You ever see pictures of amazing looking food on Facebook but don’t see a recipe? I’m taking it upon myself at Girls on Food to start asking for the actual recipes so we can all recreate them. This week’s image and recipe comes from Seattle actress/musician Tabitha Bastien. Tabitha and I both appear in the indie horror film “The Anniversary” (which you can read about and watch the trailer here: http://www.facebook.com/TheAnniversaryMovie).Although we shot separate scenes, we became social media pals through promoting the film. In addition to performing, Tabitha is very passionate Vegan and Animal Rights Activist. When I saw these adorable ice cream cone cupcakes on her Facebook page, I had to get the recipe from her. Although I love my meat and dairy, I also love my veggies and trying out different Vegan recipes. I don’t know if I could permanently make the transition right now, but after seeing I could still enjoy a creamy, chocolaty dessert… it could happen.
Ice Cream Cone Vegan Cupcake Recipe:
For my fun Ice Cream Cone Cupcakes, I started with the basic vegan chocolate cupcake recipe from the book “Vegan Cupcakes Take Over the World” as the base of the cake and they turned out delicious!
INGREDIENTS:
•Ice Cream Cones (box of 12 flat bottom cones)
•1 cup soy milk
•1 teaspoon apple cider vinegar
•3/4 cup granulated sugar
•1/3 cup canola oil
•1 teaspoon vanilla extract
•1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
•1 cup soy milk
•1 teaspoon apple cider vinegar
•3/4 cup granulated sugar
•1/3 cup canola oil
•1 teaspoon vanilla extract
•1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
•1 cup all-purpose flour
•1/3 cup cocoa powder, Dutch-processed or regular
•3/4 teaspoon baking soda
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•Vegan Frosting (See below – Pillsbury has many frostings that happen to be vegan if you don’t want to make from scratch)
•1/3 cup cocoa powder, Dutch-processed or regular
•3/4 teaspoon baking soda
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•Vegan Frosting (See below – Pillsbury has many frostings that happen to be vegan if you don’t want to make from scratch)
INSTRUCTIONS:
1. Preheat oven to 350°F and line cupcake pan with aluminum foil.
2. Poke holes in aluminum foil and place flat-bottom cones in holes to prevent tipping while baking.
3. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
4. Pour into cones, filling 3/4 of the way. They will rise quite a bit. Bake about 20 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before frosting. Makes about a dozen.
1. Preheat oven to 350°F and line cupcake pan with aluminum foil.
2. Poke holes in aluminum foil and place flat-bottom cones in holes to prevent tipping while baking.
3. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
4. Pour into cones, filling 3/4 of the way. They will rise quite a bit. Bake about 20 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before frosting. Makes about a dozen.
Basic Buttercream Vegan Frosting Recipe from “Vegan Cupcakes Take Over the World”
Ingredients:
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated vegan margarine (Earth Balance is a great brand)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
1/2 cup nonhydrogenated vegan margarine (Earth Balance is a great brand)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
Instructions:
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
To learn more about Tabitha, check out her website: http://tabithabastien.com/
