Isa Chandra Moskowitz - Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

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ACKNOWLEDGMENTS

CUPCAKE WORLD DOMINATION would not have been possible without our dedicated, talented, and ridiculously good looking team of foot soldiers in the cupcake test kitchen. Thank you so much to all of you! We love you more than words can say, so a cupcake emoticon will have to suffice [|}

Linda Maley
Carrie Lynn Morse
Paula Igdy Gross
Terri Kruse
Erica Manney
Michelle Imber
Kittee Burns
Mike Crooker and Liz Bujack
Dolsey
Webly Bowles
Val Head
Rachel FooFoo Bavolar
Abby Fosgate
Katharine Foster
Erica Johnson
Kristen Frazer
Amy Sims
Epidiah Ravachol
Steve Calnan
Elissa Stanton
Leah Dieterich
Michiaki Yamada
Rosemary Squashy Savoia
Chris Poupart
Miss Jordan Faulds, Esq
Sarah Peltier
Cassondra Keenie Herman even
though she didnt test cupcakes
Mat Winser
Molly Not Vulchy Tanzer
Amy Mekemson
Steven Wade

Many of our testers post pictures of cupcakes on their Web sites, so be sure to check them out!

http://community.livejournal.com/
vegancooking/
http://supercarrotcake.livejournal.com/
http://vegan-licious.blogspot.com/
http://www.pakupaku.info/
http://letsgetsconed.blogspot.com/
http://veg-in-training.blogspot.com/
http://vegan-licious.blogspot.com/
http://lakitchen.blogspot.com/
http://www.flickr.com/photos/catsgalore/

ISA WOULD ALSO LIKE TO THANK:

Justin Field, for doing his job (putting the cupcake liners into the trays quickly and efficiently) and for doing so many dishes.

Marlene Mom Stewart, even though I dont think she helped out on this one, Im sure shell come around for the next.

Arthur Dad Moskowitz, I think he stopped by once or twice and did a dish or two.

Michelle Sister Moskowitz-Brown and the entire Moskowitz-Brown continuum.

Erica Levine, because I owe her $300 and hope she will take a thank you instead.

Josh Hooten for making me famous.

Avocado and Fizzle, for adding a little bit of cat hair to everything.

TERRY WOULD LIKE TO THANK:

John Stavropoulos for not letting me eat all the cupcakes.

My Queens gamer posse for eating anything I put in front of them.

Mom and Dad for letting me use the oven before I could reach the spice rack.

ISA AND TERRY WOULD LIKE TO THANK:

Katie McHugh, Peter Jacoby, and Matthew Lore at Marlowe.

Rebecca Bent for the fabulous photos.

Marc Gerald at the Agency Group.

Post Punk Kitchen Web site:
http://www.theppk.com

INGREDIENTS

LETS TALK FOR a moment about what makes a cupcake tick.

FLOUR

You cant really make much of a cupcake without flour, so we recommend that you buy the best quality flours that you can. Experiment with different combinations for cupcakes of various textures and flavors, or with whole grains for healthier cupcakes with more fiber and nutrients.

ALL-PURPOSE FLOUR is the flour most often used for our cupcakes. Like the name says, its a multi-use flour that results in light-textured, fluffy cupcakes with a nice crumb. Its not a nutrition superstar but you can up the fiber and nutrient content by substituting a little whole-grain flour in the recipes (see below). We like unbleached flour because of its creamy colorand because we believe that bleach is better off in ones hair, not ones cupcakes.

WHOLE WHEAT PASTRY FLOUR is an excellent way to add whole grain goodness to cupcakes. Unlike regular whole wheat flour, which can make cupcakes too heavy, whole wheat pastry flour has less gluten and is ground much finer, resulting in a tender, fine-crumbed cake. You can substitute up to half the unbleached flour in a recipe with whole wheat pastry with excellent results. As in your cupcake eaters will never guess that youre feeding them a whole grain results.

RICE, QUINOA, AND OTHER NON-WHEAT, NON-GLUTEN-CONTAINING FLOURS are not used extensively in this book but its nothing personal. Generally, substituting cup of other flour out of every 1 cup of wheat flour works just fine. Using more means youll get differentsometimes interesting, sometimes unpredictableresults. Some of our testers have had much success with quinoa flour in particular, but more often than not, successful wheat-free baking requires a blending ofthree or more flours. Were not experts regarding gluten free baking but we love gluten-free people just the same, hence a little cupcake recipe on page 46.

FLOURS TO AVOID: Anything that says its for making bread. Those kinds offlours have too much gluten and can result in heavy, too-chewy cupcakes. Regular whole wheat flour is also too heavy and coarse for cupcakes (but great in muffins; then again, this book isnt called Muffins Take Overthe World, is it?). We generally dont mess with self-rising flour, but if you love it go aheadjust be sure to omit the baking soda and baking powder from the recipes.

SUGAR AND OTHER SWEETENERS

GRANULATED SUGAR: Most of our cupcake recipes use sugar, mostly because the flavor, consistency, low cost, and ease of use cant be beat when it comes to baking cupcakes. Where we say sugar we mean ordinary granulated sugar or evaporated cane juice interchangeably. In fact, any dry sweetener will do. We know, some of you might be thinking, But I thought this was a health food baking book! Well, sometimes it is, but when it comes down to it, this is a book about decadent dessert, which shouldnt be every meal of the day. Just every other day. Luckily, in this day and age we have lots of great options for organic, vegan (no animal bone char used in the processing) natural sugar.

CONFECTIONERS SUGAR, OR POWDERED SUGAR as its known in some circles, is essential for making fluffy buttercream frosting. Rejoice in knowing that there are many great organic and vegan varieties of powdered sugar hitting the shelves every day. You can make your own by whirring granulated sugar in a food processor or blender till powdery. If youre going to use it to make frosting, we recommend adding teaspoon of cornstarch per cup of granulated sugar, as it will help thicken the final consistency ofthe frosting or icing.

SUPERFINE OR CASTOR SUGAR is just granulated sugar with a smaller grain that dissolves faster. Make it yourself like powdered sugar; just dont blend it as much.

BROWN SUGAR is just granulated sugar with a little molasses blended in. We like to use it in our autumny and outdoorsy recipes.

MAPLE SYRUP works great in baking. Reduce the amount of other liquids in a recipe accordingly if maple syrup is substituted for granulated sugar. We dont rely much on it for sweetening our cupcakes because its expensive, yet it does make an appearance in a few recipes and toppings for its special flavor and texture.

RICE SYRUP is a tasty, natural sweetener made from brown rice. It has all kinds of health benefits that are too boring to mention here. All you need to know is that it tastes good. It can be difficult to bake with, so its featured primarily in caramel-like toppings for cupcakes.

AGAVE NECTAR is a magical liquid sweetener made from the cactuslike plant thats also used to make tequila. With the consistency of honey, more sweetness than sugar, and a hint of buttery flavor, it can be substituted for sugar in recipes, with adjustments made to other liquids in the recipe. Generally, cup of agave nectar equals one cup of sugar in sweetness, along with reducing the total liquid by one-third to account for the additional liquid content from the nectar. Agave is also very expensive and therefore the natural sweetener of millionaires, so we dont use it very often in baking. Instead we feature it in some sublime toppings and frosting where its flavor and texture really shine. We prefer the taste of light agave nectar although light and dark can be used interchangeably.

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