Saturday, June 20, 2009

One down....dozens to go.

Basic Chocolate Cupcake
with Caramel-Cocoa Buttercream.

This was the first recipe
that I tried
from my newly purchased
cupcake cookbook.

Chocolate Cupcakes with Caramel-Cocoa Buttercream.
(Adapted from "Vegan Cupcakes take over the World" and Love & Olive Oil)

1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup (1 stick) butter, room temperature
(I used butter, so it is technically no longer could use margarine)
1/3 cup cocoa powder
1 cups confectioners’ sugar
2 tablespoons milk
( longer vegan...but you could use soy milk, hemp milk, etc.)
1 tablespoons caramel topping

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until no lumps remain.

Pour into liners, filling each with 1/4 cup of batter. Bake 18 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Before frosting, cut a small round hole in the top of each cupcake. Fill the hole with caramel topping and replace the removed cupcake. Then frost.

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add cocoa powder and beat until incorporated. Add milk and mix to combine. Add confectioners’ sugar 1/2 cup at a time and mix until light and fluffy, 3-5 minutes total. Add caramel topping and mix well.

1 comment:

Me said...

Hey just came across your blog. Very interesting.