Monday, December 1, 2008

Sugar Sugar

This month's challenge is Shuna Fish Lydon’s recipe for Caramel Cake with Caramelized Butter Frosting hosted by Dolores of Culinary Curiosity, Alex of Blondie and Brownie, and Jenny of Foray into Food. I managed a good result the first try which is great because these days I'm not finding myself with a lot of time (read here retail and holiday season) but I can't let that keep me from a potentially delicious Daring Bakers Challenge. Well I say potentially delicious but I have yet to experience a not delicious challenge so it's pretty much a sure thing at this point.
I followed the recipe pretty closely. First, I halved the recipe just to save the calories during this season of excess. My modifications to vegandom were:
-Earth Balance for the butter in both the cake and frosting
-1 Tb flax meal and 3-4 Tb water for the egg (remember I halved this recipe so you may want to double this for the original recipe which calls for 2 eggs)
-vanilla soy milk for the milk and I also omitted the vanilla since the soy milk already had this
-doubled the baking powder
-a little Mimic Cream in the frosting instead of the heavy cream

So as you can see the substitutions were fairly straight forward. I made mini cupcakes because I haven't made them in ages and they are super cute. To get into the holiday spirit I used gingerbread print ones. Aren't they adorable. I had to eat them right up. The cake came out very nice actually. Quite light in density as well as flavor. The frosting piled on the sugar but that's to be expected from frosting. I give this cake two frosting covered thumbs up.

Happy baking everyone!

17 comments:

bittersweetblog said...

Awesome work on the challenge, your cupcakes look great. :)

shellyfish said...

Great cuppers! Halving was a good idea...since we're heading into "treat" season!

linda said...

Mini is always the best way to go :) Your cupcakes look delicious!

River said...

How cute and yummy!! I love mini cupcakes, and your gingerbread cupcake liners are so cute too!

Clumbsy Cookie said...

I could eat one of your right now, mine are all done! They're really cool!

Sheltie Girl said...

You did a fabulous job on your cup cakes!

Natalie @ Gluten a Go Go

Esi said...

I like your mini cupcakes and I'm glad your vegan version worked!

Gretchen Noelle said...

Miniature cupcakes are rather fun! Great job!!!

aTxVegn said...

The mini cakes are so cute! I thought the cake was delicious too.

pacificoutpost said...

Mini cuppers - how cute! I wish I would be so savvy at this time of year.. instead, I ask "is there any way to make this dessert bigger?"

Y said...

Too cute! I love mini bites :)

Allergy Mom said...

How did the flax seed meal work out? Did you add any baking soda to get more rise? I used Ener-G for the eggs, otherwise my mods were the same except I used Silk creamer for teh frosting. Looks good!

Shaheen said...

I have immense respect for vegan bloggers. Your cupcakes look great! I really admire how you twist a recipe and strive for it to be as delicious as its non-vegan counterpart. Great going!

Rosa's Yummy Yums said...

Great cupcakes! Very well done!

Cheers,

Rosa

strawberriesinparis said...

Those cupcakes look veryyyy tasty. :-D

Amanda said...

What cute cupcake liners! And of course, what's inside looks delicious too!

Vegan_Noodle said...

Yum yum yum.