More tasty vegan cakes, though admittedly rm couldn't get any vegan chocolate in the village he was staying in. The topping started to get a strange white frosting to it which rm later discovered is what happens when you cool melted chocolate in the fridge. No one complained about the taste though...
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| isn't it great? | it's all mine |
This recipe is from a great book called "Please Feed Me - a punk vegan cookbook", by Niall McGuirk. It's a mixture of anecdotes about punk gigs in Dublin and recipes donated by the bands and various people. If you read it you are guaranteed to be infused with the diy ethic (and lots of tasty food obviously).
Chocolate Cupcakes
3 cups unbleached white flour
2 cups sugar
2/3 cups cocoa powder
2 tsp baking soda
1 tsp salt
2 cups cold water
1.2 cup plus 2 tablespoons vegetable oil
2 tsp vanilla extract
2 tbsp lemon juice or apple cider vinegar
1.) Mix all the liquid ingredients in a bowl and then poor into the dry ingredients and blend well with a big whisk. Beat out all the lumps.
2.) Using a ladle, spoon the batter into cupcake trays, filling them about 3/4 full (just about to the top). If you don't use cupcake papers, make sure to oil the tray really well and dust with cocoa powder so the cupcakes don't stick. I use a giant tray for 12 cupcakes and usually have enough batter left over to make another tiny cake or to let folks lick it up.
3.) Bake at 350 degrees F. After about 30 minutes test the centres with a toothpick or cake tester (a small knife would also do the trick). If the tester comes out clean they are done. Cool for ten minutes, then turn out cupcakes to cool fully.
Ganache Frosting
1 bar vegan chocolate
rice or soy milk
shredded coconut
1.) Place the chocolate in a bowl over a pot with some water in it over medium heat to get the water to steam.
2.) Stir the chocolate until it melts smooth.
3.) Pour a very small amount of milk into the chocolate and keep stirring vigorously. At first the chocolate will sort of curd up, but if you keep stirring it quickly a smooth consistency develops.
4.) Immediately turn off the heat. After a few minutes spoon the chocolate over cooled cupcakes and allow the chocolate to set about 15 minutes.
5.) Sprinkle the tops with coconut or add more chocolate chips. Leave to cool, preferably in the fridge.
3 cups unbleached white flour
2 cups sugar
2/3 cups cocoa powder
2 tsp baking soda
1 tsp salt
2 cups cold water
1.2 cup plus 2 tablespoons vegetable oil
2 tsp vanilla extract
2 tbsp lemon juice or apple cider vinegar
1.) Mix all the liquid ingredients in a bowl and then poor into the dry ingredients and blend well with a big whisk. Beat out all the lumps.
2.) Using a ladle, spoon the batter into cupcake trays, filling them about 3/4 full (just about to the top). If you don't use cupcake papers, make sure to oil the tray really well and dust with cocoa powder so the cupcakes don't stick. I use a giant tray for 12 cupcakes and usually have enough batter left over to make another tiny cake or to let folks lick it up.
3.) Bake at 350 degrees F. After about 30 minutes test the centres with a toothpick or cake tester (a small knife would also do the trick). If the tester comes out clean they are done. Cool for ten minutes, then turn out cupcakes to cool fully.
Ganache Frosting
1 bar vegan chocolate
rice or soy milk
shredded coconut
1.) Place the chocolate in a bowl over a pot with some water in it over medium heat to get the water to steam.
2.) Stir the chocolate until it melts smooth.
3.) Pour a very small amount of milk into the chocolate and keep stirring vigorously. At first the chocolate will sort of curd up, but if you keep stirring it quickly a smooth consistency develops.
4.) Immediately turn off the heat. After a few minutes spoon the chocolate over cooled cupcakes and allow the chocolate to set about 15 minutes.
5.) Sprinkle the tops with coconut or add more chocolate chips. Leave to cool, preferably in the fridge.