Vegan Devil's Food Cupcakes With Fluffy White Filling and Chocolate Icing

[Guest guest]

Vegan Devil's Food Cupcakes With Fluffy White Filling and Chocolate Icing

 

Nonstick cooking spray

 

1 cup all-purpose flour

 

1/4 cup Dutch-process cocoa powder

 

3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa

powder

 

1 teaspoon baking powder

 

1/2 teaspoon baking soda

 

1/4 teaspoon salt

 

1 cup plain soy milk

 

1/4 cup canola oil

 

1/2 cup pure maple syrup

 

1/4 cup sugar

 

1 teaspoon apple cider vinegar

 

1 teaspoon vanilla extract

 

FOR THE FILLING:

 

1/3 cup nonhydrogenated margarine, such as Earthbalance

 

1/3 cup nonhydrogenated shortening - like Smart Balance

 

21/2 to 3 cups confectioners' sugar

 

2 teaspoons vanilla extract

 

For the chocolate icing:

 

1/3 cup plain soy milk

 

4 ounces bittersweet or semisweet chocolate, chopped

 

2 tablespoons pure maple syrup or confectioners' sugar

 

For the royal icing:

 

2 cups confectioners' sugar

 

1 to 2 tablespoons plain soy milk.

 

1. For the cupcakes: Heat oven to 350 degrees. Line a 12-muffin pan with

paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir

together the flour, cocoa powder, baking powder, baking soda and salt. In a

mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at

medium speed for 2 minutes. Add half the dry ingredients and mix to blend.

Add remaining dry ingredients and mix for 1 minute.

 

2. Use a standard ice cream scoop to fill cupcake liners 3/4 full. Bake

until a toothpick inserted in center comes out clean, 25 to 30 minutes. Turn

out onto a cooling rack and allow to cool completely.

 

3. For the filling: In a mixer, beat margarine and shortening until

combined. Add 21/2 cups confectioners' sugar and beat until very fluffy,

about 10 minutes. Taste for sweetness and add remaining 1/2 cup sugar if

desired. Add vanilla and beat for 1 minute more.

 

4. For the chocolate icing: In a small skillet, bring soy milk to a simmer.

Reduce heat to very low and stir in the chocolate and maple syrup, stirring

until just melted. Turn off heat.

 

5. For the royal icing: Using an electric mixer or by hand, sift sugar into

a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon

soy milk until consistency is like stiff toothpaste.

 

6. To assemble: Prepare two pastry bags, one fitted with a large plain tip,

and one with a small writing tip. Fill large-tipped bag with filling, and

the small-tipped bag with royal icing. (Instead of pastry bags, thick

resealable plastic bags may be used. For filling, cut off one corner of bag

so the opening measures a scant 1/2 inch across. For icing, opening should

be just large enough to pipe a thin line.)

 

7. Using your pinkie, poke a hole in center of each cupcake top about an

inch deep. Push tip of pastry bag with filling into each hole, firmly

squeezing in filling and slowly drawing tip up and out. When all cakes have

been filled, wipe off any excess that sticks out from holes; tops of

cupcakes should be flat.

 

8. Place cupcakes on a baking sheet or tray that fits in refrigerator.

Rewarm pan of chocolate icing over low heat if necessary, stirring

constantly. Dip top of each cupcake into icing, swirling to coat completely.

When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set,

use royal icing to make squiggles across center of each cupcake. Keep

refrigerated until ready to serve, up to 1 day.

 

Yield: 12 cupcakes.

[Guest guest]

I forgot to add this helpful note.

Note: Black cocoa, which gives the cake its characteristic dark color and

bittersweet flavor, is available from King Arthur Flour, (800) 827-6836,

kingarthurflour.com

 

-

" wwjd " <jtwigg

Wednesday, January 24, 2007 9:59 PM

Vegan Devil's Food Cupcakes With Fluffy White Filling and Chocolate

Icing

 

 

> Vegan Devil's Food Cupcakes With Fluffy White Filling and Chocolate Icing

>

> Nonstick cooking spray

>

> 1 cup all-purpose flour

>

> 1/4 cup Dutch-process cocoa powder

>

> 3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa

> powder

>

> 1 teaspoon baking powder

>

> 1/2 teaspoon baking soda

>

> 1/4 teaspoon salt

>

> 1 cup plain soy milk

>

> 1/4 cup canola oil

>

> 1/2 cup pure maple syrup

>

> 1/4 cup sugar

>

> 1 teaspoon apple cider vinegar

>

> 1 teaspoon vanilla extract

>

> FOR THE FILLING:

>

> 1/3 cup nonhydrogenated margarine, such as Earthbalance

>

> 1/3 cup nonhydrogenated shortening - like Smart Balance

>

> 21/2 to 3 cups confectioners' sugar

>

> 2 teaspoons vanilla extract

>

> For the chocolate icing:

>

> 1/3 cup plain soy milk

>

> 4 ounces bittersweet or semisweet chocolate, chopped

>

> 2 tablespoons pure maple syrup or confectioners' sugar

>

> For the royal icing:

>

> 2 cups confectioners' sugar

>

> 1 to 2 tablespoons plain soy milk.

>

> 1. For the cupcakes: Heat oven to 350 degrees. Line a 12-muffin pan with

> paper liners, and spray lightly with nonstick spray. In a mixing bowl,

> stir

> together the flour, cocoa powder, baking powder, baking soda and salt. In

> a

> mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix

> at

> medium speed for 2 minutes. Add half the dry ingredients and mix to blend.

> Add remaining dry ingredients and mix for 1 minute.

>

> 2. Use a standard ice cream scoop to fill cupcake liners 3/4 full. Bake

> until a toothpick inserted in center comes out clean, 25 to 30 minutes.

> Turn

> out onto a cooling rack and allow to cool completely.

>

> 3. For the filling: In a mixer, beat margarine and shortening until

> combined. Add 21/2 cups confectioners' sugar and beat until very fluffy,

> about 10 minutes. Taste for sweetness and add remaining 1/2 cup sugar if

> desired. Add vanilla and beat for 1 minute more.

>

> 4. For the chocolate icing: In a small skillet, bring soy milk to a

> simmer.

> Reduce heat to very low and stir in the chocolate and maple syrup,

> stirring

> until just melted. Turn off heat.

>

> 5. For the royal icing: Using an electric mixer or by hand, sift sugar

> into

> a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon

> soy milk until consistency is like stiff toothpaste.

>

> 6. To assemble: Prepare two pastry bags, one fitted with a large plain

> tip,

> and one with a small writing tip. Fill large-tipped bag with filling, and

> the small-tipped bag with royal icing. (Instead of pastry bags, thick

> resealable plastic bags may be used. For filling, cut off one corner of

> bag

> so the opening measures a scant 1/2 inch across. For icing, opening should

> be just large enough to pipe a thin line.)

>

> 7. Using your pinkie, poke a hole in center of each cupcake top about an

> inch deep. Push tip of pastry bag with filling into each hole, firmly

> squeezing in filling and slowly drawing tip up and out. When all cakes

> have

> been filled, wipe off any excess that sticks out from holes; tops of

> cupcakes should be flat.

>

> 8. Place cupcakes on a baking sheet or tray that fits in refrigerator.

> Rewarm pan of chocolate icing over low heat if necessary, stirring

> constantly. Dip top of each cupcake into icing, swirling to coat

> completely.

> When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When

> set,

> use royal icing to make squiggles across center of each cupcake. Keep

> refrigerated until ready to serve, up to 1 day.

>

> Yield: 12 cupcakes.

>

[Guest guest]

This looks so delicious! I will have to try it.

Lauren