Leave room for the cupcakes to rise —
When I first started cooking, I thought that filling the liner right to the top
would make a high, round cupcake top. Actually, it just makes a mess. The
cupcake has nowhere to rise, so it oozes all over the top of the pan. When the
cupcakes come out of the tin, they have this shelf on top that, well, just isn't
right.
Instead, it's best to leave at least ½ inch of room between the top of the
batter and the top of the paper liner. A cupcake with room to grow will take
advantage, giving you the nice, high, rounded top that everyone wants.
Third Avenue Cafe's Banana-Chocolate-Chip Cupcakes These dairy- and egg-free cupcakes are a little heavier than most cakes —
similar to a quick bread. But they're quite tasty.
4 cups all-purpose flour
1½ tablespoons EnerG egg replacer powder
1½ tablespoons baking powder
1½ tablespoons baking soda
1 teaspoon salt
¾ cup turbinado sugar
½ cup maple syrup
½ cup olive oil
1 cup soy milk
1½ tablespoons vanilla
4 cups mashed bananas
15 ounces Tropical Source brand chocolate chips
Preheat oven to 325 degrees.
In a large bowl, mix flour, egg replacer, baking powder, baking soda, salt and
sugar.
In a separate bowl, mix maple syrup, olive oil, soy milk, vanilla and bananas.
Stir maple syrup mixture into flour mixture, using a wooden spoon and stirring
just until the flour is incorporated. Stir in chips. Divide among 28 to 32
liners in muffin tins.
Bake 25 minutes, or until a toothpick inserted into the center of each cupcake
comes out with only a few crumbs.
Makes 28 to 32 cupcakes.
Peanut Butter Icing
OK, this has the consistency of a real icing, but the flavor is quite different.
Not different in a bad way, just different. I like it because it reminds me of
my childhood spent in health-food co-ops.
2 cups freshly ground peanut butter
1 cup real maple syrup (not imitation)
1 cup Haines unsalted safflower margarine
Beat together all ingredients until mixture is spreadable.
