Make No Bones About It We're Vegan

Tuesday, February 2, 2010

Nuthin Butter Cupcakes

I was all psyched to make Ricemellow filled cupcakes that are of course pony safe. No horsing around for this girl Yuk Yuk. I'm totally bummed that two local health food stores no longer carry one of my favorite confections and that I would have to mail order it, and that would take oodles of time. These little nuthin butters just couldn't wait. Since necessity is the mother of invention, I decided to concoct my own marshmallow type thing.

Remember fluffernutter- peanut butter sandwiches, don't you? Well this is my vegan friendly cupcake tribute to that white bread wonder.

The filling
1 12 0z.silken tofu (in the box)
1/4 Cup canola oil
1/3 cup agave (or maple syrup)
1 T non-dairy milk (I use vanilla rice milk)
1.5 tsp vanilla (I use non-alcoholic)
1 ripe banana sliced (optional)_
Blend all ingredients except banana in food processor or blender.Blend about a minute then add banana blend again 'til smooth. Refrigerate for a couple to several hours.
This filling rocks as a pudding too, so if you don't feel like making the whole shabang this pudding stands alone.

Make the cupcakes.
2/3 cup rice milk
1/2 tsp. apple cider vinegar
2/3cup agave syrup
1/3C canola oil
2 teaspoons vanilla
1 1/3 cup unbleached flour
3/4tsp baking powder
1/2 tsp baking soda
pinch of sea salt

Line cupcake pan with liners and preheat oven to 325 degrees. Whisk rice milk and apple cider vinegar in large bowl and allow it to sit for a couple of minutes. If it looks curlded that's okay! Beat in agave, oil and vanilla. Sift in baking powder, baking soda, and pinch of salt. Fill liners about 2/3 full. Bake 20-22 minutes until toothpick comes out clean. Don't overbake. Cool on rack for about an hour before frosting or filling.

The following recipe is from "Vegan Cupcakes Take Over the World" By Isa Chandra Moskowitz and Terry Hope Romero. I wuv these Brooklyn girls!

Peanut butter OMG frosting (I added the OMG...aren't I clever?)
1/4 cup earth balance margarine softened
2 tablespoons vegan shortening
1/2 cup creamy peanut butter
1 1/2 teaspoons vanilla
1 1/4 Cups confectioners sugar
1-2 T rice, or soy milk

Cream together margarine and shortening with hand mixer til smooth. Add peanut butter and vanilla and beat another 2-3 minutes. Beat in sugar and dribble in rice milk, beating til frosting is a pale tan. Beat continuously until frosting is very fluffy.

Assemblage...the filling Option 1

Here's the fun part... because it leads up to eating. If you are decent with a pastry bag you don't have to be a whiz... fill your pastry bag about a 1/4 way with the filling. Put pastry bag down, and take a very clean index finger and poke a hole in the top of each cupcake. Pick up the pastry bag now and place the tip down into the cupcake and fill.
The Filling Option 2...What are you crazy GiGi??? A pastry bag? hahaha.
Don't worry your little head.
Cut the freakin top off the cupcake then- you great big scaredy pants. Now spoon a dollop onto the cupcake and gently place the top of the cupcake back on.No need to shvitz.

Take a spatula and frost those babies.
The peanut butter frosting was so camera ate it.

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