Saturday, 2 April 2011

Mothers Day Maple Cupcakes

Mothers Day Maple Cupcakes 
(with Vegan Cream Cheese Frosting 
OR Vegan Buttercream Frosting)


Measuring jug
Large bowl
Blender/food processor
Cupcake tray & cases
Fork or whisk
Table & tea spoons

1 1/3 cup Gluten Free Flour
1/2 cup Soya Milk
1/2 teaspoon apple cider vinegar
1 1/2 tsp Gluten Free Baking Powder
1/2 tsp Xanthan Gum
1 tsp Glycerine
1/2 tsp Salt
1/4 tsp Ground Nutmeg
1/2 cup Maple Syrup
1/3 cup vegetable oil OR melted coconut oil
2 tablespoons Xylitol
2 tsp Vanilla Extract

Vegan Cream Cheese Frosting
1/4 cup Vegan Cream Cheese
Consists of:

     Firm Silken Tofu
     1 tbsp Oil
     2 tsp Lemon Juice
     2 tsp Apple Cider Vinegar
     1 tsp Vanilla Extract

To make the frosting:
1/4 cup Vegan Margarine
1 tsp Vanilla Extract
1 cup Xylitol OR 2 cups if you like it more sweet than cheesy :)

The Cupcakes

Preheat the oven 180oC
and place cupcake cases in the cupcake tray.

Whisk together soya milk and vinegar in a measuring jug. Leave for a couple of minutes.

Meanwhile sift the flour into a large bowl with the baking powder, xanthan gum, salt and nutmeg in a bowl.

Whisk the maple syrup, oil, xylitol and vanilla extract into the soy/vinegar mix.

Make a well in the flour mix, pour in soya mix, stir together and then whisk until all the large lumps have gone.

Transfer the cake mix into the cases, evenly if possible, though this is still beyond me :)

Bake for about 20 minutes.

Place the cupcake on a cooling rake and let them cool completely before adding the frosting.

The Vegan Cream Cheese
Crumble the tofu and add this and all the other cream cheese ingredients into the blender and blend until smooth. This will probably make more than you need for the frosting. You can keep it in an air tight container for 5 days in the fridge.

The Frosting
To finish the frosting mix the vegan cream cheese, margarine, vanilla and xylitol into the blender and blend until well mixed. Then spread on the completely cooled cupcakes! Yum!

The Alternative
If you don’t like cream cheese. You can always use Vegan Buttercream Frosting.

1/2 cup Coconut Oil (solid)
1/2 cup Vegan Margarine
1/2 cup of Xylitol
1 1/2 tsp Vanilla Extract
1/4 cup of Soya Milk

Additional Equipment
Pastry bag and nozzle

Add to blender (or use handheld blender) the coconut oil and margarine and mix together until well combined and fluffy.

Add the sugar and blend until completely mixed.

Add soya milk and vanilla, blend until fluffy.

Add to pastry bag and pipe onto the cakes when completely cool.

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