My cousin got a job offer and just moved to Amsterdam this week, on Saturday was her bon voyage party with the family. I took the opportunity to make cupcakes and use the 3 tier tower she had given me. Since it’s Amsterdam, I had to make chocolate ones and since I’ve been wanting to try out a recipe from Vegan Cupcakes Take Over The World, it was a no brainer. The others were white cake and orange mango and I used white chocolate frosting.
I was surprised at how much they rose.
I got 11 chocolate, 9 white cake and 9 orange mango cupcakes.
I added a raspberry on each chocolate cupcake because I hear they go well together. I put the chocolate in green liners, the white cake in silver liners and the orange mango in yellow liners.
I took 8 of each to the party, left one unfrosted for my other vegan cousin and the rest for me.
I printed and made the cupcake toppers which were Netherlands flag, a cannabis, the flag with bon voyage in the middle and the flag with a cannabis leaf.
Of course I had to leave the cannabis ones for the “special” chocolate cupcakes.
I set them up and everyone loved them, the toppers definitely made them. The chocolate ones were very moist, so soft. The orange mango would make a great pound cake, future project.
Vegan Chocolate Cupcakes
• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Adapted from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz & Terry Hope Romero
Small Batch Cupcakes
Makes 6 cupcakes
• 3/4 cup cake flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• pinch of salt
• 5 tablespoons unsalted butter, at room temperature
• 2 large egg whites, at room temperature
• 1/3 cup milk
• 1 1/2 teaspoons vanilla extract
1. Preheat oven to 350*F. Line the middle two rows of a muffin pan with cupcake papers (six total).
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix for a second or two to thoroughly combine the dry ingredients.
3. Add the stick of butter and half of the milk. Mix on medium-high speed for two minutes; the batter will be very fluffy. Scrape down the sides of the bowl with a spatula.
4. Add the egg whites and vanilla to the remaining milk and whisk to combine. With the mixer on low, slowly pour the milk into the batter. Raise speed to medium and mix until just combined.
5. Divide the cake batter among the six liners. Bake for 20-24 minutes or until an inserted toothpick comes out clean. Cool completely before frosting.
Adapted from mymadisonbistro.com
Tagged: Amsterdam, bon voyage, chocolate cupcakes, cupcake toppers, cupcake tower, cupcakes, desserts, farewell, orange mango cupcakes, raspberry, sweets, vegan, vegan chocolate cupcakes, white chocolate frosting, white cupcakes