January 31, 2010 Yes Ve-Gan!
For the past month, I’ve been living a life with (mostly) no refined sugar. I resolved this New Year’s to eat for health, and I didn’t see where all of this refined sugar fit in, so I made a drastic lifestyle change. It was hard at first, but after a few weeks it now seems pretty normal. Unfortunately, avoiding refined sugar is difficult in the life of a baker. However, I made some delicious vegan cupcakes that are made without refined sugar (sweetened with agave nectar), so I had a bite. There is a little bit of a taste difference, but I thought they were delicious, as they were rid of the cloyingly sweet flavor that many cupcakes have.
Simple Vanilla and Agave Nectar Cupcakes – Vegan Cupcakes Take Over the World
2/3 cup soy milk
1/2 teaspoon apple cider vinegar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
- Line muffin pan with cupcake liners and preheat oven to 325° F.
- Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two thirds full. Bake 20 to 22 minutes until a knife or toothpick inserted into the center of the cupcake comes out clean; don’t over bake or cupcakes will be dry.
- These cupcakes need to cool at least an hour before topping or filling, and also to develop the flavor and texture properly. Makes a dozen cupcakes.
Chocolate Mousse Topping – Vegan Cupcakes Take Over the World
- 1 (12 1/3 ounce) package extra-firm silken tofu, drained
- 1/4 cup soymilk
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 1 (12 ounce) package semi-sweet chocolate chips (*there is refined sugar in chocolate…)
- Put the tofu, soy milk, agave nectar and vanilla in a blender; puree until completely smooth.
- Melt the chocolate in a double boiler. Let the melted chocolate cool for about 5 minutes.
- Add the chocolate to the tofu in the blender and blend until combined.
- Put the mousse into a covered container and chill for at least an hour.
- When the cupcakes are completely cooled, use a large decorating tip on a pastry bag, and put a mountain of mousse on each cupcake.