I love cupcakes. In June, the Martha Stewart Show celebrated these tiny confections with the reverence they deserve. During what I'll refer to as "Cupcake Week", she invited the mastermind behind Trophy Cupcakes in Seattle (not vegan). After watching her make these Chocolate Graham Cracker Cupcakes with Toasted Marshmallow (follow the link for the recipe and video), I had to veganize them.
Veganizing this was pretty easy, I basically used the most straight forward replacements.
- For the eggs, EnerG Egg Replacer (if you try something different, tell me how it turns out)
- For the whole milk, soy milk with 1 tbsp apple cider vinegar (to help it curdle a little)
- For the butter, non dairy margarine (I usually use Earth Balance Buttery Sticks)
- For the marshmallow topping, vegan marshmallow mix (see below)
Cupcake prep: graham cracker crust plus bittersweet chocolate.
Here they are ready to go in the oven with a fresh sprinkling of graham crackers and chocolate.
Here's a gorgeous picture of the little babies fresh out of the oven.
My version of marshmallow topping... actual marshmallow. My topping came out super delicious, but the cake was moist and chocolatey and could pretty much stand on its own, if you're feeling lazy. You may notice that I did not toast the topping. I'm afraid of torches. It's mainly that devilish blue flame.
Check out that awesome graham crackery cupcake crust.
