Tuesday, November 1, 2011

Vegan Swedish Fish Cupcake Recipe

They said it couldn't be done, but I did it.  I made vegan cupcakes with Swedish Fish*, and they are absolutely delicious. 

There's a lot going on in these cupcakes, but it all works.  I created an orange cupcake base for my cupcake because I thought it might nicely accent the ummm.... cherry flavor?  Are they cherry?  I just don't know, but I thought red flavor would go well with orange.  This basic vegan cupcake recipe is the one upon which I was built.  My recipe is much different, but I like to give credit to those who came up with the original ratios.
If you don't have coconut oil, you can substitute it with canola or vegetable oil.  Ditto if you don't have rice milk.  It can also be replaced with an appropriate analogue if necessary

1/2 cup coconut oil, warmed until liquid
2/3 cup demerara sugar (or raw sugar)
1 tablespoon cider vinegar
1 ½ cups rice milk (warmed to room temperature)
1 ½ teaspoons pure vanilla extract
1 teaspoon pure orange extract
zest of one orange
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 ¼ cups all-purpose flour
3/4 cup of small Swedish Fish

Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 paper baking cups.

Beat together the coconut oil and sugar.

Mix in the rice milk and cider vinegar. Add the orange and vanilla extracts.

Add the orange zest, baking soda, baking powder, and salt. Mix until well combined.

Slowly incorporate the flour taking care not to over mix.

With a spatula or spoon, stir in the Swedish Fish.

Portion out the batter into the pre-lined muffin pan. They don't rise a lot, so I filled the cups almost to the top.

Bake for 15-20 minutes.

Makes 12 cupcakes.

I iced my cupcakes with this Vegan Orange-Chocolate Frosting.

* Swedish Fish are vegan.  PETA says so.

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