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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Jun 17, 2014 10:34 am 
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So I offered to make 100 cupcakes for my sister's wedding reception even though I have never made that many before! I was thinking of making the pineapple right side up, the coconut lime and one other that's more kid friendly. Any ideas?

Also, tips on doubling or quadrupling these recipes?

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Jun 17, 2014 10:42 am 
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i would go with something basic for the last one like chocolate with vanilla frosting or something. coconut tends to be a polarizing ingredient. some people hate it (why?????)
plus you have 2 tropical flavors. or maybe something with the peanut butter frosting that i think is in the book somewhere (i think it's a variation) ITS SO GOOD. just dont be a dolt like me and use chunky cause the chunks will clog up your piping bag :-P

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Jun 17, 2014 11:08 am 
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Oh yeah, I've got the two tropical ones because the food is going to be Cuban, I should have mentioned that.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Jun 17, 2014 12:13 pm 
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Go you! My tips:

In my experience, I regularly get 16 cupcakes out of each batch of cupcakes from this book (with a few exceptions, such as the carrot or banana cupcakes), so don't be afraid to factor that in, and don't be tempted to over-fill your cupcake liners. Not only will you get bonus cupcakes, but they won't bake over the edge of the liners and get stuck to the top of your pan. Get yourself a #24 portion scoop (available online or in any food service supply store) and use it for filling the cupcake liners.

I have tripled and quadrupled loads of the recipes from that book, so that shouldn't be a problem at all as long as you have a large enough mixing bowl. Just try not to over mix, which is the only thing that can go a bit wrong when multiplying recipes.

Thankfully cupcakes cool quickly, so by the time one batch is done baking, the previous will be cooled and you can go ahead and stick them in your containers for transportation, so you won't need a million cooling racks.

I agree that a chocolate-based cupcake would be a good third option, but I would steer clear of peanut butter. Honestly, I would go with chocolate cake/chocolate buttercream for the final choice. You could even do a chocolate ganache drizzle if you're feeling extra-fancy.

Hmmmm... I can't think of anything else, other than you've got this! 100 sounds like a ton, but I think you'll be surprised at how fast you can knock it out once you get going!

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Jun 17, 2014 1:04 pm 
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jojo wrote:
Star wrote:
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?


I would probably do 1 1/2 times the recipe but to be on the safe side you could do 2 times, it freezes well or you can just eat it with a spoon!


Thankyou!! I ended up using just one batch which was enough but was quite stiff and ended up damaging the cake (didn't help that it was 9inches which made the sponge a bit thin).

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Jun 17, 2014 1:37 pm 
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Thanks poopiebitch!!!!

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Thu Jul 31, 2014 7:03 pm 
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I made the lemon variation on the basic vanilla cupcakes with lemon-y cream cheese frosting and candied lemon peels.

Everything was seriously SO good and I usually don't go to lemon desserts. The only flaw was that I tried the sugar + blender = powder sugar trick and it. . . it did not work. My frosting is a bit gritty. The recipes are good enough that I don't CARE.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Thu Jul 31, 2014 9:10 pm 
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My only attempt at the sugar + blender trick yielded the same results - and I left it in there for like 20 minutes! It just strengthened my resolve to always have powdered sugar on hand, really. Those cupcakes sound amazing, grit or no grit!


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sun Aug 10, 2014 1:36 pm 
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Has anyone ever run into problems with the texture of the peanut butter frosting? I haven't made it in years because my kid hates nuts, but I decided he doesn't need to like EVERYTHING I bake, dammit. It tastes amazing and I think I followed the recipe exactly, but it never got stiff and it's not fluffing up at all; it's more like cookie batter before you add the dry ingredients. I tried adding more powdered sugar a bit at a time - was that the wrong way to go? I so rarely have frosting fails I don't remember how to fix 'em.

(Don't get me wrong, I'm totally gonna put it on cupcakes anyway.)


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sun Aug 10, 2014 4:13 pm 
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Answering my own question because I believe I've had an epiphany. I stuck the frosting in a tupperware container and the oil totally separated out, and I realized this is the first time I've made it using Miyoko's vegan butter (which has a lot of coconut oil in it) rather than Earth Balance. It's worked fine in other frosting recipes, but I bet the peanut butter (even though I used no-stir) and the coconut oil combined were too much oiliness to handle on such a hot day. Maybe?


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sun Aug 10, 2014 4:38 pm 
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I had the same problem with peanut butter frosting when I used earth balance. I drained the oil that separated and beat in vegetable shortening instead. It worked ok, but the texture wasn't as good as batches I have made in the past. I think my problem may have been using a natural peanut butter. I think when I have made PB frosting in the past I used commercial ones that have stabilizers, and I think those are really helpful for the frosting.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Aug 11, 2014 8:12 pm 
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In my experience, junk food appreciates junk food peanut butter (though if I remember right, the recipe states to use natural? odd).

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Wed Aug 13, 2014 1:08 am 
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I've had the problem with the peanut butter frosting too. I don't know what cased it but I used Earth Balance and natural peanut butter. I think I added more sugar and it eventually got better, though still not perfect texture wise--but of course by then it was very sweet.

I would never have thought to use peanut butter with artificial ingredients but maybe I'll try it next time. I do so love making the chocolate peanut butter bombs (a variation on the chocolate cupcake), and they're even better with a little chocolate extract in the batter to make them extra-chocolatey.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sat Aug 16, 2014 2:16 pm 
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The vanilla cupcakes, using margarine, makes a mean "cookie dough" type cake. I just halved the sugar, replaced the second half with brown sugar. . And went crazy with the finishing touches. Cookie dough filling, vanilla buttercream (from the book/basic buttercream instinct), and mini chocolate chip cookies on each cake. I had another frosting fail in that I was impatient and it melted. Ooooops. Still forking delicious. Best cake I've ever had or made. Yummm.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Thu Nov 13, 2014 10:19 am 
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Made a lemon cake fusing the vanilla cake base with flavors from the lemon-macademia. I went the oil route instead of the margarine route hoping for a "light" cake. Nah, I like margarine way better. Less fussy, oddly enough.

Also, the lemony frosting is FICKLE. I'm no frosting wizard. . . I sometimes struggle with moisture, whether it's too moist or too dry. But I have never had frosting separate, and this was trying its damnedest. I'm guessing it's from the acid, but wow! Annoying! I kept adding powdered sugar and eventually went without vanilla. I already lost so much lemon flavor with the excess sugar. ):

Over all though, my cupcakes were a success. Just a thought for next time? Or for anyone else who might struggle?

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Dec 19, 2014 12:37 am 
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a batch of the apricot glazed almond cupcakes are adorning the kitchen counter ... do help yourself ...

Anne

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Dec 19, 2014 1:08 am 
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oddspongeout wrote:
Made a lemon cake fusing the vanilla cake base with flavors from the lemon-macademia. I went the oil route instead of the margarine route hoping for a "light" cake. Nah, I like margarine way better. Less fussy, oddly enough.

Also, the lemony frosting is FICKLE. I'm no frosting wizard. . . I sometimes struggle with moisture, whether it's too moist or too dry. But I have never had frosting separate, and this was trying its damnedest. I'm guessing it's from the acid, but wow! Annoying! I kept adding powdered sugar and eventually went without vanilla. I already lost so much lemon flavor with the excess sugar. ):

Over all though, my cupcakes were a success. Just a thought for next time? Or for anyone else who might struggle?


When I make lemon (or any citrus) frosting, I use zest but not juice. I grate the zest with a microplane so it is really fine. Also, the oils permeate the frosting over time, so the flavor will be stronger the next day. I like to make the frosting a day in advance to take advantage of this.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Dec 19, 2014 8:38 am 
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oddspongeout wrote:
Also, the lemony frosting is FICKLE. I'm no frosting wizard. . . I sometimes struggle with moisture, whether it's too moist or too dry. But I have never had frosting separate, and this was trying its damnedest. I'm guessing it's from the acid, but wow! Annoying! I kept adding powdered sugar and eventually went without vanilla. I already lost so much lemon flavor with the excess sugar. ):

I had exactly this problem with the margarita cupcake frosting, which uses lime juice, I think. I've started just using very finely grated lime zest instead, otherwise it invariably separates, curdles and looks kind of gross.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Wed Dec 31, 2014 8:48 pm 
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I am so frustrated! I tried making the carrot cake cupcakes again, after they failed on my first attempt some time ago due to a typo in the amount of flour. The errata thread is not accessible (the previously posted links do not work), so I did a lot of searching and found that a couple of people had success by adding a cup of flour to the "2/3 cup flour" listed in my book. Failed again. The batter was still very dry, not like cake batter at all. I didn't overmix it. I thought it odd that there was no liquid ingredient in this recipe. They came out with a very weird dense texture, unlike cupcakes or muffins. My ingredients were all fresh and I used an oven thermometer.

Is there any definitive correction for this typo, or any other error in the recipe? Maybe they corrected the 2/3 cup flour to a different amount in a later edition of the book? I'm kicking myself for not just making the VWAV carrot cake into cupcakes instead of this. I'm reluctant to try other recipes in VCTOW after this....

Thanks for any insight on this.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Wed Dec 31, 2014 10:31 pm 
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Melody wrote:
I am so frustrated! I tried making the carrot cake cupcakes again, after they failed on my first attempt some time ago due to a typo in the amount of flour. The errata thread is not accessible (the previously posted links do not work), so I did a lot of searching and found that a couple of people had success by adding a cup of flour to the "2/3 cup flour" listed in my book. Failed again. The batter was still very dry, not like cake batter at all. I didn't overmix it. I thought it odd that there was no liquid ingredient in this recipe. They came out with a very weird dense texture, unlike cupcakes or muffins. My ingredients were all fresh and I used an oven thermometer.

Is there any definitive correction for this typo, or any other error in the recipe? Maybe they corrected the 2/3 cup flour to a different amount in a later edition of the book? I'm kicking myself for not just making the VWAV carrot cake into cupcakes instead of this. I'm reluctant to try other recipes in VCTOW after this....

Thanks for any insight on this.


I've never made the Carrot Cake Cupcakes so I don't know the answer to your question but please, please don't give up on VCTOTW! It is such a great cookbook and doesn't get as much love as it deserves here. I have made the following according to the book directions exactly, and all have come out great:

Golden Vanilla Cupcakes
Your Basic Chocolate Cupcake
German Chocolate Cupcakes (a variation listed under Your Basic Chocolate Cupcakes)
Chocolate Cherry Cream Cupcakes
Chocolate Mint Cupcakes
Hazelnut Cupcakes with Mocha Hazelnut Mousse Filling
Tiramisu Cupcakes
Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing -- everyone who tasted this loved it, but I'm not a pumpkin dessert fan so it's not my favorite
Apple Cider Cupcakes


I did have a few minor (I repeat, MINOR) issues with a few others

Toasted Coconut Cupcakes with Coffee Buttercream -- Delicious but the cakes came out dense. Still glad I made them.

Peanut Butter Chocolate Heavencakes (another variation listed under Your Basic Chocolate Cupcakes) -- The book didn't specify the type of peanut butter, so I made this with natural peanut butter (as well as a version with hazelnut butter) and it was hard to get the frosting consistency right for piping. If I make this again I will use regular peanut butter rather than natural, which has a tendency to separate. Even so, this is one of my favorite dessert recipes. I've made it a few times and would make it again.

Cappucino Cupcakes filled with Espresso Creme -- This was the only cupcake I didn't care for. I'm a cappucino lover but the flavor of this one didn't appeal to me.

So, out of a dozen recipes I've made, there's only one I didn't care for, and eleven I would happily make again. I've also gotten some great ideas about baking from this book, such as what equipment to use, and what a great enhancement it is to add chocolate extract to a chocolate cake batter.

My favorite recipe in the book is the one for Tiramisu Cupcakes. They are amazing.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Jan 02, 2015 6:56 pm 
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Thank you, LFL, for the detailed info about what you have baked from this book that has turned out successfully. I'm definitely going to try some different recipes, maybe those tiramisu ones! I just became extremely frustrated at not being able to find the definitive correction to a known error in the carrot cake cupcakes recipe, which people have posted about numerous times. I am hoping someone will post a definitive answer, or repost the errata list whose link doesn't work any more. Maybe there is a later edition of the book that has the corrected amount of flour (not the 2/3 cup which is said to be wrong), and perhaps there should also be some soy milk or juice or other liquid in the recipe?


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Jan 02, 2015 7:19 pm 
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Melody wrote:
Thank you, LFL, for the detailed info about what you have baked from this book that has turned out successfully. I'm definitely going to try some different recipes, maybe those tiramisu ones! I just became extremely frustrated at not being able to find the definitive correction to a known error in the carrot cake cupcakes recipe, which people have posted about numerous times. I am hoping someone will post a definitive answer, or repost the errata list whose link doesn't work any more. Maybe there is a later edition of the book that has the corrected amount of flour (not the 2/3 cup which is said to be wrong), and perhaps there should also be some soy milk or juice or other liquid in the recipe?


Hi Melody, I have made the carrot cake cupcakes with success a couple of times. Could you PM me the ingredient list and I can compare it against my edition of the book? I got my book about 2 years ago.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sun Jan 04, 2015 5:27 pm 
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You're welcome, Melody! I hope the tiramisu ones work out for you-- I've made them multiple times and we love them, especially when made with Kahlua.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sun Jan 04, 2015 6:42 pm 
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Yeah, the tiramisu ones are delicious.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Wed Jan 07, 2015 2:59 am 
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I think I read in an old forum that the carrot cake is good with an additional 1/4 cup flour and 1 tbsp corn starch? I'm really hoping so because I have to make carrot cake for my girlfriend's birthday tomorrow and I reeeeally don't want to fork up.

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