Saturday, December 17, 2011

Feelin' Like Baking

Are you getting sick of cupcakes yet? No, me neither.

Chocolate Cupcakes with 'Abombinaball' icing. If you remember from my last batch of cupcakes, which were created to taste like the Lush 'Abombinaball' bath bomb, the icing was a melty runny sticky disaster. It tasted good, though. I figured a good vehicle for minty vanilla frosting would be plain ol chocolate cupcakes.

I also had a complaint with icing that is half margarine and half shortening, as you will see in an upcoming post about Snickerdoodle cupcakes. I hate the mouthfeel of shortening. But I like the consistency it gives to frosting. So while I was uncompromising with the icing for the Snickerdoodle cupcakes (all margarine, all the time!) for these I decided to go with 3/4 c margarine and 1/4 c shortening. The result is better, though still not perfect. It's definitely a better frosting to work with, that's indisputable, but I can still feel the shortening. Maybe I just need to get over it. Anyhoo, recipe.

From Isa & Terry's VCTOTW

1 c 'milk'
1 tsp apple cider vinegar 
3/4 c granulated sugar 
1/3 c canola oil 
1 tsp vanilla extract 
1/2 tsp almond extract, chocolate extract, or more vanilla extract (I used Chocolate extract)
1 c flour 
1/3 c cocoa powder
3/4 tsp baking soda 
1/2 tsp baking powder 
1/4 tsp salt

Preheat the oven to 350F and line your cupcake pan with fun liners.
Mix the milk and vinegar together and set aside to curdle. Beat the sugar and oil together, then add the milk mixture and the extracts and beat until frothy, a couple of minutes. Sift in  the dry ingredients and mix until no lumps remain. 
Divvy up amongst the cups and bake for 18 - 20 minutes. Remove from the oven and let cool for a few minutes before putting the cupcakes on a rack to cool the rest of the way.

Frosting (based on vegan fluffy buttercream also from VCTOTW)

3/4 c Eartch Balance, room temp

1/4 c shortening, room temp
3 1/2 c icing sugar, sifted
1 tsp vanilla
1/2 tsp mint extract
1/2 tsp butter flavour
3 tbsp 'milk'

Beat the margarine and shortening together until fluffy. Add about half of the icing sugar and beat until well incorporated. Add a tbsp or two of milk and the rest of the sugar and beat well; add the extracts and beat to combine. If the icing is too stiff, add the rest of the milk. This is a LOT of frosting, so pipe very generous swirls onto the cupcakes.

Three Frosting Designs

Swirly swirls, mountain of frosting, lovely rose

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