So a friend convinced me to do a vegan cupcake show. While I was pretty hesitate, I excepted this challenge. The shoot was this past weekend. I think it went well. I was pretty nervous, but I think I hid it pretty well. I guess we will see!
Since I love you guys so much, I am gonna give you guys the recipes first! And if you guys are interested I will keep you up to date on the happenings of my cooking show.
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup orange juice
- 2 tbsp Triple Sec
- 1/3 cup vegetable oil
- 1/3 cup granulated sugar, organic
- 1 tsp vanilla
Sift flour, baking powder, and salt into a bowl and set aside. In another bowl, beat together orange juice, triple sec, oil, sugar and vanilla until well-mixed.
Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. Bake in a preheated 350 degree oven about 18-20 minutes or until a toothpick inserted in the center comes out clean.
- 1/2 cup nonhydrogenated shortening
- 1/2 cup nonhydrogenated margarine
- 3 1/2 cups powdered sugar, sifted if clumpy
- 1 1/2 teaspoons vanilla extract
- 1/4 cup plain soy milk or soy creamer
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
- 1 cup champagne
Reduce champagne over high heat until you have about 1-2 tablespoons. Cool and spoon a few drops on top of each frosted cupcake.
- 1/4 cup lime juice
- 1 1/2 tsp lime zest (1 lime)
- 1 cup soy milk (plain or vanilla)
- 1/4 cup vegetable oil
- 2 tsp tequila
- 1/2 tsp vanilla extract
- 1 cup sugar
- 1 1/3 cup all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350 degrees. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 18-20 minutes, until a toothpick comes out clean and the cakes spring back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.
Tequila and Lime Frosting
- 1/4 butter or nonhydrogenated shortening, softened
- 1 tbsp soymilk
- 3 tbsp lime juice
- 1 tbsp tequila
- 2+ cups confectioners’ sugar
Cream together butter/nonhydrogenated shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.