Today I tried 2 recipes from Vegan Cupcakes Take Over The World, by Isa Chandra Moskowitz and Terry Hope Romero. It is an amazing cookbook, and I can't wait to try every recipe in it. These first two did not dissapoint. They were ready in a flash (no eggs and butter to cream), and they came out perfectly. I was skeptical because the batter was much more liquid-y than that of non-vegan cupcakes, but fear not!
Apricot-Glazed Almond Cupcakes (makes 12)
Preheat oven to 350. Line muffin tin.
In large bowl, combine:
1/3 C canola oil
3/4 C granulated sugar
1/4 C soy yogurt (sort of yicky, but I tried not to look at it!)
2/3 C almond milk
1 t vanilla extract
2 t almond extract
Sift into that same bowl:
1 C + 2 T all-purpose flour
1 1/2 t baking powder
1/2 t salt
Mix until batter is smooth.
Add:
1/3 C almond meal + mix until combined.
Fill cupcake liners 2/3 full.
Then this is the fun part: "Using a 1/2 t masuring spoon, add apricot preserves to the center of each cupcake. Tap lightly on the preserves to get them mostly level with the cupcake batter." (p. 89)
I baked them for 24 minutes. They will still look very light (they won't get golden), but they were definitely ready.
Apricot Glaze:
Boil 1/3 C apricot preserves and 1 T water in a small saucepan over medium-low heat. (This is slightly less apricot preserves than the cookbook recommends, but I think it was all that the cupcakes needed.) Bring to a boil, stirring often. Boil for a minute. Turn the heat off and stir the glaze for another 30 seconds.
I used a flat wooden spoon to apply a small amount of glaze to the tops of the cupcakes, and then I put a layer of slivered almonds on top.
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