Sunday, February 24, 2013

Vanilla Cupcakes with Raspberry Chocolate Mousse




Vanilla Cupcakes with Raspberry Chocolate Mousse

Servings: 12 Cupcakes

Rich chocolate mousse with a hint of raspberry transforms these traditional golden vanilla cupcakes into decadent little treats. This recipe was adapted from Moskowitz and Romero's Vegan Cupcakes Take Over the World. 

Raspberry Chocolate Mousse Ingredients:

1 12 ounce Package of Extra Firm Tofu.

1/8 Cup Almond or Coconut Milk (I decrease the liquid ratio to my frosting recipes due to the high level of moisture in the air, so if you don't live in a tropical climate, you may want to experiment with increasing the liquid here to 1/4 cup).

1/2 Cup Confectioners' Sugar 

1 Tsp Vanilla Extract

1 3.5 Ounce Raspberry Dark Chocolate Bar (increase this to two bars for EXTRA dark chocolatey goodness). 

Preparation:

1. Crumble the tofu into a food processor or blender, being sure to squeeze out all excess liquid. Add the almond milk and vanilla. Puree until completely smooth and transfer to a medium sized mixing bowl. 

2. Melt the chocolate. If you are microwave-phobic like us, this is a quick method for melting chocolate into a nice workable form without all the extra radiation tidbits. Fill a small pot half way with water and place on the stove at medium-high heat. Bring the water to a light boil and place a small pan or metal bowl on top. Fill the pan with the chocolate, broken into quarters, and use a spatula to mix the chocolate as it melts. Once it is melted, carefully remove it from the heat (using a pot holder) and continue to stir until thoroughly mixed. 

3. Add the chocolate and the confectioners' sugar (1/8 cup at a time) to the tofu mixture and mix until combined. Taste for sweetness. Add additional confectioners' sugar (1/8 cup at a time) until desired sweetness level is acquired. 

4. Transfer the mousse to the refrigerator and let chill for one hour. The longer the mousse chills, the easier it is to work with for piping frosting. 

Vanilla Cupcake Ingredients:


1 Cup Almond Milk

1 Tsp Apple Cider Vinegar

1 1/4 Cup Flour

3/4 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

2 Tbsp Cornstarch

1/3 Cup Coconut Oil (or Canola Oil)

3/4 Cup Sugar

2 Tsp. Vanilla Extract 

Preparation:

1. Preheat the oven to 350 degrees F. and get your cupcake tin ready by lining or lightly coating with non-stick agent (such as coconut oil spray).

2. Combine the almond milk and the apple cider vinegar in a small bowl and set aside for a few minutes, then stir in the coconut oil, sugar and vanilla. 

3. Sift in the dry ingredients and mix until no large clumps remain. Be careful not to over mix. 

4. Fill the cupcake liners 2/3 of the way and bake for 20 - 22 minutes. Check by inserting a toothpick into the center of one of the cupcakes. If the toothpick comes out clean, the cupcakes are done so set them aside to cool. If the toothpick comes out sticky or moist, return the cupcakes for another 2 minutes. Be sure to let the cupcakes cool completely before frosting. 

5. Enjoy and try not to eat them all in one sitting!



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