Jennifer’s Vegan Chocolate Cupcakes with a Cherry Twist

Posted on Monday 6 June 2011

cupcakes
I had a need-cupcake emergency. I had to try to do Jennifer’s cupcake-award-winning Dark Chocolate Almond Cupcakes but I modified a bit, by intent and by what I had on hand.

dry:
1 1/2 cups whole wheat unbleached flour
1/4 cup almond meal (or close; chopped fine in food processor)
6 Tbsp Fry’s cocoa powder (pressed tight)
1 tsp baking powder
1 tsp baking soda

cocoa

wet:
1/4 cup vegan margarine
1 cup brown sugar
1 vanilla bean, scraped
2 tsp almond extract
2 Tbsp flax seed, mixed with 6 tbsp water (pureed in food processor until gelatinous)
1 cup unsweetened almond milk soured with 1 tsp lemon juice).

Mix the dry. Mix the the in wet.

the gel of flax seed
I thought the flax seed was for nutrition but soon found out different. It becomes gluey like egg. I was sure at this point that I’d done something terribly wrong. Mixing it into the batter, it was stiff and heavy but in cooking the leavening really did its work and it became quite fluffy with a lovely texture.

cupcakes
It made a dozen regular cupcakes and a dozen mini cupcakes. Cooked at 375 degrees for 20-25 minutes.

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes That Rule by Isa Chandra Moskowitz and Terry Hope Romero has a recipe that involves digging a hole in the top, dribbling some kirsch in then cooked cherries. Talk about the cherry on top. That seems a good modification.

cupcakes cupcakes
I hadn’t done cupcakes with filling before and I was surprised I could pull out a notch fill it and the top fit back on fine.

Filling:
Amaretto
cherry pie filling

Chocolate Almond Frosting:
1/4 cup vegan margarine
1/4 cup vegan shortening
1 3/4 cup icing sugar
1 tsp almond extract
1 Tbsp almond milk
1 Tbs amaretto
approximately 1/4 cup sifted cocoa powder

Her method is with the her recipe.

piping icing
The icing is wonderful. Piped out I forgot all about the sprinkles or sliced almonds but it was fine.

I didn’t know I could get scalp tingles from a cupcake. It definitely makes up for that tofu-jello attempt at vegan crème brûlée.

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