WHAT? Did I just type that? VEGAN German Chocolate Cupcakes? Total craziness!
Not only is it crazy, it's blow your mind delish!!! So here's the story behind this post:
My friend Katrina from Sotaissexy is a vegan. I am not. I actually wouldn't make a good Vegan what-so-ever! She came to my son's 6th Birthday party, and I said she could have a slice of icecream cake because that is Vegan right? WRONG! Turns out, icecream, it's made from milk {I actually knew this, but funny that I thought a vegan could have some!!!}! LOL...Totally don't grasp the whole concept I guess! So, I went on a quest to create a dessert she could eat...I researched vegan recipes. The nerd in me took over. Did you know there aren't any Vegan dessert recipes out there {at least non that I could find}? How is a Non-Vegan suppose to know how to bake/cook Vegan? So I researched alternatives to use in recipes instead: Milk, Eggs, Butter, Evaporated Milk, Cream Cheese, Sour Cream, etc. And I incorporated switches into a recipe and came up with a Vegan German Chocolate Cupcake. {Be still my heart!!!}
Not only is it crazy, it's blow your mind delish!!! So here's the story behind this post:
My friend Katrina from Sotaissexy is a vegan. I am not. I actually wouldn't make a good Vegan what-so-ever! She came to my son's 6th Birthday party, and I said she could have a slice of icecream cake because that is Vegan right? WRONG! Turns out, icecream, it's made from milk {I actually knew this, but funny that I thought a vegan could have some!!!}! LOL...Totally don't grasp the whole concept I guess! So, I went on a quest to create a dessert she could eat...I researched vegan recipes. The nerd in me took over. Did you know there aren't any Vegan dessert recipes out there {at least non that I could find}? How is a Non-Vegan suppose to know how to bake/cook Vegan? So I researched alternatives to use in recipes instead: Milk, Eggs, Butter, Evaporated Milk, Cream Cheese, Sour Cream, etc. And I incorporated switches into a recipe and came up with a Vegan German Chocolate Cupcake. {Be still my heart!!!}
You may be rolling your eyes at this and asking why I chose to start out Vegan with such a difficult recipe. Well, there's a story behind that as well. My friends husband is a German Chocolate Cake fan. And well, I was using him, so I wanted to bribe him with these cupcakes. He is a Dermatologist in town and I needed a cream that cost way too much for me to buy myself, so was going without it {because I choose to spend my money on clothes, shoes, and girlie stuff instead of medicated lotions :) }. He said he could get me some samples. So in exchange for these samples, I'm bribing him with German Chocolate Cupcakes!!! MAYBE, just MAYBE, if I made a 9 foot tall German Chocolate Cupcake, had a super Model pop out of it, and let him rock climb to the top, he would hit me up with some Botox injections! Bwahahaha...hey, a girl can dream right?
Anyways, getting to the recipe. These are super moist and delish. I'm not a vegitarian or a vegan, but if I were, I think I would make these all the time!
So here's the recipe...pass on to your Vegan friends!!!
Vegan German Chocolate Cupcakes
makes 18 cupcakes
3/4 c. Apple Sauce
1/2 c. Vegetable Oil
1 tsp. Vanilla Extract
3/4 c. Vanilla Soy Milk
3 Tlb. Avacado
1. Preheat oven to 350 degrees and line a muffin tin. Set aside.
2. Gently cream apple sauce, vegetable oil and vanilla extract.
3. Mix together soy milk & lemon.
4. Alternately add cake mix and soy milk mixture. Add avacado and mix until smooth and creamy. Scrap sides if you need to.
5. Fill liners 3/4 full with batter. Bake 18-22 min. Allow to cool completely before frosting.
Vegan German Frosting
makes 3 cups
2 Tlb. Cornstarch
1 c. Sugar
2 Tlb. Apple Sauce
1/2 c. Shortening
1.5 tsp. Vanilla Extract
1-1/2 c. Chopped Pecans
1-1/2 c. Flaked Coconut {sweetened or unsweetened}
1. In a small saucepan, heat soy milk, cornstarch, sugar, apple sauce & shortening until thick {10-15 min}
2. Remove from heat and stir in vanilla extract, pecans, and flaked coconut. Allow to cool completely before frosting. Refrigerate leftovers up to 2 weeks.
Vegan German Chocolate Buttercream Frosting
makes 3 cups
dash Lemon Juice
1/2 c. Shortening
4 c. Powdered Sugar
2 tsp. Vanilla Extract
1 Tlb. Soy Milk {if needed}
1. In a stand mixer, cream coconut milk for 5 minutes. Add shortening, cocoa powder, and powdered sugar {1 c. at a time} and cream 3 minutes.
2. Add vanilla extract.
3. If too thick, add soy milk to thin out.
4. Frost away! I frost the edges of the cupcakes and then scoop the German Frosting in the centers...
1 comment:
I'll have to give these a try....I'm lactose intolerant so I'm always open to something like this...BUT, I'll have my kids bake them...they are the ones that like to bake:)
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