Cupcakes, cupcakes, cupcakes. I really can’t get enough of them. After several recipes and numerous family reviews (we are all members of a gym, now), this recipe came out on top. The key is to always use the best ingredients possible, especially chocolate. I used Valrhona cocoa in this recipe, but Scharffen Berger works well, too.
Chocolate Cupcake with Peanut Butter Frosting
1 cup cocoa powder, not Dutch-process
½ cup boiling water
1 cup vanilla almond milk with lemon juice, at room temperature
1 ¾ cups unbleached white flour
1 ¼ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup safflower oil
1 1/3 – 1 ½ cup organic sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1 cup mini chocolate chips
Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the almond milk mixture until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. Using an electric mixer, add the sugar and oil to the cocoa and almond milk. Beat in eggs. Add the dry ingredients and mix. With an ice cream scoop, scoop the batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Frost.
1 cup creamy peanut butter
1 cup confectioners’ sugar
1/4 cup Earth Balance margarine, melted
Mix until smooth.
Posted in Cakes and Cupcakes, Chocolate, Desserts, Sweet
Tagged baking, chocolate, chocolate chips, cocoa, cupcakes, dairy-free, dessert, nondairy
Banana cupcakes with boiled icing
Cake or Cupcakes? Always an issue for me. I find recipes for elaborate cakes, because it is just my husband and me, I don’t want an entire cake sitting on the counter (or in the refrigerator) tempting me to gorge myself several times a day. I try to half the recipe which will usually make 12 cupcakes (still more than enough).
These banana cupcakes turn out light and moist every time I make them (except for the time I forgot to put the sugar in, but I don’t want to talk about that).
Preheat oven to 375°
Stir together, set aside:
1 cup unbleached white flour
1 1/4 teaspoon Rumford baking powder
1/4 teaspoon baking soda
pinch of cloves
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Cream until fluffy:
3/4 cup sugar
1/4 cup Earth Balance margarine, softened
Add and beat well:
1 large egg
1 teaspoon vanilla extract
Add, alternately with flour mixture:
1 cup mashed ripe bananas
Pour the batter into a lightly greased muffin tin.
Bake for 13-17 minutes. Cool.
Mix, stir, and boil at high medium high heat until the syrup reaches 238°F (soft-ball stage):
3/4 cup sugar
1/4 cup water
Beat until soft peaks form:
2 medium egg whites
pinch of salt
Pour hot syrup, very slowly, into egg foam until it forms stiff peaks.
Stir into frosting:
3/4 teaspoon vanilla
Slice 1-2 medium firm bananas. Place several slices of banana on each cupcake; cover banana with frosting. Sprinkle some turbinado sugar on top of frosting. Serve.