Monday, May 05, 2008
Because of a baking project earlier in the week, I was out of eggs. Looking at homes for four hours is too exhausting, and I was adamant about not going to the store. I did a search for vegan cupcake recipes and adapted a chocolate vegan cupcake recipe into a vanilla one. I would have made almond to go with the rose, but was out of almond extract too.
Stress Cupcakes (AKA Rose Vanilla Vegan Cupcakes)
1 cup soy milk
1 tsp vinegar (I used white distilled)
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1 tsp rosewater
1 1/3 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. 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 rose water, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, 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).
3. 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.
Frost as desired - I should point out that if you use a regular buttercream like I did, the cupcakes are no longer vegan! Simple pink sugar sprinkles make this cupcake look like a respite from mortgage rates and bidding wars and termite inspections. And to me, they tasted delicious - sweet and sugary and the little hint of rose adding a touch of sophistication.
Categories: Buttercream, Cupcake, Rose, Vanilla, Vegan
at 10:45 PM