One of the dessert items (also known as treats) I think all kitchen lovers should master is the basic cupcake. Whether you choose it to be a vegan version or the original version, a cupcake is something we should all know how to do. They always bring smiles to everyone participating in said cupcake eating and admiring. They also taste VERY good as a dessert OR snack 😉
Like my inclination is to do dairy-free recipes (cause Boyfriend), when I found a VEGAN cupcake cookbook, I was instantly intrigued. The Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero has some amazing recipes and raving reviews. Being a bit of an overachiever, I decided to try the carrot cake cupcakes a shot. If you’ve read some of my older posts, you know I tried the carrot cake cupcakes once and it was a FAIL. I wrote about my lessons learned in my Deflate-Gate post. So instead of trying something that might be more complicated, I decided to try the original (vegan) vanilla cupcakes once my self esteem could muster another blow if these failed as well.
The boyfriend was asking for something sweet after a short no-sweets spell. So I decided to take a chance and give the cupcake making another shot with the original vegan vanilla with vegan fluffy buttercream frosting. Easter season was around the corner and I had some spring/easter decorations waiting to be used and here are the end results!
Vegan Vanilla Cupcakes : The Making Of….
Following the recipe, and learning from my mistakes, I did the following:
- Mixed the batter as little as possible (or so I thought)
- Made sure the oven was at the right temperature before I started the batter so I could put it in the batter RIGHT AWAY. *note: an oven thermometer is honestly your BFF forever and ever to infinity and beyond. My oven likes to exaggerate and flat out LIES about the temperature it is on. It actually takes waaayyyy longer than it says to reach the required temperature. It’s really a game of figuring out what temperature I need to enter so the oven will actually REACH that temperature. End note*
Overall, following the recipe is easy and quick. Once in the oven, the cupcakes provide a really nice smell to the house. Our apartment isn’t too big so our whole apartment was quickly scented with vanilla. The boyfriend was so excited about his job as taste tester that he kept a close eye on the cupcakes while in the oven. “Are they done?” is a question I heard many times while they baked.
From the 12 cupcakes, six of them rose nicely and looked ready for the photoshoot once the frosting was placed. Five didn’t rise as much but did rise enough. One sad cupcake didn’t really rise much but still baked. I suspect we have a case of an uncalibrated oven with uneven heat areas. But that’s just one of quite a few issues with the oven.
Thoughts and Opinions
The cupcakes were very much a success at home. The boyfriend couldn’t get enough of them and neither could I. We agreed not to repeat them because my clothes aren’t happy with me right now lol. So cupcakes won’t be a thing around the house for a while. The cupcakes themselves taste just right. If there was no frosting involved, I’d add more sugar to them as they are a bit too plain for my taste alone. But as the frosting itself is a rush of sweet, but not overwhelming-omg why did I try this-I might get diabetes after this sweet, they mix perfectly with the cupcakes. So the whole cupcake is a sure winner.
The frosting is also easy to make following the cookbook’s recipe. I considered trying a creative frosting recipe but decided on the fluffy buttercream frosting as I’m still a newbie. And it is SO GOOD. I ate more than I should have so be careful when you give it a try.
I did find the frosting to be a bit too liquid and I noticed that I either need to use cooler ingredients or let the frosting and cupcakes cool even more than I did before piping the frosting on. The chilled fully done cupcakes had a better frosting than the ones we ate right away because we just couldn’t wait. So lesson learned: be PATIENT with the frosting.
Also, the cupcake bread had lots of pockets or what looked like tunnels. Trapped air? I know the tunnels come from the overmixing or overbeating the mixture which I thought I had avoided. Baby steps I guess. Next time I’ll beat it even less and see how it goes. It really didn’t take the amazing taste of them away and the cupcakes didn’t last too long.
If you’re looking for a good and affordable cupcake cookbook, and also want the recipe I used, I highly recommend you look at Vegan Cupcakes Take Over the World. DO NOT be dissuaded because they’re vegan recipes. You’d never know the difference when you eat them. Not only is it fun to take on the vegan challenge, but it’s also a twist on the traditional cupcake recipe. I will continue trying the other recipes in the cookbook and MASTER the cupcake one day. Let me know if you have any suggestions or recommendations on how you mastered your cupcake recipe to perfection, please let me know! I’m all about learning how to better the craft! And also, I’m willing to give recipes that have worked for you a try! 🙂
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