OK, now I have been very lax on getting my blog regular entries....today is catch up!
I have been spring cleaning around the house and we are looking foward to a vacation within the next few days, so anyway, life is good.
This month the IroncupcakeEarth ingredient is Soda Pop. That is a new one for me and I had alot of test recipes to be sure.
Remember the old commercial....two people at blindfolded and they have to guess if they are drinking coke or pepsi? I concocted a cupcake with this commercial in mind....Raspberry Vanilla Cola with Vanilla Meringue. Basically I had some pomegranate raspberry mousse that I wanted to use as filling...and the rest just feel into place!
Cake:
½ cup vegetable margarine
2/3 cup raw sugar
Replacer for 3 eggs
1 tsp vanilla
1½ cup all purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup Vanilla Pepsi
Combine all ingredients and mix well.
Pour into liners and bake at 350 for 20 minutes. Cool.
Raspberry Pomegranate Mousse:
1 cup Pomegranate juice
¼ cup raw sugar
2 tbsp agar agar
Combine in sauce pan and stir over low heat until sugar and agar dissolves- continue until mixture thickens and begins to boil then refrigerate until cooled.
Puree1 cup raspberries sweetened with 4 tbsp agave and add to pomegranate gelatin. Mix in ½ cup soy creamer and refrigerate until solid. (Reserve some puree as garnish)
Cut out a wedge in the cuppies and fill with mousse then replace the wedge.
Meringue:
2 T. + 2 tsp. agar flakes mixed with 1/4 cup cold water
3/4 cup cold water
1/2 cup Egg Replacer
1/2 cup raw sugar
4 teaspoon vanilla
Mix the agar and water in a small saucepan and let sit for about 5 minutes. Stir over medium heat until it simmers, then allow to simmer 1 minute.
In a deep medium bowl, beat the egg replacer and 3/4 cup water-- beat it for 12 minutes or until thick, white, and forms peaks. Beat in the sugar, vanilla and then the cooked agar mixture. Beat well to distribute the agar evenly. When smooth and glossy, cool it in the refrigerator until it stiffens up.
Top with meringue and garnish with raspberry.
24 Cuppies
The second cupcake was inspired by a friend that used to make a banana cola cake....I made it more tropical, added a vegan banana custard to the center and dehydrated some bananas as garnish. It was wonderful:
Cake:
1¼ cup sifted cake flour
¼ teaspoon salt
1 ¼ cups raw sugar
¾ teaspoon vanilla extract
1/8 teaspoon baking soda
Egg Replacer for 2 eggs
3/4 cup Cola Soda Pop
½ cup (1-2) bananas, ripe and mashed
2 teaspoons lemon juice
Custard:
2 cups soymilk
¾ cup raw sugar
2 tbsp arrowroot
1 tsp vanilla
½ pureed banana
Mix 1/4 cup soymilk with arrowroot. Set aside.
Put 13/4 cups of soymilk in a saucepan.
Bring it to boil over medium-low heat then remove from heat.
Mix in arrowroot mixture and sugar and bananas, stirring well.
Return saucepan to heat.
Cook the custard over a low heat, stirring constantly, until thick.
Remove from heat.
Stir in vanilla. Refrigerate until cold.
Vanilla Butter Cream:
¼ tablespoons vegetable shortening
½ cup vegetable margarine softened
2 tspvanilla
3 cups sifted confectioners' sugar
½ tsp tumeric
Cream together.
Preheat oven to 350 degrees. Fill cup cake liners ¾ full and bake until done- 20 minutes or so. Cool.
Cut out a wedge in the center of each cupcake and fill with the banana custard- replace the cake wedge. Frost with the butter cream and decorate with banana chips or slices.
Makes 24 cupcakes.
Number three was a rootbeer float recreated....with dates! I soaked the cuppies in rootbeer and then they were topped with soy whipped creme...and vegan gummies:
Cake:
2 cups all purpose flour
Egg Replacer for 3 eggs
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable margarine
½ cup agave syrup
½ cup root beer soda
3 teaspoons vanilla
½ cup chopped dates
Preheat oven to 350 degrees and line tins
with cupcake liners. Cream margarine and
agave two minutes – add soda, beat in vanilla after the soda stops foaming.
Mix all dry ingredients together and then add the rest of ingredients. Fill liners 2/3 full and bake 20 minutes. Cool completely.
Garnish:
Soy Whip
Root beer gummies
Dollop with soy cream and a gummy.
24 cupcakes
Orange Crush is another old favorite....that and Frank Sinatra's "I've Got A Crush On You....Sweetie Pie". I could not resist another Easter cuppie when I found these agar bunnies a a specialty market, so I paired up an orange cuppie with orange cheezecake filling and a ginger butter cream....
Cake:
1 1/2 cups sugar
1/2 cup Orange Soda Pop
1 1/2 teaspoons baking soda
2 cups cake flour
3/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 1/2 cups water
1 1/2 teaspoons vinegar
Sift dry ingredients together in bowl and then mix in wet ingredients. Pour into muffin liners. Bake at 350 degrees for 30 minutes.
Orange Cheezecake:
8 oz Tofutti cream cheese, softened
¾ cup raw sugar
1 orange
1 tbsp agar agar
¾ cup water
Puree orange and add to water and agar. Heat in sauce pan with sugar – brink to a boil- cool then add Tofutti and blend together.
Refrigerate until cold.
Cut a wedge out of the cooled cupcakes and fill with the cheesecake. Replace wedges and frost with ginger butter cream.
Ginger Butter Cream:
¾ cup vegetable margarine
2 cup powdered sugar
2 teaspoon vanilla
2 tbsp grated ginger
1 teaspoon orange zest
Beat all ingredients until fluffy – ice or pipe onto cup cakes.
Ganish with agar bunnies J
24 yummy cuppies
My testers at work gave me their two cents....how about Sangria soda pop? I had never tasted it before....lovely, fruity and bubbly...perfect with strawberries! And what goes well with strawberries? Chocolate, of course!
Cake:
6 oz Sangria Senorial Soda
2 cups all purpose flour
Egg Replacer for 3 eggs
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable margarine
¾ cup agave syrup
3 teaspoons vanilla
Preheat oven to 350 degrees and line tins
with cupcake liners. Cream margarine and
agave two minutes – beat in vanilla.
Mix all dry ingredients together and then add the resting of ingredients, adding soda last. Fill liners 2/3 full and bake 20 minutes. Cool completely.
Strawberry Kreme Filling:
1 ½ cup almond kreme or whipped topping
¼ cup strawberry preserves
Blend together and fill each cupcake by cutting out a wedge, filling, and replacing the wedge.
Chocolate Topping:
8 oz dark chocolate, melted
2 oz white chocolate, melted
Slice 4 strawberries and coat in dark chocolate, drizzle with white chocolate. Allow to firm up.
Dip cuppies in dark chocolate. Allow to firm up a little then garnish with a berry and a candied hibiscus flower.
Yields 24.
7 7 used to be favorite drink that my friend Hal liked. I just had to do it, you know? And that lemon glaze is to die for...
Cake:
½ cup Soy Cream
6 oz 7Up
2 cups all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable margarine
¾ cup raw sugar
3 teaspoons vanilla
2 shots Seagram’s 7 Whiskey
Combine and beat together all ingredients but for whiskey. Pour into liners ¾ full and bake 20 minutes at 350 degrees. Cool.
Poke three holes in centers of each cuppie and drizzle three drops whiskey.
Glaze:
Juice from 2 lemons
Zest from 1 lemon
1 teaspoon vanilla
1 cup vegetable margarine
2 cups powered sugar
Pinch salt
3 oz melted white chocolate
Lemon peel
Cherries
Cream together. Pour over cupcakes and garnish with lemon and cherries.
Makes 24.
When my sisters and I were young we would pick blackberries fronm the neighbor's vines, climb trees and pick figs, oranges, peaches, apricots, and little green apples. Those little green apples I would brush off on my sleve and eat right in the tree, so sour my mouth would picker...and sweet going down. These cupcakes are in memory of those childhood days...
1¼ cup sifted cake flour
¾ cup Egg Replacer
¼ agar flakes
¼ teaspoon salt
2 teaspoons cream of tartar
1 ¼ cups raw sugar
¾ teaspoon vanilla extract
½ teaspoon almond extract
7 oz green apple soda pop
Preheat oven to 325 degrees Sift flour.
Beat egg replacer and agar with salt and cream of tartar until foamy- this may take 10 minutes or so. Gradually add sugar, continuing to beat until peaks form. Blend in vanilla and almond extract. Add soda. Fold the flour into the batter. Pour batter into muffin liners 1/3 full. Bake 20 minutes. Cool.
Sour Apple Curd:
2 Granny Smith apples, juiced
1 teaspoons lime zest
½ cup raw sugar
Egg replacer for 4 eggs
2 tablespoons agar agar
3 teaspoons vegetable margarine
In saucepan, place apple juice lime zest, sugar and egg replacer- whisk well. Add margarine and agar and stir constantly until slightly thickened. Remove from heat and allow to cool and thicken more- this may be done overnight.
Fill cupcakes by placing 1 tablespoon apple curd in each cuppie and replace the cake top.
Vanilla Butter cream:
¾ cup vegetable margarine
1 cup powdered sugar
2 teaspoon vanilla
Beat all ingredients until fluffy – ice or pipe onto cup cakes.
12 Sour Apple Candies- crush and sprinkle a top the cupcakes- add a slice of lime dipped apple as well!
Yields 24 cuppies
And don't forget the cherry trees! There is something very specially good about black cherry soda, cake, tart cherries and sweet black cherry lollipops....no, I am not having a cherry overload...
2 cup flour
1 tbsp baking powder
1 cup raw sugar
¼ cup vegetable oil
1 cup soy creamer
Egg replacer for 2 eggs
6 oz black cherry soda
1 cup diced tart cherries
Combine all ingredients. Mix well. Preheat oven to 350º F and place liners in cupcake pans. Pour 1/3 full and bake 20 minutes, or until edges pull back a bit. Cool.
1cup prepared cherries (take 2 cups cherries and pit- gently cook with ½ cup raw sugar, 4 tablespoons cherry liqueur, and a ¼ cup or so of water. Once tender, thicken with a little agar or arrowroot and then cool.)
Slice cool cupcakes and layer on cherries, replace cake tops.
Cream Cheeze Frosting:
4 ounces Tofutti cream cheese, softened
2 tablespoons vegetable shortening
4 tablespoon black cherry soda
1/2 cup powdered sugar
Beat together Tofutti cream cheese and shortening until smooth. Add vanilla and confectioners' sugar and beat until creamy. Pipe or dollop onto cuppies and decorate with crushed cherry candies and lollipops.
24 cup cakes
That's it for the sweet offerings, now stay tuned for part two!
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