Cakes Continued from Page 7 for baked goods. ◆ Butter, shortening or oil: Substitute apple sauce for half of the called-for fat. (Do not replace all butter or shortening with oil, as this will change the cake’s density.) ◆ Eggs: Two egg whites can replace one whole egg. Or use one-quarter cup of egg substitute. ◆ Dairy: Use no-fat or reduced-fat versions of sour cream, cream cheese, milk, evaporated milk or sweetened condensed milk. ◆ Sugar: Splenda, and other sweeteners, have formulations that are easy substitutions for bakers. Splenda Sugar Blend is made for baked goods; regular Splenda will not produce the same results in baking.
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Basic (vegan) chocolate cupcakes
1 cup soy milk 1 teaspoon apple cider vinegar 3/4 cup granulated sugar 1/3 cup canola oil 1 teaspoon vanilla extract 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract 1 cup all-purpose flour 1/3 cup cocoa powder, Dutch-processed or regular 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 350°F and line a muffin pan with paper or foil liners. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
SPECIAL TO WNC PARENT
Frosting: 1/2 cup nonhydrogenated shortening 1/2 cup nonhydrogenated margarine 3 1/2 cups powdered sugar, sifted if clumpy 1 1/2 teaspoons vanilla extract 1/4 cup plain soy milk or soy creamer Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Source: “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero (Da Capo Press, 2006)
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