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Back on Harry Potter night, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
eternaleponine and I both spent money on other books to read while we were waiting for the midnight release. I got coffeeem's Territory, and misia's Virgin: The Untouched History. eternaleponine, however, bought Vegan Cupcakes Take Over The World.
Well, last week, we tried the first recipe that struck us: Brooklyn vs. Boston Cream Pie Cupcakes. Our verdict: fail. The basic vanilla vegan cupcake was perfectly acceptable, but the ganache was less than tasty (ganache needs CREAM), and the pastry "creme" was beyond vile. Chalky, gritty, with that horrid soy-powder taste to it. I LOVE pastry cream. That was NOT an acceptable substitute. This Boston girl will leave her share to the boys in pinstripes.
Today we decided to try again, with another recipe. This time: Chai Latte Cupcakes. A spiced cupcake with black tea infused in the soymilk, and a powdered sugar/cocoa/spice topping.
Guess what? These are GOOD. These are worth EATING. The cupcake is moist and tasty, and the powdered topping complements it nicely. The texture is good, too -- it uses soy yogurt for tenderness, and oil instead of egg, and the crumb is not too coarse. Easy mixing -- muffin method, dries into wets with a spatula, no mixer required.
The book lists a variation for Earl Grey cupcakes with lemon and orange zest in the cupcake along with Earl Grey infused in the soymilk, and I definitely want to make that. I'm also considering infusing the soymilk with jasmine tea and using only ginger in the cupcake, and frosting it with something lemony.
I think the trick is to choose the recipes that aren't trying to directly compete with a dairy confection that I love.
I'll probably be working through this book in the next few months. I'll be sure to report on the results.
eternaleponine and I both spent money on other books to read while we were waiting for the midnight release. I got coffeeem's Territory, and misia's Virgin: The Untouched History. eternaleponine, however, bought Vegan Cupcakes Take Over The World.Well, last week, we tried the first recipe that struck us: Brooklyn vs. Boston Cream Pie Cupcakes. Our verdict: fail. The basic vanilla vegan cupcake was perfectly acceptable, but the ganache was less than tasty (ganache needs CREAM), and the pastry "creme" was beyond vile. Chalky, gritty, with that horrid soy-powder taste to it. I LOVE pastry cream. That was NOT an acceptable substitute. This Boston girl will leave her share to the boys in pinstripes.
Today we decided to try again, with another recipe. This time: Chai Latte Cupcakes. A spiced cupcake with black tea infused in the soymilk, and a powdered sugar/cocoa/spice topping.
Guess what? These are GOOD. These are worth EATING. The cupcake is moist and tasty, and the powdered topping complements it nicely. The texture is good, too -- it uses soy yogurt for tenderness, and oil instead of egg, and the crumb is not too coarse. Easy mixing -- muffin method, dries into wets with a spatula, no mixer required.
The book lists a variation for Earl Grey cupcakes with lemon and orange zest in the cupcake along with Earl Grey infused in the soymilk, and I definitely want to make that. I'm also considering infusing the soymilk with jasmine tea and using only ginger in the cupcake, and frosting it with something lemony.
I think the trick is to choose the recipes that aren't trying to directly compete with a dairy confection that I love.
I'll probably be working through this book in the next few months. I'll be sure to report on the results.
