My husband asked me to have a hand at baking a diary free cake for him. I don't really like baking without butter but I can't say no to him. So I got a vegan cupcake book. It came highly recommended on Amazon.
This whole recipe is inspired and adapted from Beantown Baker (except the vanilla cake recipe). She is one of my favorite bloggers. She always has such good ideas. I didn't want to replicate her idea for Cranberry Orange Mousse so I decided to adapt it into a vegan version.
It's best to make the mousse and let it chill overnight so it can thicken enough to pipe (at least with using a soy whipping cream). I only let mine sit for about an hour but we were getting impatient and wanted to eat it right away (hence why it's not so firm the picture up top)!
My husband loved these because they're not overly sweet. He said he could taste the tartness of the cranberries first and then the sweetness of the cake (he's European so he likes fruit based desserts more than me). These would be really nice for Thanksgiving.
My husband loved these because they're not overly sweet. He said he could taste the tartness of the cranberries first and then the sweetness of the cake (he's European so he likes fruit based desserts more than me). These would be really nice for Thanksgiving.
Cranberry White Chocolate Mousse
Ingredients
1 1/2 cups fresh cranberries
6 tbs sugar
1/4 cup water
zest 1 orange
1 tbs orange extract
100g vegan white chocolate
1 cup soy whipping cream
I found this at Whole Foods
1. In a small sauce pan combine the cranberries, sugar and water and bring to a boil. Simmer for 8 minutes stirring occasionally. Add the orange extract and orange zest. Set aside to cool (I gave it a good blitz with my hand mixer for a few seconds as well).
2. Melt the chocolate in a microwave safe bowl 30 seconds at a time stirring after each until melted.
3. Whip the cream until soft peaks form.
I bought this at Whole Foods. It's from the Netherlands. They don't make anything similar in the UK. Single soy cream isn't a good substitute. Silken tofu would be.
It whipped up nicely (not the best smelling stuff though!)
4. Add one third of the whipping cream to the cranberries and fold. Then add the white chocolate and then the rest of the whipping cream. Fold to combine.
Make the Cranberry Sauce for the center of the cupcake first (you can skip this step and buy some pre made if you like). It makes more than you need but I've saved some and put it in the freezer.
Ingredients
1 cup sugar
1 cup water
12 ounces (340g) fresh cranberries
1. Put the water and sugar in a saucepan over medium heat. Once it reaches a boil add the cranberries in. bring to a boil again and then simmer for 10 minutes, stirring occasionally. Set aside to cool when done.
Golden Vanilla Cupcakes
adapted from Vegan Cupcakes Take Over the World (makes 12)
Ingredients
1 cup soy milk mixed with 1 tsp apple cider vinegar (cider vinegar in UK)
1 1/4 cup self rising flour
2 tbs corn starch/corn flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 dairy free margarine
3/4 cup granulated sugar
2 tsp vanilla
1/2 tsp orange extract
1. Preheat oven to 350 F/180 C and line muffin tray with liners.
2. Sift together the flour, baking powder, baking soda, salt and corn flour in a small bowl and set aside. Whisk the milk and cider vinegar in another small bowl and set aside.
3. In a large bowl beat at medium speed to cream the margarine and sugar together until fluffy. Not more than 2 minutes. Beat in the vanilla and orange extract.
This is what I use for regular cooking. Not sure what other brands would be good for baking
4. Add the flour mixture and the milk mixture to the butter alternating. Scrape down the sides of the bowl as needed.
5. Fill lines two thirds full and bake for 20-22 minutes. Remove and let cool before frosting and filling with the cranberry sauce.
