Recipes: Cupcakes
Vanilla Bean Cupcakes With Chocolate Ganache
Ingredients for the cupcakes:
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 3/4 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 vanilla bean, split lengthwise and scraped
For the ganache:
- 1/3 cup almond milk
- 1/3 cup semisweet chocolate chips
- 2 tablespoons pure maple syrup
Serves: 12
Method:
- Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.
- Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
- Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
- Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl.
- Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.
Prepare the ganache:
- In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup.
- Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth.
To assemble:
- Let ganache cool for about 10 minutes.
- Dip the top of the cupcake in the ganache and then set them on a cooling rack.
- Spoon the remainder of the ganache over cupcakes. Let set in a cool room for an hour or so, or place in the fridge to set. Serve to happy people!
Green Tea Cupcakes with Almond Flowers
Ingredients for the cakes:
- 1/2 cup soy yogurt
- 2/3 cup rice milk
- 1/4 teaspoon vanilla extract
- 1/3 cup canola oil
- 1/2 teaspoon almond extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 to 4 teaspoons matcha tea powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
For the Green Tea Glaze:
- 2 tablespoons margarine
- 1 cup confectioners’ sugar
- 1/8 to 1/4 teaspoon matcha tea powder
- 1 to 2 tablespoons rice milk
- 1/4 teaspoon almond extract
- Drop of vanilla extract
For the almond flowers:
- Confectioners’ sugar
- 1/4 cup marzipan (in a tube)
- Very small drop of red food coloring
Serves: 12
Method for making the cupcakes:
- Preheat oven to 350 degrees F and line cupcake pan with liners.
- In a large bowl, whisk together the yogurt, rice milk, vanilla, oil, and almond extract, beating well to blend in yogurt.
- Sift in the flour, baking powder, baking soda, matcha powder, salt, and sugar. If using rice flour it will be a little lumpy. Beat a little longer to break up any large lumps.
- Fill liners two-thirds full and bake 20 minutes or until a toothpick inserted through the center of one comes out clean.
- Cool on racks before topping with glaze.
Make the glaze:
- Keep a small bowl of confectioners’ sugar handy near your workspace.
- Knead marzipan with a drop of food coloring; if it gets too sticky, dip fingers into the powdered sugar.
- When color is incorporated, dust a smooth surface with some confectioners’ sugar.
- Pat out dough into a thin round (I used a rolling pin, it was much more effective) and cut out small flower shapes.
- You can use a flower-shaped cutter, or just get creative with a small knife.
Assemble:
- Use a tablespoon to pour green tea glaze into the center of each cupcake.
- Spread out a bit with the back of the spoon but it’s nice if you can see the green edges of the cupcake.
Chocolate Mousse Cupcakes
Ingredients for the mousse:
- 12 oz semi-sweet chocolate chips (one package is usually 12 ounces)
- 12 oz extra firm silken tofu (the vacuum packed kind)
- 1/4 cup plain soy milk
- 2 tablespoons agave syrup or maple syrup
- 1 teaspoon pure vanilla extract
For the cupcakes:
- 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, Dutch-processed or regular
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Cooking spray
Serves: 12
Method for preparing the mousse:
- Crumble the tofu into a blender.
- Add the soy milk, agave and vanilla extract.
- Puree until completely smooth. Set aside.
- Take a small sauce pan and fill half way with water. On top of that place a small sauté pan.
- Fill the sauté pan with chocolate chips and bring the water to a boil. Use a rubber spatula to mix the chocolate as it melts.
- Once melted, remove from heat and let cool for 5 more minutes, stirring occasionally.
- Add the chocolate to the tofu and blend until well combined, use the spatula to scrape down the sides of the blender every so often.
- Transfer the mousse to an air tight container or a bowl covered in saran wrap and let chill for an hour.
Prepare the cupcakes:
- Preheat oven to 350°F and line a muffin pan with paper liners.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
- Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
- Lightly spray the liners with cooking spray and pour batter into liners, filling 3/4 of the way.
- Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
- Transfer to a cooling rack and let cool completely.
To assemble:
- Once the mousse is chilled and set and the cupcakes have cooled.
- Remove from the refrigerator and stir with a fork to a spreadable consistency.
- Fit a pastry bag with a wide decorating tip.
- Fill the bag with mousse and pipe it onto the cupcake in a spiral, starting from the outside in or in.
- Add chocolate chips or chocolate shavings if you are feeling especially fancy pants.
- Chill the cupcakes or a half hour to let the mousse set again and serve cold.
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Dear Rinpoche,
OMB All these amazing recipes of the cupcakes are making me drool! Hehehe
Though I am not really a fan of cupcakes and cakes I really have got to admit that even though I have not tasted these Cupcakes I am sure that once baked it will surely taste awesome!
Though there is no cupcake making faculties or even an oven in our house, I will one day like to get down and have a go at making these cupcakes and offering it all to Rinpoche.
Thank You Rinpoche for sharing these recipes and I will definitely share these awesome recipes to one of my friends who is a cupcake crazy person.
Love
Jutika