My sister turns 16 today. Holy guacamole! I am amazed by the woman she is becoming- self-aware, light-hearted and hysterically funny. And tall. She has a few inches on me now. I remember meeting her at the hospital- I was the first child allowed to hold her, and I was so overwhelmed with love for this little person that all I could do was cry. I used to hate when adults would get all sentimental over that sort of thing, but now I totally get it. It is a gift to watch someone grow up and it requires constant marveling.
The sister requested Nutella cupcakes for the day, so I got to work. I have a cooky, totally unprovable theory that food does what you believe it will do. I wanted to make vegan cupcakes, so I decided to try the Raspberry Tiramisu Cupcakes from Chloe Coscarelli. I rarely follow a recipe exactly, but I decided to give it a go. I was too suspicious of the recipe and the recipe knew it. Epic fail! But, as the photo suggests, there is great joy in making mistakes in the kitchen. So I laughed and began round 2.
Round 2 used whole wheat pastry flour, granulated sugar and soymilk. Better, but still too flat.
Because I’m a crazy perfectionist, I went for Round 3. Third time is the charm! I used white spelt flour, powdered sugar (which helps them form) and water- since we were out of soymilk at this point. Fluffy perfection!
After all of that, store bought Nutella isn’t vegan. Oops! Still better to have a mostly vegan cupcake. I didn’t use the recipe for homemade nutella in the frosting, but I’m including it if you want to make a 100% vegan cupcake. -Amanda
For the cupcakes:
3/4 cup white spelt flour
1/2 cup organic powdered sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons water or non-dairy milk
1/4 cup grapeseed oil
1 teaspoon vanilla
1 tablespoon white vinegar
For the Nutella Frosting
1/4 cup nutella
1/4 cup non-dairy butter
1/3 cup organic powdered sugar
1. For the cupcakes: Preheat oven to 350 Fahrenheit. In a bowl, combine flour, sugar and baking soda. Mix wet ingredients and pour into the dry. Mix until just combined. Fill cupcake liners 1/2- 2/3 full and bake about 20 minutes, or until set. Set aside to cool.
2. For the frosting: In a stand mixer, beat all ingredients together until fluffy – about 1 to 2 minutes.
3. To assemble: Dollop the frosting on top of each cupcake. Garnish as desired and enjoy with ultra concentration!
1/4 cup almond or hazelnut butter
2 tablespoons cacao powder
2 tablespoons maple syrup
1. In a food processor, combine until smooth.
Note: If making hazelnut butter, toast hazelnuts at 350 Fahrenheit for 10-15 minutes, or until they become fragrant. Pour into a food processor and puree until smooth- about 10 minutes. You will need to scrape the sides a few times.
Note 2: Ultra concentrated Joy? Seriously? This must have been a man made marketing scheme from the 60’s to brainwash housewives into loving after dinner dish washing.