I recently received the Babycakes Bakery Cookbook as a gift. For those of you who don't know, Babycakes is a delightful vegan (and kosher!) bakery based in NYC. Look them up if you're there!
Excited by the beautiful pictures and innovative recipes, I was eager to begin baking. This cookbook contains the secrets to creating the most wonderful baked goods with a healthy twist. Who doesn't love a delicious dessert that is also good for you?
Ingredients
cupcakes
1 3/4 cups chickpea flour
1/2 cup potato starch
1 cup unsweetened cocoa powder
1/4 cup arrowroot
1 Tbsp plus 1 1/2 tsps baking powder
1/2 tsp xanthan gum
2 tsps salt
1 cup coconut oil
1 1/3 cups agave nectar
3/4 cup unsweetened applesauce
3 Tbsps vanilla extract
1 cup hot coffee
frosting
1 8 oz. container tofutti cream cheese
1 stick vegan butter
1/2 tsp vanilla extract
2 cups confectioners sugar
1/2 cup frozen strawberries, slightly thawed
Directions
Cupcakes: Preheat oven to 325 degrees F. Line 2 12-cup muffin tins with paper liners. Grease them and set aside. In a large bowl, whisk together all the dry ingredients. Add the coconut oil, agave nectar, applesauce, vanilla extract, and hot coffee. Mix until smooth.
Pour batter into each cup until almost they are almost full. Bake for a total of 22 minutes, rotating the trays 180 degrees after 15 minutes. Test the center of the cupcakes with toothpick to see if they are fully cooked. Remove from oven and allow them to cool for 20 minutes while still in the tray. Transfer to a wire rack to cool completely before applying the frosting.
Frosting: In a medium size bowl, combine the tofutti cream cheese and vegan butter with an electric mixer. Add the vanilla. Gradually add the confectioners sugar until fully mixed and smooth. In a food processor, grind down the strawberries until smooth. Fold the strawberries in to the frosting. Apply to the top of each cupcake and Enjoy!
Music suggestions:
- Un Ballo in Maschera: Saper Vorreste- Giuseppe Verdi
- Peter And The Wolf, Op. 67: Peter In The Meadow- Sergei Prokofiev
