(no subject)
again with the freaking raspberries.
(coconut cupcakes, raspberry chocolate frosting, and of course a raspberry on top)
cupcakes
In a large bowl, combine 2 Ener-G eggs with 1 cup white sugar.
Next add in 1/2 cup veg oil, 1/2 cup soy sour cream, and 2 tsp coconut extract. Blend this until creamy smooth.
Mix 1/2 tsp baking soda, 1/4 tsp salt and 1/4 tsp baking powder in with this.
Sift in 1 1/4 cups all purpose flour, and mix well.
Stir in 1/4 cup shredded sweetened coconut.*
Bake at 350 degrees for 23 minutes. Cool in the pan atleast 5 minutes, before moving to a rack. Cool on a rack for 20-35 minutes before frosting (I usually eat abot two of them with melty messy frosting while they are still piping hot, because, well, I'm a pig and I have no self control when it comes to cupcakes).
*adapted and veganized from vanilla "Cupcakes!" (a totally worth it non-vegan book). This is my always used cupcake recipe, but I vary with it. the recipe calls for no coconut nor coconut extract, but rather 1 tsp vanilla instead.
raspberry chocolate buttercream
Whip 1/3 cup earth balance (or soy margerine) until fluffy and light (about two minutes).
Next add in 1/4 cocoa powder (be careful here, try to mix it in with a spatula before you use a mixer because it will fly all over and make a mess.
Next add 3 cups powdered sugar. Finally, mix in 4-6 TBS raspberry silk GoLive yogurt beverage. Mix it all up until creamy smooth.*
*I usually just make up buttercream recipes as I go along, and eyeball the consistency. If you intend to pipe this icing, you'll probably need more powdered sugar. If you're going to just spread it on, use more GoLive, because it makes the icing less sweet.
(coconut cupcakes, raspberry chocolate frosting, and of course a raspberry on top)
cupcakes
In a large bowl, combine 2 Ener-G eggs with 1 cup white sugar.
Next add in 1/2 cup veg oil, 1/2 cup soy sour cream, and 2 tsp coconut extract. Blend this until creamy smooth.
Mix 1/2 tsp baking soda, 1/4 tsp salt and 1/4 tsp baking powder in with this.
Sift in 1 1/4 cups all purpose flour, and mix well.
Stir in 1/4 cup shredded sweetened coconut.*
Bake at 350 degrees for 23 minutes. Cool in the pan atleast 5 minutes, before moving to a rack. Cool on a rack for 20-35 minutes before frosting (I usually eat abot two of them with melty messy frosting while they are still piping hot, because, well, I'm a pig and I have no self control when it comes to cupcakes).
*adapted and veganized from vanilla "Cupcakes!" (a totally worth it non-vegan book). This is my always used cupcake recipe, but I vary with it. the recipe calls for no coconut nor coconut extract, but rather 1 tsp vanilla instead.
raspberry chocolate buttercream
Whip 1/3 cup earth balance (or soy margerine) until fluffy and light (about two minutes).
Next add in 1/4 cocoa powder (be careful here, try to mix it in with a spatula before you use a mixer because it will fly all over and make a mess.
Next add 3 cups powdered sugar. Finally, mix in 4-6 TBS raspberry silk GoLive yogurt beverage. Mix it all up until creamy smooth.*
*I usually just make up buttercream recipes as I go along, and eyeball the consistency. If you intend to pipe this icing, you'll probably need more powdered sugar. If you're going to just spread it on, use more GoLive, because it makes the icing less sweet.