My best friend Kori and I have known each other since the 1st grade, were inseparable in high school, attended rival colleges 15 minutes apart yet 600 miles from our hometown, and now both find ourselves together back in CT. So when her birthday rolled around a few weeks ago, I was excited to hand-deliver her some delicious treats. The tricky part is Kori's vegan, meaning she chooses not to eat any animal products, including eggs, butter, and cream -- the holy trinity of baking ingredients. I have a great amount of respect for her passion and dedication to the cause of animal rights, and really wanted to make a batch of cupcakes that were certainly vegan, but primarily delicious.
If you're vegan, baking for a vegan friend, or just in an animal-friendly mood, I think chocolate is definitely the way to go. (Most cocoa powders do not contain dairy, but check the label to make sure it doesn't include lactose.) Chocolate's rich and deep flavors help mask some of the alternate ingredients found in vegan baked goods that can sometimes tip off those accustomed to cupcakes full of eggs and real butter. After all, my mission was to please not only Kori, but the rest of her animal-product-eating family as well. I must say that my mission was definitely accomplished, and these cupcakes were enjoyed by vegans, omnivores, and 2-year-olds alike.
Although I couldn't have wished for a tastier end-result, I must admit my visions for the frosting weren't completely met. I wanted to pipe tall mountains of mocha "butter"cream goodness, but the frosting never really kept its shape. I blame the vegan margarine, and more confectioners sugar might have helped thicken the consistency, but the frosting was already sweet enough. Cutting back on the amount of coffee might help, possibly just a few tablespoons instead. Any tips for making pipe-able vegan frosting? Although it might not have been the best for piping, Kori's sister mentioned that it'd make a great filling for whoopie pies and I totally agree.
Vegan Mocha Cupcakes
For the vegan chocolate cupcakes: adapted from Love and Olive Oil
2 cups coconut milk
2/3 cup canola oil
2 tsp vanilla extract
1-1/2 cups sugar
2 cups all purpose flour
1/4 cup almond meal
2/3 cup cocoa powder
1-1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
- Preheat oven to 350 degrees. Line muffin pan with paper liners
- In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract
- In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt
- With the mixer on low-speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)
- Pour batter in liners, filling cups no more than 2/3 full
- Bake 18-20 inutes, or until cake tester comes out clean
- Transfer to a cooling rack to cool completely
For the vegan coffee frosting:
1/2 cup soy margarine, softened (I used Earth Balance)
1/4 cup coffee
1 tsp espresso powder
3 cups powdered sugar
1-1/2 tsp vanilla
- Brew coffee and dissolve espresso powder in it while still hot. Place coffee in fridge to cool
- Once cooled, in the bowl of an electric mixer, beat together the margarine and coffee until light and fluffy
- With the mixer on medium-low, add the sugar in 3 additions, beating well after each
- Add the vanilla and beat until uniform and well-combined
- Frost cupcakes and top with dark chocolate shavings
Recipe yields 24 cupcakes
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