Happy Purim! Hamantashen Cupcakes

Its that time of year again!  Purim sneaks up on me every year... and then Passover is right around the corner!  Where does the time go?  Ok, enough cliches.  Moving on...

Quick Purim tutorial: There was once an evil king(Achashverosh) and his more evil adviser(Haman).  The evil adviser hated Jews and convinced the king that he wanted to kill all the Jews in his kingdom.  But, the king had unwittingly married a Jewish woman(Esther) who was wonderful and beautiful... aren't we all?  Esther also had a very wise and devout brother named Mordechai who endeared himself to the king with his honesty.  When Esther found out about the plot against her people she revealed herself to the king as a Jew and unveiled the evil adviser's plot.  The king had just learned how much he liked Jews (Esther and Mordechai) and he was very angry.  Haman was hung on the very gallows he had built for Mordechai.  Unfortunately, the plot to kill the Jews had already gone into motion, but the king allowed the Jews the chance to defend themselves (yeah, so generous, right?).  The Jews fought back, won the battle, and not even one Jew was killed during the fighting!  The Jews celebrated their still being alive with feasting and happiness (I have a sneaking suspicion 'happiness' is euphemism for drinking... but anyway).  Mordechai was promoted to be the king's cheif advisor.  He wrote down the whole story so all the Jews in all the world would know what had happened, and it was decided the day should be a day of celebration, and Jewish people should give gifts to eachother and to the poor in gratitude for this miracle.  So we celebrate Purim and other customs have become popular as well.  Kids dress up in costumes and we eat Hamantashen cookies - which are triangle cookies that are shaped like the hat the evil Haman used to wear.  Not sure how that tradition came about, but I'm thinking Haman and the inside of an oven being closely acquainted had something to do with it.

So - this is what Hamantashen cookies look like (Thank you Google Images.  I did not bake these... that will be happening later this week):

 

 If you've never had one, let me assure you they are delicious!!

I love making hamantashen cookies every year but I also wanted to make a Purim-themed cupcake b/c, well, obvious reasons I guess... love cupcake baking, need theme ideas, etc, etc.  Also, Purim is my favorite holiday - I love costumes, and parties, and cookies!  So, Behold!  The hamantashen cupcake.  The cupcake part is definitely reminiscent of the cookie part of the hamantashen.  I didn't add anything to the jelly filling and used a simple vanilla frosting to make the triangle shape that brings everything together.  When I made these, I removed the centers of the cupcakes and filled them with jelly, and also left the jelly on top.  They were delicious!  But maybe had a little too much jelly for me.  Not that anything was bad about it, but I couldn't taste the cake as much as I wanted to.  So, next time I would leave the cake in tact and put the jelly just on the top.  

For the cupcake:

1 cup soymilk
1 Tbsp apple cider vinegar
1/3 cup margarine, softened
3/4 cups sugar
2 and 1/2 tsp vanilla extract
1/4 tsp almond extract
1 and 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat the oven to 350°.  Line a 12-cup muffin tin with cupcake liners.  
In a small bowl, whisk together the soy milk and vinegar until frothy and set aside.  In the bowl of a stand mixer (or use a hand-mixer for this) cream together the margarine and the sugar.  Add the soy milk and the extracts and mix well.  Sift in the dry ingredients and mix until well combined.  By this point you can switch to old-school (wooden spoon) style.  Fill cupcake liners 3/4 of the way full and back 20-22 minutes until slightly golden on the top.  Cool for 5 minutes in their tins and then move to a cooling rack to cool completely.  If planning on filling with jelly, remove the centers.  If not, leave them alone.

For the frosting:

1/2 cup shortening

2 cups powdered sugar (about)

1/2 tsp vanilla

1/2 Tbsp maple syrup

1-3 tsp soy milk, if needed

In the bowl of the stand mixer, cream the shortening until smooth.  Sift in the sugar 1 cup at a time until desired sweetness reached.  Add in the vanilla and maple syrup and mix until well combined and fluffy.  You want this frosting to be soft and easy to pipe, so mix in some soy milk as needed to adjust the consistency.  I needed about a tsp and a half.  Pipe triangles onto the tops of your cupcakes.  If you made holes, your triangle needs to go around the holes (duh!).

For the filling:

1/2 cup apricot preserves (has anyone ever seen apricot jam before?  If yes, 1)send it to me! 2) use it... it will be so much easier than the preserves... but that's all I can ever find!)
1/2 cup raspberry jam, seedless if possible 

In a small saucepan over medium heat, mix the apricot preserves with a little water to thin it out.  Simmer for a few minutes until thickened and then set aside in a small bowl to cool.  Don't let it cool too much!  You want to keep that smooth consistency (not like the chunkiness of the preserves right out of the jar).  It will look kinda like a gel - that's perfect.

While you're waiting for your apricot to set, wash the saucepan and heat the raspberry jam.  You do not need to add water unless it seems particularly thick.  Just try mixing it around for a while over the heat... it will break down into a nice syrup consistency.  Let cool slightly. 

Using a spoon carefully fill the centers of your cupcake (if you chose that option) and then fill in the jelly inside the frosting triangle to look like a hamantashen!  Pack these in your Mishloach Manot for your all your friends!  Or as usual, feel free to eat them all yourself.  Happy Purim!!

!חַג שָׂמֵחַ

Chocolate Hijacking

Chocolate gets such a bad rep this time of year... either you're getting it as a gift or you're binging on it to cope with your depression.  Plus, its always the same kind in those red heart-shaped boxes...ew.  (Those drug-store chocolates aren't vegan... who wants that??)  I say - lets take it back!  Chocolate isn't just for lovers, its for everyone.  And with these delectable cupcakes you can have your cake and chocolate too!  Lets take back chocolate from Valentine's Day and put it back where it belongs!  In your oven :)  Viva La Revolucion!

Anti-Valentine's Day Cupcake #2: Chocolate Hijack Cupcakes

This cupcake is for chocolate lovers everywhere... like seriously, its chocolate, upon chocolate, upon chocolate.  You will eat it and think you've died and gone to chocolate heaven... or just a really awesome place filled with chocolate.  The chocolate cupcake is fluffy and rich - the recipe is based on Isa's basic chocolate recipe from here.  (Seriously, how do you not have this book yet?)  Then, the cupcakes are filled with a smooth and super chocolate-y ganache and topped with a fluffy mocha frosting.  I used bittersweet chocolate chips that are 60% cacao (365 brand-vegan) and that extra bit of quality really goes a long way here... I mean, its all about the chocolate so don't scrimp on the main ingredient.  Feel free to adjust the sweetness in both the ganache and frosting if you use a different kind of chocolate.  Oh, and its really important to lick all your bowls and spoons after you're done.  So, fasten your seatbelts, keep your arms and legs inside the vehicle, here we go!

For the chocolate cupcakes: 

1 cup soymilk

1 Tbsp apple cider vinegar

1/3 cup canola oil

3/4 cup sugar

1 tsp vanilla

1 cup all purpose flour

1/3 cup cocoa powder

1 Tbsp corn starch

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Preheat the oven to 350°.  Line a 12-cup muffin tin with cupcake liners.  I used my plainest liners so the chocolate cake could show through.

Combine the soy milk and vinegar and whisk together until frothy.  Set aside while you gather the rest of the ingredients.  Add the oil, sugar and vanilla and mix well to combine, until the sugar is dissolved.  Sift in the dry ingredients.  Isa says to do this in 2 batches and I think its a good idea - its easier to avoid lumps from the cocoa powder that way.  Fill cupcake liners 3/4 of the way full, try to avoid drooling into your muffin tin and bake 18-20 minutes.  Let sit for 5 minutes and then transfer to a cooling rack to cool to room temp.

For the ganache-like filling:

3 Tbsp soy milk
1/2 cup bittersweet chocolate chips, 50% cacao or higher

Combine the soymilk and chocolate chips in a small saucepan over low heat.  Stir until the chocolate starts melting or the soymilk starts bubbling, whichever you notice first.  Watch very closely, you don't want to burn your chocolate!  Remove from heat immediately and keep stirring until the chocolate chips are melted and you have a smooth chocolate sauce.  It shouldn't be too thin or too think. If you lift the spoon out of the sauce, it should drip off smoothly but not too fast.  Make this right before you're ready to fill the cupcakes so it doesn't cool down too much.  Start filling as soon as the ganache is cool enough to handle.

For the mocha frosting:

1/4 cup margarine

1/2 cup bittersweet chocolate chips, at least 50% cacao

2 Tbsp soy milk

3 Tbsp strong, brewed coffee

2-3 cups powdered sugar

In a small saucepan, over med-low heat, melt the margarine.  As soon as its melted mix in the chocolate chips and stir until smooth.  In a large bowl or your standmixer bowl, combine the melted chocolate, soy milk and coffee.  Sift in the powdered sugar 1 cup at a time for the first 2 cups, mixing well in between w/ either your stand mixer or a handmixer and then a little at a time for the last cup, adjusting for taste. (I used 2 and 3/4 cups of sugar and it was perfect.)  Once the taste is where you want it, mix for 2-3 minutes until fluffy and a nice light brown color.  This frosting gets a more candy-like consistency after a little while...its not super-soft and fluffy.  I think its great for this though - it mixes great with the cake and the filling.

Assemble!  Cut holes in the middle of your cupcakes as discussed in the previous post.  Fill the cupcakes with the chocolate ganache, either with a spoon or MacGyver style.  I replaced the tops of the holes this time for extra chocolatey-chocolatiness.  Frost the cupcakes generously with the mocha frosting.  I decorated each one w/ a chocolate-raspberry flavored coffee bean but feel free to get creative.  Chocolate shavings would be really nice here, or more chocolate chips - or what I really wanted to use but didn't have any left, Java Drops!  Done!  Stick it to the man and share with everyone you know.

Eat me!

Anti-Valentines Day Cupcakes

Don't be fooled... I was once a doe-eyed youngster looking forward to that magical pink-rimmed day on the calendar that meant dinner-dates, flowers, (vegan) chocolates and most importantly, presents!  I also was the indignant girl insisting Valentine's Day is meaningless... which it is... unless you're into it, then please enjoy it!  More power to you.  Now I am a real-live adult with a wonderful loving husband and a mortgage and a budget... and very little motivation to spend my hard-earned money for a holiday that usually falls in the middle of the week that really means nothing to me anyway.  So now I don't really care.  I have a sneaking suspicion that V-Day is the evil brainchild of a secret meeting between restaurants, wineries, greeting card companies, and florists designed to pressure people to spend money, and either feel pressured or bad about themselves. Oh and of course bakers were in on that too... which brings me to my next point.  Aren't we all sick of red velvet Valentine's Day cupcakes?  They're more overdone than the "That's what she said" joke.  Doesn't anyone else want anything else for dessert on 2/14?  Of course you do... lets hop off this soapbox and have some fun!

Anti-Valentine's Day Cupcake #1 - Who Needs Diamonds?  Cosmos are a Girl's Best Friend Cupcakes

Don't even try to tell me you don't like Cosmos.  A pretty pink drink served in a fancy glass that packs a punch?  You say you don't like them and I say you're a liar... you know you want to sit around Sex and the City style - sipping away, gabbing with your gal pals, and looking totally fabulous.  This drink screams girl power!  Well, until about the 4th or 5th Cosmo... then you think you're looking fabulous but you're really a hot mess... who probably can't stand.  So, ok - maybe you don't want that... but you want these!  Orange cupcakes with a tart cranberry and vodka filling topped with a tangy lime frosting - delicious!  Without that pesky feeling of wanting to die the next morning.  And they beat a red heart-shaped box of chocolates from CVS any day of the year... including 2/14.

For the cupcakes:

2/3 cup soymilk

1 Tbsp apple cider vinegar

1/3 cup canola oil

3/4 cup sugar

1/4 cup orange juice

2 Tbsp vodka 

1/2 tsp vanilla

1 and 1/4 cups all-purpose flour

1 Tbsp corn starch

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp fresh orange zest

Preheat the oven to 350°.  Line a 12-cup muffin tin with cupcake liners.  Try to stay away from anything with hearts on it.
In a large bowl, whisk together the soy milk and vinegar until frothy.  Set aside while you gather the rest of your ingredients.  Add in the oil, sugar, orange juice, vodka, and vanilla and mix until well combined and the sugar is dissolved.  Sift in the dry ingredients.  Mix until just combined.  Add the orange zest.  Mix well until there are no lumps.  Fill liners 3/4 of the way full.  Bake for 18-20 minutes until the edges are golden brown. Let cool for 5 minutes then move to a cooling rack to cool completely before filling and frosting.

For the filling:

1 cup fresh or frozen cranberries

1 cup sugar

1/2 cup water

1 Tbsp corn starch + 1 Tbsp water

2-4 Tbsp vodka

I usually start with the filling first, and then work on it continuously as I do the rest of my cupcake baking.  There's a lot of inactive time here.  Combine cranberries, sugar and water in a small saucepan over medium heat.  Stir to combine and dissolve the sugar.  Bring to a slight boil, then reduce to a simmer and simmer until cranberries are soft and popped open 20-40 min.  Once cranberries are soft, remove from heat and cool at least 10 minutes.  Puree cranberry mixture in a blender or food processor.  At this point, depending on how your puree comes out you can strain it through a fine mesh strainer to remove any large seeds or peel pieces.  My puree came out nice so I did not bother with this.  Return the cranberry puree to the saucepan and heat over med-low heat.  Taste for sweetness - if you want this a little more sweet add agave syrup to taste and mix until well combined.  In a small bowl, dissolve the corn starch in the 1 Tbsp of water.  Add to the cranberry puree and stir frequently until the mixture is thickened.  My thickened cranberry reminded me of a loose jam.  Remove from heat and let cool.  Now, add the vodka a Tbsp at a time tasting as you go (I know, this is the best part).  Keep in mind who you'll be serving this to.  Your old friend from college?  Add the full 1/4 cup.  Your grandma?  Better stick with 1 Tbsp...unless Grandma knows how to party.  I added 2 Tbsp and there was a definite vodka bite but it was not very strong.  Allow the puree to cool at least 30 minutes before filling your cupcakes.

For the frosting:

3/4 cup shortening

2 and 1/2 cups powdered sugar, or more or less to taste

2 Tbsp fresh-squeezed lime juice

1-2 Tbsp fresh lime zest

Cream the shortening with a stand mixer or hand mixer.  Sift in 2 cups of the sugar, 1 cup at a time.  Then add the lime juice and mix until well combined and fluffy.  Add the final 1/2 cup of sugar, or a little more or a little less, depending on the taste.  Once the taste is where you want it and the frosting is fully mixed and fluffy, add the lime zest.  I like to use a big rubber spatula to mix in the zest by hand b/c it usually gets stuck to my stand mixer whisk. 

Now - lets assemble!  Cut a whole in the center of each cupcake.  You can do this the old-fashioned way (aka w/ a knife)... or I have a handy-dandy cupcake-center-remover-thingy so I use that.  Then eat all the cake middles.  You don't need them and they're delicious.  If you want, you can keep the very top of the middles to put them back later if you want, but you won't be able to replace everything you removed.  Fill a plastic sandwich bag or zip top bag with the cranberry-vodka puree.  A zip top bag is easier for this - but I'm cheap... and they are expensive!  (Plus, I feel like it makes more garbage.)  Once filled, move all the puree to the corner of the bag and gently twist the top like you would a piping bag - just a little more delicately.  Snip off the very end of the corner with a pair of scissors. Hold the bag up otherwise your puree will spill out all over the place. (I use this technique b/c I only have one piping bag and I don't want to wash it in between filling and frosting.  If your kitchen is better equipped forget these instructions and proceed normally.)  Using your Macgyver-style kitchen tool, fill each cupcake with a generous amount of the filling, careful not to let it overflow too much.  When you're done, squeeze the rest of the filling right into your mouth... its cool, nobody's looking.  I know you'll be wishing you had used 1/2 cup of vodka, but try not to dwell on it.  Fit a piping bag with whatever you think will make your frosting look pretty and fill.  Pipe the lime frosting onto each cupcake, working from the outside in so you don't smear the cranberry filling and frosting together.  Unless you want to do that - then don't let me stop you.  Done!  Step back and admire your handiwork.

First of all - these cupcakes are amazeballs and will def make you go, February what?  What day is it?  Who cares?  And not b/c you are drunk off the vodka.  But, I think they really benefit from sitting for at least a few hours or in the fridge overnight to let all the flavors relax and get to know eachother.  Each bite is a yummy symphony for your taste buds of sweet orange, sweet-tart cranberry and tangy lime w/ an awesome vodka aftertaste.  Cheers!  Tell Samantha and Carrie I say hi.

You know that's right!