Monday, January 7, 2008

Birthday Chai Cupcakes

I apologize ahead of time for the lack of pictures. I failed to take any before the cupcakes were eaten by everyone on New Year's Eve. I made some chai cupcakes and some chocolate buttercream frosting. Last year I made it as a layer cake (2 layers) but I've caught onto the cupcake craze of 2006. I think I used a 1M Wilton decorating tip when icing, but I can't be certain since I'm updating from a lab and not my home. I also put some cute dinosaur toys on top of the frosting cause my roommate is wild about them.

Vegan Chai Cake
(Recipe originally submitted to vegsource by Chef Deb, modified by Livejournal user _andie_)

2 cups self-rising flour (I substituted with all-purpose flour and baking powder, as per this recommendation)
1 cup granulated sugar
1/2 cup vegan margarine
2 tablespoons apple sauce
1 cup strongly brewed chai tea (Use 2 bags in the water)
1 tsp cinnamon
2 tsp vanilla essence (I omitted the vanilla this time around since I used vanilla chai.)
2 tsp baking powder

Preheat oven to 350ยบ. Brew the cup of chai. Cream margarine and sugar in a bowl, then cream in applesauce. Combine dry ingredients in a separate bowl. Add dry ingredients and chai tea bit by bit into the margerine and sugar mixture, whisking well to avoid lumps. Add more hot water if needed. Finally add vanilla essence. Pour into greased cake tin or a cupcake pan either greased or lined with paper wrappers. Bake for 30 minutes (cake) or 20 minutes (cupcakes), or until an inserted toothpick comes out clean. (I usually let the cupcakes hang out in the pan for about five minutes before removing them to cool.)

I used Bake and Destroy's recipe for buttercream and it turned out beautifully. It was my first time making icing from scratch!

Fluffly Vegan Buttercream
(originally posted here)

1⁄2 c non-hydrogenated shortening
1⁄2 c non-hydrogenated margarine
3 1⁄2 c confectioner’s sugar, sifted if clumpy
1 1⁄2 t vanilla extract
1⁄4 c plain or vanilla soy milk

Beat shortening and margarine together until well combined and fluffy. Add sugar and beat for about 3 more minutes. Add vanilla and soymilk, beat for another 5 to 7 minutes or so until fluffy.

I added a few tablespoons of unsweetened cocoa so it would have a hint of chocolate but not overpower the cake. It was really neat to watch everything come together into frosting. A cautionary note: Powdered sugar will fly everywhere so be careful you don't inhale it. Your countertop may be covered in a fine dusting of it too.

Note :Store the iced cupcakes in an airtight container. Don't refrigerate (even with nonvegan ingredients in the icing, it's stable when all mixed together) because you may get condensation on the food -- moisture provides a perfect environment for bacteria to thrive!

1 comment:

Cakespy said...

No pics is OK allows the imagination to run wild! I have had chai (non vegan) cupcakes before and found them most excellent. I love the texture of vegan cake so this sounds good to me, baby!