Vanilla French Cupcakes with Kahlua Chocolate Frosting
March 11, 2008 at 10:00 pm | In Uncategorized |
before decorating them…
and after —>
tomorrow is mom’s birthday!! at first, she had chosen a Lemony French Cake as a way to celebrate, but then we got to obsessively think about food [like we always do] and realized it’d be nice for her to discover what a frosting made with shortening tastes like. see, it’s rather hard to find the stuff back in Switzerland, so she’s never tried “bona fide” frosting like we have here. so there you have it!
here is the recipe for the frosting we chose: I simply replaced the soy milk with Kahlua. omg! we’re such drunkards, yes?
you only need half the recipe for these 9 cupcakes.
NB: I had to add far more liquid than the recipe calls for. even so, I didn’t add quite enough and had to decorate the cupcakes more creatively than by piping frosting onto them. how about using the hands? sure, why not. eh, it worked out in the end, that’s all that matters.
adapted from the Lemony French Cake.
for 8-9 cupcakes: (8 if you don’t mind a very slight “muffin top”, 9 if you want them to barely reach the liner)
1 c vanilla soy yogurt
1 c icing/powdered sugar
1/2 cup canola oil
1 1/2 t pure vanilla extract
1 1/2 t pure chocolate extract
1 1/2 cup all purpose flour [spooned and leveled]
2 t baking powder
preheat your oven to 350F. line 9 of your 12 muffin tins with cupcake liners.
in a large bowl, sift together the sugar, flour, and baking powder.
in a medium bowl, whisk together yogurt, extracts, and oil.
add wet ingredients to dry, stir until combined and no lumps are left. try not to overmix…
pour batter into prepared cupcake liners.
bake for 19 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean. remove from muffin tin and let cool completely before decorating.
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Pingback by Recipe Index « have cake, will travel! — March 11, 2008 #
What a beautiful little cupcake! And I love the candle on the top–so cute! I hope your mom enjoys (enjoyed?) her cupcakes and her lovingly made frosting!
Courtney
Comment by Courtney — March 11, 2008 #
That is one gorgeous cupcake! That cake looks so perfect too, I’ll be giving it a try! Happy Birthday, Celine’s mom!
Comment by ashmacaroon — March 12, 2008 #
Ddfying.
Will try tomorrow.
Amen.
Comment by Kelliqua — March 12, 2008 #
See?
D-Y-I-N-G.
I mean it.
Comment by Kelliqua — March 12, 2008 #
So adorable!
Comment by Patricia Scarpin — March 12, 2008 #
Lovely. So, my birthday’s on Saturday… ;D
Comment by Deb Schiff — March 12, 2008 #
ha! who should I send for some mouth-to-mouth action, Kelliqua?
and Deb: WOOHOO! happy early b-day to you. I hope someone closer will bake an amazing cake for you, you sure deserve it. although considering how incredibly talented you are, you’re probably even better off making something yourself!
Comment by Celine — March 13, 2008 #
Ooh, they’re so lovely!
Comment by melisser — March 15, 2008 #
Wowers, what creative cuppers! I need to branch out a bit, myself. These are beautiful, and happy birthday to your mama!
Comment by textual bulldog — March 16, 2008 #
Celiiiine! I made these this morning as Easter-ly cupcakes and they are perfect! This is now my stand-by vanilla cake recipe, the texture is heavenly, so moist and not one crumb stuck to the liners! Thank you so much for sharing this recipe. <3
Comment by ashmacaroon — March 21, 2008 #
[...] are Celine’s Vanilla French Cupcakes and ladies and gentlemen, I have my new favourite cupcake. The texture of these are divine! So [...]
Pingback by Happy Easter! « love like a vegan — March 21, 2008 #
Ooh….yum! How would you compare these to regular vanilla cupcakes? They seem like they would be desnser/more poundcake-like?
Comment by mel — March 21, 2008 #
mel: they’re really tender, and yeah I guess a bit denser. poundcake-like is a good way to describe them, I suppose.
ash: I’m so happy you like them! I can’t wait to try the original lemony french cake recipe baked like this instead, way less time in the oven and even more fun to eat. thank you for the feedback and the gorgeous pic you took of it too.
Comment by Celine — March 22, 2008 #
[...] of basic vanilla and chocolate cupcakes from Vegan Cupcakes Take over the World and a batch of Vanilla French Cupcakes. Both were YUM, I don’t think the texture of the cakes has ever come out this well for me. [...]
Pingback by More Cupcakes « Eating with the Rabbits — April 9, 2008 #
I am going to make these for my friend’s birthday. Do you think I could substitute lemon extract for the chocolate extract? And perhaps add a wee bit of lemon zest to the batter?
Comment by Amy — May 19, 2008 #
of course Amy: they’re based on this anyway, so it’ll work perfectly!
Comment by Celine — May 20, 2008 #