Oh Fall, you’re more than halfway over and we were barely getting started. Suddenly the leaves are nearly gone and November is upon us. Shivering-while-wating-for-the-train has made its comeback, as has hot-tea-at-all-hours. Not only is my favorite season almost over (the best and the shortest, here in New England) but as our move draws ever-nearer I find more and more reasons why I am sad to leave. Although it will be an exciting change, and certainly feels like a grand adventure, I appreciate all that we have here even more now that we are leaving it behind. I think that’s the best way to leave a place, really…. appreciative and a little nostalgic.
Happy Halloween, xo
Chocolate Stout Cupcakes With Orange Buttercream, from Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz and Terry Hope Romero
Isa and Terry suggest a crumb topping for these little treats, but for me, a cupcake is almost not worth the effort without a healthy dose of frosting.
makes one dozen
For the Cupcakes
3/4 cup soy milk
1 tsp apple cider vinegar
1 cup, plus 2 Tbs all-purpose flour (or a mix of AP and whole wheat pastry)
1/3 cup unsweetened dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup stout (I found a chocolate-coffee stout that was perfect)
3/4 cup granulated sugar (I used less– 1/2 cup maybe)
1/3 cup canola oil
1 1/2 tsp vanilla extract
Whisk together soy milk and vinegar in a large bowl. In a separate bowl, sift the cocoa powder, baking soda, baking powder, salt and mix. Add stout, sugar, oil and vanilla and beat until foamy. Add dry ingredients to the wet in 2 batches and mix well (I folded the dry into the wet with a whisk, but was careful not to over mix). Pour batter into cupcake liners, 3/4 full. Bake for 20-22 minutes and cool on a rack completely before frosting.
This recipe calls for half margarine, half shortening, but I just used all Earth Balance Vegan Buttery Sticks— worked very nicely. Also, the addition of orange food coloring was in honor of Halloween, you can leave it out if you so choose- thought the orange color does look pretty against the dark chocolate cakes.
1/4 cup vegan margerine, softened to room temp
1/4 shortening, softened to room temp
2 cups powedered sugar
2 Tbs freshly squeezed orange juice
1 Tbs finely grated lemon zest
1 tsp vanilla extract
Cream the margarine and shortening until creamy and well combined. Add the confectioners’ sugar in roughly half-cup addtions. After each addition, add a splash of orange juice and beat with an electric mixer on medium speed. Add vanilla and beat for another 3 to 5 minutes until smooth, creamy and fluffy. Wrap tightly, if not yet ready to use.
Frost cupcakes when they are completely cool.