I am so not a food photographer! But I can make some damn good vegan cupcakes. I adapted a recipe from Oh She Glows (an awesome blog, by the way), who in turn had adapted a recipe from Vegan Cupcakes Take Over The World. For Angela’s recipe, check out :
My adjustments were as follows:
Did not use molasses in the actual cupcake batter at all. Used 2 tbs agave.
I used the brand spanking new Blue Diamond unsweetened Almond/Coconut milk.
Used only 1/2 cup canola oil, omitted the coconut oil completely.
Increased baking powder to 1 and 1/2 tsp, and they rose quite nicely.
Only used 1 tbs maple syrup in the ganache recipe, and it was perfect—exactly thick enough and not too sweet.
Used crumbled graham crackers, one marshmallow and a tiny square of 365 dark chocolate for the toppings.
Used Dandie’s sinisterly packaged but delicious vegan marshmallows.
As I was making these for my sister-in-laws’ birthdays, I mused that it would be possible to sort of make them E2 compliant if you subbed applesauce for the oil. I was unwilling to experiment with that since I wasn’t eating these anyway and the people I’m serving them to are not only not vegan, but eat oil like crazy. Plus I had under an hour to get these ready and I couldn’t afford any errors! They were a hit with the family, and I was greatly relieved. Sometimes I feel like the freaking vegan ambassador to the world when I bake—if these vegan baked goods suck, then people will get it into their heads that ALL vegan baked goods suck. I put a lot of pressure on myself in the kitchen. Gotta remember: it’s just a goddamned cupcake. Why so serious, vegan girl?