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Sunday, May 4, 2014

Vegan Low-Fat Chocolate Cupcakes


It's time to celebrate! Celebrate what, you ask? Celebrate Bake-Along's 3rd Anniversary with Lena, Joyce and Zoe!!
 

If you are curious what is Bake-Along, it is a twice a month event whereby the founders of Bake-Along bake together with more friends :) It's been a while since I last participated.
 
This time I'm back to celebrate their 3rd!! But with a humble cake :) Yes, a humble cake with no frills, no rainbow, no fireworks. Just a good old cake you can depend on ;)
 
I found this recipe from thespicedlife and then I realised I have the same book too!! This recipe is from Joanne Chang's Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe.

Makes one 6 inch cake 6 cupcakes

187.5g unbleached all-purpose flour
112.5g granulated sugar
33g Dutch-processed cocoa powder
1 tablespoon instant coffee powder
1 teaspoon baking soda
¼ teaspoon kosher salt
1 cup water
54g canola oil
1 teaspoon vanilla extract
2 tablespoons unsulfured light or dark molasses brown sugar
Confectioners’ sugar for dusting

Method:
  1. Preheat oven to 350 degree F 160 degrees celsius and position the oven rack in the center of the oven. Oil and flour the 6 inch cake pan. Remove the excess flour from the pan.
  2. In a medium bowl, stir the flour, sugar, cocoa powder, espresso powder, baking soda, and the salt. In another bowl, whisk together the water, oil, vanilla and molasses brown sugar.  Pour the liquid into the dry ingredients and mix with a wooden spoon until the batter is smooth. Pour into prepared cake pan. cupcake cases.
  3. Bake for 50-55 20 minutes or until the cake springs back when lightly pressed in the center insides of the cupcakes are almost dry on the testerLet cool in the pan for an hour on a wire rack, then remove the cake, and continue to cool on the wire rack , cake right side up until cooled completely if you can wait that long.
  4. Just before serving dust with confectioners’ sugar.  Cake can be stored in an airtight container at room temperature for two days. That is if it can be kept out of reach for 2 days. I'm sure it'll be gone in no time.
The cupcake is very moist in its interior. I think Joanne is a brilliant one! The idea of mixing the wet into the dry ingredients like how Rose does hers is absolutely intelligent. Best of all, this cupcake recipe is super easy peasy that you can even do it with your kids :) I left my cupcakes undressed because that is just the way I like it, without frosting and all.
 
 
I'm submitting this post to Bake-Along organized by Lena, Joyce and Zoe.
 
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