October 21, 2013 6 Comments
Just over a week ago, the school-aged tiny vegans were invited to three birthday parties (between them) in one weekend. Clearly, they have a busier social life than I do. I count myself lucky if I meet a friend for coffee once a week. 🙂
I baked a batch of simple muffins as substitutes for the non-vegan birthday cakes. I chose a chocolate, raspberry and walnut combination, using my ‘tried and tested’ chocolate cake recipe as a guide.
Mat and 7-year-old Tiny Vegan took two muffins to the first party of the weekend.
I decided to complicate matters by whipping up a chocolate icing for the remaining muffins – thus, transforming them into cupcakes. I finished with a flourish of vegan 100s and 1000s.
Children love sprinkles.
On the other hand, I was delighted by the taste of rich chocolate, hints of raspberry and a crunch of walnut. OK….I was charmed by the sprinkles as well. 🙂
I have to be honest with you. After a month of gluten-free baking for Vegan MoFo, I thoroughly enjoyed returning to gluten-loaded baking. It felt comfortable and safe. Importantly, I could toss my frozen raspberries into the batter with wild abandon, without worrying that the batter would freeze. 🙂
(yield – 15 cupcakes or muffins)
2 cups plain wholemeal wheat flour
1 cup raw sugar
1/3 cup raw cacao powder (or cocoa powder)
1 1/2 tsp baking soda, sifted
1 1/2 Tbsp white vinegar
1/2 cup sunflower oil
1 1/4 cup cold water
2 tsp pure vanilla extract
1/4 cup chopped organic frozen raspberries
1/3 cup chopped raw walnuts
vegan 100s and 1000s (sprinkles) for decoration
For the frosting:
2 cups pure icing sugar, sifted
3 Tbsp raw cacao powder (or cocoa powder)
1/4 cup coconut butter
1 Tbsp organic extra virgin coconut oil
1 tsp pure vanilla extract
2 Tbsp hot water
2 Tbsp tinned coconut cream
1. Pre-heat oven to 350F/180C (160C fan forced oven). Arrange silicone baking cups on a baking tray, or grease muffin tray(s).
2. To a large mixing bowl, add flour, cacao powder, sugar and baking soda. Mix well.
3. In a small mixing bowl, add water, oil, vanilla and vinegar. Mix well with a fork.
4. Pour the wet ingredients into the bowl of dry ingredients. Mix until ingredients are well combined. Gently fold in the raspberries and walnuts, using a spatula.
5. Scoop batter into silicone baking cups (or muffin tray).
6. Bake cupcakes for approximately 14-16 minutes. To test whether they are cooked, insert a skewer into the centre of a cupcake. If the skewer comes out clean, or with only a couple of dry crumbs attached, they are ready. Allow the cupcakes to cool for 10 minutes before removing them from the cups (or tray). Allow the cupcakes to cool completely on a cooling rack before putting them into large, colourful patty pan (paper) cases, and applying the icing.
7. For the icing: To a medium mixing bowl, add the icing sugar and cacao powder. Mix well.
8. In a small bowl, add the coconut butter, coconut oil, 1 tablespoon of hot water and vanilla extract. Stir well. Then add the mixture to the bowl of icing sugar, with the second tablespoon of hot water.
9. Beat the mixture with an electric beater until the ingredients are well combined. The mixture will appear clumpy at this stage.
10. Add the coconut cream. Use a spatula or metal spoon to stir the icing to a smooth consistency. Add additional coconut cream, one teaspoon at a time, if you prefer a runnier consistency.
11. Apply the icing to each cupcake, using a small knife. Sprinkle the cupcakes with 100s and 1000s before the icing sets.
Store leftover cupcakes in a sealed container. I don’t refrigerate my cupcakes, but you may decide to do that if your kitchen is very hot and you are worried that the icing may melt.
If you prefer an icing that is free of coconut-based ingredients, refer to the chocolate icing recipe listed here.
Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family. I hope your family enjoys it too!