Round Two mini vegan cupcakes for the Ashbury Market...
I started with a big batch of my favorite vegan vanilla cake batter and divided it into 3 bowls. I went to the market to see what seasonal fruits and herbs I could acquire to come up with three different flavors.
I decided on: Raspberry- Ginger, Spiced Pear-Mint, and Spicy Chocolate-Chili.
In the food processor I pureed a carton of fresh washed raspberries, about a tbl of chopped fresh ginger, some agave and lime. I added this sweet and tarty mix to the first bowl.
For the second, I pureed two extremely ripe pears, a handful washed mint, agave, cinnamon, nutmeg, cayenne and lime and added that to the next bowl...
Lastly I melted about a cup of vegan chocolate chips and added sea salt, cayenne pepper and chili pepper powder to it.
I mixed this together. I continued to add more cayenne and chili powder until I was satisfied with the kick.
Perhaps it was the fresh fruit, but for some reason, the first two didn't rise as much as usual..
On the other hand, the chocolate minis rose a little too much and overflowed into each other. I was upset at first and thought they might be ruined, but they tasted delicious and I remembered there is always hope in saving the aesthetic of your cake (or cupcakes) with some good old reliable frosting. I cut the size of mini cupcakes I was looking for out of the mass, leaving the excess, overcooked tops behind. I packed them tightly with my fingers and placed them in mini cupcake sleeves.
I made three different batches of frosting, all starting with earth balance, powdered sugar, sea salt, cinnamon, agave and vanilla. For the first one, I added raspberries and ginger, the second, mint and pear, and the third, with chocolate, cayenne, and chili powder.
Not a flawless batch shape wise, but the flavors were all still really really good and with the frosting and garnishing, they even managed to look pretty cute...
After everything they were a hit with friends, roomies, and co-workers, and I even sold some at the market!