Vegan Cupcakes – Ponyo Themed

Apr 6th, 2011 by Gemma

These are the cupcakes that went with the Ponyo cake we showed you on Monday, vanilla with a vanilla frosting and sugarpaste figurines. Best of all – they’re completely vegan.

I picked up the book Vegan Cupcakes Take Over The World a while back, it looked interesting and they had a lot of good looking recipes, I was happy to have an event where I could finally put it to use.

Start by curdling your soy milk, yes, curdling it. Since we can’t use buttermilk we have to find an alternative, so put the soy milk in a container and add the apple cider vinegar, that will do the trick.

Mix the flour, cornstarch, baking powder, baking soda and salt.

Cream the margarine and the sugar for a couple of minutes. Margarine is  much softer than butter so it won’t take you as long.

Alternate adding the flour mix and the soy milk. It makes a pretty loose batter, don’t be afraid!

Portion out into your liners and bake for 20ish minutes. I found they came out very anaemic, very pale, but they were cooked through. I also found that as they cooled some of them came away from the liners in places… strange!

I think next time I’ll fill the liners a little more, I wouldn’t mind them taller, they were just level with the top of the papers, I like at least a little dome.

Once they were cool I made the icing, I changed the recipe to use just margarine as I’m really not a fan of shortening in icing, this meant that I needed more powdered sugar, and no soy-milk. But make it however you like, I’ll put the recipe from the book at the bottom here.

The figures I made a day ahead so they would have time to dry out a little. If you haven’t seen the film they’re going to make no sense to you I’m afraid, and it’s most likely too complex for me to try and explain it, so I’m not going to try! It’s a ham sandwich, a slice of ham, a green bucket and one of Ponyo’s sisters.. that’s all I’ll say.

I was impressed with these cupcakes, they were light and fluffy, a fantastic texture and a good vanilla flavour. You wouldn’t even know they were vegan.

Cupcake Recipe – From Vegan Cupcakes Take Over The World

Yields 12
Temperature 350F
8oz Soy Milk
1tsp Apple Cider Vinegar
155g AP Flour
2tbsp Cornstarch
3/4tsp Baking Powder
1/2tsp Baking Soda
1/4tsp Salt
4oz Non-hydrogenated Margarine
170g Sugar
2tsp Vanilla Extract

Icing Recipe – From Vegan Cupcakes Take Over The World

Enough for 12 cupcakes
4oz Non-hydrogenated Shortening
4oz Non-hydrogenated Margarine
385g Powdered Sugar
1 1/2tsp Vanilla Extract
2oz Soy Milk


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