Wednesday, November 19, 2008


I'm just a cupcake girl living in a cupcake world.

What's not to love about these happy delights? They're a sight to see - pretty in their paper tutus, adorned with wild hairdo's of frosting, and halos of sprinkled gems. I admire how cupcakes of all types are party-ready at every moment, always equipped with their sweet and stylish sensibility.

The cupcakes that I enjoy to make and to eat consist both of the butter, eggs, and cream versions, as well as the butter-less, egg-less, soy milk varieties. I am proud to say that I run an inclusive, non-judgemental, welcoming cupcake-loving home. I'm no vegan by any means, but I have become a great fan of two vegan baketresses from Brooklyn. Vegan Cupcakes Take Over the World is the cupcake book of cupcake books, written by Isa Chandra Moskowitz and Terry Hope Romero. I love it so much - it speaks to the cupcake-maker in me.

Chocolate Cupcake Ingredients
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Cupcake Directions
Preheat the oven to 350 degrees. Place cupcake liners in a muffin tin. Whisk together the milk and soy milk in a large bowl, and set aside for a few minutes to curdle. Add in the sugar, oil, and extracts, and whisk until foamy. In another bowl, sift together the remaining dry ingredients. Add the dry ingredients to the wet mixture in two batches. Beat until no large lumps remain (but a few small lumps are ok). Pour the batter into the cupcake liners, filling 3/4 of the way full. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack, and let cool completely before frosting them.

Chocolate Cream Cheese Frosting Ingredients
  • 1/4 cup nonhydrogenated margarine, softened
  • 1/4 cup vegan cream cheese, softened
  • 1 ounce bittersweet chocolate squares or chips
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
Frosting Directions
Melt the chocolate in a double boiler. Make your own double boiler by placing a small metal bowl in a pot half-filled of lightly boiling water. Cream together the margarine, cream cheese, and melted chocolate until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, and then mix in the vanilla. Cover tightly and keep refrigerated until ready to use.

Now the fun part - decorating! Enjoy smearing frosting and sprinkling sprinkles. Those babies are gonna look good enough to eat!

And in the cupcake-party spirit, a little song to sing inbetween bites (Madonna-inspired)...
Living in a cupcake world -
-And I am a cupcake girl.
You know that we are living in a cupcake world-
-And I am a cupcake girl.

Recipe copyright 2006 by Isa Chandra Moskowitz and Terry Hope Romero.


Adam said...

Hey Shayna, it's Adam, Chad N.'s partner. I've been reading your blog and love it! You'd be interested to know that I made these cupcakes, and it was my first time ever making cupcakes by myself! I've been meaning to give it a shot, and when I saw this recipe, I went for it and they turned out great! Thanks for sharing the recipe and guiding me through my first cupcake experience!

mermommy said...

deliciouso cupcakes! thanks for sharing, neib.

Sammy said...

Hi there I myself am a cupcake maker truly and i like trying on different styles of cupcakes. still learnin more and more about cupcakes. who ever thought of cupcakes in the first place is genious! I wonder how many times ive said cupcake already..... anywho I think i will try your vegan chocolate cupcakes..i have a feeling i will LOVE them!!!

Peace out

james said...

What are all these recipes with vanilla extract? You know they are all better with Real Vanilla Bean!!
Other then that, you are the cuppiest cakiest. Delicious.