cook for about 18 minutes until toothpick inserted into the middle comes out clean. Allow to cool for about an hour.

Icing

  1. Mix sugar, cocoa, milk, vanilla and raspberry juice until smooth.
  2. With a spatula glop (official cooking terminology, yes) about 3-4 tablespoons of icing on cupcake. From middle push the icing gently to the outside until evenly coated.
  3. Place fresh raspberries on top.

I also went so far as to make some chocolate hearts for decoration. These ones aren’t vegan but you can use milk free chocolate just as easily. Trace or draw hearts onto parchment paper. Flip the paper over. Melt a cup or so of chocolate in the microwave (for about 1 minute) or a double boiler.  With a knife or small spatula fill the hearts with melted chocolate. Allow to harden then peel off and put on cupcakes.

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3 comments on “Chocolate Full Of Love Vegan Cupcakes

  1. foods for the soul
    February 10, 2013

    They look amazing! So rich and chocolatey, like any good cupcake should be. :] I liked Earth Balance for a vegan margarine, but rumor has it that you can also use tofu to make a fudgy chocolate vegan frosting! (If you have a Whole Foods nearby, the frosting on their vegan chocolate cupcakes is to die for.)

    • kahht
      February 10, 2013

      Oh man! I don’t think we have any Whole Foods in Alberta yet. I’ll have to sneak away to the one in Austin when I’m there in March to try one of those vegan cupcakes. I’ll start experimenting with Earth Balance and tofu for some future recipes.

      • foods for the soul
        February 10, 2013

        It’s dangerous to have a Whole Foods in town; I’m so tempted to buy a cupcake every other day! The cashiers always seem to eye the chocolate vegan cupcake; it helps that it’s topped with fresh berries. Good luck with your experimenting!

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This entry was posted on February 10, 2013 by in Cake, Sweets, Vegan, Vegetarian and tagged , , , , , .

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