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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Dec 16, 2013 1:55 pm 
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poopiebitch wrote:
I've had big problems with them sinking in the middle - I have to add extra flour. Also, if you're not going to add the candied ginger then I highly recommend throwing in extra powdered (or even better, some grated fresh), as they're not that gingery without.


I have this problem too; mine end up looking like ginger volcanoes. At home, we're aware of the benefits of this (more room for frosting!) but I wouldn't have served them to other people. Will have to try again with an extra quarter cup of flour...


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Dec 17, 2013 9:08 am 
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I just made the gingerbread recipe as a 9 inch round cake and it was very successful. No sinking, just fluffy deliciousness! I frosted it with the cooked flour frosting from the crimson velveteen recipe.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Dec 17, 2013 9:18 am 
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jennifer6789 wrote:
Curious if anyone has made the gingerbread cupcakes. Thinking of making them for x-mas eve without the candied ginger (not sure if the kids would like that).

I've made them twice, they are delightful. In fact I made them instead of a Christmas cake last year. They look so pretty with lemony frosting on top!

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Dec 17, 2013 12:16 pm 
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jennifer6789 wrote:
Curious if anyone has made the gingerbread cupcakes. Thinking of making them for x-mas eve without the candied ginger (not sure if the kids would like that).


I just made these the other night and thought they were good. As others indicated, mine also sank a bit in the middle too. I did not add the extra candied ginger so would go with more powder. But overall I thought the flavor was good. Not my favorite from the book but a make again for sure. I was being lazy and didn't want to make the lemon buttercream so I topped it with a homemade coconut whipped cinnamon cream. The two went so well together.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Wed Dec 18, 2013 9:25 am 
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ok - sorry, another question about the gingerbread cupcakes. I cannot find soy yogurt anywhere, and have a niece who is allergic to coconut (so can't use the coconut milk yogurt). would Tofutti sour cream be a good replacement for the yogurt in the recipe?


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Wed Dec 18, 2013 11:05 am 
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Oh yeah, I sub sour cream and yogurt for each other in baking all the time.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Wed Dec 18, 2013 11:43 am 
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I didn't have sour cream or yogurt, so I subbed applesauce. It was fine.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Dec 20, 2013 12:06 pm 
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poopiebitch wrote:
No problem! If you don't get a chance to buy 8" before you bake, I would make a triple batch and split between the two pans, but that's just me :)


So, I'm doing this right now and it's taking for freaking ever for them to bake! Here's hoping they don't burn on the outside before they finish in the middle. hopehopehope.

ETA: They're done, and they're beautiful! For anyone else who might want to do this with the Pumpkin Chocolate Chip cakes, it took mine 45 minutes in a 350°F oven. Also, this cake is going to be huge. And awesome.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Thu Dec 26, 2013 11:47 am 
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I made the hazelnut cupcakes with mocha hazelnut mousse. I used the mousse as the frosting since I wanted more of it than would fit inside the cupcakes. The cake recipe calls for any nut milk, and I bought hazelnut milk just to really up the hazelnuttiness. They were great. I find the flavor of hazelnuts to be very subtle, but having hazelnut meal, hazelnut milk, and hazelnut extract really brought it out.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Thu Dec 26, 2013 6:31 pm 
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Tomorrow I'm making the gluten-free chocolate cupcakes to surprise a friend. I don't normally cook/bake gluten-free at all, so I'm curious how it will turn out. The recipe calls for white rice flour, but I got coconut flour instead because I didn't see any white rice flour in the bulk bins at either store I went to, and I just didn't see purchasing an entire sack of it for the sake of 1/2 C. Hopefully that'll be fine! Chocolate ganache is going on top. <side note: Why are Whole Foods chocolate chips suddenly no longer vegan, except for the expensive dark chocolate chunks?>


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Thu Dec 26, 2013 6:49 pm 
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According to the grocery buyer at my store, Whole Foods discontinued the vegan chocolate chips. So lame. So bummed. I've been buying the Rice Dream ones, but they're not as good.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Thu Dec 26, 2013 7:15 pm 
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Boo!


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Thu Jan 02, 2014 4:35 pm 
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kara kara wrote:
According to the grocery buyer at my store, Whole Foods discontinued the vegan chocolate chips. So lame. So bummed. I've been buying the Rice Dream ones, but they're not as good.

Ghirardelli's makes really great vegan semi-sweet chips. I can find them at a regular grocery store, which is a plus!


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sun Feb 02, 2014 9:31 pm 
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Made the oreo cupcakes the other day with good success. Turned out nice and moist.

I can't find a vegetable shortening here in Oz, so just used all vegan margarine in the basic butter cream icing and it worked fine without the shortening.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sat Mar 01, 2014 12:09 am 
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DEG wrote:
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I made the hazelnut cupcakes with mocha hazelnut mousse. I used the mousse as the frosting since I wanted more of it than would fit inside the cupcakes. The cake recipe calls for any nut milk, and I bought hazelnut milk just to really up the hazelnuttiness. They were great. I find the flavor of hazelnuts to be very subtle, but having hazelnut meal, hazelnut milk, and hazelnut extract really brought it out.


Wow, those look amazing DEG. I'm craving one now!


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sat Mar 01, 2014 1:59 am 
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I took a dozen of the chocolate mint ones into work last week ... needless to say at the end of the day there were none left ...

Anne
(who works in a team of 5 & did not even eat one herself)

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Mar 07, 2014 12:56 am 
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I made the Brooklyn vs. Boston cream cupcakes yesterday for my husband's birthday. They were delicious! But my pastry cream was a bit on the runny side. Anyone else have that problem? I'm not sure what happened.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sun Mar 16, 2014 8:15 pm 
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Anyone have luck with the lychee cupcakes?

I found the texture to be quite "gummy". I reckon 5tbsp of flax seems like a lot?

Icing a bit to sweet for my liking as well.

Would like to try them again.

Had good success with other cupcakes from the book though!


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Thu Mar 27, 2014 1:24 pm 
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I was going to try the lychee cupcakes soon-ish. I'll write how they went for me when I do. The 5 tablespoons of ground flax caught my attention, too.

Anyway, I made the maple cupcakes and they were delicious. I just used maple extract in the regular buttercream recipe because I couldn't find soy milk powder to make the frosting that was listed with the recipe.

I made the cappuccino cupcakes with espresso pastry cream filling and the coffee flavored buttercream frosting with ganache zipped across the tops. My sister and her boyfriend said they're the best cupcakes they've ever had (!!!), so YES! I'm really excited about trying the rest of the recipes.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sat Mar 29, 2014 5:06 pm 
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Just tried the apricot almond cupcakes, and they were really good. Next on my list is the hazelnut ones with mousse filling and chocolate ganache.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sun Mar 30, 2014 4:06 am 
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made some of the Lemon Macadamia cupcakes to take to my mother in law today for mother's day ... they look lovely ...

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Mar 31, 2014 1:28 pm 
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How were the lemon macadamias? I've been wanting to make those forever.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Wed Apr 16, 2014 6:23 am 
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Does anyone know, regarding the Chocolate Butter Cream Frosting, would one batch be enough to frost (top and sides) a 9 inch double layer cake or would it be worth doubling the recipe?

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