Sorry if this has already been covered but I've scrolled through and can't see it.
I've got the book and am eager to get started but I can't figure out if I should be using muffin cases & trays or fairy cake cases & trays
Everywhere is walking distance... if you have the time
Hemlock, you might like to try Vegan Baking by Linda Majzlik. It's all very wholesome and unrefined (and unfortunately not nearly as decadent as Vegan Cupcakes) but when a girl's gotta have cake...
I made the carrot cake cupcakes w/ cream cheese frosting last week and they were FABULOUS. They had raisins and walnuts, which I'm not always a big fan of, but they were just great. I always plan to try to get all fancy and garnish and decorate them, but I never seem to have the time or energy to do it in the end.
Hi there - I have made these twice now and both times they didn't rise - but tasted delicious - did yours rise much??
so it's not just me! they DO taste amazing though.
My best friend bought me the book for my birthday and made the choc ones as my birthday cakes (she is a meat eater but always cooks me vegan stuff)
so it's not just me! they DO taste amazing though.
My best friend bought me the book for my birthday and made the choc ones as my birthday cakes (she is a meat eater but always cooks me vegan stuff)
Don't you love it when your omni friends/family "get it"?
I've actually had a hard time getting a lot of the cupcakes to rise. I blame it on our crappy oven though. I usually just use it as an axcuse to fill the wells with icing so each cupcake is loaded with it!
Hi there - I have made these twice now and both times they didn't rise - but tasted delicious - did yours rise much??
They didn't raise a whole lot, but enough to make the tops rounded. I just covered 'em in frosting really well
Tomorrow I'm attempting the gluten-free chocolate cupcakes, with ganache topping. A gluten-free friend is having her birthday, and our other friend is allergic to soy, so I'm trying for vegan gluten-free soy-free cupcakes. The three of us can never eat the same thing, so I have high hopes.
The gluten- and soy-free chocolate cupcakes turned out well! I even had sprinkles in the pantry that turned out to be suitable for all. I was really worried pre-baking because the batter was super-runny, but they set up after baking an extra three minutes or so. The were extremely dense and moist, but in a good way. My gluten-free friend was so excited! The poor thing hadn't had cake in well over a year!
For some reason the ganache wouldn't thicken properly this time around, and thus just dribbled off the cuppers ....still, they do taste very nice even if they don't look like they're supposed too
Blackadder: Baldrick, have you no idea what irony is?
Baldrick: Yes, it's like goldy and bronzy only it's made out of iron.
okay.my copy of this book is on it's merry way round to my house..should be with me by the end of the week..soo, by the end of the weekend i ought to have perfected at least one batch...perfected...eaten...same thing
hopefully will take some pics and post up on this thread..if they look half as good as yours do PI, i'lll be reeeeally happy!!
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
I've baked at least five different varities from this book, so I can say with certainty: They Rock! No photos; I was in too much of a hurry to eat them!
I also got to go to the book-launch party at MooShoes (over a year ago) and sampled waaaay too many cupcakes! The best are the lime cupcakes--which I haven't made yet.
I made 3 dozen cupcakes for my OH to take to work on his birthday. I used the basic vanilla and chocolate recipes and various ideas for decorating them. Can someone please tell me how to post a picture? I've tried to cut and paste it but it just won't appear in the post
Everywhere is walking distance... if you have the time
you c an use http://www.imageshack.us to host the photos {select them from your hard drive and it'll upload them}- it then will have instructions on how to put them on a forum
aha..my first ever baking session from this book. these are to welcome my best friend home from her 3 week camping expedition...she'll find them in her fridge alongside a chilling bottle of chenin columbard.
i've just been lounging around the kitchen admiring them..they taste ACE. there might even be some left for the kids if they get home within reasonable time..ie in 30 minutes
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
Ooh, they look fab EmmaP, did you use fluffy buttercream or did you fill them with the mousse? (I haven't tried the mousse yet because I can't buy silken tofu anywhere near here).....yes, they look delish!!
Blackadder: Baldrick, have you no idea what irony is?
Baldrick: Yes, it's like goldy and bronzy only it's made out of iron.
um..haven't perfected the frosting recipes yet...i'd say it was quite close to the choc buttercream frosting.. it's 'pure' soya..icing sugar, bit of soya milk and vanilla extract and cocoa powder stuff. the choc fudge frosting stuff needs soya milk powder??? *clueless* also clueless about shortening.um..didn't you tell me this was white flora??
am going to try the coconut lime ones next week.i say next week..probably the week after...they look pretty lovely. coconut oil..where would i find some of that then?
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
Hmm it wasn't the texture on mine that was a problem, more the lack of vanilla taste...I'm pondering scraping a vanilla pod into the mixture next time - give it a bit more 'oomph'
soz poison ivy..i know this post is yonks old..was thinking you could pop in a vanilla pod into a cannister of sugar thats' 'specially' set aside for making cupcakes..then you have a constant supply of vanillary sugar.. sheer brilliance..eh?
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
needs soya milk powder??? *clueless* also clueless about shortening.um..didn't you tell me this was white flora??:
Soya milk powder you can get from Veganstore and also useful for making vegan Barfi (indian sweet). Don't bother with white flora, just use extra pure.
I always used to make butter cream icing with a little fat rubbed into icing sugar then a little cold water(plus cocoa or whatever). I found the all fat version in this book MUCH too rich. Also don't make anything like the quantity they suggest - as others have mentioned her.
i already sussed the ludicrous recipe quantities seem highly unnecessary i think they look amazing, true, but a small swirl with other stuff plonked on top or a smearing of whatever topping has to go down loads better...and teh strawberries on top totally made it.
i just came back from my mates and she and her minis really loved them..they,alongside my own girls, and my work people will be my cupcake testers..i'm more than aware that making a batch of 12 cupcakes and having them stay in this house for too long equates complete danger for me
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
coconut lime cupcakes with lime buttercream frosting. they're really nice..sort of chewy but waaaay too sweet. definately a one cupcake each and distribute the rest. am taking the rest into work tomorrow
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
agave syrup and vanilla cupcakes with vanilla buttercream raspberry blobbed on top and choc ganache...Mmmm..
can't...stop..baking..from..this..book.
1) amazed at how fabulous they always look
2) stunned that they taste ace each time
in the dark dark times before, every cake i baked (eggs, butter, flour, sugar) turned out crap to average...vegan cupcakes are gonna take over the world!!
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
Since everybody is posting pictures, here are mine. From tastiest to less tasty.
Mint Chocolate. My favourite!
Green Tea Cupcake. These are GOOD. Esp. after being in the fridge for awhile. Perfect summertime treat.
Cookes n' Cream cupcake. Realllllly sweet.
Chocolate with vanilla buttercream.
Marbled cupcake- split to show the marble-y goodness.
Chocolate cupcakes with a minty glaze.
Vanilla with vanilla buttercream. I added lovely jam before piping, as I find the vanilla cupcakes don't have a lot of flavour. However, my vanilla is VERY cheap, so it's probably my own fault.
Last edited by Allisa; Aug 19th, 2007 at 12:45 AM.
Reason: eeek. why is that cupcake at the top like that? i can't get it off!
To celebrate world vegan day, I made Isa's basic chocolate cupcakes with cookies n cream frosting. Here's what the omnivorous republicans say:
Mom: It tastes just like a normal cupcake!
Grandma: This is the best cupcake I've eaten in my life.
Boss: You should open a shop and sell these.
The cupcakes set up perfectly: very moist without being underbaked. This is only the second time I've ever baked *anything*! The recipe was very easy, and I didn't have any of the problems some other people have described (although I am a little OCD about following recipes exactly, so that may have helped).
Oh, and I left a half cup of sugar out of the cookies and cream frosting, because several people here noted how sweet it was... came out just right.
"Lovers, givers, what minds have we made/ that make us hate/ a slaughterhouse for torturing a river?" ==AF
omgggggg... you guys and your photos! they all look amazing.
I'm so hungry now.
Have avoided baking for months because all the cupcakes I've made from this book have been awesome and I figure it's better to just not have the temptation there.
P.S. Allisa - your vanilla buttercream icing (the last photo you posted) looks amazing :O how did you get the colour of the icing to sort of change like that?? wow
Your cupcakes look sooo good. I made the carrot cake ones the other day, but they didn't look nearly as good as yours (they tasted wonderful, though!).
Last night I made the apple cider cupcakes. Everyone declares them amazing, and they've been approved for Thanksgiving. Moist and full of apple-y goodness, they are the perfect fall cupcake.
On the downside, they were kind of a hassle because I had to buy apple cider, apple butter, whole cloves (only had ground...), whole allspice (again, only had ground), and agar agar (how long does this stuff keep?). I now have to figure out how to use all of these things, especially the apple butter and apple cider (I don't drink juice). I'm assuming I can grind the cloves and allspice to use in other recipes.... There was also one step to the recipe which involved reducing apple cider from 2 cups to 1 1/4 cups by boiling it. This took about 15 minutes, and then I had to try and measure boiling liquid with measuring cups. Then I had to wait until it returned to room temperature. Ugh. But if you have the patience to make them and the money to buy the ingredients, they are fabulous.
Now if only I could find soy milk powder, coconut extract, maple extract, and green tea powder. Damn New Yorkers and their fancy groceries.
"Lovers, givers, what minds have we made/ that make us hate/ a slaughterhouse for torturing a river?" ==AF
I'm so impressed with everybodys posh looking cupcakes. They all look very professional. I must get this book and impress people with vegan cakes a the christmas table
Re: Vegan Cupcakes Take Over the World
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jamboxrock
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....still, they do taste very nice even if they don't look like they're supposed too
^^^^^^^^^^^^^^^^^^^wow, i need one of those cupcakes.
).....yes, they look delish!!
set aside for making cupcakes..then you have a constant supply of vanillary sugar.. sheer brilliance..eh?
Re: Vegan Cupcakes Take Over the World
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