Now, kudos to anyone who has ever made a delicious vegan pastry. The few that I have tasted were either lacking in the flavor department or had texture that wasn't quite right. Baking is an exact science, and it can be challenging to find suitable replacements for animal products that most recipes require.
So, instead of trying to "veganize" an existing recipe, I took the less ambitious route of finding a vegan recipe that I knew would be successful. It's from a book written by the hosts of the vegan cooking show, Post Punk Kitchen and it's called, Vegan Cupcakes Take Over The World.
This vegan recipe book gets overwhelmingly awesome reviews, and with good reason - these cupcakes were marvelous! The only issue I had with this recipe was that the cupcakes stuck to the liners (the book suggests that you spray the cupcake liners which I neglected to do). ;( I topped the cupcakes with some candied orange slices (recipe below).
Vegan! Earl Grey Cupcakes with Lemon Buttercream Frosting
Adapted from Vegan Cupcakes Take Over The World
For the cupcakes:
- 1 cup soy milk
- 4 Earl Grey teabags or 2 tablespoons loose Earl Grey tea
- 1/4 cup canola oil
- 1/2 cup plain soy yogurt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
- 1/2 cup (1 stick) unsalted vegan butter (I used the Earth Balance brand)
- 2 cups powdered sugar (sifted)
- zest of 1/2 lemon
- 1-1/2 tablespoons lemon juice
Preheat oven to 375º and line tin with cupcake liners. In a small saucepan, heat soy milk until almost boiling, add tea bags and citrus zest, cover and remove from heat. Let sit for 10 minutes.When ready to use, stir teabags and thoroughly squeeze to ensure as much tea is dissolved in milk as possible.
In a large bowl, whisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda and salt into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 minutes until a sharp knife inserted comes out clean. Allow to cool. Makes 1 dozen.
Make the frosting:
Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fluffy. Zest the lemon over the bowl into the frosting, add the lemon juice and stir until smooth. Spread or pipe the frosting on cooled cupcakes.
Candied Orange Slices
Adapted from Food and Wine - Grace Parisi
- 1-1/2 cups water
- 1/2 cup granulated sugar
- 1 navel orange, sliced crosswise 1/4 inch thick
The candied orange slices can be refrigerated for up to 2 weeks.