Alright, so I've said this before, but I really don't have that much of a sweet tooth! I swear.
I do like cooking things, but eating them (while delciously tasty) is another story. For a potluck, cupcakes are a fun thing to bring. They're individually wrapped, they don't take up too much room leaving the stomach open for other goodies, and they're customizable.
The customizable attribute is really the best part. Cupcakes are empty canvas' ready to be brought into the world to be quickly vanished in to the bowels of...well never mind that. It's fun and I find that no two people like their cupcakes quite the same way...though some people just like ANY kind of cupcake.
I made two dozen "rainbow" cupcakes...here's how:
Makes 2 dozen cupcakes!
- 2 cup of soy/rice/almond milk
- 2 teaspoons of apple cider vinegar
- 1 1/2 cups of granulated sugar
- 2/3 of a cup of canola oil
- 2 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- Preheat oven to 350°F and line a muffin pan with paper or silicone liners (I prefer the awesome silicon re-usable liners!)
- Whisk together the milk (vegan of your choice) and vinegar in a large bowl and set aside for a few minutes. It's always good to let the vinegar and milk talk a bit to each other a little bit. Add the sugar, oil, vanilla extract, and wisk until it gets foamy.
- In another mixing bowl, sift/whisk together the flour, baking soda, baking powder, and salt. Add in the wet ingredients to dry, beat until no large lumps remain, and WHAM you're ready to go!
- Split your batter evenly into three bowls. Ad a few drops of different colored food coloring to each bowl and mix in well.
- Use a ladle to pour any color of your choosing into the bottom of each liner. You're going to make three layers of batter in each liner so leave room! Choose another color to add on top of the first and fill in the rest of the paper with the last color. You only want to fill each paper about 3/4ths of the way full.
- Bake these rainbow gooey babies for 15 to 20 minutes and pool them out and let them cool on a cooling rack.
It's All About the Filling...oh and Toppings
Frosting is generally considered the most important part of the cupcake. I disagree. I think the proof is in the filling. I like to inject my cupcakes with some kind of preserve filling. I take a syringe, fill it with my choice of preserve (raspberry, blackberry plum, etc) and slowly squeeze a bit into the center of each cupcake through the top side. Only then do I add a topping; a light brushing of powdered sugar, dark chocolate fudge whipped topping, soy whip cream, sprinkles, whatever!
Variations: If you want to make chocolate cupcakes add in a cup and a half of cocoa powder to the mix and skip the whole rainbow option. Not as fun, but tasty.