The world of baking and food through the eyes of an American in London

Posts Tagged "Valentine’s Day"

Chocolate Vegan Cupcakes

Posted by on Feb 9, 2011 in Chocolate, Cupcakes, Holidays | 5 comments

Chocolate Vegan Cupcakes
My husband wanted chocolate cupcakes for Valentine’s Day. I really wanted an excuse to use these cute Wilton flower cupcake holders. Win-Win situation!
Chocolate Vegan Cupcakes
I got the chocolate heart shaped sprinkles at Lola’s in Mayfair.
Chocolate Vegan Cupcakes
This is only my second time making vegan cupcakes so I’m still getting the hang of it. I think the Vegan Cupcakes Take Over the World book is a good place to get started in that kind of baking.
Chocolate Vegan Cupcakes

The cake was nice and moist and a little spongy. I made a “cooked” chocolate frosting to go on top.

Chocolate Vegan Cupcakes
adapted from Vegan Cupcakes Take Over the World (makes 12)

Ingredients

1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup vegetable oil
1 tsp vanilla
1/2 tsp almond extract
1 cup self-rising flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Chocolate Vegan Cupcakes

1. Preheat oven to 350 F/180 C. Line tray with paper liners.
 

Chocolate Vegan Cupcakes
 
2. Whisk together the soy milk and the apple cider vinegar in a large bowl and set aside for a few minutes. Add the sugar, oil, vanilla and almond extract to the soy milk and beat for 2 minutes.
 
Chocolate Vegan Cupcakes
 
3. In a separate bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the flour mixture in two batches to soy milk mixture and beat until the ingredients are combined.
 
Chocolate Vegan Cupcakes
 
4. Fill each cup two thirds full and bake for 20 minutes. The batter is very thin but don’t worry it will all bake nicely. Set aside to cool completely.
 
Cooked Chocolate Frosting
adapted from Country Living
 
Ingredients
 
1 cup soy milk
3 tbs flour
1/8 tsp salt
8 ounces/220g dark chocolate
1/2 cup soy margarine
1/2 cup vegetable shortening
1 1/2 cups icing sugar
2 tbs cocoa
1 tsp vanilla
 
1. Whisk 1 cup milk, 3 tablespoons flour and salt in a small saucepan over medium low heat until the mixture thickens and begins to bubble
 
Chocolate Vegan Cupcakes
 
2. Melt the dark chocolate and set aside to cool. Beat the margarine and vegetable shortening in a large bowl until fluffy. Beat in the icing sugar and cocoa powder. Beat in the cooled chocolate, soy milk mixture and vanilla until smooth and fluffy. Pipe on cooled cupcakes right away.
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Mini Boston Cream Pies

Posted by on Feb 5, 2011 in Cake, Chocolate, Fruit, Holidays | 3 comments

Mini Boston Cream Pie
I’m trying to squeeze in as many Valentine’s Day themed desserts as I can. I made these super cute Mini Boston Cream Pies for the Forever Nigella #2 “Seduced by Chocolate”! I didn’t have any fairy lights around but I did make these wearing a satiny black nightgown from M&S. I’ll have to ask Sarah if that counts as a good Nigella impression.

I really wanted to call these Whoopie Boston Cream Pies, but they’re just not. The Victoria Sponge is clearly only a cake. I think the way they turned out was perfect though. Cute and dainty for Valentine’s Day. A whoopie pie wouldn’t be as romantic.

Mini Boston Cream Pie
Nigella suggests a full sized heart shaped Victoria Sponge topped with strawberries but I think anything mini is automatically 10x cuter so I made the cake in my heart shaped whoopie pie pan. I also put the strawberries in the middle with the custard as I think it looks nice with the custard oozing out the sides and the red in the middle.
Mini Boston Cream Pie
I curled my first ribbon! How Martha Stewart of me (ribbon £1 at Paperchase).
Whats more Valentine’s Day than dark chocolate and strawberries? These little cakes would make a great present for your sweetheart!
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Mini Boston Cream Pie
Making the chocolate glaze
Mini Boston Cream Pie
Adding a little oomph to store bought custard
The recipe I used is from How to be a Domestic Goddess. I made a few changes:
  • I used a heart shaped whoopie pie pan and cooked the cakes for 10 minutes at 180 C
  • I substituted a single soy cream for the double cream in the chocolate glaze (it wouldn’t be very nice to poison my sweetheart would it!)
  • I didn’t make the custard as homemade with soy products isn’t as thick as the store bought. I did stir in some vanilla bean paste to it so it had lovely little black flecks
  • I made sure to use a good quality chocolate for the glaze. I used a 60% chocolate so it was very rich and nicely balanced with the sweetness of the cake and tartness of the strawberries
Mini Boston Cream Pie
Don’t be afraid of the “100% Plant Goodness”. It tastes like normal custard
Mini Boston Cream Pie
This pan has so many uses
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Red Velvet Whoopie Pies

Posted by on Jan 29, 2011 in Holidays, Whoopie Pies | 7 comments

Red Velvet Whoopie Pies

First recipe for Valentine’s Day this year! I found this Wilton heart shaped whoopie pie pan at Jane Asher and I’m afraid that any time I make whoopie pies now they’re all going to be heart shaped because I love this pan! I love that they look so cute and sleek but are still fun like whoopie pies should be.

Red Velvet Whoopie Pies

I decided to go with the classic red velvet cake and for the filling a vanilla mascarpone cream (mascarpone being my new favorite ingredient). They taste amazing (the cake is so soft when you bite into it) but turned out a little more brown than I would have liked. Nothing is better than a bright red cake. Next time I’ll use better food coloring. A small box of these would be so cute to give to a special someone on Valentine’s Day.

Red Velvet Whoopie Pies
I got this adorable heart shaped plate at Paperchase. I’m hoping they’re on sale after Valentine’s Day, I really want another one!
Red Velvet Whoopie Pies
adapted from whoopie pies

Ingredients

2 1/2 cups plain flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter at room temperature

1/2 cup crisco or trex

1/2 cup packed brown sugar

1 cup sugar

2 eggs

2 tsp vanilla

red gel paste (I was stupid and used liquid which made it a lame orange brown color)

1 cup buttermilk (I used 1 cup soy milk with 1 tsp apple cider vinegar)
Red Velvet Whoopie Pies
1. Preheat oven to 350 F/180 C and line 2 baking sheets with parchment paper or grease tin. Sift together the flour, cocoa, baking powder, baking soda, and salt into a small bowl.
Red Velvet Whoopie Pies
2. In a large bowl beat together the butter, shortening and both sugars for 5 minutes until light and fluffy. Add the eggs, one at a time until combined. Add the vanilla and red food coloring and beat.
Red Velvet Whoopie Pies
3. Add half the flour and half the buttermilk and beat on low until incorporated add the remaining mixture and buttermilk and beat until fully combined.
Red Velvet Whoopie Pies 
4. Drop one tablespoon of batter on the baking sheet and space each pie about 2 inches apart (I used a piping bag for my pan this time to see if it would result in a smoother surface. It did seem to help a little bit but was a lot more messy and time consuming). Bake one tray at a time for 10 minutes or until cake springs back when touched.
Red Velvet Whoopie Pies
My super 4 tier cooling rack from Lakeland is another story
5. Let cool for a few minutes before transferring to a wire rack to cool.
Vanilla Mascarpone Cream Filling
adapted from Martha Stewart
250g Mascarpone, chilled
1/2 cup icing sugar
1 cup double cream
1 tbs vanilla
1. Beat the double cream in a small bowl until stiff peaks form. Stir the mascarpone, icing sugar and vanilla together until combined. Gently fold the double cream in to the mascarpone mixture. Refrigerate if not using straight away.
Red Velvet Whoopie Pies
2. Pipe or spread approximately 1-2 tablespoons of filling on a the inside of one pie and sandwich with another pie. Store in an airtight container. I kept mine refrigerated and removed 20 minutes before eating.

You can also check it out here.

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