Tuesday, May 18, 2010

Featured Recipe: Vegan Açaí Frosted Cupcakes

Desert is usually where the feeling of “good for your soul” takes precedence over rational thought. The yummy, satiating taste of sweetness reminds us of those home baked goods from mom that always, no matter what, made us feel loved, and safe, and happy. Grow up a few years and we suddenly realize how unhealthy those goodies actually were... Which is why we came up with our very own Vegan Açaí Frosted Cupcakes. A little compromise of bad with a whole lot of good.

Soft fluffy chocolate cake topped with açaí frosting that’s both indulgent and rich in antioxidants. Perfect for any shower or get together. Plus did I mention that they are vegan? No animals harmed in the making. Feel good yet?

Chocolate Cupcake
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

Preheat oven to 350°F and line a muffin pan with paper or foil liners.
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).
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.

Açaí Frosting
1/2 cup Earth Balance margarine, softened
1/4 cup soy milk, rice milk, or other non-dairy milk of choice
3 cups Veganized Powdered Sugar
1/4 cup Sambazon Original or Pure Açaí Smoothie Pack, thawed
1 1/2 t. vanilla

Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Once combined, add the rest of the sugar, Sambazon smoothie pack and vanilla and continue to beat the mixture until light and fluffy.

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