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.
Cupcake recipe:
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.
Toppings:
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
CUPCAKE COURIER
TASTE OF HOME
3 comments:
ohhhh...that looks really good!
Yeah, its super easy, you should give it a try.
Thanks! :)
i am going to try that whipped cream! thanks for the recipe!
Post a Comment