WIXLIB

5808 VeganCupcake(FIN).qx 6/29/06 7:02 PM Page 1IntroductionWELCOME TO Vegan Cupcakes TakeSuper Bowl, what have you. Innocent andOver the World!adorable, no one will suspect that thesetoothsome morsels are cruelty-free. NoWho would think that something as simpleone will miss the dairy—and why shouldand unassuming as a cupcake would bringthey? These cakes taste just as good, andabout the revolution? The world is enrap-some may argue even better than their out-tured with this tiny cake—maybe it’s ourmoded counterparts.selfishness, knowing that the cake is “Mine!All mine!” Maybe it’s our obsession withWe believe in the evolution of dessert. Webeauty; cupcakes, like flowers, seem todon’t want to be bogged down with the rig-have the perfect proportions to capture ourmarole of what has been and what willeye. Maybe they speak to the child in all ofalways be. We simply don’t need dairy andus, our yearning for a simpler time, whereeggs to have sweet, satisfying, and deca-a little something sweet was a reminderdent treats. It’s time to move on. Have wethat there was something to celebrate.mentioned that moving on has nevertasted so damn good?And, vegan cupcakes are the ultimate subversive tool. They can be snuck into theThis book has been a labor of love for us.office, birthday parties, bat mitzvahs, theWe decided to write it for the simple reasonINTRODUCTION1

5808 VeganCupcake(FIN).qx 6/29/06 7:02 PM Page 22that people freak out over our cupcakes. Weran the gamut. It was a fun sociological exper-spent months and months with our dedi-iment, as sometimes they knew the cupcakescated group of testers making sure that theywere vegan, other times not. But across thewere up to par not only for the vegan palate,board they were impressed. Our little cup-but for omnivores as well. Test subjectscakes set out on their mission to change theincluded cubicle mates, skeptical parents, cabworld and they did their job tenfold. Amordrivers, beefy football guys, kindergarten grad-vincit omnia. Love really does conquer all!uates, grandmothers, D&D nerds . . . theyViva la Cupcake!INTRODUCTION

5808 VeganCupcake(FIN).qx 6/29/06 7:02 PM Page 3Cupcakes A to ZWHY CUPCAKES? WE feel that thisEverywhere. Cupcakes are everywhere.question can only be answeredSo the logic follows that if cupcakeswith an A to Z list.are everywhere, people must love cupcakes, therefore they will love a bookAdorable. This one is obvious. Whodoesn’t think cupcakes are cute? Offthe top of our heads, probably onlyDick Cheney.about cupcakes.Forks. Fork it, who needs forks? Eat withyour hands.Gifts. Cupcakes make the best gift! I dareBlogworthy. A surefire way to get peopleto look at your blog is by posting pic-you to give someone a cupcake andhave them not smile.tures of cupcakes. No one wants toHome. Baking makes a house a home.hear about your terrible day at the officeWhether, like us, you live in a hovel, oror what you think of China’s space pro-you live in a penthouse on Madisongram. They want to see pictures of cup-Avenue (yuppie), if you don’t have thecakes, trust us.heavenly, fresh-baked-goods scentCrafty. You can get all creative in thewafting from your kitchen, then youkitchen without the glue or the scrap-aren’t really home. You are just in fourbook that no one wants to look at.Delicious. They taste good.enclosed walls.Icing. Whether you like to plow through itCUPCAKES A TO Z3

5808 VeganCupcake(FIN).qx 6/29/06 7:02 PM Page 4first or savor it till the end, icing is theicing on the cake. Literally.Quick. Cupcakes bake very quickly and youwith your busy schedule can use yourJoy. Unbridled.newfound free time to do things that areKnives. Again, no need for all that messedimportant to you, like building a shelf forup slicing when one person gets a hugeslice and someone else, a dilapidatedsliver. Cupcakes are the great levelerwherein we are all equals.all your cupcake supplies.Relaxing. Piping frosting from a pastry bagsets your soul at ease.Shopping. You will soon find yourself perus-Love. Nothing says love like a cupcake does.ing the baking supply stores with a pur-If you don’t bake someone a cupcake thenpose. Now you can admire decoratingyou don’t really care about them.tips and pastry bags with the pros.Moods. There is a cupcake to fit your everyTranscendental.We will bake with our ownmood. A diet therapist may tell you thathands; we will frost with our own icing; webeing an emotional eater is unhealthy,will speak with our own mouths full.and they would probably be right. ButUtilitarian. No pesky plates and forks towho wants to be right when you could bewash afterward. Fewer dishes, moreeating a cupcake?efficiency.No. People say “no” too often. Cupcakes willmake them say “yes.”Voluptuous. Doesn’t your butt need a littleextra padding? Sure it does.Oligarchy. Vegan cupcakes will take overWorkers of the World Unite. Cupcakesthe world. Better to give in sooner ratherare the fuel of the revolution. Let them eatthan later and make this a smoothcake. No really, let them eat cake.transition.XXX. Cupcakes are sexy.Portable. You can take cupcakes anywhere.Yawn. Writing A to Z lists gets very tiring.Walk down the street eating a piece of cakeQuit reading this and start makingand you will look like a crazy person. Butcupcakes.walk down the street eating a cupcake?Your sexiness factor will increase by at leastZZZZZ. Especially when you get to Z. Now,seriously, go make some cupcakes.70 percent, according to our studies.4CUPCAKES A TO Z

5808 VeganCupcake(FIN).qx 6/29/06 7:02 PM Page 5tOPar neh ow t o m a k e k i c k-as sc u p ca k e s

55 PMPage 6METRIC CONVERSIONS The recipes in this book have not been tested with metric measurements, so some variations might occur. Remember that the weight of dry ingredients varies according to the volume or density factor: 1 cup offlour weighs far less than 1 cup of sugar, and 1 tablespoon doesn’t necessarily hold 3 teaspoons.2 General Formulas for Metric ConversionOunces to gramsGrams to ouncesPounds to gramsPounds to kilogramsCups to litersFahrenheit to CelsiusCelsius to Fahrenheit 2 Linear Measurementsounces 28.35 gramsgrams 0.035 ouncespounds 453.5 gramspounds 0.45 kilogramscups 0.24 liters( F – 32) 5 9 C( C 9) 5 32 F½ inch 1½ cm1 inch 2½ cm6 inches 15 cm8 inches 20 cm10 inches 25 cm12 inches 30 cm20 inches 50 cm2 Volume (Dry) Measurements2 Volume (Liquid) Measurements¼ teaspoon 1 milliliter½ teaspoon 2 milliliters¾ teaspoon 4 milliliters1 teaspoon 5 milliliters1 tablespoon 15 milliliters¼ cup 59 milliliters1 3 cup 79 milliliters½ cup 118 milliliters2 3 cup 158 milliliters¾ cup 177 milliliters1 cup 225 milliliters4 cups or 1 quart 1 liter½ gallon 2 liters1 gallon 4 liters1 teaspoon 1 6 fluid ounce 5 milliliters1 tablespoon ½ fluid ounce 15 milliliters2 tablespoons 1 fluid ounce 30 milliliters¼ cup 2 fluid ounces 60 milliliters1 3 cup 2 2 3 fluid ounces 79 milliliters½ cup 4 fluid ounces 118 milliliters1 cup or ½ pint 8 fluid ounces 250 milliliters2 cups or 1 pint 16 fluid ounces 500 milliliters4 cups or 1 quart 32 fluid ounces 1,000 milliliters1 gallon 4 liters2 Oven Temperature Equivalents,Fahrenheit (F) and Celsius (C)100 F200 F250 F300 F350 F400 F450 F 38 C95 C120 C150 C180 C205 C230 C2 Weight (Mass) Measurements1 ounce 30 grams2 ounces 55 grams3 ounces 85 grams4 ounces ¼ pound 125 grams8 ounces ½ pound 240 grams12 ounces ¾ pound 375 grams16 ounces 1 pound 454 grams

5808 VeganCupcake(FIN).qx 6/29/06 7:02 PM Page 7IngredientsLET’S TALK FOR a moment about whatby substituting a little whole-grain flourmakes a cupcake tick.in the recipes (see below). We likeunbleached flour because of its creamycolor—and because we believe that bleachFlouris better off in one’s hair, not one’sYou can’t really make much of a cupcakecupcakes.without flour, so we recommend that youbuy the best quality flours that you can.WHOLE WHEAT PASTRY FLOUR is anExperiment with different combinationsexcellent way to add whole grain good-for cupcakes of various textures and fla-ness to cupcakes. Unlike regular wholevors, or with whole grains for healthierwheat flour, which can make cupcakes toocupcakes with more fiber and nutrients.heavy, whole wheat pastry flour has lessgluten and is ground much finer, resultingALL-PURPOSE FLOUR is the flour mostin a tender, fine-crumbed cake. You canoften used for our cupcakes. Like the namesubstitute up to half the unbleached floursays, it’s a multi-use flour that results inin a recipe with whole wheat pastry withlight-textured, fluffy cupcakes with a niceexcellent results. As in “your cupcakecrumb. It’s not a nutrition superstar buteaters will never guess that you’re feedingyou can up the fiber and nutrient contentthem a whole grain” results.INGREDIENTS7

5808 VeganCupcake(FIN)2.qx 7/17/06 6:25 PM Page 8NON-GLUTEN–CONTAINING FLOURS areSugar and OtherSweetenersnot used extensively in this book but it’sGRANULATED SUGAR: Most of our cupcakenothing personal. Generally, substituting .recipes use sugar, mostly because the flavor,cup of other flour out of every 1 cup ofconsistency, low cost, and ease of use can’twheat flour works just fine. Using morebe beat when it comes to baking cupcakes.means you’ll get different—sometimesWhere we say “sugar” we mean ordinaryinteresting, sometimes unpredictable—granulated sugar or evaporated cane juiceresults. Some of our testers have had muchinterchangeably. In fact, any dry sweetenersuccess with quinoa flour in particular, butwill do. We know, some of you might be think-more often than not, successful wheat-freeing, “But I thought this was a health food bak-baking requires a blending of three or moreing book!” Well, sometimes it is, but when itRICE, QUINOA, AND OTHER NON-WHEAT,flours. We’re not experts regarding glutenfree baking but we love gluten-free peoplejust the same, hence a little cupcake recipeon page 46.FLOURS TO AVOID: Anything that says it’sfor making bread. Those kinds of flours havetoo much gluten and can result in heavy, toochewy cupcakes. Regular whole wheat flour isalso too heavy and coarse for cupcakes (butgreat in muffins; then again, this book isn’tcalled Muffins Take Over the World, is it?). Wegenerally don’t mess with self-rising flour,but if you love it go ahead—just be sure toomit the baking soda and baking powderfrom the recipes.8VEGAN CUPCAKES TAKE OVER THE WORLD

5808 VeganCupcake(FIN).qx 6/29/06 7:02 PM Page 9comes down to it, this is a book about deca-MAPLE SYRUP works great in baking. Reducedent dessert, which shouldn’t be every mealthe amount of other liquids in a recipeof the day. Just every other day. Luckily, in thisaccordingly if maple syrup is substituted forday and age we have lots of great options forgranulated sugar. We don’t rely much on it fororganic, vegan (no animal bone char used insweetening our cupcakes because it’s expen-the processing) natural sugar.sive, yet it does make an appearance in afew recipes and toppings for its special flavorCONFECTIONERS’ SUGAR, OR POWDEREDand texture.SUGAR as it’s known in some circles, isessential for making fluffy buttercream frosting. Rejoice in knowing that there are manygreat organic and vegan varieties of powdered sugar hitting the shelves every day.You can make your own by whirring granulated sugar in a food processor or blender tillpowdery. If you’re going to use it to makefrosting, we recommend adding 1 teaspoonof cornstarch per cup of granulated sugar, asit will help thicken the final consistency of thefrosting or icing.SUPERFINE OR CASTOR SUGAR is just gran-ulated sugar with a smaller grain that dissolves faster. Make it yourself like powderedsugar; just don’t blend it as much.BROWN SUGAR is just granulated sugar witha little molasses blended in. We like to use itin our autumny and outdoorsy recipes.INGREDIENTS9

5808 VeganCupcake(FIN)2.qx 7/17/06 6:25 PM Page 10made from brown rice. It has all kinds ofOils, Margarine,andShorteningshealth benefits that are too boring to mentionCANOLA OIL: Canola is the fat of choice inhere. All you need to know is that it tastesour baking. It’s healthy, cheap, and the neu-good. It can be difficult to bake with, so it’stral flavor works with any kind of cupcakefeatured primarily in caramel-like toppingsyou can imagine. Do your best to use organicfor cupcakes.canola oil to ensure that it is free of GMOs*RICE SYRUP is a tasty, natural sweetenerSunflower, safflower or vegetable oil willAGAVE NECTAR is a magical liquid sweet-make a good substitute if canola isn’t avail-ener made from the cactuslike plant that’sable, but stay away from strongly flavoredalso used to make tequila. With the consis-oils like peanut or olive.tency of honey, more sweetness than sugar,and a hint of buttery flavor, it can be substi-MARGARINE: When used in frostings, mar-tuted for sugar in recipes, with adjustmentsgarine gives a nice, buttery flavor and a goodmade to other liquids in the recipe. Generally,mouthfeel. We don’t bake with it too often: cup of agave nectar equals one cup ofbecause if overcreamed with the sugar, itsugar in sweetness, along with reducing thecan lead to sinking cupcakes. But every oncetotal liquid by one-third to account for thein a while we break out the Old Marge foradditional liquid content from the nectar.some totally faux buttery, tender cupcakes.Agave is also very expensive and therefore theAnd, of course, we only endorse trans-fatnatural sweetener of millionaires, so we don’tfree, dairy-free varieties because we wantuse it very often in baking. Instead we featureyou to live a long, healthy life abundant withit in some sublime toppings and frostingcupcake making.where its flavor and texture really shine. Weprefer the taste of light agave nectar althoughlight and dark can be used interchangeably.10* GMOs are Genetically Modified Organisms, andunfortunately a large percentage of rapeseed fields,which is the plant that canola oil comes from, havefallen victim to genetic modification. We don’t likeit. We’ll take our oils sans science fiction movie corporate control, thank you very much.VEGAN CUPCAKES TAKE OVER THE WORLD

5808 VeganCupcake(FIN).qx 6/29/06 7:17 PM Page 11your mother’s shortening. Now it’s possibleSoy milk, rice milk, other“milks,”and yogurtsto get all-natural, nonhydrogenated, andPlain old SOY MILK plays a big role in theseeven organic vegetable shortenings, some incupcakes, providing the main source of liquid.convenient stick form that’s easy to measureButtermilk––which provides leavening prop-and use. We use it primarily in vegan but-erties and a tender crumb in non-vegantercream frostings when a less obtrusive fla-cakes––is easily done up vegan style by whisk-vor than margarine is desired. It also makesing soy milk with a little vinegar and allowing tofrosting very stable at warmer temperaturescurdle for a minute or two (see Apple Ciderand that is ideal for piping out decorations.Vinegar). Most of our recipes were developedHowever, we don’t love shortening for bak-with soy milk, but rice milk can be substituteding cupcakes as it can make the finishedtoo. RICE MILK won’t curdle quite like soy milkcake oily, heavy, or bland.but will get the job done, plus it has a milder fla-SHORTENING: Today’s shortening ain’tvor and can create lighter-textured cupcakes.COCONUT OIL, NON-HYDROGENATEDAND REFINED: It’s not as bad for you as youCOCONUT MILK AND NUT MILKS: Coconutthink! Long-suffering coconut oil is making amilk makes for exceptionally moist and fla-comeback in a big way after a few decades ofvorful cupcakes. We use regular and reduced-bad press. As long as it’s of the nonhydro-fat coconut milk interchangeably, so you cangenated variety (found in natural food stores)choose your battle. Almond and hazelnutit’s a healthy fat in small amounts. We rec-milks work well in cupcakes that containommend using refined oil since the unrefinedthose respective nuts.has a very strong coconut taste and aroma,which is fine if all you ever intend to bake isSOY AND RICE YOGURT: We adore soycoconut cupcakes with coconut frosting.yogurt in baking and it helps make somereally light, fluffy, and moist cupcakes. Riceyogurt will pretty much do the same thing.We alternate between using plain and vanillasoy yogurts as the mood strikes us.INGREDIENTS11

5808 VeganCupcake(FIN).qx 6/29/06 7:17 PM Page 12Apple CiderVinegarand more. Some organic brands are evenYou’ll probably wonder why we put this inbunch and soon you’ll be known as “Thateverything (see Soy Milk: something aboutMagical Extract Lady (or Man)” and the localcurdles). Along with that stuff, vinegar helpschildren will follow you wherever you go.sweetened with precious agave. Collect athe cupcakes rise and promotes a tendercrumb. Use regular old white vinegar orbrown rice vinegar if apple cider vinegar isn’tavailable.Baking Powderand Baking SodaWe use any brand of baking powder that isaluminum-free. As for baking soda, we makeFlavorExtractssure not to use the same box that absorbs theodors in the fridge.Get yourself a great big bottle of the bestvanilla extract you can afford. Since veganeggs that can overpower the flavor of bakedCocoa Powder andChocolategoods, you’ll be able to really taste the vanillaWe sometimes call for Dutch-processedand other extracts you add. Avoid artificial fla-cocoa powder. It is lower in acidity than nor-vors, particularly non-fruit ones like vanilla,mal cocoa powder and has a more intensechocolate, or coffee, since science can’t solvetaste. Often you will hear that you need toevery problem. In addition to vanilla, get aadjust the amount of baking soda and bakinggood-sized bottle of almond extract, aspowder in your recipes depending on the kindalmond complements chocolate and otherof cocoa powder you use, and it is scientificallyflavors so perfectly, you’ll want to use it acorrect, but God’s honest truth is you canlot. It’s possible to get so many other greatsubstitute one for the

Vegan Cupcakes Take Over the World unleashes more than 75 recipes for cupcakes and frostings—some innovative, some classics—with beautiful color photographs. Every single recipe h