Tag Archives: icing

Good Morning, Vegan Strawberry Cupcakes!


Strawberry season is in full swing. When I was a kid, strawberry season meant heading over to Trax Farms where for around two bucks a pound, you could pick your own berries and take them home, where many of them would not get eaten in time and would be thrown out in less than a week.

Strawberries are evocative of many of life’s pleasures: Sweet, crisp, a little tart, a wonderful thing to behold in so many ways, but all to quickly, they turn, they brown and get soft. White little spots of mold cover the stems. Overripe, they have limited uses, but they’re no longer the hand-held confection perfect for snacking. A little farther down the line, the strawberry isn’t good for anything, except maybe compost. So something that starts out so wonderful and appealing is, within a few days time, a rotting, disposable mess.

Luke, of the Food Bloggers Meetup, had a solution to how to use his large yield of strawberries from the East Liberty Farmer’s Market. Much like every neighborhood church, he decided to hold his own little strawberry festival and invite the bloggers into his home to consume his fruit before its time was past.

Because I also had strawberries to unload (and because I hate going to things like this empty handed), I decided to crack open the lovely and reliable The Joy of Vegan Baking and see what uses Colleen Patrick-Goudreau has for strawberries. After paging through pies and tarts and crisps and cobblers, I settled on an unlikely candidate: Strawberry cupcakes.

Most people give me funny looks when I tell them that I hate cupcakes. They don’t really believe me, and that’s fair enough, because I don’t hate cupcakes. But I do think they’re greatly overrated, and not just because of the cupcake craze that still hasn’t left this city, but because even as a child, I disliked the notion of cupcakes, a cake that was supposedly meant for hand to mouth consumption but never quite got there in a fashion that didn’t leave frosting on your mouth, on your face, on your hands.

And the cake was always so disappointing. Dry and crumbly. The frosting, even when good, was always too too much. As a child at birthday parties, I awaited the inevitable dessert with trepidation. While other kids went face first into their cakes and emerged somehow spotless and satisfied, I picked at mine with the slow patience and tact of an archaeologist and still somehow got icing on my clothes.

Anyway, so I don’t hate cupcakes as much as I think they’re a lot of fuss for little payoff. But many of my strawberries were going soft, and I was worried that they weren’t appropriate for most non-baked goods. I’ve made strawberry-banana muffins before, but they didn’t seem to be an appropriate fit for a dinner party. So strawberry cupcakes won out. And I’m glad that they did.

I topped my cupcakes with a variation on Patrick-Goudreau’s chocolate frosting, adding almond extract to give it a bit of Nutella-like flavor. Because the actual cake isn’t super sweet and the flavor of the strawberry is fairly mild, it takes well to almost any frosting. Don’t overdo it on the amount, however, cause too much frosting will overwhelm the rest of the cake. [If you are a frosting junkie, the actual yield of the frosting recipe surpasses the regular dozen cupcakes, so save the leftovers and consume in whatever way will please you.]

Strawberry Cupcakes

Ingredients
– 1 3/4 cups unbleached all-purpose flour
– 1 tsp baking soda
– 1 cup sugar
– 1/2 cup vegetable oil
– 1 tablespoon white vinegar
– 8 ounces strawberries, pureed
– 5 to 6 large strawberries, sliced (optional for garnish)

– Pre-heat oven to 350 degrees. Grease muffin tin or line with cupcake liners.

– In a large bowl, mix together flour, baking soda, and sugar. In a separate bowl, combine oil and vinegar. Add the pureed strawberries and mix until combined.

– Pour the wet ingredients into the dry. Stir until just mixed. Pour batter into prepared muffin tray, about halfway in each cup.

– Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and tin, cooling the cakes on a wire rack. Frost and garnish once cool.

Chocolate-Almond Frosting

Ingredients
– 1/2 cup non-dairy butter
– 3 cups confectioner’s sugar
– 1/3 cup unsweetened cocoa powder
– 1 tsp almond extract
– 2 tbsp soy milk

– Cream butter until smooth, then add the confectioner’s sugar. Cream for about two minutes, then add cocoa, almond, and milk. Beat until fluffy, then cover and chill.

(Recipes adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau)

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Chocolate Peppermint Sandwich Cookies

In which a genuine attempt is made to invoke the holiday spirit via baked goods.

I have made my particular opinion on holiday-themed treats known, but I will reiterate: In general, with a few exceptions, I am not a fan of holiday baked goods, my reasons having been best laid out here. Too much fuss, too much gunk, not enough good, simple flavor to make all the effort seem worth it.

But I’m no Scrooge. I am susceptible to Christmas cheer as much as the next hot-blooded American consumer. And on Monday morning, I was struck with the urge to make merry, watch sappy Christmas movies, share some wine with friends, and bake bake bake holiday treats.

Epicurious has a nice collection of holiday cookie recipes, many of which aren’t super ornate. I had one of the visiting friends pick a recipe from their selections, and she chose the Chocolate Candy Cane Cookies. Now these are more elaborate than I tend to make, as I’m not a huge fan of icing sandwich cookies (it has to be just right in flavor, texture, and ratio of icing to cookie), but they looked fun, Christmas-y, and a once over of the recipe proved that they could easily be veganized. So-ho-ho why not?

Vegan Chocolate Peppermint Sandwich Cookies

Cookie Ingredients
– 1 3/4 cup all purpose flour
– 1/2 cup Dutch process unsweetened cocoa powder
– 1/4 tsp salt
– 1 cup sugar
– 3/4 vegan margarine (I used Smart Balance Light)
– 1/4 cup silken tofu

Filling Ingredients
– 1 cup plus 2 tablespoons powdered sugar
– 3/4 cup vegan margarine (for heavier filling, use 1 cup)
– 3/4 tsp peppermint extract
– Red and green food coloring

1/2 cup crushed red-and-white peppermint striped candies.

– Mix flour, cocoa, and salt in bowl. Cream together sugar and margarine in mixer, then beat in tofu. Add dry ingredients, beating until blended. Store the dough in the fridge for at least an hour.

– Pre-heat oven to 350 degrees. Lightly grease cookie sheets. Once the dough is hardened, scoop out with a tablespoon and roll into little balls, placing them about 2 inches a part on the sheet. This is where I flubbed a bit, leaving the balls to bake as is, instead of following the directions and flattening them. Whether or not you do that, the cookies will bake properly. It’s all about how you like your cookie sandwich.

– Bake cookies for about 11 minutes, until a fingertip pressed on the top leaves an indentation. Remove and let cool on cookie rack.

– For filling: Beat sugar and margarine together. Add peppermint extract. As for food coloring, if you just want one color, add a few drops to the main bowl. Otherwise, portion some into another bowl and add the red to one, green to the other.

– Peppermint candies – We put the candies in a bag and hammered them. Lay a dish towel down, put the candies in a large Ziploc bag, then using a mallet or hammer, gently shatter and crush the candies until they are reduced to merry little peppermint shrapnel.

– Assembling the cookie sandwich – Match cookies to like sizes. Add a teaspoon of filling to the flat side of one cookie. Place second cookie on top, squeezing together so the filling just peeks out from the sides. Then take the cookie and roll the edges in the peppermint candy pieces. If this process proves to be ineffective, add the peppermint candy pieces to the filling on the cookie before sandwiching.

Overall, the recipe was good, but not great. The cookie sandwiches weren’t quite sweet enough (the cookie or the filling), and the filling reminded me too much of less than substantial cupcake topping. They were definitely pretty to look at, but their method of adding the peppermint candy to the sides was better in theory than in practice.

With minor tweaking, however, I’d say this is a recipe worth giving a try, especially if you’re in need of something to go with a big mug of hot chocolate. I ate mine while listening to my favorite Christmas song, “Christmas Wrapping” by The Waitresses:

(Recipe adapted from Chocolate Candy Cane Cookies on Epicurious)