Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Preheat oven to 350☏ and line a muffin pan with paper liners. Transfer the mousse to an air tight container or a bowl covered in saran wrap and let chill for an hour. Once melted, remove from heat and let cool for 5 more minutes, stirring occasionally.Īdd the chocolate to the tofu and blend until well combined, use the spatula to scrape down the sides of the blender every so often. Use a rubber spatula to mix the chocolate as it melts. Fill the sauté pan with chocolate chips and bring the water to a boil. Obviously you don’t have a double boiler so take a small sauce pan and fill half way with water. In a double boiler, melt the chocolate chips. Add the soy milk, agave and vanilla extract.

Prepare the mousse first so that it has time to set, and garnish the cupcake with a berry and chocolate shavings, if you like! This recipe is modified from Vegan Cupcakes Take Over The World.ġ2 oz semi-sweet chocolate chips (one package is usually 12 ounces)ġ2 oz extra firm silken tofu (the vacuum packed kind)ġ/2 teaspoon almond extract, chocolate extract, or more vanilla extractġ/3 cup cocoa powder, Dutch-processed or regularĬrumble the tofu into a blender. Of course, you can use this cupcake without the mousse for all your basic chocolate cupcake needs.

Dessert lovers and vegans rejoice when Vegan Cupcakes Take Over the World.A rich chocolate cake with a creamy mousse topping, this is a classic cupcake combo for chocolate lovers. The book also includes gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's own cupcake anecdotes. Isa and Terry offer delicious, cheap, egg-free, and dairy-free recipes for standards like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), and Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), as well as innovative Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). This unique cookbook contains over 50 recipes for cupcakes and frostings with stunning full color photographs. The authors of Veganomicon take on the cupcakes in this sweet and sassy guide to baking everyone's favorite treat entirely clear of animal products. Vegan legends Isa Chandra Moskowitz and Terry Romero offer vegan-friendly recipes for both classic and innovative cupcakes that dominate the baking world.

Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz