Posted by laurabs on Dec 29, 2007 · Member since Jul 2006 · 2610 posts
I just picked up my copy of Vegan Cupcakes Take Over the World! I'm so excited... what should I try first?
Posted by spearoflight on May 29, 2008 · Member since Nov 2007 · 30 posts
you put baileys in the tiramisu cupcakes? i bet that was gooood.... to bad its not vegan. but that recipe sounded ok if your into the baileys stuff.
omgzz need tiramisu cupcakes now..
0 likes
Posted by Saskia on May 29, 2008 · Member since Jan 2007 · 1976 posts
Secondbase,
No problem. I thought it was vegan-friendly too at first, and that no egg, nearly lactose-free(less than .5%) on their website is confusing, not to mention a little misleading. You don't get the dairy lowdown on Baileys until you visit another website which is hard to find.
Jessacita,
Oh wow. That recipe looks sooo good! I had no idea it existed. Thank you. :)
0 likes
Posted by feelinsoreal on May 30, 2008 · Member since Feb 2007 · 623 posts
So I took a risk and made up my own variation based on the Golden Vanilla Cupcakes - and it worked! I used the cinnamon icing from the Pumpkin Chocolate Chip recipe to make Cinnamon Roll Cupcakes, and they were awesome, if I say so myself. Here's what I did if anyone wants to try it out:
-Prepare the Golden Vanilla Cupcakes with a teaspoon of cinnamon (as recommended in the Variations). I also made them Really Golden (with the turmeric) and used applesauce instead of canola oil, but those choices are optional -Prepare the Cinnamon Icing, adding an extra heaping TB or two of powdered sugar to make it thicker (mine was way too liquidy with the recommended amount; I just did a guesstimate measure with a regular spoon) -When cupcakes cool or are 95% cool, carve out a cone in the middle of the cupcake a'la the Tiramasu cupcakes (or other cupcakes like them; the technique is described with the Tiramasus) and set cone aside -Fill cavity with cinnamon icing, at least close to the top -Press cupcake cone back into cavity slowly so as to gradually press icing out over the top of the cake; spread spilled-over icing with a knife (the paper prevents icing overspill down the sides) -Eat and enjoy!
I may also try this with vanilla frosting but I didn't feel like making that today.
0 likes
Posted by icephrosty on Jun 06, 2008 · Member since Feb 2008 · 393 posts
I brought some "French Toast" cupcakes with me today for my coworker's birthday. I used the vanilla cupcake recipe from VCTOTW and added 1 tsp cinnamon to the batter. I topped `em with the creamy maple frosting and a sprinkle of cinnamon sugar. They were a huge hit! Everyone kept asking me what I put in them and they all said it was the fluffiest frosting they'd ever had. :>
0 likes
Posted by secondbase on Jun 06, 2008 · Member since Dec 2005 · 5540 posts
I used the Basic Vanilla Cupcakes and put them in a muffin tin. Out came 6 huge, delicious little bundles of vanilla joy! I poked a hole in the middle and shoved in some sliced, fresh strawberries. I made the lemon buttercream and piped it into the middle and then topped it with even more frosting. Topped it off with another slice of strawberry and it was very tasty!
0 likes
Posted by feelinsoreal on Jun 06, 2008 · Member since Feb 2007 · 623 posts
I made the Chai Latte cupcakes on Tuesday. The cupcakes were delicious but I did not care for the topping. I think next time I will modify the cinnamon glaze to include chai flavors and just use that.
Yesterday I made the Chocolate Orange cupcakes and they were awesome. Unfortunately it was very hot yesterday and the frosting had trouble staying firm, leading to some spillage; but they firmed up in the fridge and were fine. I used zest in the batter. Also, in anyone else's book, does the directions for the Orange Buttercream frosting not tell you when to add the lemon zest? Mine didn't, so I just added it with the extracts. Pictures below.
0 likes
Posted by ponycakes on Jun 06, 2008 · Member since Jul 2007 · 1491 posts
oo the cinnamon roll and french toast cupcakes sound really awesome.. mainly because they turn cupcakes into breakfast foods. er. more acceptable breakfast foods haha. ::) i definitely want to try them when it stops being so hot out!
0 likes
Posted by feelinsoreal on Jun 12, 2008 · Member since Feb 2007 · 623 posts
Finally made a "fancy" cupcake with the Strawberry Tallcakes. I haven't tried one yet but the batter was good! I'm going to eat mine later; right now they're chilling in the fridge. I basically stuck to the recipe but I did add a teaspoon of strawberry extract to the batter.
0 likes
Posted by secondbase on Jun 13, 2008 · Member since Dec 2005 · 5540 posts
I don't have a camera, so I can't take any photos but I just made the Cappucino Cupcakes and they are delicious!!! I topped them with coffee buttercream and took them to work. Everyone loved them!
0 likes
Posted by Allychristine on Jun 13, 2008 · Member since Dec 2007 · 15438 posts
I don't have a camera, so I can't take any photos
I wondered why you never had any pictures!
0 likes
Posted by ponycakes on Jun 14, 2008 · Member since Jul 2007 · 1491 posts
the cappucino cupcakes reminded me of something. ive always had trouble with the pastry creams from that book. i think i got it to turn out once. i use the agar flakes (it was all i could find at stupid whole paycheck..i didnt think to look at the asian market which is selling agar flakes AND powder AND flavored agar jello mix stuff for like one third the price. gr) and i always soak them in whatever the liquid is for ten to fifteen minutes before cooking, but when im cooking the agar and stuff it gets REALLY thick like beyond the point of it being a liquid and then when i add it to the rest of the stuff it doesnt dissolve and its just chunks and the whole mixture doesnt get very thick. sigh. is it just me?
0 likes
Posted by secondbase on Jun 14, 2008 · Member since Dec 2005 · 5540 posts
the cappucino cupcakes reminded me of something. ive always had trouble with the pastry creams from that book. i think i got it to turn out once. i use the agar flakes (it was all i could find at stupid whole paycheck..i didnt think to look at the asian market which is selling agar flakes AND powder AND flavored agar jello mix stuff for like one third the price. gr) and i always soak them in whatever the liquid is for ten to fifteen minutes before cooking, but when im cooking the agar and stuff it gets REALLY thick like beyond the point of it being a liquid and then when i add it to the rest of the stuff it doesnt dissolve and its just chunks and the whole mixture doesnt get very thick. sigh. is it just me?
\
mine dissolved into the rest of the ingredients just fine. Maybe you used too much? Also, I know the agar powder is more concentrated than agar flakes. They cannot be used interchangeably... you need to adjust measurements. Not sure if that's why you did, but I thought I might point that out!
0 likes
Posted by willwolf on Jun 29, 2008 · Member since Apr 2003 · 596 posts
I made the Golden Vanilla Cupakes with Peanut Buttercream Frosting this weekend--definitely another VCTOTW winner!
0 likes
Posted by tryp66 on Jun 30, 2008 · Member since Dec 2007 · 11 posts
I just recently bought this cookbook and I'm IN LOVE. I've tried 2 recipes so far and they've both been spectacular! I can't wait to try more.
I made Peanut Butter Heavancakes: Basic Chocolate Cupcakes with Peanut Buttercream filling and chocolate ganache topping.
I also made the Smores Cupcakes. They were heavenly!
I think next I'm going to try the mint chocolate and the cookies and cream.
Also, I love the idea of the cinnamon roll and the french toast cupcakes that others have posted on here. I'll have to try both :)
0 likes
Posted by allularpunk on Jul 01, 2008 · Member since Apr 2008 · 608 posts
i wanna try the mint chocolate and the cookies and cream too!
*races you to the kitchen*
yeah i did the chocolate ones w/peanut butterceam icing and they knocked my socks off!
0 likes
Posted by Lauuren on Jul 05, 2008 · Member since Aug 2007 · 238 posts
I got the book pretty late, but ever since I did, I keep making cupcakes for pretty much any excuse I can come up with. I had a cupcake party where we all made four kinds together and then cut them into fourths and ate "sampler" cupcakes. My work friends saw the photos of that and now I'll probably host another cupcake party for them.
I've made chocolate mint, lemon, cherry chocolate creme, pumpkin chocolate chip, margarita, chai latte, pistachio rosewater, banana split, coconut lime, chocolate orange, and lemon blueberry. I liked the lemon blueberry ones the best, but I've always loved lemony things. My husband would usually rather eat chocolate and mint together than anything, but that was his second favorite - he keeps asking me to make the cherry chocolate creme again for him to work potlucks &c.
I finally get to try cookies n cream next week! I'm going to use the mint Newman's Own, though, and maybe make it mint cookies n cream overall, to entice someone other than me to eat the leftovers.
0 likes
Posted by propinecone on Jul 05, 2008 · Member since May 2007 · 2842 posts
i made the Cookies and Cream and the Pineapple Right-Side Up Cakes they're both really good and everyone liked that the pineapple cupcakes had some spices in them.
also, when i did the frosting for the C & C ones, i did like the frosting recipe suggests and halved the recipe (since it was just for topping - not topping and filling). the C & C variation doesnt mention halving it but it was definitely the perfect amount.
0 likes
Posted by feelinsoreal on Jul 05, 2008 · Member since Feb 2007 · 623 posts
I always end up cutting the frosting recipes in half. I can't imagine ever using more, but then again, I don't do the giant frosting mountains that are seen in cupcake shops. I usually just do a swirl or two and call it a day.
I made the Lemon Blueberry Creme cupcakes for the 4th and they were awesome. I had two last night and I'm ready to sneak in another one in a sec. ;)
0 likes
Posted by secondbase on Jul 05, 2008 · Member since Dec 2005 · 5540 posts
I always end up cutting the frosting recipes in half. I can't imagine ever using more, but then again, I don't do the giant frosting mountains that are seen in cupcake shops. I usually just do a swirl or two and call it a day.
I made the Lemon Blueberry Creme cupcakes for the 4th and they were awesome. I had two last night and I'm ready to sneak in another one in a sec. ;)
I haven't made those yet and they look delicious!!!
0 likes
Posted by ponycakes on Jul 05, 2008 · Member since Jul 2007 · 1491 posts
I always end up cutting the frosting recipes in half. I can't imagine ever using more, but then again, I don't do the giant frosting mountains that are seen in cupcake shops. I usually just do a swirl or two and call it a day.
I made the Lemon Blueberry Creme cupcakes for the 4th and they were awesome. I had two last night and I'm ready to sneak in another one in a sec. ;)
I haven't made those yet and they look delicious!!!
make them. soso good. they will bring joy to your mouth. (:
you put baileys in the tiramisu cupcakes? i bet that was gooood.... to bad its not vegan. but that recipe sounded ok if your into the baileys stuff.
omgzz need tiramisu cupcakes now..
Secondbase,
No problem. I thought it was vegan-friendly too at first, and that no egg, nearly lactose-free(less than .5%) on their website is confusing, not to mention a little misleading. You don't get the dairy lowdown on Baileys until you visit another website which is hard to find.
Jessacita,
Oh wow. That recipe looks sooo good! I had no idea it existed. Thank you. :)
So I took a risk and made up my own variation based on the Golden Vanilla Cupcakes - and it worked! I used the cinnamon icing from the Pumpkin Chocolate Chip recipe to make Cinnamon Roll Cupcakes, and they were awesome, if I say so myself. Here's what I did if anyone wants to try it out:
-Prepare the Golden Vanilla Cupcakes with a teaspoon of cinnamon (as recommended in the Variations). I also made them Really Golden (with the turmeric) and used applesauce instead of canola oil, but those choices are optional
-Prepare the Cinnamon Icing, adding an extra heaping TB or two of powdered sugar to make it thicker (mine was way too liquidy with the recommended amount; I just did a guesstimate measure with a regular spoon)
-When cupcakes cool or are 95% cool, carve out a cone in the middle of the cupcake a'la the Tiramasu cupcakes (or other cupcakes like them; the technique is described with the Tiramasus) and set cone aside
-Fill cavity with cinnamon icing, at least close to the top
-Press cupcake cone back into cavity slowly so as to gradually press icing out over the top of the cake; spread spilled-over icing with a knife (the paper prevents icing overspill down the sides)
-Eat and enjoy!
I may also try this with vanilla frosting but I didn't feel like making that today.
I brought some "French Toast" cupcakes with me today for my coworker's birthday. I used the vanilla cupcake recipe from VCTOTW and added 1 tsp cinnamon to the batter. I topped `em with the creamy maple frosting and a sprinkle of cinnamon sugar. They were a huge hit! Everyone kept asking me what I put in them and they all said it was the fluffiest frosting they'd ever had. :>
I used the Basic Vanilla Cupcakes and put them in a muffin tin. Out came 6 huge, delicious little bundles of vanilla joy! I poked a hole in the middle and shoved in some sliced, fresh strawberries. I made the lemon buttercream and piped it into the middle and then topped it with even more frosting. Topped it off with another slice of strawberry and it was very tasty!
I made the Chai Latte cupcakes on Tuesday. The cupcakes were delicious but I did not care for the topping. I think next time I will modify the cinnamon glaze to include chai flavors and just use that.
Yesterday I made the Chocolate Orange cupcakes and they were awesome. Unfortunately it was very hot yesterday and the frosting had trouble staying firm, leading to some spillage; but they firmed up in the fridge and were fine. I used zest in the batter. Also, in anyone else's book, does the directions for the Orange Buttercream frosting not tell you when to add the lemon zest? Mine didn't, so I just added it with the extracts. Pictures below.
oo the cinnamon roll and french toast cupcakes sound really awesome..
mainly because they turn cupcakes into breakfast foods.
er. more acceptable breakfast foods haha. ::)
i definitely want to try them when it stops being so hot out!
Finally made a "fancy" cupcake with the Strawberry Tallcakes. I haven't tried one yet but the batter was good! I'm going to eat mine later; right now they're chilling in the fridge. I basically stuck to the recipe but I did add a teaspoon of strawberry extract to the batter.
I don't have a camera, so I can't take any photos but I just made the Cappucino Cupcakes and they are delicious!!! I topped them with coffee buttercream and took them to work. Everyone loved them!
I don't have a camera, so I can't take any photos
I wondered why you never had any pictures!
the cappucino cupcakes reminded me of something.
ive always had trouble with the pastry creams from that book. i think i got it to turn out once. i use the agar flakes (it was all i could find at stupid whole paycheck..i didnt think to look at the asian market which is selling agar flakes AND powder AND flavored agar jello mix stuff for like one third the price. gr) and i always soak them in whatever the liquid is for ten to fifteen minutes before cooking, but when im cooking the agar and stuff it gets REALLY thick like beyond the point of it being a liquid and then when i add it to the rest of the stuff it doesnt dissolve and its just chunks and the whole mixture doesnt get very thick. sigh. is it just me?
the cappucino cupcakes reminded me of something.
ive always had trouble with the pastry creams from that book. i think i got it to turn out once. i use the agar flakes (it was all i could find at stupid whole paycheck..i didnt think to look at the asian market which is selling agar flakes AND powder AND flavored agar jello mix stuff for like one third the price. gr) and i always soak them in whatever the liquid is for ten to fifteen minutes before cooking, but when im cooking the agar and stuff it gets REALLY thick like beyond the point of it being a liquid and then when i add it to the rest of the stuff it doesnt dissolve and its just chunks and the whole mixture doesnt get very thick. sigh. is it just me?
\
mine dissolved into the rest of the ingredients just fine. Maybe you used too much? Also, I know the agar powder is more concentrated than agar flakes. They cannot be used interchangeably... you need to adjust measurements. Not sure if that's why you did, but I thought I might point that out!
I made the Golden Vanilla Cupakes with Peanut Buttercream Frosting this weekend--definitely another VCTOTW winner!
I just recently bought this cookbook and I'm IN LOVE. I've tried 2 recipes so far and they've both been spectacular! I can't wait to try more.
I made Peanut Butter Heavancakes: Basic Chocolate Cupcakes with Peanut Buttercream filling and chocolate ganache topping.
I also made the Smores Cupcakes. They were heavenly!
I think next I'm going to try the mint chocolate and the cookies and cream.
Also, I love the idea of the cinnamon roll and the french toast cupcakes that others have posted on here. I'll have to try both :)
i wanna try the mint chocolate and the cookies and cream too!
*races you to the kitchen*
yeah i did the chocolate ones w/peanut butterceam icing and they knocked my socks off!
I got the book pretty late, but ever since I did, I keep making cupcakes for pretty much any excuse I can come up with. I had a cupcake party where we all made four kinds together and then cut them into fourths and ate "sampler" cupcakes. My work friends saw the photos of that and now I'll probably host another cupcake party for them.
I've made chocolate mint, lemon, cherry chocolate creme, pumpkin chocolate chip, margarita, chai latte, pistachio rosewater, banana split, coconut lime, chocolate orange, and lemon blueberry. I liked the lemon blueberry ones the best, but I've always loved lemony things. My husband would usually rather eat chocolate and mint together than anything, but that was his second favorite - he keeps asking me to make the cherry chocolate creme again for him to work potlucks &c.
I finally get to try cookies n cream next week! I'm going to use the mint Newman's Own, though, and maybe make it mint cookies n cream overall, to entice someone other than me to eat the leftovers.
i made the Cookies and Cream and the Pineapple Right-Side Up Cakes they're both really good and everyone liked that the pineapple cupcakes had some spices in them.
also, when i did the frosting for the C & C ones, i did like the frosting recipe suggests and halved the recipe (since it was just for topping - not topping and filling). the C & C variation doesnt mention halving it but it was definitely the perfect amount.
I always end up cutting the frosting recipes in half. I can't imagine ever using more, but then again, I don't do the giant frosting mountains that are seen in cupcake shops. I usually just do a swirl or two and call it a day.
I made the Lemon Blueberry Creme cupcakes for the 4th and they were awesome. I had two last night and I'm ready to sneak in another one in a sec. ;)
I always end up cutting the frosting recipes in half. I can't imagine ever using more, but then again, I don't do the giant frosting mountains that are seen in cupcake shops. I usually just do a swirl or two and call it a day.
I made the Lemon Blueberry Creme cupcakes for the 4th and they were awesome. I had two last night and I'm ready to sneak in another one in a sec. ;)
I haven't made those yet and they look delicious!!!
I always end up cutting the frosting recipes in half. I can't imagine ever using more, but then again, I don't do the giant frosting mountains that are seen in cupcake shops. I usually just do a swirl or two and call it a day.
I made the Lemon Blueberry Creme cupcakes for the 4th and they were awesome. I had two last night and I'm ready to sneak in another one in a sec. ;)
I haven't made those yet and they look delicious!!!
make them. soso good. they will bring joy to your mouth. (:
Pages