Vegan Tiramisu Cupcakes
(From Vegan Cupcakes Take Over the World / Photo by Kim Hummel)
Cupcake
1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract
Soaking Liquid
1/3 cup espresso or strong coffee
1/3 cup Kahlua or other coffee flavored liqueur
Garnish
1 tbsp cocoa powder
1/4 tsp ground cinnamon
2 chocolate covered coffee beans or chocolate chips
Frosting
1/4 cup non hydrogenated margarine (softened)
1/4 cup vegan cream cheese (softened)
2 cups of confectioners’ sugar
2 tsp vanilla extract
DIRECTIONS:
Add cupcake liners to a cupcake pan and preheat oven to 350
Whisk the vinegar and soy milk together and set aside 3-5 minute to get good and curdled.
Beat together the soy milk mixture, oil, sugar, vanilla, and almond extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain. If you want a coffee flavor, you can add 1-2 teaspoons of very strong coffee to the mix.
Fill cup cake liners two0thirds of the way and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
Make the frosting by creaming together the margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioner’s sugar in ½ cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.
Mix together Espresso and Kahlua
Use a knife to carve out a small cone in the center of the cupcake. Try to keep the cone as intact as possible. (I used a Cutco knife and it works great).
Use a spoon to pour Kahlua mixture in the cavity of the cut cupcake, making sure that all sides of the cavity are drenched, using up to 2 tablespoons of liquid per cupcake. Scoop about 2 tablespoons of the Vegan Cream Cheese Frosting into the cavity and smooth over with the back of the spoon. Reserve a few tablespoons of frosting to dollop on top of the cupcake. Dip the bottom of the cut-out chunk into the Kahlua mixture, but keep the top part dry. Place the cut out chunk on top of the frosting and gently pat it into place. Continue this process with the remaining cupcakes.
Place the chocolate and cinnamon in a small strainer and dust all of the cupcakes. Dollop a small amount of frosting on top and place a chocolate chop or espresso bean on the dollop. Let sit about 10 minutes and then serve.
