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Vegan chocolate cupcake disaster...!

post #1 of 15
Thread Starter 
I tested a recipe for vegan chocolate cupcakes from Vegan Cupcakes Take Over The World...I don't need it to be vegan, just eggless, so all I changed was the soy milk and used the same amount of cows milk. It was a DISASTER, hahahaha!!! I can't believe I messed this up!

This is the recipe (taken from http://www.chow.com/recipes/10794-basic-vegan-chocolate-cupcake):

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

INSTRUCTIONS

Preheat oven to 350°F and line a muffin pan with paper or foil liners.

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).

Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

1st pic is what they looked like 9 minutes through baking time, 2nd pic is what they looked like when the timer went at 18 minutes...

Image

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Does anyone have any tips on this recipe, or a vegan (or just eggless) chocolate cake recipe that they have tried and tested, and preferably in weights, not volume measurements? I'm guessing I don't know how to fill 1/3 cup with oil, or something...icon_rolleyes.gif Thanks so much.
post #2 of 15
http://allrecipes.co.uk/recipe/4534/egg-free-chocolate-cake.aspx

I have tried and tested this with good results.
post #3 of 15
Dayti, wow! what a mess, that would have had me cursing... This recipe is a version of the Wacky Cake, which has more flour. Just a guess, I would try the recipe again but add way more flour.

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post #4 of 15
Thread Starter 
I know!!! I felt like a real failure!! I couldn't stop laughing as I was taking the second photo, I have never seen something like that come out of my oven - or anyone's - in my life. The batter was REALLY liquid, so yes, I will try more flour. I'm also going to try the recipe that klh82 posted, although the lack of milk (it just uses water) is not very appealing to me.
post #5 of 15
Nice cupcake liners. icon_wink.gif Sorry, I understand completely. I agree with Mimi - - lots more flour. Good luck.
post #6 of 15
Chef Chloe was a winner on Cupcake Wars as a vegan baker. This is the recipe she won with:

http://chefchloe.com/sweets/chocolate-beer-cupcakes-with-irish-whiskey-buttercream.html

And here's another that isn't a pure chocolate cupcake.

http://chefchloe.com/sweets/chocolate-beer-cupcakes-with-irish-whiskey-buttercream.html
post #7 of 15
Thread Starter 
jgifford I was thinking about whisking up some cheesecake to fill them with!!

I'll try the chocolate stout recipe too. Thanks everyone!
post #8 of 15
Sorry, I just realized I gave you the same link twice in my post up above.
This is the vegan recipe Chef Chloe won Cupcake Wars with.

http://chefchloe.com/sweets/chocolate-strawberry-shortcake-cupcakes.html
post #9 of 15
Thread Starter 
Ah, thank you!
post #10 of 15
I tried Martha Stewart vegan chocolate cupcake recipe and the cupcakes looked beautiful but were too dry. Baked the minimum time. Wondering if I overbaked them
post #11 of 15

I use this as my GO TO chocolate cake recipe...http://allrecipes.com/recipe/egg-free-dairy-free-nut-free-cake/Detail.aspx, minus the chocolate chips.

post #12 of 15

epaty - definitely over baked. My recipe is exactly the same dukeswalkers which uses less 1/4 cup water than Martha's.

 

For cupcakes, 15-18 minutes max .. check the size of her cupcakes ... mine are 1/3 cup or 80ml volume

post #13 of 15

I always use that exact same recipe (in the OP) and have really great results with it.  I have on occasion subbed the soy milk for cow's milk as well. I am wondering if you may have made a mistake in measuring the ingredients or swapped the soda for the powder when measuring?  The recipe as it is written through the mixing instructions is sound.  The batter is very runny and when I fill 2/3 full i get nice dome right out of oven that shrink down to a little hump.  I can also bake them in the larger wrappers for a bigger cupcake.  I have had some cupcake experiences from that book fail horribly, but I know that it usually is operator error on my part (usually me trying to tweak an ingredient). I usually give a recipe at least two tries before i discard it as a flop. 

post #14 of 15
Thanks. I'll definitively give the recipe another try and bake them less time.
post #15 of 15

Whoa! Are you sure you didn't just make a mistake with the amounts. I've use that recipe many times, although I don't anymore. This looks like something I did once with a recipe, too little flour, used the wrong measuring spoon for baking soda, or too much liquid. 

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