Tuesday, June 29, 2010

caramel macchiato cupcake



I've been on a sort of coffee-kick this week, so of course it's only natural that I add coffee to my baking. I had some trouble with these, though. They were reallly good when I first made them, but then I made the mistake of sitting them in the fridge without any cover-whatsoever. Poor things. DON'T EVER DO THAT. After that they ended up being really dry and crumbly. It was so sad. If you don't do what I did, they'll be moist and wonderful. [:

serves: 24
cupcakes:
1 3/4 cups all-purpose flour
3/4 cup cornstarch
1 cup unsweetened cocoa powder
1 1/2 tablespoons baking powder
2 teaspoons salt
2 tablespoons instant espresso
1 cup coconut oil (or any other oil you have)
1 1/3 cups agave nectar
3/4 cup applesauce
3 tablespoons vanilla
1/2 cup hot water
1/2 cup hot coffee

Isa Chandra's "Vegan Fluffy Buttercream Frosting" - Vegan cupcakes Take Over the World. It's the best ever. Really.
1/2 cup nonhydrogenated shortening
1/2 cup vegan margarine
3 1/2 cup confectioner's sugar
1 1/2 teaspoons vanilla
1/4 cup plain soy milk

"Caramel":
1/2 cup light brown sugar
4 tablespoons vegan margarine
1/4 cup soy creamer (Silk makes one)
1 teaspoon vanilla

Cupcakes-
Preheat the oven to 350 degrees, and line cupcake tins with liners.
In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking powder baking soda, salt, and instant espresso. Add the oil agave nectar, applesauce, vanilla, hot water, and coffee to the dry ingredients and stir until the batter is smooth.
Pour 1/3 cup batter into the prepared cups, almost filling them. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes.
Let the cupcakes stand in tins for 15 minutes, then transfer them to a wire rack and let cool completely.

Frosting-
Beat together the shortening and margarine until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy. See? That wasn't so hard. [:

Caramel Topping-
In a saucepan over medium heat bring the brown sugar, margarine, and creamer to a boil. Reduce heat to a simmer and continue stirring for 5 minutes. Remove from heat and stir in the vanilla.

ASSEMBLE![:

*Once again, don't just place these in the fridge all willy-nilly. Put them in an airtight container to store them.*

1 comments:

Mrs. Diaz said...

Thank You for posting an awesome and simple caramel sauce recipe that actually works and is vegan! The others i found totally suck or completely don't work at all.

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