Monday, August 18, 2008

Vegan Currant Cupcakes and White Chocolate and Currant Frosting

Red Currant Cupcake

Well, there were the eggy zebra currant cupcakes, and then their leaner cousins, the vegan cupcakes. There were very different in texture than the Zebra cupcakes (which are dense like pound cake). Instead, these were fluffy.

Currants played their hand in two ways. A few whole currants were folded into the batter. The frosting on the otherhand was studded with loads of red jewels and vegan white chocolate. While fruit-filled (therefore healthy), these were decadent.

Red Currant Cupcake

Currant Cupcakes
(makes 16 mini-cupcakes)

7 T shortening
2/3 cup sugar

1/3 cup soy milk
2 t olive oil
2 T vanilla soy yoghurt
½ t vanilla extract

Sift in:
1 cup + 2 t flour
1 ¼ t baking powder
pinch salt

Either add 1/2 cup chopped fresh currants or place them in each cupcake

Bake at 375 for 8 minutes.

Top with vegan buttercream to which chopped currants and grated vegan white chocolate is added.

red currant cupcakes


Anonymous said...

I love this idea, and they're pretty too. But where are your currants coming from? Wonder if I could use simmered cranberries... Or blueberries?

maybelles mom said...

i bet both berries would be good in this though I might pair them with dark chocolate. you might try raspberries with white chocolate.