A friend and coworker of mine recently mentioned that his significant other is putting together a Richmond-based vegan and non-vegan cookbook. How could I pass up the opportunity to submit something? I've been meaning to work on a new vegan cake filling for a while now. When I was compiling recipes for my zine, I didn't get a chance to experiment with tofu that much. The world of soy-based products is extensive. There are about a dozen different varieties of tofu alone. It can be quite intimidating if you don't know even where to start. As always, I suggest you take things slow and make sure to do a little research before buying anything, after all, there's nothing worse than wanting to make a tofu scramble only to find out you bought the wrong type of firmness.
Below is my recipe for vegan Dark Chocolate cupcakes, taken from "A Monsterous Appetite for Cake", my Pomegranate Orange Mousse filling and my Killer Dark Chocolate frosting, tweaked, but also from AMAC. When I was trying to think of a seasonally appropriate dish, my mind gravitated towards pomegranates. Pomegranates really are a winter fruit. They're typically in season between September and February. The ruby-colored seeds of the pomegranate make it particularly festive, especially around Christmas. Pom juice is exceptionally high in antioxidants, so, do yourself a favor this year- start eating right by first baking yourself a cake.
Vegan Dark Chocolate Cupcakes w/ Pomegranate Orange Custard & Dark Chocolate Frosting
1/4 cup Molasses
1/3 cup unsweet. Applesauce
3/4 cup + 1/2 tsp Sugar
4 oz. unsweet. Baker's Chocolate
1 Tbsp 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
1/2 tsp Salt
Custard-
1 pkg (12.3 oz) Silken Tofu (Extra Firm)
1 Tbsp Grand Marnier
3 Tbsp Pomegranate Concentrate
1/2 tsp Vanilla Bean Paste
1 Tbsp Agave Nectar
4 1/2 Tbsp Powdered Sugar
1/2 tsp Natural Red Food dye
1 Tbsp Agave Nectar
4 1/2 Tbsp Powdered Sugar
1/2 tsp Natural Red Food dye
Orange Zest
Begin by melting the chocolate either in a double boiler or the microwave. Make sure to stir constantly to avoiding clumping and burning.
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 and salt. Stir until just combined.
Divide the batter evenly among the cups. (Tip- use an ice cream scoop to ensure uniform cupcake size). This recipe makes 14-15 cupcakes.
Bake at 350 degrees for 18 minutes. Allow the cupcakes to cool completely before you core them.
While you're waiting, start preparing the filling. Pour the first six ingredients into a blender. Pulse thoroughly. You want the filling to be satiny smooth- think yogurt consistency. Scoop the mousse into a small bowl and manually stir in the last two ingredients. Let the filling firm up a bit- refrigerate for about 30 minutes.
To fill the cupcakes, simply load a zip-loc baggy with some of the mousse and cut off one of the tips. Pipe until the mousse reaches just the top of the cupcake.
Dark Chocolate Frosting
4 oz. unsweet. Baker's Chocolate
3 Tbsp Vegetable-based Shortening
4 cups Powdered Sugar
1/4 cup unsweet. Cocoa Powder
Warm non-dairy milk
Pinch of orange Zest
Begin by melting the chocolate either in a double-boiler or the microwave. Stir constantly to avoid clumping and burning. Add the shortening (it should melt completely). Beat in the powdered sugar and cocoa.
Heat up the non-dairy milk. Add milk to desired taste and consistency. Beat until smooth. You want the frosting to be stiff but spreadable. Finish by adding in some orange zest. You want just a hint, to pick up the zest in the filling.
Pipe your cupcakes and enjoy! You can garnish your cupcakes in a variety of different ways, here are just a few ideas: dot the tops with fresh or chocolate-covered pomegranate seeds, drizzle with a pomegranate red wine reduction, candy or dehydrate orange slices or create caramelized sugar decorations.
If you would like to create your own sugar decorations, this is a simple recipe I picked up from Fine Cooking. I switched out the lemon juice for orange juice but, next time, I'll probably also add 1/2 tsp Orange extract.
While you're waiting, start preparing the filling. Pour the first six ingredients into a blender. Pulse thoroughly. You want the filling to be satiny smooth- think yogurt consistency. Scoop the mousse into a small bowl and manually stir in the last two ingredients. Let the filling firm up a bit- refrigerate for about 30 minutes.
To fill the cupcakes, simply load a zip-loc baggy with some of the mousse and cut off one of the tips. Pipe until the mousse reaches just the top of the cupcake.
Dark Chocolate Frosting
4 oz. unsweet. Baker's Chocolate
3 Tbsp Vegetable-based Shortening
4 cups Powdered Sugar
1/4 cup unsweet. Cocoa Powder
Warm non-dairy milk
Pinch of orange Zest
Begin by melting the chocolate either in a double-boiler or the microwave. Stir constantly to avoid clumping and burning. Add the shortening (it should melt completely). Beat in the powdered sugar and cocoa.
Heat up the non-dairy milk. Add milk to desired taste and consistency. Beat until smooth. You want the frosting to be stiff but spreadable. Finish by adding in some orange zest. You want just a hint, to pick up the zest in the filling.
Pipe your cupcakes and enjoy! You can garnish your cupcakes in a variety of different ways, here are just a few ideas: dot the tops with fresh or chocolate-covered pomegranate seeds, drizzle with a pomegranate red wine reduction, candy or dehydrate orange slices or create caramelized sugar decorations.
If you would like to create your own sugar decorations, this is a simple recipe I picked up from Fine Cooking. I switched out the lemon juice for orange juice but, next time, I'll probably also add 1/2 tsp Orange extract.
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