Friday, July 31, 2009
i am a die-hard, to-the-core, butter-eggs-flour-sugar kind of baker. mostly organic, always from scratch. yet i can sympathize with those who have dietary restrictions. i was, after all, vegan myself for over six years. so when i was presented with the challenge of baking for a group of folks who were both vegan and gluten-intolerant, i felt up to the challenge.
i was also well-equipped for this challenge, having just been given the magical little cookbook vegan cupcakes take over the world, by my awesome vegan neighbors and friends, chris and alice, for my birthday last week. it, happily, includes a couple of gluten-free recipes (called "gluten-freedom cupcakes" in the book.)
the best part is that all these crazy ingredients are super easy to find nowadays. the worst part is that i now have a giant, only partially-used tub of vegan margarine in my fridge.
even though the batter tasted a bit gritty and thin before baking, the cupcakes came out of the oven with a delightfully dense yet moist texture, with a nice intense chocolate flavor. they even rose up more than i anticipated.
i chose the "cream cheese" frosting for these puppies, and used tofutti, my old friend from back in my vegan days. it doesn't quite taste like a convincing cream cheese, but it gave the frosting a nice rich flavor that almost made me forget they were vegan.
unfortunately, i baked these on the hottest day in recorded history in seattle, so within minutes of frosting the little cakes, the frosting decided to gloop down the sides into little puddles.
no problem, though. i decided to call it a ganache!