Today I’m happy to have a recipe from Going Vegan by Joni Marie Newman and Gerri Lynn Adams to share with you, and I also have a chance for you to win a copy of the book!
As you have probably already figured out by the title, Going Vegan is a guidebook for transitioning to a vegan diet. Along with Joni Marie Newman, the book was co-authored by Gerri Lynn Adams, who has a B.S. in Food Science with an emphasis on nutrition, so the book explains not only how to go vegan, but how to do it an health healthful way. It starts out with both Joni and Gerri telling us why and how they went vegan. I always love hearing people’s “vegan stories”, and Joni and Gerri both have good ones. From there, the book delves into the reasons to go vegan, with a chapter dedicated to each: health, the environment, your wallet (because contrary to popular belief, eating vegan is not expensive), and for the animals. As you would expect from a book called Going Vegan, there’s tons of information on stocking your kitchen, from how to check for hidden animal ingredients in packaged foods to what items you should keep on hand in your pantry. And of course, there are tons of delicious recipes for easy-to-make dishes that are sure to please everyone at your dinner table.
Speaking of recipes, I’m sharing the recipe for Amaretto Cupcakes from Going Vegan today. Amaretto is one of my favorite things, next to chocolate, so I just couldn’t say no to these little treats!
Amaretto Cupcakes from Going Vegan
- 1 cup 235 ml almond milk
- 2 tablespoons 30 ml white vinegar
- 1/2 cup 120 ml amaretto liqueur, such as DiSaronno (See “Veggie Bite” below.)
- 1 teaspoon vanilla extract
- 1/2 cup 100 g evaporated cane juice or vegan granulated sugar
- 2 cups 250 g all-purpose flour
- 1/2 cup 40 g unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
For Fluffy Almond Vanilla Frosting:
- 1/2 cup 112 g nondairy butter
- 1 teaspoon vanilla extract
- 2 to 5 cups 240 to 600 g powdered sugar, as desired
- 1/2 cup 120 ml amaretto liqueur, such as DiSaronno (See “Veggie Bite” below)
To make the cupcakes: Preheat oven to 350°F (180°C, or gas mark 4). Line a standard muffin tin with cupcake papers. In a small bowl, mix almond milk and vinegar. (It will curdle and become like buttermilk.) Stir in DiSaronno or amaretto, vanilla, and evaporated cane juice or granulated sugar.
In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder, salt, and cardamom. Add wet ingredients to dry and stir to combine. (Take care not to over mix.) Fill cupcake papers three-quarters full. Bake on center rack 18 to 20 minutes, or until toothpick inserted in center comes out clean. Remove from oven, allow to cool enough to transfer to a cooling rack, and cool completely. (This step is important to prevent the bottoms of your cupcakes from getting soggy.) Allow to cool completely before frosting.
To make the frosting: In a mixing bowl, place butter and vanilla and beat with an electric mixer until smooth. Add powdered sugar, 1 cup (120 g) at a time until desired consistency is reached. (For a thinner icing use 2 to 3 cups [240 to 360 g]; for a fluffy, pipeable frosting use 4 to 5 cups [480 to 600 g].) Add liqueur 1 tablespoon (15 ml) at a time as needed to taste and for desired consistency.
The big square knob on top is a sure sign that this is a classic liqueur worthy of space in any well-stocked bar. However any amaretto will certainly do the trick. Joni has also offered substitutions for people who choose not to imbibe.
Teetotalers rejoice! For the amaretto in the cupcakes and frosting, substitute 1 tablespoon (15 ml) almond extract mixed with 7 tablespoons (105 ml) water or additional almond milk. You can feel free to sub up to half of the flour with whole wheat pastry flour.
From Going Vegan byJoni Marie Newman and Gerri Lynn Adams.
Follow the instructions below for a chance to win a copy of Going Vegan. Contest ends at midnight eastern time on Wednesday, September 24th, 2014. Good luck!