The Cupcake Adventures [Part II]

After making cupcakes this weekend, I felt invigorated,and ready to continue my quest for the perfect vegan chocolate cupcake. Damn it, I know you're out there!

This afternoon, I whipped up the chocolate cupcakes from Vegan Cupcakes Take Over the World (referred to as VCTOW moving forward) by Isa Chandra Moskowitz and Terry Hope Romero. Everything felt a little easier with these cupcakes - the ingredients were straight-forward, the measurements made sense, and they were lovely and simple, from start to finish.

Granted, these cupcakes aren't gluten-free, but they also don't claim to be the best cupcakes in NYC (by the way, there is no way on earth that the same cupcake recipe I followed carefully on Saturday matches any sort of recipe from the baker that makes the best cupcakes in the city, Ian and I call bunk!), and so don't have impossible standards to live up to.

So, my initial thoughts to compare:

The cupcakes I made two days ago from Babycakes are more interesting; the flavor of the cake itself is much deeper and fudgier, though a bit muffinesque in texture and crumb. The frosting was a big fail: too high maintenance (has to set 6+ hours before spreading, then requires the cupcakes to be refrigerated for storage, which completely destroys the texture of the cupcakes), difficult to spread (these are some ugly cupcakes!), has a very distinct 'soy' taste to it, and is grainy.

The cupcakes I made this afternoon from the VCTOW cookbook were good. My neighbor L., Designated Cupcake Taster #3, said her cupcake was comparable to one you'd find in a bakery. Ian, to quote, said, "This tastes like a cupcake from childhood. I can't believe this is a vegan cupcake." All good, right?

Maybe... I agree that it was a very good cupcake, certainly more of a success than the Babycakes recipe, but it tasted generic to me. The cupcake tasted and felt like it came from a box mix, and while the frosting had a slightly deeper chocolate flavor than you'd find in a frosting tub in the store, it was almost identical in texture and taste.

Some might be satisfied with that, but, as you may recall, I am an obnoxious baker that is looking for amazing texture paired with an interesting and distinct flavor. It was a good cupcake, but it didn't sing. So how do I accomplish this?

The quest continues.

   Overall Grade: 7.625
   Cupcake Flavor: 6
   Crumb: 9.5
   Frosting Flavor: 6
   Frosting Texture: 9

Your Basic Chocolate Cupcake

Adapted from Vegan Cupcakes Take Over the World 
Makes 9-12 Cupcakes

Ingredients

1 cup plain, unsweetened soy milk
1 teaspoon apple cider vinegar
1 cup all-purpose flour or white whole-wheat flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 granulated sugar or sucanat
1/3 cup canola or vegetable oil
2 teaspoons vanilla extract

Directions

Preheat oven to 350°F and line standard muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl and set aside for at least 10 minutes.

Meanwhile, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. You may need to sift the mix if you have any lumps or clumps. Set aside.

Stir in the sugar, oil, and vanilla into the soy milk mixture and beat until foamy and well combined (if you used sucanat, it will be grainy and settle towards the bottom - don't worry about this). Add half the dry ingredients to the wet in two batches. Beat until no large lumps or clumps remain.

Pour the batter into the liners, so they are almost full (a little over 1/3 cup). Bake 17-19 minutes, until a cake tester inserted into the center comes out clean.

Let cupcakes cool completely, then frost.

Chocolate Buttercream Frosting

Adapted from Vegan Cupcakes Take Over the World 

Ingredients

1/4 cup coconut oil
1/4 cup Earth Balance margarine (vegan buttery sticks)
1/2 cup unsweetened cocoa powder, sifted
2 1/2 cups powdered sugar, sifted
2 teaspoons vanilla extract
2-4 Tablespoons soy milk or soy creamer

Directions

Using a hand mixer, beat the coconut oil and margarine until well combined and fluffy. Add the cocoa powder, continuing to beat until smooth. Keeping the mixer on medium, add the powdered sugar in batches, adding a splash of soy milk here and there as you go to keep it moistened (but be wary of adding too much!). Add the vanilla, and beat until light and fluffy, 2-3 minutes more.

The Cupcake Adventures [Part I]

If you know me at all, you know I'm am obnoxious baker. I'm the person that will spend all day in the kitchen, tell you I spent all day in the kitchen, linger as you take a bite of whatever I spent all day in the kitchen making, and wait for you to tell me that I am your baking goddess, and this is the best [insert whatever it is I've crammed in front of you and expected to you eat] you've ever had.

But wait, pause for a moment - vegan baking is a whole new monster. No longer can I refer to my well-loved copy of Cook's Illustrated Best Recipe Cookbook, or spend hours poring over recipe reviews on Epicurious.com to make sure I have the best possible [insert whatever it is I've crammed in front of you and expected to you eat]. I've been baking since the third grade, and I seriously feel like I'm starting from scratch.

Enter the CUPCAKES.

Felicity's first birthday is on December 1st. Being the obnoxious baker I am, I want to make cupcakes. I want to make the most amazing, delectable vegan cupcakes, like the ones from The Cupcake Station in Ann Arbor, Michigan (which can and should be held responsible for what is going on in my thighs). I want to make perfect cupcakes.

I started with Babycakes, the cookbook from the famed bakery in New York City (which I've yet to visit, because it involves one-too-many train transfers for my lazy self). Babycakes (the store) was apparently voted the #1 cupcake in NYC, despite the fact that they are vegan and gluten-free. Wow. Gotta try it, right?

I spent way too much at Whole Foods purchasing things I'd never even heard of, things like coconut flour, potato starch, and soy milk powder. My friend A., who was visiting for the weekend, and I got to work yesterday afternoon, doing the very tedious job of halving the recipe for two-dozen cupcakes in the actual cookbook. Good heavens - halving things like 1 Tablespoon plus 1 1/2 teaspoons of baking powder called upon our very serious math skills, my baking conversion magnet on the fridge, and a calculator. It was intense, but A. and I were up for the challenge. It was only today I found a halved recipe online (doh!)

   Overall Grade: 6.75 (out of 10)
   Cupcake Flavor: 8.5
   Crumb: 7 at room temperature (4 when chilled, as suggested by the authors for storage)
   Frosting Flavor: 7.5
   Frosting Texture: 4

Chocolate Cupcakes

Adapted from Babycakes
Makes 10-12 cupcakes

If I was to actually serve these at a party, which I might, I would make the frosting the day before to really let it set. I would make the cupcakes about 6 hours, before the party, let them cool completely, and frost the cupcakes 30-60 minutes before the guests arrive, so that the frosting didn't melt, but the cupcakes could avoid being chilled, which really does absolutely nothing for a cupcake. If you must serve these chilled, please let them sit out for an hour or so before serving, it really does make a big difference.

Ingredients

1/2 cup + 6 Tablespoons garbanzo-fava bean flour
1/4 cup potato starch
1/2 cup unsweetened cocoa powder
2 Tablespoons arrowroot
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil
6 Tablespoons unsweetened applesauce
1 1/2 Tablespoons vanilla extract
1/2 cup hot water
Chocolate Frosting (see below)

Directions

Preheat the oven to 325°F. Line a regular-sized muffin tin with liners.

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. In a separate bowl, whisk the coconut oil, applesauce, vanilla, and hot water until well blended, then incorporate into the dry mix until the batter is smooth.

Pour approximately 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes for 15 minutes, then rotate the tin and cook for another 5-7 minutes, until a toothpick inserted comes out clean.

Cool the cupcakes in the tin for twenty minutes, then move to a wire rack until cooled completely. Frost and enjoy!

Cupcakes can be stored in an airtight container in the refrigerator for up to three days.

Chocolate Frosting

Adapted from Babycakes

I know the 6 hour chilling thing sounds crazy, but you really do need to wait this long, the texture is much more consistent and smooth, and the flavor is much better.

To make vanilla frosting, eliminate the cocoa powder, increase the dry soy milk powder by an additional 2 Tablespoons, and increase the coconut oil by an additional 1/4 cup.

Ingredients

3/4 cups plain soy milk
1/4 cup dry soy milk powder
2 Tablespoons unsweetened cocoa powder
1 1/2 teaspoons coconut flour
2 Tablespoons agave nectar
1 1/2 teaspoons vanilla extract
1/2 cup coconut oil
1 Tablespoon fresh lemon juice

Directions

In a blender, combine the soymilk, soy powder, cocoa powder, coconut flour, agave nectar, and vanilla until smooth, then blend for an additional two minutes. With the machine still running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated.

Pour the mixture into an airtight container and refrigerate for at least six hours before using to frost the cupcakes.

Recipe: Mocha Java Cake

I requested and received a copy of Vegan Diner: Classic Comfort Food for the Body & Soul by Julie Hasson when we first returned to New York City a few weeks ago. This cookbook has some seriously yummy recipes, and we've had a whole lot of fun cooking out of it.

Ian's favorite recipe so far is the Mocha Java Cake. I made it for our breakfasts last week (it's technically in the 'Breakfast' section, so we felt justified eating this in the morning), and currently have another loaf in the oven for a potluck brunch we're attending today.

I didn't have french roast or espresso coffee, so I ground the darkest blend I had, as finely as I could. I also don't have canola or vegetable oil in the house, so both times I've made this, I've subbed 1/2 cup coconut oil, and 1/2 cup applesauce for the oil. 

Mocha Java Cake
From Vegan Diner by Julie Hasson

Ingredients
1 cup plus 2 tablespoons soymilk, heated to steaming and kept warm
1/4 cup finely ground espresso or French Roast coffee
2 tablespoons instant coffee
2 cups all-purpose flour
4 tablespoons soy flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups granulated sugar
1 cup canola oil
1 tablespoon pure vanilla extract
3/4 cup semisweet chocolate chips

Directions

Preheat oven to 350 F. Line a 9 x 5-inch metal loaf pan with parchment paper and grease well with vegetable shortening. This cake will have a tendency to stick if not greased and lined well.

In a small bowl, whisk together the soymilk, espresso, and instant coffee until smooth. Set aside.

In a medium bowl, combine the flour, soy flour, baking powder, cinnamon, and salt, mixing well.

In a large bowl, combine the sugar canola oil, and vanilla, whisking until smooth. Add the flour mixture to the bowl, alternating with the milk mixture, stirring just until mixed. Stir in the chocolate chips.

Scoop the batter into the prepared pan and bake in preheated oven for 60 to 70 minutes, or until the top of cake is puffed with a crack down the center, and a tester inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, and remove to a rack to cool to room temperature.
 

Recipe: Peanut Butter & Chocolate Energy Bites [Energy Bite Attempt #1]

You've heard that pregnant women are ravenous and eat all the time, right? Crave weird things? Always eating? Sounds familiar. It's true that your body burns about an 300-400 calories a day while you're pregnant, building that baby and all that. What you probably don't know (unless you've been through it yourself) is that you burn 500-600 extra calories a day nursing. And you are freaking hungry all the time. Especially when you make the transition to a plant-based diet and are eating lower-calorie meals, even if you are cramming your face at mealtimes.

In fact, in a recent study, 100% of Ians polled about their wives' hunger complaints were, to quote "fed up." One annoyed source said, "We ate like two hours ago. Seriously!"

The latest scientific data on Ians and their wives' hunger.

After spending admittedly way too much time on Pinterest lately, I've come across dozens of recipes for vegan energy balls. Apparently, there are a million ways to make these. What a great solution to my nearly-always gnawing sense of hunger!

Today was the first attempt, and I give it a B on the success scale. Easy? Super. Delicious? Yup. But the texture isn't quite right; they're a little crumbly and it was difficult to roll them into balls. I also think I would toast my wheat germ next time as there is a bit of a grainy aftertaste. They firmed up nicely though, so maybe I needed to chill them for more than 30 minutes.

But, and I can say this confidently as I was "helping" my mix as I was making it, these fit the bill, at least for now. Ian is also a little obsessed.

Peanut Butter & Chocolate Energy Bites [Energy Bite Attempt #1]
These should make around 24 bites. Or a little less if you happen to sample the dough a few times while you're mixing it to make sure it's absolutely delicious.

Ingredients
 - 1 cup oatmeal
 - 2/3 cup unsweetened, raw coconut flakes
 - 1/2 cup ground wheat germ (I would like to try ground flax seeds next time, or toast and then chill the wheat germ in advance)
 - 1/2 to 2/3 cup natural, unsweetened peanut butter (I used a 1/2 cup and I think it needs more)
 - 1/3 cup agave nectar
 - 2 tsp pure vanilla extract
 - 1/2 cup mini semi-sweet dairy-free chocolate chips

Directions

1. In a medium-sized bowl, mix the oatmeal, coconut, and wheat germ/ground flax together.
2. Add the peanut butter, agave nectar, and vanilla and stir until combined. Add the chocolate chips.
3. Cover and refrigerate dough for 30-60 minutes.
4. Shape dough into small balls, about 1 inch in diameter by grabbing a large spoonful of dough, compressing in your palms a few times, and then rolling between your palms to smooth.
5. Keep the energy bites refrigerated; most of the recipes I looked at said they should keep for about one week (as if they'll last that long!).

The Energy Bites are around 85 calories each with 3 grams of protein.

Variation #1: For the nut-lover, omit chocolate chips and add chopped walnuts instead. About 90 calories per Energy Bite, protein increases to 5.5 grams.

Variation #2: Omit chocolate chips and add 1/2 chopped craisins. About 85 calories per Energy Bite with 3.5g protein.