Tuesday, January 22, 2008

Vegan Cupcakes Just Took Over This Blog Part 5: S'mores

You're probably thinking,another cupcake post? Is this becoming a cupcake blog?

I promise you this is not turning into a cupcake blog, but I'm trying to keep up with demand of birthdays and special occasions. Apparently January is a popular birth month (mine is in a week!). This means cupcakes!

In honor of two co-worker's birthdays this weekend, I made S'more cupcakes from the "Vegan Cupcakes Take Over the World" book I so love and cherish.

PS to Mrs. Butter: there is no apple cider vinegar in this!


3/4 cup brown sugar
1/2 cup canola oil
2 tablespoons molasses
1/4 cup soy yogurt
1 1/4 cups soy milk
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup graham cracker crumbs

For the topping:
6 graham cracker rectangles, broken in half
extra graham cracker crums

vegan buttercream frosting

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer


1. Preheat oven to 350 degrees. Line a muffn pan with cupcake liners.

2. Mix the brown sugar, oil, molasses, yogurt, soy milk, and vanilla in a large bowl.

3. Sift the flour, baking powder, bking soda, cinnamon, and salt into a sperate bowl and mix. Add the graham cracker crumbs and mix it up.

4. Add the dry ingredients to the wet in three batches, mixing well after each addition.

5. Fill cupcake liners full. Bake for 22 to 25 minutes, or until a toothpick inserted in the center of one comes out clean. Transfer to a cooling rack and let cool completely before decorating.

To assemble the topping:

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for 3 more minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy.

2. Spread a thick layer of frosting onto each cupcake. Sprinkle graham cracker crumbs over the frosting. Drizzle with ganache or sprinkle with shaved chocolate and stick a graham cracker square onto each cupcake.

Cook's Thoughts:

1. Now it's been like 20 years since I was a girl scout, but I'm pretty sure S'mores have marshmallows in them. It's what makes it gooey and good. So why aren't there any marshmallows? Are they not vegan? Aren't they just sugar? Instead of a graham cracker square on top, there should totally be a marshmallow, even a baby one.

2. I didn't have any chocolate to shave or to melt to make a ganache. Instead I sprinkled cocoa powder along with the graham cracker crumbs on top of the frosting.

3. There should have been chocolate chips in the batter to melt inside the cupcake. You know, like a REAL s'more.

4. A coworker noted that they tasted like gingerbread cupcakes.

5. Molasses= gross. I've never used it before and the smell repulsed me. I would have rather had the apple cider vinegar/ soymilk smell than this. Yuck.

Despite all this, they tasted good, but I'm not making them again. Not unless someone begged and provided compensation. The mint chocolate ones are so much better.

Cougar and her cupcakes

1 comment:

Rachael Adele said...

Yay for no apple cider vinegar! But I'll argue that soy yogurt (and real yogurt) are also disgusting. I'm a picky girl.

Also, this recipe lacks booze.

Marshmallows are not vegan, as they have gelatin in them. You could make them yourself, which has been having a surge in popularity these days.

-Mrs. Butter