Tuesday, November 6, 2007

Vegan Cupcakes Just Took Over This Blog Part 4: Tiramisu Cupcakes, aka Butter and Booze Cupcakes

Last weekend I was in the Midwest visiting my friend Butter and her husband. I had wanted to bake a hostess gift (ie cupcakes), but Butter requested that I wait so that we could bake together.

So I packed my trusty Vegan Cupcake Book and let Butter choose the poison. After much debate, she chose the Tiramisu Cupcake because who doesn't like a little booze with their dessert?

We had to make a special trip to the local market to pick up some of the ingredients and Mr. Butter put his foot down and vetoed the vegan cream cheese that would become the vegan cream cheese icing. Instead we used regular cream cheese.

We also had to make a special trip to the liquor store to buy Kaluha.

We started the cupcakes around 5. You would think that making the cupcakes would be a breeze with two cooks, but no. These are fairly complicated cupcakes. So complicated that we took a long break between the baking and the icing of the cupcakes to go get pizza.

Tiramisu Cupcakes from "Vegan Cupcakes Take Over the World"


Vegan Cream Cheese Frosting:
1/4 cup non hydrogenated margarine, softened
1/4 cup vegan cream cheese, softened
2 cups confectioners sugar
1 teaspoon vanilla extract

Golden Vanilla Cupcakes:
1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup non hydrogentated margarine, softened, or 1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract, caramel extract, or more vanilla extract

1/3 cup espresso or strong coffee
1/3 cup Kaluha or other coffee flavored liqueur
1 tablespoon cocoa powder
1/4 teaspoon ground cinnamon
12 chocolate covered coffee beans or 12 chocolate chips or 12 coffee beans

Cupcake directions:

1. Preheat oven to 350 degrees and line muffin pan with cupcake liners
2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
Note: Butter was extremely grossed out by this part.
3. If using margarine: sift the flour, baking powder, baking soda, cornstarch, and salt into a large bowl and mix.
4. In a separate large bowl, use a handheld mixer at a medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy.

Beat in the vanilla and other extract, then alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.

5. Fill cupcake liners 3/4 full and bake 20 to 22 minutes until done. Transfer to a cooling rack and let cool.

The next step (where things start to get crazy):
1. Mix together the espresso and Kahlua.

2. Use a measuring spoon, a regular spoon, or a paring knife to carve out a small cone in the center of the cupcake. Place spoon about 1 inch form center of the cupcake, then dig the spoon about 1 inch deep and cut a circle around the center. Carefully scoop out a cone, trying your best to keep the chunk as intact as possible.

3. Use a spoon to pour the Kahlua mixture into the cavity of the cupcake, making sure that all sides of the cavity are drenched, using up to 2 tablespoons of liquid per cupcake. Scoop out 2 Tablespoons of vegan cream cheese frosting into the cavity and smooth over with the back of a spoon (Make sure to reserve a few tablespoons of frosting to dollop on top of cupcake).
Dip the bottom of the cut-out chunk into the Kahlua mixture, but keep the top part dry. Place the cut out chunk on top of frosting and gently pat into place. Continue the process with the remaining cupcakes.

4. Place the chocolate and cinnamon in a small strainer and dust all of the cupcakes. Dollop a small amount of frosting on top and place a chocolate chip or espresso bean on the dollop. Let sit for about 10 minutes before serving.

1. We wound up with extra Kalhua and coffee mix, so before the frosting on top part, we poured a bit more onto the cupcakes.
2. Also, I cut the cavities too large and we ran out of frosting. This is the first time I've run out of frosting making cupcakes. Make a match and a half of frosting so you have enough.
3. We didn't use a strainer to sprinkle cinnamon and chocolate on top. We did our own thing and just shook it on from the canisters.
4. These cupcakes are messing. The book recommends you serve it with a dessert fork. I vote you just eat it over the sink.
5. We made a double recipe because Butter didn't think 12 would be enough. These cupcakes turn out so big and rich and gooey, 12 is definitely enough.
6. When traveling with cupcakes, cookie tins make nice carriers, but it still may confuse the airport security on the x-ray machine.
7. We used chocolate covered cranberries on top of the cupcakes.
8. This was my first time using a real kitchen aid mixer (it was over 100 years old) and a flour sifter.

I had fun making these, and even more fun eating them (especially for breakfast with a cup of coffee). Will I make them again? Probably not. Well maybe if I was trying to impress someone with my baking skills. The cupcakes might not look pretty, but they taste divine.

Pictures to follow shortly.

1 comment:

Rachael Adele said...

Butter's notes:
1) These are delish. Even with the apple cider vinegar. (GROSS!)
2) I disagree about 12 being the right amount; Mr. and Mrs. Butter (and familia) enjoyed eating them for a full week. Plus, a house can never have enough cupcakes, and I wasn't going to let Sunshine escape Naptown without some!!
3) All of Butter's chosen recipes include booze. If it's not IN the recipe, it's being consumed while cooking. Life's just better that way.