Monday, May 26, 2014

vegan rosewater cupcakes // blueberry glaze

A few days ago I spent the evening in the kitchen creating these vegan rosewater cupcakes, which actually turned out really well! It is indeed possible to bake a fluffy, moist cake without eggs or butter! As a final touch, I topped them with a blueberry glaze, which I think goes well with the light rose flavor of the cake. I used this vegan cake recipe to base mine on, and this recipe for the frosting. Of course, I changed things up to make these rose flavored cupcakes and blueberry glaze, so here is my version!

{Vegan Rosewater Cupcakes}

1 cup almond milk*
1 tbsp apple cider vinegar
1 1/2 cups all purpose flour
3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup light olive oil
1/4 cup water
juice of 1/2 lemon
1 tbsp vanilla extract
1/4 tsp rosewater

Preheat oven to 350ºF. Prepare cupcake pan with liners.
Mix almond milk and apple cider vinegar together in a glass. Whisk together dry ingredients in a medium sized bowl.
Mix oil, water lemon juice, vanilla, and rosewater together. Pour into vinegar/milk mixture and stir. Mix this mixture into the dry ingredients until the batter is smooth.
Scoop 1/4 cup of batter into each cupcake liner.
Bake 20 minutes, or until toothpick inserted in the center comes out clean. (Don't over bake, the key to keeping these cupcakes soft and moist is to not bake them too long).

*coconut milk is also good in these!

{Blueberry Glaze}

1/2 to 1 cup powdered sugar
1/4 cup coconut oil (solid, not melted)
1-2 tbsp almond milk
a splash of rosewater
1/4 cup frozen blueberries

Thaw blueberries and blend them until they are liquid.
With an electric mixer/whisk, whisk coconut oil and 1/2 cup of powdered sugar. Add almond milk and rosewater and mix. Add the blueberry purée a little bit at a time, until the glaze becomes a light purple color (I did not use all of the blueberry purée). Continue mixing and adding more powdered sugar until your glaze reaches your desired consistency. (I kept mine slightly liquid-y, but you can make this into a thicker frosting by adding more powdered sugar).

Spoon a small amount of the glaze onto a cooled cupcake, so it spreads across the top. Immediately put the cupcake into the freezer for a few minutes to quickly harden the glaze and keep it from spilling over the edge of the cupcake. Do this for each cupcake. When you remove the cupcakes from the freezer, they can be kept at room temperature and the glaze will remain in place.

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