yonmei

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01:36 am: Eurovision and cupcakes
Russia won. I can't remember what on earth their song was like (I liked Portugal, but I admit that was because of the eye-candy) but this puts them in the interesting position of being the country whose police assault Pride marchers getting to host the gayest contest on earth next year, right before Moscow Pride 2009.

I make yummy vegan cupcakes.

FWIW: there are two methods of substituting egg in a vegan cake. (Or three, if you know how to use a light yeast-leavened dough, but that's a wholly different method of cake-making.)

One I was familiar with, which is delicious, but doesn't make plain cakes: peel and core a cooking apple, or a couple of plain green eating apples; put apple pieces into a covered ceramic bowl/pyrex lidded dish, add about half a cup of wine and about a tablespoon of granulated sugar; cover and nuke on high for four minutes; drain off surplus liquid; squish the apple pieces a bit. You can use this applesauce in any cake instead of eggs. The obvious drawback is that it takes a little time to make; the non-obvious drawback is that this has enough flavour by itself that you can't use it to make a plain cake.

Two, which I discovered just yesterday: for every cup and a quarter of flour, use one cup soy milk and curdle with 2 teaspoons of cider vinegar. This does make really excellent plain cupcakes. The drawback is that you have to remember to buy the soy milk.

Also, two vegan recipes for icing, worth remembering: standard "buttercream" frosting with vanilla, icing sugar,marge, soy milk: whip together and use. Needs vanilla flavouring, at least. Two, and this is really worth knowing, whether or not you're vegan youself: one bar Green and Black's 70% chocolate (100g), and a scant quarter-cup of soy milk, and two tablespoons of maple syrup. Heat the soy milk (I used a ceramic pot with a handle), remove from heat, add the maple syrup and the chocolate broken in pieces, mix with a spatula until smooth. Excellent.

Fireworks and Eurovision. And cupcakes.

Current Mood: exhausted
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Comments

[User Picture]
From:[info]mercurychaos
Date:dayordMay 2008 07:46 am (UTC)
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I think you could probably use store-bought applesauce to make a cake... I know my mom's used it to make brownies or something before and it didn't affect the taste too much.
[User Picture]
From:[info]yonmei
Date:dayordMay 2008 10:08 am (UTC)
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I should try that as a matter of scientific interest. (My wine-apple sauce affects the flavour very nicely, but there's something to be said for plain cupcakes as a means of conveying icing...)
From:(Anonymous)
Date:dayordMay 2008 06:40 pm (UTC)
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I use a vegan "egg substitute" powder which gets mixed with water, but I also generally substitute some applesauce for some of the oil and other liquid in recipes, as the applesauce improves the texture. Over here in addition to jars of applesauce, they sell little 4 or 6-pack snack-size containers which work well for me. One of those little containers is about the right size for a recipe. That way I don't have to worry about the rest of the jar going bad by the time I want to bake something else.

I also have a cookbook, "Vegan Cupcakes Take Over the World", and the recipes that I've tried so far from it have all turned out well even though various different leavening methods are used.

Darkoshi
[User Picture]
From:[info]yonmei
Date:dayordMay 2008 07:57 am (UTC)
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Do you know what's in the "egg substitute" powder?

I don't have a problem with leftover applesauce... I just eat it. ;-)

I also have a cookbook, "Vegan Cupcakes Take Over the World", and the recipes that I've tried so far from it have all turned out well even though various different leavening methods are used.

That is a great book. My vegan friend leant it to me.

Oh, they have a blog! Yay.
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