I mentioned that I baked a lot when I was at my parents place. I took Veganomicon with me and made some cinnamon rolls for my parents. There are no cinnamon rolls in Veganomicon? Well yes, that’s true. I adapted them from the recipe for Maple and Brown Sugar Pinwheels. The dough was made with whole wheat flour and without grated lemon zest, cardamom and allspice and for the filling I used a mixture of brown sugar, ground almonds and cinnamon. My parents and me had them for coffee. So delicious!
I also made another batch of cupcakes this week, because I thought it would be mean to leave you with this weird woodruff. This is an adaption from the Basic Chocolate Cupcakes from Vegan Cupcakes Take Over the World and there’s some booze in it again!
I halved the recipe, substituted the all purpose for whole wheat flour, cut out some fat and cocoa and added some booze and almonds instead. And I added two secret ingredients, chicory coffee and soy flour. Soy flour is a very common egg-replacer in Germany. I’ve never used it before because I thought the flavour might be too strong. Now that I started using it I found out that this isn’t the case and in my opinion this is the perfect egg-replacer for cakes. If you haven’t, you should try it.
Chocolate Amaretto Cupcakes (makes 6)
6 T soy milk
2 T Amaretto
1/2 cup + 2 T sugar
2 T vegan margarine, melted
1/4 bottle almond flavour essence or 1/2 t almond extract
1/2 cup whole wheat flour
1 T soy flour*
2 T cocoa powder
1 T sliced almonds
3/4 t baking powder
1 pinch of salt
1 T chicory coffee**
*You should definitely use the soy flour. I cut out some fat and the soy flour really improves the texture of these cupcakes.
*a coffee substitute made from chicory root. This ingredient enhances the flavour of the cocoa powder. If you don’t have any, just leave it out.
Mix together soy milk, amaretto, and almond extract. Cream together margarine and sugar and add to soy milk mixture. Sift together flour, soy flour, cocoa, chicory coffee, baking powder, and salt. Add liquid ingredients to dry and stir until no lumps are left. Bake at 180°C/350°F for 20 minutes. While you let the cupcakes cool, prepare the frosting.
For these cupcakes I made a frosting that looks very gooey at first but it will set after a while. If you’re not in the mood for a frosting, just melt some chocolate and pour on top of your cupcakes.
Gooey Chocolate-Almond Frosting
4 T ground almonds
1/4 cup silken tofu, puréed
2 T Amaretto
4 T cocoa powder
4 T powdered sugar
2 T white rice flour
sliced almonds (for garnish)
In a food processor, blend together all the ingredients and spread on cupcakes. Garnish with some sliced almonds.