Vegan Cupcake Book

The book is called Vegan Cupcakes Takes Over The World, all about making cupcakes for vegetarians and vegans.
It became famous because there was no such book published 2 years ago. Food-awareness was the in-thing in the US at that time and the book was highlighted in the highly famous cupcake blog "Cupcakes Take The Cake".

The blog reviews anything and everything on cupcakes too.
Books, merchandise (apron, cake tins, crockeries and cupcake related jewelleries), cupcake stores in the US and organises meets and picnics for members etc. Check the blog out ...
p/s you will see my cupcakes featured there too (3 times!!!!)

Wow! just told yuha, saw this book today at kinokuniya selling at RM64 before 20% discount! one of the promo books for this month! go get 'em girls!

I would like to share pictures of vegan cupcakes using the recipes from this book.

Here are the book covers if you have not seen the book yet. Mine is already 2 years old, bought in SG.



As the recipes are meant for Vegans there were no egg, butter or cow's milk used in all the recipes. Instead buttermilk made of soya milk plus vinegar and vegetable oil or shortening are used in all the cake recipes. Their buttercream uses shortening and margarine (Earth Balance brand was mentioned) instead.
[to read the different dietary needs of vegetarians or vegans click on this link http://en.wikipedia.org/wiki/Vegetarianism]

I chosed to use vegetable oil every time I make vegan cupcakes. And after trying corn oil and others, my preference is settled on Naturel's canola oil. It does not have that icky oily after taste.
Some recipes asked for chocolate chips but I omitted them as I cannot be sure that the chocolate chips sold in BWY/CT/Bagus do not contain dairy milk. (Do you know if they are vegan?)

Vegan cupcakes tend to have a glossy surface and the texture are soft and moist. Just like steamed cakes. And the best part is no one can tell that there was no egg and butter in it. They keep longer than conventional cakes, maybe because of the oil used.

Last week I made 100pc of vegan cupcakes (vanilla and chocolate) for an Indian colleague as most of his relatives are vegetarians. I made Vegan Fluffy buttercream and Chocolate buttercream to top them off.

Here are pictures of them








Noticed how glossy the surface was on the vanilla cupcakes.
All chocolate cupcakes get chocolate buttercream frosting which turned out to be thick like a ganache.
The vanilla cupcakes were decorated sparingly as they are meant for adults who wanted less sugar on their cakes.
I used dried kiwi fruits too as decorations - sweet & sour they were.

My colleague wanted smaller cupackes too so these were done using BWY's size 8 cupcake liners.

I do recommend this book highly to anyone who needs a vegan recipe or have special dietary needs or simply wants to change their cake taste now and then.

Happy Baking.

Lovely cupcakes Najat, the book is a treasure throve for vegans and vegetarians. You can replace the oil with melted butter for lacto vegetarians, I tried it and the cupcakes turned out really moist and yummy.

Shoot! I just bought the book from ICCA today and it costed me RM96. Should have scouted around first.

Najat Ahmad wrote:Some recipes asked for chocolate chips but I omitted them as I cannot be sure that the chocolate chips sold in BWY/CT/Bagus do not contain dairy milk. (Do you know if they are vegan?)

Dark chocolate shouldn't have dairy milk in them. Only milk and white chocolate contain milk. So you would have been safe with the dark chocolate chips. I think the ones in CT have the ingredients on the label, but not too sure.

Lovely cakes Najat! How did the chocolate buttercream taste like?

And I agree with you on Naturel canola oil, it's the best!

Thanks Shimi. Will look out for more Colatta dark chocolate chips and will check CT's ingredient label later.

The chocolate buttercream was GOOD!! The texture was thick like ganache so much so that I had to press the piping bag slighly harder to do the swirls, and that is even after adding in more soya milk than required. It was not too sweet as I used imported cocoa powder which has more cocoa content than the local ones.
Definitely a keeper!!
I can use the recipe for non-vegan orders too and maybe add some Hershey chocolate sauce for a chocolate kick

Very Nice and as usual very well done, Najat!

I had the honour to taste the cupcakes ,,hehehe,,dont be jealous ...they were yummy Kak Najat!!

Hello Najat, can you please tell what imported cocoa powder do you use and what brand? Also, do you or anyone know where I can get nut free cooking chocolate or cocoa powder in Malaysia. My son has a nut,egg & wheat allergy, and I would like to use certified allergenic free products.

Thanks so much.
Ally

Sorry TLC for the late reply. I did not see your reply/question earlier.

I buy the imported cocoa powder frokm BWY or CT, no brand specified.

I do not know where you can buy 'certified' allergenic free product since most baking suppliers repack their wares and the description could be 'lost in translation'.
Only places like Cold Storage which sell in original packaging will be able to satisfy your need.

Hello Kak Najat,

Thank you so much for replying. Thanks for the info too. If I do find what I need, will post info for everyone.

Ally

In the vegan cupcake book, please try the Gingerbread cupcake recipe. It is out of this world. I double the ingredients and bake it as a cake and it comes out light and moist. As its for vegetarian, not vegans, i use regular milk and yogurt, really worth a try for those who like a slightly 'spicy" cake.

Hello Gerry,

DId you use fresh milk or UHT milk?

Thanks,
Ally

Hi Ally,
I used fresh milk - Goodday brand i think it is.