Vegan Maple Walnut Cupcakes – Mini Post #7

Posted: November 22nd, 2011 | Jessie | | Tags: maple, vegan, walnuts | No Comments »

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I debated whether or not I should include the word “vegan” in the title of this post, because I know that it turns some people off.  And that’s a shame because these cupcakes and every other cupcake I’ve made from “Vegan Cupcakes Take Over the World” have been absolutely delicious.  They were a huge hit a vegan’s friend’s birthday party, but they were equally well received by Pat’s coworkers who were shocked to find out that they didn’t contain any butter or eggs.

My only word of warning if you are going to attempt this recipe is that it uses a fair amount of maple syrup which is a pricey ingredient.  Also I seriously botched the frosting due to several errors on my part including misreading the ingredients list – so I can’t attest to how it would taste if made correctly.

Maple Cupcakes

from Vegan Cupcakes Take Over the World

Yield: 12 cupcakes or 30 mini cupcakes

Ingredients

• 1/2 cup soy milk
• 1/2 teaspoon apple cider vinegar (I used white vinegar and it worked fine)
• 1 1/3 cups all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/2 cup maple syrup
• 1/3 cup canola oil
• 2 tbsp. brown sugar
• 1 1/4 tsp. maple extract (I didn’t have any so I left it out.  I would highly recommend it though.  It helps intensify the maple flavor)
• 1/2 tsp. vanilla extract
• 1/2 cup finely chopped walnuts

1. Preheat the oven to 350º.  Line a muffin tin with your cupcake liners.

2. Whisk together the soy milk and vinegar in a large bowl; set aside and allow to curdle for a few minutes.

3. Sift the flour, baking powder, baking soda, salt, and nutmeg into a small bowl.  Whisk the maple syrup, oil, brown sugar, vanilla and maple extract into the soy milk mixture.  Gently fold the dry ingredients into the wet ingredients until no large lumps remain.  Fold in the chopped walnuts.   Fill the cupcakes liners 2/3 of the way.  Do not overfill!  Bake 20 to 22  minutes for full size cupcakes – 13 minutes for mini cupcakes.    Transfer to a cooling rack to cool completely.

Creamy Maple Frosting

If you do eat dairy I would use the frosting from this recipe

2/3 cup maple syrup
3/4 cup margarine, softened
2/3 cup soy milk powder
1 tsp. maple extract
1 tsp. vanilla extract

Beat together the softened margarine and maple syrup.  It might look a little curdly but that’s okay.  Beat in the vanilla and the maple extract, then slowly add the soy milk powder a little bit at a time.  The frosting should be creamy and fluffy.  If it looks too wet, add a little more soy milk powder, if too stiff, drizzle in a little more maple syrup.  The frosting can be stored in fridge till ready to use, just allow to sit a room temperature for 10 minutes to soften.

 

 

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