Vegan vanilla cupcakes topped with fresh raspberries are perfect for summer celebrating
Iced vanilla cupcakes studded with fresh red raspberries are an easy and delicious crowd-pleaser.
Vicki Brett-Gach | Contributor
I decided to become vegan about three years ago. It was a gradual transition from a semi-vegetarian lifestyle, and my husband was surprisingly supportive. But our kids were much more resistant.
In fairness, it can be challenging to make sure everyone is satisfied and happy in a house filled with different food preferences and philosophies. They may have worried that dinner would be dull or unsatisfying. Or maybe they thought I'd never make dessert again. Turns out nothing could be further from the truth, but they did take some convincing.
It's actually more exciting than ever to research, create and share great vegan recipes, and particularly fun to help family and friends discover that you do not have to be vegan to enjoy delicious vegan food.
I have found that a yummy cupcake makes my case very nicely and goes a long way to persuade even the most doubting how scrumptious vegan food can be.
So I welcome you to my vegan kitchen! And just for fun, let's start with dessert.
Adapted from "Vegan Cupcakes Take Over The World," by Isa Chandra Moskowitz and Terry Hope Romero, these Vanilla Raspberry Cupcakes have it all. They bring home the medal in the "extra delicious" category. Plus they are gorgeous — drizzled with vanilla icing and topped with fresh red raspberries. And finally, they are super easy and don't even require a mixer.
You may already have most of the ingredients on hand. You might be less familiar with soy milk or soy yogurt, but you will readily find these in many local markets these days, including Kroger, Trader Joe's, Whole Foods and Arbor Farms.
Since this recipe pulls together quickly, these cupcakes are perfect for a summer gathering. You will be amazed at how quickly they disappear. And you will also amaze your guests when they learn that these gems are actually vegan. Or maybe you would rather not say a word this time, in which case it can just be our little secret.
(Adapted from "Vegan Cupcakes Take Over The World," by Isa Chandra Moskowitz and Terry Hope Romero)
Makes 12 cupcakesCupcakes
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vanilla soy yogurt
2/3 cup vanilla or plain soy milk
1/4 cup applesauce
3 tablespoons canola oil
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
Icing
1 cup of confectioner's sugar, sifted
2 to 5 teaspoons soy milk
Dash of vanilla or almond extract
Topping
1/2 c seedless, smooth, spreadable raspberry preserves, room temperature
1 cup of fresh red raspberries
TO MAKE THE CUPCAKES:
Preheat oven to 350 degrees. Line muffin pan with 12 cupcake liners.
In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a medium bowl, mix together yogurt, soymilk, applesauce, oil, sugar, and vanilla. Sift dry into wet ingredients, and mix until just combined.
Fill cupcake liners evenly. Bake 22 to 24 minutes, until toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely before decorating.
Prepare icing while the cupcakes are cooling, and assemble just before serving.
TO MAKE THE ICING:
Whisk together confectioner's sugar with a small amount of soy milk at a time, until desired consistency is reached.
TO ASSEMBLE:
Spread top of cupcake with a thin layer of spreadable fruit preserves (approximately 2 teaspoons). Dab small circle of icing on top of jam. Decorate with fresh raspberries. Carefully drizzle tops of berries with more icing, and serve immediately.
Vicki Brett-Gach is an artist, writer, wife, mom, and enthusiastic vegan, and loves to help family and friends discover that you do not have to be vegan to enjoy delicious vegan food. Vicki understands the challenges a new vegan can face, and welcomes your questions and comments at a2vegankitchen@gmail.com.
Comments
jns131
Thu, Aug 9, 2012 : 4:55 p.m.
Even with cupcakes, vegan or not, you can use Greek flavored yogurt or cream cheese with these fruits. This is a great idea for after school snacks and lunches. Bento boxes and cupcakes. Yum. Thanks for another great idea. Need easy ideas for back to school snacks and lunches.
rsa221
Wed, Aug 8, 2012 : 4 p.m.
Yum! I want to make these soon as well! I might try using almond milk/almond yogurt since I've cut down on soy lately. :)
Vicki Brett-Gach
Wed, Aug 8, 2012 : 4:20 p.m.
Almond milk and almond yogurt should work beautifully! : )
Mark
Wed, Aug 8, 2012 : 2 p.m.
They look so amazing. Will try these out this weekend