Vegan Chocolate and Stout cupcakes

Thursday, 17 September 2009

I told you to expect more vegan treats. I've got soy milk that needs using up and a baking bug that just wont go away. These cupcake were absolutely delicious. They were springy and soft, deeply chocolatey and would go great with a glass of the milk of your choice. The crumb topping adds a nice bit of texture and dryness to combat the moistness of the cakes. Oh I wish I had one fo these left...
The important thing for this recipe is finding a vegan stout. There are plenty of them available. I'm lucky enough to have the Spectrum Brewery fairly locally. All their bottled beers are totally organic and vegan friendly as are several of their cask ales. I can't really recommend them highly enough.
So once you've found your vegan friendly stout (a Google search should help you if you don't already have a favourite) you will be good to go. As with the last vegan cupcake recipe it looks like there are a lot of ingredients. They all come together very easily and the resulting cupcake is so decadent. Please give these a try. I converted the recipe into metric measures again.

Crumb topping:
30g all purpose flour
30g cocoa powder
55g granulated sugar
2 tbsp sunflower oil

175ml soy milk
1 tsp apple cider vinegar
200g all purpose flour
40g cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
60ml stout
170g granulated sugar
80ml sunfllower oil
1 1/2 tsp vanilla

In a small bowl sift together the cocoa and flour and stir in the sugar. Slowly drizzle the oil in while tossing flour mixture with a fork. Crumbs will form. Stir with fingers and make as many crumbs as possible.
In a large bowl whisk together soy milk and vinegar.
In a seperate bowl, sift flour, cocoa, baking soda, baking powder, salt and mix.
Add stout, sugar, oil, and vanilla to soy milk mixture and beat till foamy.
Add dry ingredients to wet in 2 batches, mix 2 min. Fill the cupcake liners 2/3 full and sprinkle with the crumb mixture. Make sure the crumbs rest on top and don't sink into the batter.
Bake in a preheated 180C oven for 18-20 minutes and allow to cool on a wire rack.

Once again this recipe is from Vegan Cupcakes Take Over the World which is available from Amazon


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