Some months ago, I found myself drooling over Smitten Kitchen's recipe for Almond Raspberry Layer Cake. If you are familiar with Smitten Kitchen, you know that it is written by an expert baker who happens to have some serious photography skills. I spent a good twenty minutes just salivating over the images of this cake. I really wanted to make it but a few things were going against me though. First of all, I don't own any cake pans. Second of all, I'm horrible at any baking that requires delicacy or precision. Third of all, I have no way of transporting a cake to potential guinea pigs, thus forcing myself to eat the whole thing myself or to throw most of it away. So after evaluating my various obstacles, I decided to make this a cupcake instead because 1) cupcakes are easy 2) I have muffin/cupcake tins 3) I have tupperware suitable for transporting said cupcakes.
Turning the cake into a cupcake was challenge enough, but I wanted to do something to make them extra special, extra unique; in other words, I wanted to make this recipe mine. After reading the excellent vegan blog Strawberry Hedgehog, I had started making vegan cupcakes. At first I just made chocolate-hazelnut cupcakes with Ghiradelli's Chocolate Hazelnut hot cocoa mix (which is vegan friendly). Then I made vanilla vegan cupcakes with strawberry filling, which were only partially vegan because the strawberry jam had gelatin instead of vegan-friendly pectin. To replace the eggs in the cupcakes, I use the curdled soymilk method and to which there is a formula.
2 eggs = 1/2 cup of vanilla soymilk + 1 teaspoon of apple cider vinger
When I made my first batch of vegan cupcakes, they were so incredibly light and moist and delicious that I stopped making non-vegan cupcakes altogether.
Next up: The Recipe!