BLACK CAT BAKERY

Zine Fest 2011 is quickly approaching. I've been working non-stop to come up with some fantastic new recipes for the zine. The zine is laid out in such a way, that, essentially you can mix and match anything. By throwing in a few more ingredients, you can change a basic cake recipe into an entirely new creation. Below, is one of the "variation recipes" for my vegan Dark Chocolate cake. This cake is dark, spicy and hella tart. It would pair best with a simple, sweet frosting like my "Baker's Frosting" (below) or my Cream Cheese Frosting, if you're looking for more of a kick in the pants.

Make sure to stop by the RVA Zine Fest, Saturday, October 8, to pick up a copy of my zine, "Monsterous Appetite for Cake." If you get there early enough, there just might be some cupcakes left!

Vegan Dark Chocolate Cranberry Cupcakes w/ "Cream Cheese" Frosting

1/4 cup Molasses
1/3 cup unsweet. Applesauce
3/4 cup + 1/2 tsp Sugar
4 oz. unsweet. Baker's Chocolate
3 tsp Bourbon-flavored vanilla
1 Tbsp Distilled white vinegar
1 cup hot Water
1 1/2 cups Flour
2 tsp Baking soda
1/4 cup unsweet. Cocoa powder
3 tsp Cinnamon
1/2 tsp Salt
2 tsp Cornstarch
1/2 the zest of a Lemon
3/4 cup Cranberries

Begin by melting the chocolate either in a double boiler or the microwave. Make sure to stir constantly to avoiding clumping and burning.

Chop up the cranberries. I prefer larger chunks, so, I only split them in half.

Combine the molasses, applesauce, sugar and vanilla. Mix well. Add in the melted chocolate. Mix again. Add the vinegar. Mix a third time. Add the water. Mix once more. Sift together the flour, soda, cocoa, cinnamon, and salt. Zest in the lemon. Stir until just combined. Finish by quickly folding in the cranberries.

If you’re making cupcakes, divide the batter evenly among the cups. This recipe makes 15. If you’re making a cake, this will make one 9 inch.

Bake at 350 degrees
18-19 minutes for cupcakes
30-35 minutes for cakes

When your cake or cupcakes are almost completely cool, begin making the frosting. 

Baker's Frosting

4 cups Powdered sugar
1/3 cup Vegetable-based shortening
1 1/2 tsp Vanilla extract
1/4 tsp Salt
Warm Soymilk

Beat the shortening until it is light and fluffy. Add in the powdered sugar, salt and vanilla. Beat until well combined.

Heat up the non-dairy milk. Add milk to desired taste and consistency. You want the frosting to be stiff but spreadable.