Vegan Cupcakes - Feb. 26, 2009

Last week's vegan baking experiment was Vegan Cupcakes - Red Velvet Cupcakes with a Cream Cheese frosting, to be exact.

I never knew that Red Velvet cake (and therefore cupcakes) were secretly chocolate, but the recipe called for cocoa powder, and I brought that, as well as some of the other cross-over ingredients from the brownies (such as the organic unsweetened applesauce, and the soy milk I had on hand and open from a previous baking exercise), a large mixing bowl and my muffin pan over to Alison's place. She had bought the rest of the ingredients, and I think Lila, Alison and I determined we'll try to do cross-over recipes as close together as possible, to help maximize use of common ingredients in a timely manner. Also, we've decided we'll all have on hand flour and sugar at all times - because really, when baking, those are pretty much a must.

When I got to Alison's place she had all the ingredients she had out, and the margarine and tofu better than cream cheese out on the counter to get to room temperature. She set out the soy milk and apple cider vinegar right away to give the milk a chance to curdle. Lila arrived, and she and I sifted the dry ingredients together - Alison had them measured out. We didn't have a sifter, but I did have a mesh strainer with a long handle - Lila poured the ingredients into the strainer, and I shook it to mix the ingredients. In lieu of a second sifting, Lila set to stirring the dry ingredients. This stirred up a lot less dust, and made everyone's noses much happier.

The recipe called for 2 oz. of red food coloring, which Alison bought - McCormick food coloring. At lunch that day my sister said "Gee, I hope that's vegan - you know that for some food coloring to get the red they use ground up beetles." This sent me on a quick Internet search to determine which reds were used in the food coloring (FD&C Red 40 and 3), and if those had beetles in them (Nope, that's Red 4). *Phew* Anyway, that was a lot of red food coloring we added to the batter. We wondered if halving the food coloring would end up with pink velvet cupcakes - an idea for October, or February.

Like with the brownies, we substituted applesauce in for some of the oil (though this time we used vegetable oil instead of canola oil). The fun part was trying to do the math. With the converted recipe we had, the note said to substitute some of the oil for applesauce, but we did not have the amount. Fortunately I had the brownie recipe with me - where 1 cup of oil was changed out for 1/2 cup of applesauce and 1/4 cup of oil. Unfortunately, the cupcake recipe called for 2/3 a cup of oil, which then involved some tricky math - and Alison pulling out her cell phone as a calculator, to end up with 1/3 a cup of apple sauce and 1/6 a cup of oil (which we had to eyeball in the 1/3 cup measure.)

The batter was very liquidy, and so we used the 1/4 cup measure to scoop batter into the cups which was perfect to fill the cupcake cups 3/4 full. We only had a few mishaps, where this blood red batter dripped on the counter or floor, but those were quickly cleaned up. We finished filling the first pan, and put it in the oven, then set to filling the second pan worth of cupcakes. We were a little more generous with these as we finished filling them, but still had some batter left in the bowl, and hey, waste not, right?

The bake time was 20 minutes, so when we finished filling the second pan, we decided to wait for the timer to get down to 10 minutes we'd add the second pan to the oven. When the first batch was done, and pulled out to cool on Alison's broiling pan (I forgot to bring my cooling racks), we started making the frosting. As we were mixing in the 4 cups of confectioners’ sugar (and wiping our brow that my box and Alison's box - both previously open and partially full - actually had enough), we discussed in the future playing with reducing the amount of sugar in recipes, to see how it affects the taste. We also discussed trying to substitute some whole wheat flour for some of the while flour (though my co-worker warns to not do more than half and half, since the whole wheat flour would make things heavier).

With the icing made, and the second batch of cupcakes out of the oven, we set to icing the first batch while the second cooled. We should have probably let them cool a bit more before starting icing, but we were eager to try our creations. One thing we noticed as a difference between the second batch and the first was that we had to put the second batch in for an additional two minutes (they were still goopy) and then the tops didn't just rise, but also spread out a bit (usually on one side) over the cups. I think that was due to the extra batter we put in those cups, but I can't rule out the fact that we were using two different cupcake pans (Lila's and mine), so there is that variable in play, also.

We iced the cupcakes, then dug in. All three of us had problems with a large part of the cupcake sticking to the paper. We pondered foil lined cups, but since all the cupcakes we ate a day later, at gaming, came out of the paper perfectly, it could have been that they were still too warm for good removal from the paper wrappers. Alison and Lila, who have a taste for this sort of thing, discussed using orange extract (or lemon) in the cupcakes, and then adding the same zest to the top of the icing. Likewise, perhaps adding nuts of some kind to the batter, then on top of the icing.

The cupcakes seemed to go over well with our test subjects, ahem, with our friends. We did have more icing than was warranted by the number of cupcakes (we'll have to look at scaling the frosting batch to match the cupcake batch), so when we try various vegan cookies (this week's baking experiment), some of them will be iced, and some will have the remainder of the semi-sweet chocolate chips left over from making brownies.

[We used the recipe found at Mac and Cheese Review for this week's baking.]