So, it... V e g a n s (Cupcakes)
Here’s an actual reason to smile, but only if you like cupcakes. This was my first vegan bake and I have to say it was so much easier than I expected. So, get ready to be kind to animals with this recipe.
(Quick aside: huskies are big, active dogs, not direwolves. Please don’t get ‘surprised’ when they are too big and send them to a pound. Adopt a shelter doggo instead!)
RESEARCH
First the condensed (soy) milk reason of my research concerning vegan substitutions:
1/4 cup of unsweetened applesauce = one egg
all-vegetable shortening = butter or margarine
soy milk = bean juice
BE SURE TO CHECK FOR GELATIN IN TOPPINGS. This includes sprinkles. You can also use egg replacers (which apparently a thing) instead of applesauce. Important tip-- if you add more than one cup of applesauce, the texture is likely to be off. The color will be darker from the caramelized sugar on the top as well. I made two batches. The first was heavier on the applesauce and lighter on the baking soda. This resulted in an apple cake flavor. The second round was more akin to a vanilla cake. I started with a yellow cake recipe and some confidence.
okay so some of you are like --ugh-- i like animal in my baked goods and you can’t make me be sensitive blahblahblah. *inhale* you trigger-warning-hating, Ebaum’s World disciple, devourers of cows can click here for the original yellow cake recipe:
https://www.allrecipes.com/recipe/8051/four-egg-yellow-cake/
the rest of us are looking out for allergies, dietary restrictions, and generally enjoying branching out below. *exhale*
THE ACTUAL RECIPE
1/2 cup unsweetened applesauce (3/4 cup for apple cake taste)
1/2 cup all-vegetable shortening
1 cup white sugar (I like the texture of organic better, but you do you)
1 1/3 cup of all-purpose flour
1 1/2 teaspoons baking soda
1 1/3 cup soy milk
1.2 teaspoon salt (sea salt is my preference)
1 teaspoon vanilla extract
Beat the shortening and sugar together in a large mixing bowl. Add the applesauce and then the vanilla. In a separate bowl, whisk or sift together the flour, baking soda, and salt together. (Why, yes! That is an Oxford comma; thank you for noticing.) Combine the dry mix to the creamed mix, alternating the dry with soy milk. This ensures a consistent texture and rise. You may need to add a little more four if the mixture is too runny. Add in tablespoons as needed. The batter will only be a bit more slack than conventional batter. About as slack-jawed as a white man about to say, “Well, actually.”)
Fill a greased muffin tin to the top of the cupcake liners. You don’t have to use liners if you grease the pan sufficiently. However, liner will help you transport the cupcakes in one piece.
Bake for approximately 20-21 mins or until the toothpick test comes back clean.
Allow to cool at least one hour out of the tin, preferably on a wire rack. Then you can ice them. You can make icing with shortening and powdered sugar if you have got time for that. I just bought some store-brand after checking the ingredients.
Whether you want to eat animal products is a personal choice for some and a means of survival for others. It is not our place to judge the vegan path, just as the vegans in my life try not to be ideologues. No matter your baking style, I hope we can all agree to BURN THE PATRIARCHY AND NOT THE CUPCAKES.
