Cakes Posts

Black Forest Cupcakes

 

Chocolate cake, cherry sauce, and whipped cream… yum, yum, yum!  People think I spend a lot of time on these. Really, they are very easy.

The cupcakes are best eaten within a few hours. They will keep for a day or two in the refrigerator. But they get a little soggy.

So delicious!

So delicious!

BLACK FOREST CUPCAKES

Ingredients:

Instructions:

  1. Bake cupcakes according to your recipe.  Allow to cool completely.
  2. Use a paring knife to cut a small cone (about the size of a quarter, and about 1/2 down into the cupcake) from the center of the cupcake. Reserve the cones.
  3. Spoon cherry sauce into the cupcakes, letting some spill over onto the top of the cupcakes.
  4. Pipe whipped cream onto the cherry sauce using a large star tip. Or plop it on with a spoon!
  5. Push the reserved cones, point-side down, into the whipped cream so they stay put.
  6. Pipe a little more whipped cream on top of the cones.
  7. Sprinkle generously with chocolate shavings.

CHERRY SAUCE

Ingredients:

  • 10 oz pitted cherries
  • 5 T amaretto flavored agave nectar
  • 2 T water
  • 2 t rum
  • 1/2 tsp almond extract
  • 1 T cornstarch

Directions:

  1. Place cherries, agave, and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally.
  2. Mix cornstarch, rum, and almond extract. Pour into cherries while stirring constantly. Heat just until it begins to bubble.
  3. Let cool completely before using in cupcakes. It can be refrigerated for several days.
Posted by admin in Cakes, Sauces and Toppings

Donuts, donuts, donuts, donuts, and donuts!

 

My friend told me about a vegan bake sale. It was to raise money for Haiti. I wanted to bring LOTS of different things. I also wanted to keep it simple. So I made different flavors of donuts. I like cake donuts better than raised donuts. They are also easier to make (no boiling oil!).  I made plain donuts with glaze and sprinkles, plain donuts dipped in chocolate, curry donuts with coconut glaze, poppy seed donuts with lemon glaze, and pomegranate donuts with green tea glaze. I liked the pomegranate green tea ones the best. But they were too weak. Only two of them made it out of the pan whole! *sad, sad face* The coconut curry ones were a huge hit at the bake sale!

Which one should I eat?

Which one should I eat?

BASIC CAKE DONUTS

(adapted from Vegan YumYum)

Makes 9 – 12 Donuts

Dry Ingredients:

  • 1 Cup All Purpose Flour
  • 1/2 Cup Sugar
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/8 tsp Nutmeg
  • 1 tiny pinch or shake Cinnamon

Wet Ingredients:

  • 4 Tbs Earth Balance vegan margarine
  • 1/2 Cup Soymilk
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 tsp Pure Vanilla Extract
  • 1 Tbs ground flax seed mixed with 2 Tbs water

Glaze Ingredients:

  • 1/2 c powdered sugar, sifted to remove lumps
  • 1 Tbs soymilk

Directions:

  1. Preheat oven to 350 degrees. Mix dry ingredients in a large bowl.
  2. Combine Earth Balance and soy milk in a microwave-safe bowl or cup. Microwave for 30 – 60 seconds, or until Earth Balance is melted.
  3. Add the remaining wet ingredients. Whisk until well-mixed.
  4. Pour wet ingredients into dry ingredients. Mix until combined and there are no large lumps.
  5. Spoon batter into a pastry bag with a large tip (or into a ziplock bag with the corner cut off). Squeeze batter into mini-bundt pan, filling each cup 1/2 to 3/4 to the top. Smooth tops with a small spoon or spatula, if desired. (You could try to spoon or pour the batter into the pan, but that was really MESSY!)
  6. Bake for 12 – 14 minutes, or until a toothpick inserted in the donut comes out clean. Remove from pan immediately, and cool completely on racks before icing.
  7. To glaze: Combine powdered sugar and soymilk in a small bowl. Mix until sugar is completely dissolved. You may need to add a little more soymilk of the glaze is too thick. Dip the top of the donut into the glaze. Hold it for a few seconds to allow extra glaze to drip back into the bowl. If using a topping (such as sprinkles, coconut, or nuts), pour the topping onto a shallow bowl. Lightly press the glazed side into the topping. Turn donut upright and place on a rack or parchment paper until glaze dries.
Vegan coconut curry donuts!

Vegan coconut curry donuts!

VARIATIONS:

Coconut Curry Donuts: Omit cinnamon and nutmeg. Add 1 teaspoon of curry powder with the dry ingredients. Replace vinegar with lime juice. Glaze donuts as normal, then press immediately into unsweetened dry grated coconut.

Lemon Poppyseed Donuts: Decrease soy milk to 1/4 cup. Add 1 can of poppyseed pie filling with the wet ingredients. To glaze, mix 1 Tablespoon lemon juice with 1/2 cup powdered sugar.

Pomegranate Green Tea Donuts: Mix in the seeds of one pomegranate after the batter is prepared. I wish I would have decreased the amount of soy milk in these to make them a little firmer.  If I do it again, I would start with 1/4 cup soy milk, then add more if it seemed too thick after adding the pomegranate seeds. To glaze, mix 1 Tablespoon soy milk with 1/2 cup sweetened matcha powder.

From top to bottom: coconut curry, lemon poppyseed, plain donuts with sprinkles, and chocolate-dipped donuts.

From top to bottom: coconut curry, lemon poppyseed, plain donuts with sprinkles, and chocolate-dipped donuts.

Posted by admin in Cakes, Sauces and Toppings

Vegan Tiramisu

 

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Wow! This dessert took a LONG time to make! It was tricky to make a vegan version. I tried 4 TIMES to make the suggested ladyfinger cookies.  None turned out good enough. I thought about dunking the cookies in coffee. That reminded me of biscotti, so I made those instead.

The mascarpone cheese and vanilla pastry cream were not too difficult to make vegan. I used coconut milk in place of the cream in the original recipes. And I made a few little changes to the recipes. I had no luck with making zabaglione. I don’t even know what that is! It seemed like the main flavor for the zabaglione was the marsala. That’s why I put the marsala in the pastry cream instead. I could have eaten the pastry cream all by itself! It was SO yummy!

Making all the different ingredients was the hard part.  Putting the tiramisu together was easy. I should have soaked the biscotti a little longer. They were too hard to cut through easily, so the whipped cream/pastry cream mix gushed out the sides. It was not pretty to look at, but it was delicious! I ate it after lunch so the coffee wouldn’t keep me up at night! Yum, yum, yum!

Vegan, tofu-free tiramisu!

Vegan, tofu-free tiramisu!

This recipe has many parts. You need 2 or 3 days to make everything. The finished tiramisu needs to sit a few hours, too. This is NOT a last-minute dessert to whip up. But it is a great one to make ahead for company. Make the mascarpone, pastry cream, and biscotti at least a day before you want to put everything together. The whipped cream is best right before you need it.

TIRAMISU

(adapted from Carminantonio’s Tiramisu from The Washington Post, July 11 2007 )

Ingredients:

For the whipped cream:

  • 1 cup/235ml chilled coconut cream (refrigerate a can of coconut milk for at least 2 hours, then scrape off the cream from the top with a spoon)
  • 1/4 cup/55gms powdered sugar
  • 1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:

  • 2 cups/470ml brewed espresso, warmed
  • 1 teaspoon/5ml rum extract (optional)
  • 1/2 cup/110gms sugar
  • 1/3 cup/75gms vegan “mascarpone cheese” (recipe follows)
  • 1 batch marsala pastry cream (recipe follows)
  • 12  or more biscotti (recipe follows), depending on size of biscotti and dish
  • 2 tablespoons/30gms unsweetened cocoa powder

Instructions:

For the whipped cream:

  1. Chill mixing bowl and beaters in the freezer for about 20 minutes.
  2. Combine the coconut cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:

  1. Have ready a rectangular serving dish (about 8″ by 8″ should do) or one of your choice.
  2. Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
  3. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
  4. Workings quickly,  dip the biscotti in the sweetened espresso, about 10 second per side. They should be moist but not soggy. Immediately transfer each biscotti to an 8 x 8 baking pan, placing them side by side in a single row. You may break a biscotti into two, if necessary, to ensure the base of your dish is completely covered.
  5. Spoon one-third of the cream mixture on top of the biscotti, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
  6. Repeat to create 2 more layers, using biscotti and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

VEGAN SOY-FREE MASCARPONE CHEESE

(adapted from Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 6oz of “mascarpone cheese”

Ingredients:

  • 1/2 cup coconut milk (not “Lite”)
  • 2 T cashew butter
  • 1/2 T fresh lemon juice

Instructions:

  1. Thoroughly combine coconut milk and cashew butter using an immersion blender, blender, or food processor.
  2. Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the coconut milk into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.  It will take about 15 minutes of delicate heating.
  3. Add the lemon juice and continue heating the mixture, stirring gently, until the cream becomes thicker, about 7 minutes. Remove the bowl from the water and let cool for about 20 minutes.
  4. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.  Keep refrigerated and use within 3 to 4 days.

MARSALA PASTRY CREAM

Ingredients:

  • 1 tablespoon tapioca starch
  • 2 tablespoons marsala
  • 1/4 cup/55gms sugar
  • 1 tablespoon/8gms all purpose flour
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon/ 2.5ml vanilla extract
  • 3/4 cup/175ml soy milk

Instructions:

  1. Whisk together the starch and marsala in a small bowl.
  2. Combine the rest of the ingredients in a small saucepan over medium-low heat. Stir constantly until mixture just begins to boil.
  3. Pour the starch/marsala mixture in slowly, while stirring constantly. Continue stirring until the mixture just begins to boil. Remove from heat.
  4. Let cool, then cover and refrigerate for at least 4 hours.

CHOCOLATE-ALMOND BISCOTTI

(Adapted from Veganomicon)
This recipe makes approximately 18 biscotti, just about enough for tiramisu.

Ingredients:

  • 1/3 c soymilk
  • 2 T ground flaxseeds
  • 1/4 c plus 2 T sugar
  • 1/3 c canola oil
  • 1/2 t vanilla extract
  • 1/2 t almond extract
  • 1 1/2 c spelt flour
  • 1/3 c cocoa powder
  • 2 T tapioca starch
  • 2 t baking powder
  • 1/2 t salt
  • 1 c whole almonds

Instructions:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Whisk together soy milk, flaxseeds, sugar, oil, and the extracts until well-blended.
  3. In a separate bowl, mix together the remaining ingredients, except the almonds. Add to the wet ingredients, stirring just until everything is combined.
  4. Add the almonds, then briefly knead the dough, until it is stiff.
  5. Place dough on baking sheet and shape into a long rectangle, about 12 inches long and 4 inches wide.
  6. Bake for about 28 minutes, until it is firm and the top is slightly cracked.
  7. Allow to cool on the baking sheet for about half an hour.
  8. Using a large, sharp knife, cut the loaf into 1/2 inch slices by pushing the knife down in one smooth motion rather than sawing back-and-forth.
  9. Place the slices back on the backing sheet, cut side up, and bake for about 12 – 15 minutes. They should be slightly brown around the edges.  They will firm up a little more when cool.
  10. Let cool slightly on the cooking sheet, then cool on wire racks completely. Store in an air-tight container. Cookies can be crisped again by heating in the oven briefly.