Cupcakes are all the rage in South Florida. For my friend Marissa, they are her favorite treat. Today is her birthday, and nothing sends a message of love to me, like making food for someone. She affectionately calls me "Shortcake," because I am only 5'2" and she is a whopping 5'11". So why not make a Shortcake Cupcake? Cute idea, no?
There is one problem, though. She only eats Vegan food. Honestly, I have very little experience in Vegan baking, but I did some research and made a recipe I think she's going to love. I know I do!
Here's what you'll need to try it yourself:
(This batter provided me with 11 regular sized cupcakes and 12 minis)
Ingredients:
For Cake:
- 1 1/2 cups All-Purpose Flour
- 1 cup Sugar
- 1/3 cup unsweetened Cocoa Powder
- 1/2 tsp salt
- 1 tsp Baking Soda
- 1 cup coconut milk
- 1/2 cup Vegetable Oil
- 2 tsps Vanilla Extract
- 2 Tbsps Apple Cider Vinegar
- 1 1/2 tsps Instant Espresso Powder
Filling and Garnish:
- Fresh Strawberries
- Splenda
- 1 cup Heavy Cream (cold)
- 1 1/2 tsps Vanilla Extract
- 1/3 cup Mascarpone Cheese (room temperature)
- Orange Juice [optional]
- Powdered Sugar [optional]
As you can see, the filling is not Vegan. The one I'm giving to Marissa is, but I have to admit, I wouldn't recommend it. I've never, personally liked any Vegan frosting and refuse to put something on here that I wouldn't say is fabulous. The cake, however, is wonderful. And the frosting listed here is tasty and simple.
Process:
1) Preheat your oven to 350 degrees F. Dress your trays with liners and spray with non-stick. Set aside.
2) In a medium bowl, mix the first five ingredients for the cake. Quickly combine with a whisk. Set aside.
3) In a large bowl, mix the apple vinegar, vegetable oil, coconut milk, vanilla extract and espresso powder until smooth, with a whisk.
4) Put your dry mix in the bowl with your wet and mix until just incorporated. Do not over mix. Pour evenly into your prepared liners. It's ok to fill them close to the brim, as you will be cutting the tops off of them, and will frost them in the middle, instead of on top, like a traditional shortbread.
5) For mini cupcakes, bake 20-22 minutes. Mine baked for 20. For regular sized cupcakes, bake 25-27 minutes. Mine baked for 25. Insert a toothpick or dry piece of spaghetti in the center of them, if it comes out clean, then they are done. Transfer to a wire rack to cool completely.
6) When cooled, start on your frosting and garnishes. Slice your strawberries and place in a bowl with orange juice and Splenda (or any sugar of your choice). Let sit while you work on your frosting.
7) In a medium bowl, beat your heavy cream, mascarpone cheese and vanilla extract until you have stiff peaks.
8) Assemble your cupcakes. Cut the tops off your cupcakes. Top the bottom with whipped cream. Then top that with strawberry slices so they stick out the sides. Top the center with more cream, then pop the cupcake top back on. Add more cream and strawberries on top, if you wish. Sprinkle with powdered sugar.
These Chocolate Shortbread Cupcakes have a crispy top, a moist center, and they provide a beautiful presentation. I hope your enjoy these.
Enjoy, Foodies!
-Chels
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