I have no special story for these ‘cakes, just a stroke of inspiration and a homey Sunday afternoon. I chose to make these vegan because Ed can’t do dairy and because I have a lot of vegan friends. And honestly? Vegan cupcakes are just as scrumptious as their animal-product counterparts. My cupcake bible is Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz & Terry Hope Romero. This recipe is based on the “Golden Vanilla Cupcakes” and the “Fluffy Buttercream Frosting” recipes in that book. The absinthe and cardamom are pretty subtle, but definitely there.
Adapted from “Golden Vanilla Cupcakes” and the “Fluffy Buttercream Frosting” in Vegan Cupcakes Take Over the World.
Yield: 12 cupcakes
1/4 cup absinthe (I used Kubler)
3/4 cup soymilk
1 teaspoon apple cider vinegar
1 1/4 cup all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom (heaping)
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract (or more vanilla extract)
1/4 cup non-hydrogenated shortening (I like Spectrum)
1/4 cup non-hydrogenated margarine (I like Earth Balance)
1 3/4 cup powdered sugar, sifted if clumpy
3 tablespoons absinthe
- Preheat oven to 350°F.
- Whisk together soymilk, absinthe, and apple cider vinegar in a 2-cup measuring cup. Set aside to curdle.
- In a large bowl, sift together flour, cornstarch, baking powder, baking soda, salt, and cardamom.
- To the soymilk mixture, add sugar, oil, vanilla, and almond extract. Mix thoroughly. I like to use a whisk for this job.
- Add wet mix to dry and stir until there are no more clumps.
- Line cupcake tray with cupcake liners. Fill each cup 2/3 full with batter. Bake 20-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- While they’re cooling, make the frosting!
- Beat all ingredients together till well incorporated and fluffy.
- When cupcakes are 100% cooled, frost them. Then devour.