This afternoon I decided to make the Crimson Velveteen cupcakes with Old-Fashioned Velvet Icing from Vegan Cupcakes Take Over the World. It was my first time making or eating red velvet cupcakes; these are completely amazing. I love the slight hint of cocoa powder in the cupcake.
The icing is made by cooking a custard of flour and soymilk, cooling it, and then creaming it with normal frosting ingredients. (Smart Balance shortening, Soy Garden spread, fine sugar) I must confess that in addition to having never made cooked icing previously, I also have never found the occasion to make plain vanilla frosting. It just tends to strike me as boring. Possibly part of the reason I was so impressed with this particular icing recipe was that the vanilla flavour really shone through, and the custardy texture is addictive. (It also helps that I finally got some nice, expensive fair trade vanilla extract instead of McCormick's, which tends to be harsh. Shudder.)
Also, this cooked icing is wonderful because it only has one cup of sugar, as compared to the usual cringe-worthy two and a half to three cups necessary to attain volume in a buttercream. Guess what my new favorite frosting is?
All in all, a very tasty cupcake experience!
2 comments:
ooh, i've been looking for a new icing. i'll have to try that one. sounds nice.
It's lovely... if you don't already own Vegan Cupcakes Take Over the World I recommend that you purchase it immediately. ^_~
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