h1

Introducing a Brand New Vegan Dessert: Cupkins!

September 28, 2011

So last week something incredible happened: I kinda sorta came up with a brand new type of vegan baked good I think?

What you see above is what I’ve taken to calling a “cupkin” (which I hope we’ll all agree is basically the cutest name ever). Not quite a cupcake, but not quite a muffin, the cupkin is an androgynous treat, providing a little more sweetness and softness than your ordinary muffin, but avoiding the saccharine overload of a full-blown cupcake. Think of it as a cupcake without the icing, or a muffin without the muffin top. Or see it rather as a versatile, two-in-one treat: add a little butter and you’ve got yourself a savory muffin, add a little glaze and you’ve got yourself a cupcake. Or just enjoy it like it is, in all its cupkin glory.

Cupkins were pretty much an accident, arising, like all great kitchen discoveries, out of ingenuity in the face of a limited supply of ingredients. The Post Punk Kitchen’s basic vanilla cupcake recipe (minus the vanilla) serves as the base for these treats, to which you then add the special cupkin extras. Below I’ve provided two separate cupkin recipes, although many more varieties are surely possible. I think the banana pecan are a little better overall, but the chocolate zucchini are also quite good. Enjoy!

Banana Pecan Cupkins (makes 12 to 15 cupkins)

Ingredients

  • 1 cup unsweetened soy milk (or almond milk)
  • 1 teaspoon lemon juice (or apple cider vinegar)
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup sugar
  • 1 mashed banana (about 1/2 cup)
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350°F/180°C. Grease muffin pan with Earth Balance, oil, or cooking spray.
  2. Whisk the soy milk and lemon juice in a measuring cup and set aside for a few minutes to get good and curdled.
  3. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
  4. Beat together the soy milk mixture, oil, sugar, and mashed banana in a large bowl. Add to the flour mixture and mix until no large lumps remain. Finally, fold in the chopped pecans.
  5. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.

Chocolate Zucchini Cupkins (makes 12 to 15 cupkins)

Ingredients

  • 1 cup unsweetened soy milk (or almond milk)
  • 1 teaspoon lemon juice (or apple cider vinegar)
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup sugar
  • 1/2 cup grated zucchini
  • 1/2 cup vegan chocolate chips

Instructions

  1. Preheat oven to 350°F/180°C. Grease muffin pan with Earth Balance, oil, or cooking spray.
  2. Whisk the soy milk and lemon juice in a measuring cup and set aside for a few minutes to get good and curdled.
  3. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
  4. Beat together the soy milk mixture, oil, and sugar in a large bowl. Add to the flour mixture and mix until no large lumps remain. Finally, fold in the grated zucchini and chocolate chips.
  5. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.

Now go and make some cupkins for yourself! And tell your friends—because I really want to live in a future where cupkin is a word as commonplace as any other.

Until we eat again,

Willie

Advertisements

7 comments

  1. cupkins… adorable… love the name…. i need to make some cupkins this week


    • We ALL need to make some cupkins this week.


  2. Hooray for cupkins! Kitchen accidents that turn into magnificent meals or desserts are always a welcome surprise. Thanks for sharing the recipes 🙂


  3. I make these all the time too! (because I never fill them to the top, or sometimes they just never want to rise, and sometimes, they rise then poof when they’re out of the oven xP). Btw, visit my blog too! Its about vegan adventures in T.O. as well 😀


    • Yep, it’s a fairly simple baked treat, so I’m not surprised you’ve made these before too. To be hoenst, I think I may have been more excited about coming up with the name ‘cupkins’ than with coming up with the cupkins themselves. But whatever; they’re still delicious, and now they have an adorable name.

      And I’m definitely adding your blog to my Google reader! I love finding new T.O. vegan food blogs—thanks for the tip! Maybe we’ll bump into each other at some point!


      • ahaha I love the name too! I venture downtown a lot because I study there and I recently got a TVA card so I can get more discounts 🙂 who knows, i might see u at a restaurant or farmers market or something 😀 btw i joined vegan mofo too! but I missed the sign up date…:(


  4. […] made with tofu instead of potatoes, of course. Thus their new name was born. And although cute names are enough to get me excited about any dish, these Tofu Tots are super tasty to […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: