Chocolate Frosted Vanilla Bean Cupcakes

As promised, I have most difficultly restrained myself from entering new blog-baking posts. But no more!! These cupcakes are too good NOT to share! I planned my weekend happily around dishing out these Vanilla Cupcakes. A big thank you to Bob for sharing generously a heavenly amount of fresh gorgeous vanilla beans from his plantations in South Indian- how could I avoid this recipe?? I ordered this book online weeks ago, and it finally arrived at my doorstep, brimming with mouthwatering recipes. The recipe for vanilla cupcakes can easily be converted into a 9” cake.

Vanilla Cupcakes (adapted from Colleen Patrick-Goudreau’s The Joy of Vegan Baking)

Ingredients:

1. 1 tbs egg replacer powder (equivalent to one egg, usually printed on the box)

2. 2 tbs water

3. 1 ¾ cup milk

4. ½ cup water

5. ½ cup butter

6. 1 ½ cup granulated sugar

7. 1 vanilla bean, sliced and insides removed and retained

8. 2 ½ cup all purpose flour, sifted

9. 2 ½ tsp baking powder

10. ½ tsp salt

Method:

1. Preheat the oven to 190*c, and line the one normal muffin/cupcake tin and one mini cupcake tin. This recipe makes 12 normal and 12 mini cupcakes.

2. Whip the egg replacer powder with the water for a few minutes until smooth and frothy. Add the milk and half of the water (1/4 cup)

3. In a separate bowl, cream the butter and then add the sugar, making it light and fluffy. Add the vanilla and rest of the water (1/4 cup) and thoroughly combine. Mix in the flour, baking powder and salt. Add the egg replacer mix, and beat till all the ingredients are combined, to look beautifully speckled and smooth.

4. Use an ice cream scooper and gill the liners till 2/3 and bake for 25 minutes. Let them cool in the trays fully before removing, and frost only when completely cooled.

Chocolate Frosting (adapted from Colleen Patrick-Goudreau’s The Joy of Vegan Baking)

Ingredients:

1. ½ cup unsalted butter, softened

2. 3 cups confectioners’ sugar, sifted

3. ½ cup unsweetened good quality cocoa powder

4. I vanilla bean, sliced and insides removed and retained

5. 3-4 tbs water/milk

Method:

1. Thoroughly cream the butter with an electric hand mixer. Slowly add the sugar, cup by cup and beat together on low speed. Add the rest of the ingredients and make sure they are well combined. Beat or 3-4 minutes. If too think, add 1-2 tbs of milk/water. Place in fridge for half hour before pouring into icing bag for use.