Cupcake party! Welcome to my first IronCupcake Challenge! If you like what you read and see, please click here to vote for me beginning September 27th at noon!
My cupcake is a delicious chocolate with basil and orange, topped with whipped cream, chocolate shavings, and basil sugar...all vegan!
I based my cupcake recipe off the Basic Chocolate Cupcake from Vegan Cupcakes Take Over The World. Additions included fresh basil from the garden and pure orange oil.
The topping is a basic vegan whipped cream. I made basil sugar by processing granulated sugar and basil leaves, and sprinkled the cupcakes with this and grated bittersweet chocolate.
1 c soymilk
1 t apple cider vinegar
3/4 c sugar
4-6 fresh basil leaves
1/3 c canola oil
1 t vanilla
2-3 drops pure orange oil (found in baking supply stores)
1 c flour
1/3 c cocoa
3/4 t baking soda
1/2 t baking powder
1/4 t salt
Preheat oven to 350 and line muffin tin with paper cups.
Whisk together soymilk and vinegar in a large bowl. Set aside to curdle.
In a food processor, pulse together sugar and basil until evenly blended. Add basil sugar, oil, vanilla, and orange oil to to soymilk mixture and beat until foamy.
In a separate bowl, sift together dry ingredients.
Combine wet and dry batches.
Fill liners 3/4 full and bake for 18 to 20 minutes, until toothpick inserted comes out clean.
Vegan whipped cream:
1/4 cup soy milk
1/2 cup oil
1 t maple syrup
1/2 t vanilla extract
Place soy milk and 1/4 cup oil in blender. Blend at highest speed and slowly drizzle in remaining 1/4 cup oil. Blend in syrup and vanilla, add a little more oil if necessary to thicken. Dispense with a whipped cream dispenser or just spoon right on.
Shaved bittersweet chocolate
Basil sugar (1/2-3/4 c granulated sugar and 4-6 fresh basil leaves pulsed in food processor or blender.)
IronCupcake is a monthly challenge! Check it out!
The prizes this month include:
ETSY artist METAL SUGAR
HEAD CHEFS by FIESTA PRODUCTS
HELLO CUPCAKE by Karen Tack and Alan Richardson
JESSIE STEELE APRONS
TASTE OF HOME