Thursday, March 13, 2008
Pink Chocolate Fairy Cakes (with creme filling!)
I made these little numbers for a bake sale at my daughters preschool. My only thought was to make them as pink and irresistible to the princess loving, pink adoring, pre-barbi set as possible. So I did a pink cupcake, with pink frosting and toped with some sparkly pink, stuffed with creme.
I made them vegan, although I didn't advertise them as such. It was only implied in the ingredient list I was require to submit with said cupcakes.
And really, why not make them vegan if you can. They are just as delicious. There are a few vegans at the school and I would hate to exclude any pink loving wee vegan from one. BONUS: kids can lick the beaters at any point (if you worry about raw eggs).
Perfect timing to join in on the 2008 CUPCAKE SPECTACULAR!
These were a mash-up of a few different recipes. The cupcakes themselves were from my friend Lacy Sher's book, Down to Earth cookbook- The best vegan cookbook I have ever run across, and I've seen a lot. Anyway, I have sworn to her to keep her recipes in the book and off the internet. Still, there are plenty of vegan cake recipes out there. . . this is one that is similar, but as I haven't made them I ain't vouching for them.
Here is how it goes from there:
Bake them in little paper or silver muffin cups, but don't spray the inside with oil as I read to do someplace. It makes the cupcake slip away from paper and creates a hassle decorating and looks kind of lame.
I wanted mine pink, so out came the food coloring. Admittedly, I over did it in the batter. There is no way to take out color unless you want to double the recipe and incorporate another batch into the over dyed one - which I didn't so, I ran with it.
Actually, maybe you should make the ganache frosting first so it has a chance to cool while you're mixing, baking and creme filling:
Procure a bag of white chocolate chunks, they usually come in 12 oz. packets. Put them in a deep bowl. Next, heat up 1.5 cups of soy milk (this is 1;1 chocolate and soy milk if you want to make more or less). Just as the milk starts to boil take it off the heat and pour it over the chocolate. Wait a couple minutes them take the mixer to them. A high sided bowl comes in handy for the first few seconds, because you've got 2 ingredients with very different consistencies and until they start to incorporate, chocolate and milk will fling all over you and your kitchen if you are using a shallow bowl.
Add a bit of red food coloring.
Mix for 5 minutes.
Stick it in the fridge.
While everything cools, make the frosty creme inside:
1/4 cup non-hydrogenated margarine
1/2 cup non-hydrogenated shortening
3/4 cup superfine (or caster) sugar
¼ cup plain soymilk powder (don’t use low-fat, it has a “taste”)
2 teaspoons pure vanilla extract (get the highest quality you can, the kind that’s thick and syrupy tastes best)
Make sure everything is room temperature and whip like crazy with a hand or upright mixer for 10 minute.
This is directly lifted from the Isa Chandra Moskowitz fauxtess cupcakes in Vegan with a Vengeance. Another superior book.
Time to ice them. I did it by putting the cupcakes face down into the ganache, giving them a twirl and gently lifting them out, repairing any messy spot with a clean finger. Do it anyway that works bet for you.
Now sprinkle very liberally with hot pink colored sugar and pop a white chocolate chip on top. I tried to do a few with little pieces of silver gilding stuff, but they looked messy so I stuck to the chips.
And there you have it.
You can do this over 2 days. They will taste just as good.
music accompaniment: Miss Li.