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 propinecone on May 02, 2009 · Member since May 2007 · 2842 posts
crap - i didnt write that very well - you don't puree the pineapple used in the topping - leave that crushed, but not drained - keep the juices so they cook down a bit on the stovetop. sorry again for not being clear. (when i said "do the same for the topping" i was refering to keeping the juice, not the pureeing step)
yeah, try to mix as little as possible, i use a hand mixer or whisk and do it til its just incorporated and mostly smooth. a couple little lumps are ok.
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Posted by faunablues on May 02, 2009 · Member since Aug 2003 · 9655 posts
hahaha, yes, you have to talk very slowly to me.
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Posted by Allychristine on May 02, 2009 · Member since Dec 2007 · 15438 posts
hahaha, yes, you have to talk very slowly to me.
Pssshh. Yeah right!
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Posted by iowachick95 on May 09, 2009 · Member since Aug 2008 · 79 posts
I've heard many good reviews about this book, but have been hesitant to try it since I also hear that every recipe is LOADED with fat and sugar...I know, its a cupcake book and what do I expect? Healthy? No. But, I also don't want to bake a bunch of treats that are also a bazllion fat calories and sugar. Can these recipes be made with alternate ingredients, like applesauce for oil, etc? I really would like to try this book, yet I am wary... :(
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Posted by propinecone on May 09, 2009 · Member since May 2007 · 2842 posts
i tried the vanilla cupcakes with applesauce instead of oil and the texture was kinda gummy. i was going to give them away to someone but didnt want to give out gummy cupcakes. i remade them with oil for my friend but kept the applesauce ones to eat myself. they tasted good, but i wouldnt serve them to people i was trying to impress.
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Posted by Allychristine on May 09, 2009 · Member since Dec 2007 · 15438 posts
There is a "low fat" vanilla cupcake recipe, and several frostings/cupcakes that are gluten free/ use agave. So, there are some alternatives. But yeah, they are cupcakes.
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Posted by faunablues on May 10, 2009 · Member since Aug 2003 · 9655 posts
I've heard many good reviews about this book, but have been hesitant to try it since I also hear that every recipe is LOADED with fat and sugar...I know, its a cupcake book and what do I expect? Healthy? No. But, I also don't want to bake a bunch of treats that are also a bazllion fat calories and sugar. Can these recipes be made with alternate ingredients, like applesauce for oil, etc? I really would like to try this book, yet I am wary... :(
a few of the recipes (chai latte, green tea) use soy yogurt to reduce the amount of oil, so I guess one could go off those measurements and make the other cupcakes. I find that they don't rise quite as well, but they're just as tasty.
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Posted by iowachick95 on May 20, 2009 · Member since Aug 2008 · 79 posts
Ok, I just got this book yesterday (along with the Brunch book) and wow...the pictures look amazing!!!!!! I can't wait to try these recipes out...going to go 'all out' with them this time..no substitutions! :-*
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Posted by JessaCita on May 20, 2009 · Member since Nov 2006 · 1808 posts
(along with the Brunch book)
Try the sausages from Vegan Brunch! ASAP! I made the chorizo ones last night, and sauteed them with a cheezy tofu & veggie scramble, and they are am-ay-zing! They reminded me a lot of Field Roast sausages if you've ever had those, but waaaaaaay cheaper, since they're homemade. YUM.
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Posted by iowachick95 on May 20, 2009 · Member since Aug 2008 · 79 posts
LOL, even though my first few tries into vegan baking have been disasters, I must say, one of best things about it is being able to taste/lick the batter without fear of RAW EGGS in it!!! :D
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Posted by iowachick95 on May 21, 2009 · Member since Aug 2008 · 79 posts
Despite it being almost 100 degrees out yesterday, and being crazy for wanting to turn on the oven, I made my first batch of cupcakes from WCTOTW! I went simple and whipped up a batch of the Cookies N Cream ones...followed the recipe EXACTLY, except that I ran out of sugar, so I don't think I got quite the 3/4 c. into the batter (no worries, they were sweet enough). I prepared the fluffy buttercream frosting and chopped up the cookies with my Pampered Chef chopper to mix in. Frosted them and placed them in the fridge so that the heat of the kitchen wouldn't affect them. After dinner, I had my BF test one..and he ended up eating two! They were really tasty, not too sweet, and the texture was perfect! I can't wait to experiment with more of these goodies over the weekend! ;)b
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Posted by nmpixie on May 23, 2009 · Member since Jan 2008 · 1243 posts
I made the cookies and cream cupcakes with strawberry creme oreos, per Meikmeikas suggestion(I am probably spelling that wrong). I'm not a huge fan of cookies and cream anything, but they were good. My husband and daughter liked them. I will say that I way prefer the chocolate cake recipe from JOVB. These fell in the middle and were a bit crumbly. I probably wont make them again.
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Posted by _Dalida_ on Jun 05, 2009 · Member since Jan 2009 · 966 posts
The Boston Cream ones are more difficult but very deelish....worth the extra prep work ;)b
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Posted by queen bee on Jul 16, 2009 · Member since May 2007 · 352 posts
i went crazy with the rum raisin cupcakes last night and made them into: apple rum chocolate chip cupcakes!
i took the same rum raisin recipe (which i do like, btw) and swapped dried apples for raisins, eliminated the molasses entirely, and added dark rum and chocolate chips to the batter.
then i made some chocolate buttercream frosting, but added rum to that, too.
Posted by willwolf on Jul 30, 2009 · Member since Apr 2003 · 596 posts
German Chocolate Cupcakes--These are fabulous! They are a variation under Your Basic Chocolate Cupcake recipe, using the chocolate cupcake with the Coconut Pecan Fudge Frosting.
Coconut Pecan Fudge Frosting--Super delicious!! I love that there's no margarine in this recipe, as this type of frosting usually calls for a bunch. This frosting atop the Basic Chocolate Cupcakes makes for some fabulous German Chocolate Cupcakes. Before you take this frosting off the heat and add the rest of the ingredients, you have a a wonderful caramel type sauce. I may use this portion of the recipe alone in the future as an ice cream topping.
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Posted by icephrosty on Jul 31, 2009 · Member since Feb 2008 · 393 posts
Last night, I made basic chocolate cupcakes but added 2 tb peanut butter to the batter (I decreased the oil slightly too). They came out great! Then I frosted `em with peanut buttercream :) Can't wait to dig in...but must wait until really late tonight -- eek!!
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Posted by nmpixie on Aug 08, 2009 · Member since Jan 2008 · 1243 posts
I made the coconut pecan fudge frosting. It is so yummy. It didn't get quite as thick as I thought it should/would, so it made for some messy but good cupcakes.
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Posted by willwolf on Aug 08, 2009 · Member since Apr 2003 · 596 posts
I made the coconut pecan fudge frosting. It is so yummy. It didn't get quite as thick as I thought it should/would, so it made for some messy but good cupcakes.
My frosting got quite thick. Next time, just try cooking it a bit longer.
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Posted by wera on Aug 09, 2009 · Member since Nov 2008 · 17 posts
i want the ""mucho margarita cupcakes"" where can i get it?????
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Posted by willwolf on Aug 09, 2009 · Member since Apr 2003 · 596 posts
i want the ""mucho margarita cupcakes"" where can i get it?????
crap - i didnt write that very well - you don't puree the pineapple used in the topping - leave that crushed, but not drained - keep the juices so they cook down a bit on the stovetop. sorry again for not being clear. (when i said "do the same for the topping" i was refering to keeping the juice, not the pureeing step)
yeah, try to mix as little as possible, i use a hand mixer or whisk and do it til its just incorporated and mostly smooth. a couple little lumps are ok.
hahaha, yes, you have to talk very slowly to me.
hahaha, yes, you have to talk very slowly to me.
Pssshh. Yeah right!
I've heard many good reviews about this book, but have been hesitant to try it since I also hear that every recipe is LOADED with fat and sugar...I know, its a cupcake book and what do I expect? Healthy? No. But, I also don't want to bake a bunch of treats that are also a bazllion fat calories and sugar. Can these recipes be made with alternate ingredients, like applesauce for oil, etc? I really would like to try this book, yet I am wary... :(
i tried the vanilla cupcakes with applesauce instead of oil and the texture was kinda gummy. i was going to give them away to someone but didnt want to give out gummy cupcakes. i remade them with oil for my friend but kept the applesauce ones to eat myself. they tasted good, but i wouldnt serve them to people i was trying to impress.
There is a "low fat" vanilla cupcake recipe, and several frostings/cupcakes that are gluten free/ use agave. So, there are some alternatives. But yeah, they are cupcakes.
I've heard many good reviews about this book, but have been hesitant to try it since I also hear that every recipe is LOADED with fat and sugar...I know, its a cupcake book and what do I expect? Healthy? No. But, I also don't want to bake a bunch of treats that are also a bazllion fat calories and sugar. Can these recipes be made with alternate ingredients, like applesauce for oil, etc? I really would like to try this book, yet I am wary... :(
a few of the recipes (chai latte, green tea) use soy yogurt to reduce the amount of oil, so I guess one could go off those measurements and make the other cupcakes. I find that they don't rise quite as well, but they're just as tasty.
Ok, I just got this book yesterday (along with the Brunch book) and wow...the pictures look amazing!!!!!! I can't wait to try these recipes out...going to go 'all out' with them this time..no substitutions! :-*
(along with the Brunch book)
Try the sausages from Vegan Brunch! ASAP! I made the chorizo ones last night, and sauteed them with a cheezy tofu & veggie scramble, and they are am-ay-zing! They reminded me a lot of Field Roast sausages if you've ever had those, but waaaaaaay cheaper, since they're homemade. YUM.
LOL, even though my first few tries into vegan baking have been disasters, I must say, one of best things about it is being able to taste/lick the batter without fear of RAW EGGS in it!!! :D
Despite it being almost 100 degrees out yesterday, and being crazy for wanting to turn on the oven, I made my first batch of cupcakes from WCTOTW! I went simple and whipped up a batch of the Cookies N Cream ones...followed the recipe EXACTLY, except that I ran out of sugar, so I don't think I got quite the 3/4 c. into the batter (no worries, they were sweet enough). I prepared the fluffy buttercream frosting and chopped up the cookies with my Pampered Chef chopper to mix in. Frosted them and placed them in the fridge so that the heat of the kitchen wouldn't affect them. After dinner, I had my BF test one..and he ended up eating two! They were really tasty, not too sweet, and the texture was perfect! I can't wait to experiment with more of these goodies over the weekend! ;)b
I made the cookies and cream cupcakes with strawberry creme oreos, per Meikmeikas suggestion(I am probably spelling that wrong). I'm not a huge fan of cookies and cream anything, but they were good. My husband and daughter liked them. I will say that I way prefer the chocolate cake recipe from JOVB. These fell in the middle and were a bit crumbly. I probably wont make them again.
The Boston Cream ones are more difficult but very deelish....worth the extra prep work ;)b
i went crazy with the rum raisin cupcakes last night and made them into: apple rum chocolate chip cupcakes!
i took the same rum raisin recipe (which i do like, btw) and swapped dried apples for raisins, eliminated the molasses entirely, and added dark rum and chocolate chips to the batter.
then i made some chocolate buttercream frosting, but added rum to that, too.
lordy, i think they are delicious.
eta: a picture!
http://i55.photobucket.com/albums/g124/queenbigb/P7150444.jpg
German Chocolate Cupcakes--These are fabulous! They are a variation under Your Basic Chocolate Cupcake recipe, using the chocolate cupcake with the Coconut Pecan Fudge Frosting.
Coconut Pecan Fudge Frosting--Super delicious!! I love that there's no margarine in this recipe, as this type of frosting usually calls for a bunch. This frosting atop the Basic Chocolate Cupcakes makes for some fabulous German Chocolate Cupcakes. Before you take this frosting off the heat and add the rest of the ingredients, you have a a wonderful caramel type sauce. I may use this portion of the recipe alone in the future as an ice cream topping.
Last night, I made basic chocolate cupcakes but added 2 tb peanut butter to the batter (I decreased the oil slightly too). They came out great! Then I frosted `em with peanut buttercream :) Can't wait to dig in...but must wait until really late tonight -- eek!!
I made the coconut pecan fudge frosting. It is so yummy. It didn't get quite as thick as I thought it should/would, so it made for some messy but good cupcakes.
I made the coconut pecan fudge frosting. It is so yummy. It didn't get quite as thick as I thought it should/would, so it made for some messy but good cupcakes.
My frosting got quite thick. Next time, just try cooking it a bit longer.
i want the ""mucho margarita cupcakes"" where can i get it?????
i want the ""mucho margarita cupcakes"" where can i get it?????
http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739/ref=sr_1_1?ie=UTF8&s=books&qid=1249867171&sr=8-1
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