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6. Add egg substitute a little at a time, beating after each addition. Add vanilla extract, and scrape the bowl once more.

7. Reduce speed to low, and add ½ of dry ingredients, alternating with Vegan Buttermilk, until well blended. Do not overmix batter, just remove any lumps. Gently pour cake batter over cranberries.

8. Bake for 60 to 75 minutes or until light brown and brown sugar syrup is bubbly. A toothpick inserted into the center should come out clean. Cool cake in the pan for 5 to 10 minutes.

9. Lay a serving plate over the top of the cake pan, and with one swift motion, flip the cake pan upside down and place the platter on the counter. Carefully remove the cake pan, and scrape any remaining syrup over cake. Cool on a wire rack, or serve warm.

BAKER’S BONUS

Frozen cranberries will also work in this recipe. Do not thaw, but use straight from the bag. Substitute walnuts or almonds for the pecans if you want, too.

Chapter 20

Gourmet Cupcakes

In This Chapter

• Cupcake decorating tips

• Freezing cupcakes

• Yummy specialty cupcakes

Have you noticed lately that the world is in love with cupcakes? In the past 10 years, shops selling designer cupcakes have sprung up in every major city. Cupcake cookbooks line bookstore shelves, and hundreds of websites and blogs are dedicated to promoting “cupcake love.” In fact, many businesses have made millions selling cupcakes and cupcake paraphernalia to the cupcake obsessed. Cupcakes are so popular, they’ve reached cult status, as witnessed on the Food Network’s recently launched show, Cupcake Wars. There’s no doubt about it, cupcakes are here to stay.

In this chapter, I give you specialty cupcakes that are so much more fun than the average cake-mix-brand cupcakes. Confetti Cupcakes baked with brightly colored sprinkles inside are sure to bring out the kid in you. And some are so tasty—like the Black Bottom Cupcakes—they don’t need any frosting at all, but seriously, doesn’t just about everything taste better with frosting on it? You’ll also find cupcake decorating tips and tricks that will make your “baby cakes” the hit of your next party. And the best thing of all? They’re vegan!

Dressing Up Your Cupcakes

Part of the fun of cupcakes is decorating them! And with the tips in this section, you’re sure to have the best-looking cupcakes in town.

Before anything else, be sure your cupcakes are completely cool before frosting them. You’ll need a spatula or a knife to decorate the most basic cupcake. Simply spoon some frosting on the top of the cupcake and with a metal spatula, spread it to the edges and then up with a slight twist of the wrist to form a swirl.

Colored sprinkles and jimmies are the quickest and easiest decorations for cupcakes and will bring smiles to all who eat them.

For more advanced decorating, spoon some frosting into a large pastry bag fitted with a large star or rosette tip. Starting close to the cupcake’s outside edge, firmly squeeze the bag and frosting through the tip in a round circular motion, finally swirling the frosting into a peak in the center.

Edible flowers like pansies, rose petals, and colorful nasturtiums make an easy but elegant finishing touch for cupcakes.

The Big Chill

Naturally, you’ll want to eat those cute little cupcakes right away, but if you can’t finish them within a few days, you should plan to freeze them. Cupcakes can be frozen with or without frosting. Place completely cooled cupcakes in zipper-lock bags, and freeze for up to 3 to 6 months. Thaw overnight in the refrigerator or for 30 minutes on the counter if you’re in a hurry.

Vanilla Bean Cupcakes

These delicious, intensely flavorful cupcakes rely on the addition of natural vanilla seeds to the tasty yellow cake batter.

Yield:

22 to 26 cupcakes

Prep time:

1 hour 15 minutes

to 2 hours

Bake time:

20 to 25 minutes

Serving size:

1 cupcake

¾ cup soy or rice milk

1 vanilla bean

2 cups unbleached