Ooey Gooey Chewy Cupcakes

Mr postman made me very happy the other day when he delivered a huge box from a certain online bookstore. Inside was a book I had been dying to read, since it's pretty much exploded in the cooking / hipster / vegan community. I'm talking about vegan cupcakes take over the world of course! I finally got a chance to make a batch yesterday for a friend's party, and they turned out surprisingly tasty (considering I'm not much of a cupcake connoisseur) and were gone within a matter of minutes last night.

Phil and I opted to make the 'sexy low-fat vanilla cupcakes with fresh berries', with some adjustments. for one thing, the recipe I used is NOT strictly vegan. I can't have soy, which changes the majority of these lovely little treats in the book.

Do not be afraid of how runny the batter is. But be aware that these cupcakes are not so light and fluffy - really, more of the ooey gooey chewy variety. Which I happen to like.

Almost-Vegan Vanilla Cupcakes w/ Raspberries or Chocolate

Adapted from 'Vegan Cupcakes Take Over the World'

Makes 16 small cupcakes

The particulars:

  • 1/2 cup plain goat yogurt
  • 2/3 cup plain rice milk
  • 1/4 cup applesauce
  • 3 tbsp rapeseed oil
  • 3/4 cup caster sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cup spelt flour
  • 2 tbsp cornstarch
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  1. Preheat the oven to 350F and line a cupcake tin with those adorable little paper cups.
  2. In a large bowl, whisk together the yogurt, milk, applesauce, oil, sugar, and vanilla. Sift in the flour, cornstarch, baking powder, salt, and mix.
  3. Fill the cupcake cups three-quarters full. Bake for 22 to 24 minutes until a knife or toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely.

Phil and I collaborated on these bad boys, but the icing and decoration really came down to him. Just look how beautiful!

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The raspberry variety involved a layer of rasp jam, 3 fresh rasps, and a drizzle of icing (powdered sugar mixed with water).

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The chocolate icing was a mixture of melted dark chocolate (dairy- and soy-free of course!) and the icing mentioned above, with grated pieces of dark chocolate on top. Excellent work, Phil!

Lessons learned: Adding baking soda probably would have made the cupcakes rise a bit more (oops!), vanilla-flavoured yogurt would have made the cake sweeter (but I can't find any vanilla goat yog), and I'm so making more cupcakes ASAP.