Monday, December 2, 2013

Rocky Road Cupcakes


Thanksgiving is finally over, and everything is back to normal in the bakery. It's easily the biggest week of the year, so Christmas always seems like a piece of cake afterwards. It's easy to keep my chin up from here on out. After almost 400 pies, my fingers were a tiny bit sore from all the dough pinching & dish washing. I was certainly sleepy, but I was happy everything had gone so well. I even came home after three 15+ hour days and made myself two more pies. Because that's totally sane and normal right?!
The holidays are really difficult. My family lives eleven hours and one time zone away. I work the day before and early in the morning after most holidays, so there isn't really any time to go home even if I flew. The best I can offer is exchanging a few pictures and some teary phone calls, at least the digital age provides those comforts to my mom. I just hope she really knows how much I love her, and that I would be there if I could. I know bakery life isn't what you expected for me & that it certainly keeps me away from home for longer than you would prefer. But just know that I am really happy & I am doing what I love. This time might be a little rocky, but it will be worth my effort in the end.

leaves and flours vegan Rocky Road Cupcakes

Devil's Food Cupcakes
one dozen cupcakes

1/2 cup strong coffee
1/2 cup warm water
1 tsp ground flax seeds
1/4 cup canola oil
1 tsp vanilla extract
1 tsp lemon juice
1 1/4 cup flour
1/4 cup cocoa powder
1/4 cup black cocoa powder
3/4 cup sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350 degrees. Brew your coffee. Whisk together water and flax seeds allowing to thicken for a few minutes. In a small bowl combine coffee, flax mixture, oil, vanilla and lemon juice. In a larger bowl whisk together dry ingredients. Create a well in the center and fold in wet. Mix until just combined. Portion into cupcakes. Bake for 16-18 minutes until a toothpick comes out clean.

Marshmallow Cream Filling
1/2 cup Earth Balance margarine
1/2 cup shortening
1 ten oz container Suzanne's Ricemellow Creme, divided
1 tsp vanilla extract
2 1/2 cups powdered sugar

Beat margarine and shortening until fluffy. Add 5 oz of the Ricemellow and beat again for several minutes. Add vanilla extract and powedered sugar. Beat until combined. Fold remaining half of Ricemellow into the frosting with a spatula. Core the cupcakes using one of my favorite kitchen tools or with a paring knife. Fill the cupcakes with the marshmallow cream!

Almond Frosting
1 cup shortening
1 cup Earth Balance margarine
7 cups powdered sugar, sifted
2 tsp vanilla extract
1 tbl almond extract
2-4 tbl almond milk, until preferred consistency

In the bowl of standing mixer with a whip attachment or in a bowl with a handheld mixer, combine shortening and Earth Balance margarine and beat until combined and fluffy. Add half of powdered sugar. Beat until incorporated. Add remaining sugar, extracts, and 2 tablespoons of the almonds milk. Beat until fluffy. Add more almond milk if needed. Pipe on top of cupcakes and let chill in the fridge for at least one hour before dipping in ganache.

Ganache
4 oz semisweet or dark chocolate
1/2 cup canned coconut milk

In a double broiler, combine chocolate and coconut milk and heat until the chocolate begins to melt. Whisk until totally smooth and remove from heat. Allow to cool for several minutes until the ganache is still pourable but not hot to the touch. Invert the cupcakes and rotate the frosting in the ganache in one swift movement. Top the cupcakes with a handful of sliced almonds and Dandie's new miniature marshmallows before the ganache sets.

leaves and flours vegan Rocky Road Cupcakes

I was searching for a devil's food cake recipe, and stumbled across this one from My Vegan Cookbook. The picture didn't look quite dark for me so I modified it a tiny bit with black cocoa powder. The brand I use is Frontier, and it's fair trade and organic to boot. But if you can't find black cocoa, you can replace it with some Dutch processed cocoa to get a nice color & flavor.
I am not a huge cake fan, but this cake is really terrific. They have a light, airy texture but taste rich & flavorful. The cupcakes take a while to bake and assemble, but it's worth your time. They will definitely impress everyone you make them for. People will ooh and ahh, and isn't that why we bake during the holidays?! So bake a big batch, and share them with your neighbors. Especially if they have a Bernese Mountain dog you want to pet. The tactic totally works. That's the main reason my neighbors are getting a cookie basket again this year.

3 comments:

  1. This is such a coooool recipe!!!!!! I absolutely LOVEEEE rocky road! And to transform it into a cupcake is just such a genius idea! :)

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  2. I am so sorry to hear that you can't see your family on Thanksgiving. I am pretty sure they all know you love them!

    Those cupcakes look amazing. I cannot believe you are still posting something sweet after those 400 pies:)

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  3. Sorry to hear about that, dear!
    Anyway, these cupcakes look perfect, you're such a talented baker! xx

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