Saturday, June 21, 2014

A Match Made in Heaven

Vegan Chocolate Cupcakes with Peanut Butter "Cream Cheese" Frosting
A brief warning now . . . don't judge this recipe by the photo. I don't have my camera at home and had to make due with a dimly-lit shot with my phone. Anyway . . . "Vegan Cupcakes!?! Liz, why on Earth would you do that to a perfectly good cupcake?" Tomorrow is the first read-through for our summer Shakespeare production of Julius Caesar and I wanted to treat the cast to some . . . well . . . treats! Knowing that one member of the cast is a confirmed vegan, I wanted to come up with a tasty option for her to enjoy. As it so happens, a vegan chocolate cake recipe is not hard to come up with. This is springy, chocolatey, and not too sweet. Frosting, in the traditional sense, is a bit more of a challenge. Peanut Butter and Chocolate are a natural pairing (and one of my personal favorites) so here we go. The frosting isn't exactly a "buttercream" but it is good. Unrefrigerated I would suggest using any leftovers for a nice gluten-free fruit dip . . . just in case there are any gluten-free vegans you are looking to treat to a nice dessert.

- 1 1/2 c. flour
- 1 c. granulated sugar
- 1 tsp. baking powder
- 1/2 c. baking cocoa (make sure to find a vegan brand, not all are)
- 1/3 c. vegetable oil
- 1 c. water
- 1 tsp. salt
- 2 tsp. vanilla
- 1 tsp. apple cider vinegar
- 3 c. powdered sugar
- 8 oz. vegan cream-cheese alternative
- 1 tsp. vanilla
- 1/2 c. creamy peanut butter
- 1/2 c. corn starch

Preheat the oven to 350˚F. Line standard-sized cupcake tin with liners and spritz lightly with vegetable oil spray. (The recipe makes about 18 cupcakes.) In a medium bowl, whisk together flour, sugar, baking powder, cocoa, and salt so that the ingredients are well combined. Stir in water, oil, vanilla, and vinegar and then whisk until the batter is creamy and smooth. Divide batter amongst prepared cupcake liners. Fill to about 2/3 and then bake in oven about 20 minutes until the cupcakes are cooked through and a toothpick inserted in the center comes out clean. Turn out onto a wire rack for cooling. Allow cupcakes to cool completely before frosting.

One of the tricks I ran into with this frosting was that as the "cream cheese" warms to room temperature, it very quickly becomes loose. This may not be all brands, but it was with the one I used. The flavor, however, was quite good. With an electric mixer, beat together peanut butter and "cream cheese" until well combined and smooth. Add vanilla. Slowly beat in powdered sugar one cup at a time until the mixture is thoroughly mixed. Beat in cornstarch and blend until smooth. (The cornstarch helps the frosting from being too runny without adding more sweetness.) Frost cupcakes with a generous dollop of frosting and spread with an off-set spatula. Store in refrigerator until ready to eat so that the frosting holds its form. Yummy for vegans and non-vegans alike.

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