2 months ago
Tuesday, September 6, 2011
After one week, I have officially decided/been deemed the treat bringer to my Wednesday counseling class. What a rough life I lead!
This week, it's my professor's birthday, and as the classic teacher's pet that I am, I decided to bake vegan cupcakes for my prof, as she follows a vegan diet.
I took a basic vanilla cupcake recipe and enhanced it, just a smidge. Please ignore how awesome their pics are compared to mine. I have photo envy. I'm working on it.
I start seeing clients tomorrow- eeek! I am slightly excited...and these will be perfect to enjoy after all the listening I will be doing tomorrow morning.
1 1/2 cup coconut milk (vanilla or sweetened preferred)- this is not coconut in a can. This is an alternative milk like soy- look for it next to that.
1 1/2 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
3 tablespoons cornstarch
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 vanilla bean, split lengthwise and scraped, optional
1/2 cup shredded coconut, more if desired
For the ganache:
1/3 cup coconut milk
1/3-1/2 cup semisweet chocolate chips
extra coconut for garnish
Bake the cupcakes:
Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.
Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. SOunds freaky, but it's AWESOME. Say it with me- milk + vinegar= AWESOME
Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
Beat together the milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Add coconut and stir slightly.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.
In the meantime, prepare the ganache.
In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth. You might want to add up to 1/2 choc chips if the ganache seems thin, as mine did.
Let ganache cool for about 10 minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack. Spoon the remainder of the ganache over cupcakes. Sprinkle with coconut. Let set in a cool room for an hour or so, or place in the fridge to set.
PS- this is a cute little pineapple cutting board that the Meachim family gave me as part of a housewarming present. How perf is that in my blue and yellow kitchen?!
Posted by AB at 8:40 PM