Post Punk Kitchen Forum

Hello!

I'm trying to come up with a good recipe to liven up our (fairly nonexistent) vegan cupcake offerings at work (a co-op). I'm really obsessed with the idea of matcha almond or matcha chocolate chip or matcha almond with chocolate frosting. However, I'd like to keep things soy-free, and preferably sugar-free (ie, not granulated sugar) and I'm hitting a creative wall. Any suggestions or experiences? I like to come up with healthier options but understand that it's also a cupcake, and maybe I just need to let go (except for the soy-free part).

you could do something like the agave-sweetened vanilla cupcakes (i think that's what the recipe is called) from isa's cupcake book, and sub almond extract for the vanilla and top the cupcakes with a matcha glaze. i don't know how you'd do a frosting without sugar though. perhaps if you go the matcha-chip route, you could have a fudgy nut butter/agave/chocolate frosting, with a matcha agave-sweetened cupcake.

ETA: if there's soy in the recipe, just sub out like almond milk/rice milk/etc and soy-free earth balance, etc.

I second bodhi's suggestion, though I also don't know how you'd make frosting without sugar. You can try playing around with the VCTOTW agave cupcake base and maybe subbing some of the flour for matcha/cocoa powder and making a matcha and chocolate batter. Then you can swirl the two batters to make a matcha/chocolate cake and top it with an almond glaze.

Also, which co-op do you work at? I go to Minneapolis to visit friends pretty often, and I'd love to get my hands on some vegan cupcakes!

I work at Seward Coop, but there are more places for vegan cupcakes in town...the Wedge Coop or Cake Eater Bakery.

You know my vote is for almond! :D