Free Vegan Cupcakes Take Over the World by Terry Romero Isa Moskowitz Sara Quin Page B

aside to cool.
    2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together the oil, soy milk, coconut milk, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour in wet ingredients. Mix until relatively smooth.

    3. Fill cupcake liners two-thirds of the way full. Pour 1 teaspoon of DULCE SIN LECHE on top of each cupcake, then use a butter knife to stir tops of cupcakes a few times to swirl the sauce. Bake for 22 to 25 minutes. Cool cupcakes for a few minutes and transfer to wire rack until lukewarm.
    TO ASSEMBLE:
    1. Spoon 2 to 3 teaspoons of DULCE SIN LECHE on top of lukewarm cupcakes. Sprinkle tops with shredded coconut for garnish. Topping will be very sticky; allow to sit for an hour and the DULCE SIN LECHE will firm up a little. Allow to cool completely before eating.
    DULCE SIN LECHE
    DIRECTIONS
    1. Prepare BROWN RICE CARAMEL GLAZE (page 146), but whisk in ¼ cup brown sugar after arrowroot thickens, but before adding the brown rice syrup.
    OPTIONAL: Whisk in 1 teaspoon caramel extract along with the vanilla extract.

LEMON MACADAMIA CUPCAKES
with Lemon Butterceam
    MAKES 12 CUPCAKES
    YUMMY. LEMON. MACADAMIAS. If you can find vegan white chocolate chips, add half a cupful to make this flavor combo even more intense. We use roasted, lightly salted macadamias because they seem to be the easiest to find, but any macadamias you have will work.
     
     
    INGREDIENTS
    1/3 cup canola oil
¾ cup granulated sugar
¼ cup soy yogurt
1/3 cup soy milk
¼ cup lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose
flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup roasted macadamia nuts,
ground
½ cup roasted macadamia nuts,
coarsely chopped
LEMON BUTTERCREAM (recipe follows)
    DIRECTIONS
    1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
    2. In a medium bowl, stir together oil, sugar, yogurt, and soy milk. Add the lemon juice, lemon zest, and vanilla. Mix to combine.
    3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the flour to the liquid mixture in two batches, mixing well after each addition. Add the ground macadamia nuts and beat until well incorporated. Fold in the chopped macadamias.

    4. Fill cupcake liners three-quarters of the way full. Bake for 20 to 22 minutes, until a toothpick or knife inserted through the center comes out clean.
    5. Transfer to a cooling rack and let cool completely before frosting.
    Spinkles
    To
make ground
macadamias, pulse the
little guys a handful of
times in a food processor
until they resemble
coarse crumbs.
    LEMON BUTTERCREAM
    ¼ cup shortening
¼ cup margarine, softened
2 cups confectioners’ sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
    DIRECTIONS
    1. In a small bowl, cream the shortening and margarine until well combined. Add the confectioners’ sugar in roughly ½-cup additions. After each addition of sugar add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3 to 5 minutes until smooth, creamy, and fluffy. Wrap tightly with plastic wrap and refrigerate until ready to use.

GREEN TEA CUPCAKES
with Green Tea Glaze and Almond Flowers
    MAKES 12 CUPCAKES
    THESE GORGEOUS LITTLE cupcakes are made with matcha green tea powder, a Japanese green tea that’s been steamed and ground to a very fine and silky powder. Nothing else will do. It’s a little pricey, but a little goes a long way in baking and making sweets. Well-stocked Korean, Japanese, or Pan-Asian markets should have it, but make sure to only use varieties that do not have any added sugar. Only pure powdered tea will produce the right flavor and color.
    We like to decorate these GREEN TEA CUPCAKES with pink marzipan flowers, bringing to mind the Cherry Blossom Festival at the Brooklyn Botanic Garden.