I have been trying to make some kind of new dessert this week. Monday, I tried to make a pie, but the filling didn’t set so it was really runny. I just chalked it up to being crazy on meds and forgetting to add some important ingredient. Besides, I’ve never been successful in making a fruit pie, despite numerous attempts. Tuesday, I decided to stick to what I know and make some biscotti.
This is how it turned out:
Disastrous, but delicious.
Still undeterred, I decided on Wednesday to make cupcakes. Finally, success! Third time must be the charm.
And the best thing about making eggless cupcakes; licking the bowl and not worrying about salmonella.
Chocolate Stout Cupcakes
Yield: 6 cupcakes
for the cupcakes:
3 oz (6 Tbl) milk
½ tsp apple cider vinegar
½ c + 1 Tbl flour
2 Tbl + 2 tsp cocoa powder
¼ tsp baking powder
¼ tsp baking soda
1/8 tsp (generous pinch) salt
2 Tbl stout (I used 2 generous Tbl of Murphy’s Stout)
generous 1/3 c sugar
2 Tbl + 2 tsp canola oil
¾ tsp vanilla
for the crumb topping:
2 Tbl flour
2 Tbl cocoa powder
2 Tbl sugar
1 Tbl canola oil
Make the cupcakes:
Preheat oven to 350 F
Whisk milk and vinegar together in mixer bowl, set aside.
In another bowl, sift together the flour, cocoa, baking soda and powder, and salt; set aside.
Add stout, sugar, canola oil, and vanilla to the milk; beat til foamy. Gradually add in the dry ingredients, beat for about 2 minutes.
Fill 6 muffin wells ¾ full of batter; these really puff up during baking.
Make the crumb topping:
Sift together the flour, cocoa, and sugar in a bowl. Drizzle in oil, while mixing with a fork. Continue to mix with a fork until you have a lot of crumbs. (This took a couple minutes, but this is what I ended up with):
Sprinkle crumb topping on top of batter, don’t let it sink in.
Bake for about 20 minutes, the muffins will puff up, til done.
Cool on wire rack.
Source: halved and slightly adapted from Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Hope Romero