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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Jan 28, 2013 10:46 pm 
Drunk Dialed Ian MacKaye
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good tip about the 8" round pan.
i would assume to use a 8" square, but the area is a smidge bigger than a 8" round

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Feb 04, 2013 5:39 pm 
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I've had 2 failed attempts at the Thick Chocolate Fudgey Frostin'.

I'm thinking it's the soy milk powder. First I used Now Foods brand. The frosting tasted like junk. So, I made a cup of milk from it and it also tasted like junk. Then I tried Better Than Milk brand. A glass of milk tasted fine. The frosting tasted just OK, but it was all grainy and separated. Neither brand was flavored or sweetened, like the book says. The Earth Balance and all other ingredients were at room temp (which, for us, is around 65). Ideas?


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Feb 15, 2013 6:05 pm 
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My teenage sister has asked me to make the margarita cupcakes for her birthday, but obviously I don't want to put tequila in them. Any tequila substitute suggestions?

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Feb 15, 2013 6:34 pm 
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i always need replacement ideas for the alcohol in these recipes. such a bummer :(

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Feb 25, 2013 3:12 pm 
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Tried the orange pudding cupcakes, but without the chocolate since I don't really like dark chocolate with orange. I thought they were way too sweet. Maybe I'll try them again some time with some of the orange juice and zest replaced with lemon.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Feb 25, 2013 3:38 pm 
Drunk Dialed Ian MacKaye
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b.vicious wrote:
My teenage sister has asked me to make the margarita cupcakes for her birthday, but obviously I don't want to put tequila in them. Any tequila substitute suggestions?


well since it's just 2 TBS tequlia, you could probably just use an extra 2 TBS soy milk.
I'm not sure I would recommend using an extra 2 TBS lime juice because that might affect the overall pH of the cupcake batter and might affect leavening.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Feb 25, 2013 3:40 pm 
Drunk Dialed Ian MacKaye
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question about the golden vanilla cupcakes: do y'all make it with the non-dairy or canola oil? i was leaning toward the canola oil since it's inexpensive compared to earth balance, but i was planning on making a 2 layer cake with the batter so if the non dairy butter tastes better, i want to know ;)

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Feb 25, 2013 5:15 pm 
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bookwormbethie wrote:
b.vicious wrote:
My teenage sister has asked me to make the margarita cupcakes for her birthday, but obviously I don't want to put tequila in them. Any tequila substitute suggestions?


well since it's just 2 TBS tequlia, you could probably just use an extra 2 TBS soy milk.
I'm not sure I would recommend using an extra 2 TBS lime juice because that might affect the overall pH of the cupcake batter and might affect leavening.

Solved here: viewtopic.php?f=18&t=25654&p=707088


bookwormbethie wrote:
question about the golden vanilla cupcakes: do y'all make it with the non-dairy or canola oil? i was leaning toward the canola oil since it's inexpensive compared to earth balance, but i was planning on making a 2 layer cake with the batter so if the non dairy butter tastes better, i want to know ;)

I've only ever made them with canola and they taste great!

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Feb 25, 2013 10:12 pm 
Drunk Dialed Ian MacKaye
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thanks, and i should clarify, i plan to make 2 batches of the cupcake batter in 2 bowls, and pour into two 8" pans ;)

yay that canola oil came out tasting great! i just didn't know if the EB would add some "buttery" richness....

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Feb 26, 2013 11:05 am 
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I made the chocolate mint cupcakes again and I just can't even believe how good they are. This time I had green food coloring so they presented much better.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Feb 26, 2013 3:27 pm 
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bookwormbethie wrote:
question about the golden vanilla cupcakes: do y'all make it with the non-dairy or canola oil? i was leaning toward the canola oil since it's inexpensive compared to earth balance, but i was planning on making a 2 layer cake with the batter so if the non dairy butter tastes better, i want to know ;)

The only time I've attempted these cupcakes (and that was like 3 times in one night since I couldn't figure out what I was doing wrong) using the EB sticks, I ended up with weird, greasy yucky cupcakes. I haven't tried making them with canola oil, but I have a feeling that would have solved my problem right there.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Tue Feb 26, 2013 4:23 pm 
Drunk Dialed Ian MacKaye
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Freetahtah wrote:
bookwormbethie wrote:
question about the golden vanilla cupcakes: do y'all make it with the non-dairy or canola oil? i was leaning toward the canola oil since it's inexpensive compared to earth balance, but i was planning on making a 2 layer cake with the batter so if the non dairy butter tastes better, i want to know ;)

The only time I've attempted these cupcakes (and that was like 3 times in one night since I couldn't figure out what I was doing wrong) using the EB sticks, I ended up with weird, greasy yucky cupcakes. I haven't tried making them with canola oil, but I have a feeling that would have solved my problem right there.


thanks, i definitely use canola oil, and i'll just make one 8" pan and see how they turn out....before i make two more ;)

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sun Mar 03, 2013 10:21 am 
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amonik wrote:
Tried the orange pudding cupcakes, but without the chocolate since I don't really like dark chocolate with orange. I thought they were way too sweet. Maybe I'll try them again some time with some of the orange juice and zest replaced with lemon.


They were better after a couple of days - maybe because they were chilled?

I've also made

Basic chocolate cupcakes with coffee buttercream. Very good.
Lemony vanilla cupcakes with salty licorice buttercream (I used crushed licorice candy). Very tasty, although I'll use more candy next time.

I want to bake way more cupcakes than I want to eat, so I finish half of each batch, and freeze the rest of the cakes and frosting separately. I know the cakes are fine after defrosting, but I haven't tried the frostings yet, so that is next. That and tiramisu cupcakes - I started a batch of AVC Cream cheese today.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Wed Mar 27, 2013 4:44 pm 
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I made the Chocolate Mint Cupcakes (again) for a family birthday, and my picky brother-in-law said that the mint was too overpowering in the frosting (but he was eating his 3rd one in a row when he said it). I really like the strong minty flavor - makes me think of a York Peppermint Patty. But I guess that's not for everyone. He tasted the cupcake and the frosting separately to make sure that's where the extra minty flavor was coming from. :)


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Mar 29, 2013 6:12 am 
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amonik wrote:
Lemony vanilla cupcakes with salty licorice buttercream (I used crushed licorice candy). Very tasty, although I'll use more candy next time.

Oh, that sounds good. I'll have to try that sometime!


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Apr 19, 2013 4:18 pm 
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This may seem like a dumb question - but I need some opinions. For a baby shower I am hosting - I plan to make 12 vanilla cupcakes and 12 chocolate cupcakes. So, do I make 12 vanilla/vanilla and 12 chocolate/chocolate - or do I mix it up and do 6 choc/vanilla and 6 vanilla/choc? My personal favorite is yellow cupcakes with chocolate frosting, but I am thinking that in the cupcake trees, keeping them more simple would look prettier.

I may do a blue tint to the vanilla frosting, and there will be decorative something-or-others on the top.

Thankfully I am totally confident that they'll taste good no matter what! There is one guest with a chocolate allergy, which is why I picked the vanilla in the first place.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Apr 19, 2013 4:55 pm 
Drunk Dialed Ian MacKaye
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a chocolate allergy?! that is so tragic!

i personally would mix it up, i ♥ yellow/vanilla cupcakes with chocolate frosting.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Apr 19, 2013 5:03 pm 
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Right??

I think it would be fun to mix them up more.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Apr 19, 2013 6:26 pm 
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what will the guest with the chocolate allergy eat if you do vanilla/chocolate and chocolate/vanilla. My favorite is yellow cake with chocolate frosting, too!

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Apr 19, 2013 9:14 pm 
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ijustdiedinside wrote:
what will the guest with the chocolate allergy eat if you do vanilla/chocolate and chocolate/vanilla.

I think she meant she'd mix it like 6 V/V, 6 V/C, 6 C/C and 6 C/V?

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Fri Apr 19, 2013 11:21 pm 
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Yes, so there would be 4 different combinations.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sat Apr 20, 2013 8:26 am 
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Substitute for soy milk powder please. I am making the cashew butter cardamon cupcakes with the rich cashew butter frosting, on page 128 and in the front of the book I could not find a replacement for the soy milk powder. Cannot do soy even though I am vegan. Thanks in advance.


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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sat Apr 20, 2013 8:29 am 
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I believe there are some brands that make rice milk powder. You can leave it out, but your frosting won't be as thick. You could maybe use powdered sugar as a replacement , but the sweetness will be affected.

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Sun Jun 02, 2013 3:24 pm 
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I made the peanut butter cupcakes for the first time and they sank! Sad times! Followed the recipe exactly and used an oven thermometer. The only thing is that I weighed my flour instead of scooping. Maybe it was less than the recipe intended. (which is why everyone needs to get on board with weighing ingredients for baking. please and thank you.)

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 Post subject: Re: Vegan Cupcakes Take Over the World
PostPosted: Mon Jun 03, 2013 3:24 pm 
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ashley wrote:
I made the peanut butter cupcakes for the first time and they sank! Sad times! Followed the recipe exactly and used an oven thermometer. The only thing is that I weighed my flour instead of scooping. Maybe it was less than the recipe intended. (which is why everyone needs to get on board with weighing ingredients for baking. please and thank you.)

Yes!


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