Sweet, sweet summer is just around the corner, and can hardly wait for tea parties on the rooftop terrace, basking in the sun’s rays and filling the tabletop with crystal dessert pedestals and scallop-edged cake stands.
As fruit tarts and clafoutis are prepared along with a teetering croquembouche, if you’ve have been following, you must know there is only one thing that tops the list: the cupcake.
And although there are countless ways to prepare the daintiest dessert of all, we sat down with the spécialiste in cupcakes, the recent winner of the Food Network‘s Cupcake Wars, Chloe Coscarelli, for some sweet talking . . .
Chloe, who was the first vegan ever to win a Food Network competition, is a graduate of the Natural Gourmet Institute of Health and Culinary Arts in NYC, the University of California, Berkeley, as well as Cornell University’s Plant-Based Nutrition Program. As a vegan for more than six years (and life long vegetarian) Chloe’s recipes prove that vegan cooking and baking can offer healthy choices without sacrificing flavour; her most recent cookbook, Chloe’s Kitchen, is filled with the most decadent recipes.
This week, Chloe shares her sweet secrets with us . . .
{top five tips for baking the perfect vegan cupcake:}
You’ll never miss the eggs, butter, or cream when you’re baking with these healthful animal-free alternatives!
01 | Vinegar
“Who knew?! I know it sounds strange, but vinegar is a great egg replacer for baking cupcakes. When combined with baking soda, vinegar binds the cupcake and there is no need for eggs. This trick makes for the most delicious moist cupcake, and I promise you won’t taste the vinegar, because if you could there is no way I would have won first place in Cupcake Wars!”
02 | Non-Dairy Milk
“Soy, Almond, and Rice milk are all fabulous delicious alternatives to dairy milk. They are lower in fat and can be used interchangeably in any cupcake recipe calling for milk, just substitute it measure for measure. You can find them in refrigerated cartons or non-refrigerated boxed packages.”
03 | Coconut Milk
“Canned coconut milk is nature’s substitute for heavy cream! Cupcake toppings of chocolate mousse, ganache, or whipped cream can all be made vegan will the simple substitution of coconut milk.”
04 | Dark Chocolate
“Calling all chocoholics: Dark chocolate is vegan! Instead of loading up your cupcake or frosting with milk chocolate, try pure dark chocolate or unsweetened cocoa powder. It will yield a decadent flavor and also happens to be rich in antioxidants. Just be sure to check the label for no milk solids or whey, and you’re on your way to chocolate heaven! And it can always be lightened up with a splash of non-dairy milk, if you prefer.”
05 | Espresso
“Layering espresso and chocolate makes for a rich and decadent chocolate flavor. Just add a couple teaspoons of espresso powder to your cupcake batter, and it will enhance the chocolatey flavor of your cupcake. Fear not coffee-haters, you won’t taste the espresso!”
{p.s.} The recipe for Chocolate Strawberry Shortcake cupcakes is available here, and the recipe for Crème-filled Chocolate Orange Cupcakes [pictured above] is available here—Bon Appétit!
— Laily
p r e v i o u sf a v o u r i t e f i v e s :
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* floral stylist, part 2 : denise porcaro
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[images: red velvet ice cream & salted caramel pretzel ice cream /// wish wish wish /// knightcat /// wish wish wish /// crème-filled chocolate orange cupcakes, baked & photographed by Matthew_James on flickr /// wish wish wish]
