Vegan Vanilla Peach Pie Cupcakes

Portland. It is hot. It is really, really hot. I have been spending every summer day slumped on my stoop in short-shorts while pouring cold beer on my head and moving the minimal amount possible so as to keep cool. I call shenanigans on this entire city. I mean, I moved AWAY from California to escape the heat, damnit!
Okay, so maybe 85 degrees isn’t THAT hot. But I’m sensitive, man.
Anywho, whenever my body goes into temperature shock, it craves fruit- and lots of it. So naturally, I decided to bake something involving my favorite, the king of all that is delicious, the cream of that sugary crop: peaches! Unfortunately, I forgot this involved me being crammed into a small space with a giant machine that blasts 425 degree heat in my face. Ugh.
Okay, so, my friend Kirby and I did some research, and we decided to veganize some Vanilla Peach Pie Cupcakes that we found through Bakingdom. The original recipe can be found here: http://bakingdom.com/2011/09/vanilla-peach-piecakes-with-ginger-whipped-cream.html
We reduced the baking time by a large percent, omitted the ginger whipped cream, simplified the recipe to a certain extent, and skipped that whole terrible process of weaving fragile strips of dough together. And y’know what? It turned out as straight up MAGIC. I mean it. Maaaaaaagic.
P.S. I will forever now use the term piecakes in daily life. Because it is fun to say. Plus, the term invokes so much silly happiness in me for some very inexplicable reason.

I am drooling beyond both belief and attractiveness

Ingredients:
Pie Crust:
2 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
8 tablespoons shortening, cold
1/2 cup vegan butter, cold
6-8 tablespoons cold water
Cake:
1 brown banana
1/4 cup vanilla rice milk, room temperature
1 teaspoon vanilla extract
3 tablespoons vegan butter
1/2 cup all-purpose flour
5 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
Peach filling:
4 peaches, peeled, pitted, quartered, and sliced thin
1/4 cup brown sugar, packed
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
2 teaspoons corn starch


Directions:
1. Okay, so I didn’t have a food processor, meaning I did this all by hand. So you will, too! To make the crust: In a large bowl, mix together the dry ingredients. Prepare to get good and messy. Use your hands to squish in the shortening.

I honestly love squishing things into other things.

♥ Do this until the mixture looks like wet sand. Then, squish in the vegan butter. Do so until you have pea-sized pieces.

It should look sorta like this.

2. Add about 6 tablespoons of cold water. Using a spatula, mix it all up by folding it from bottom to top and pressing down with each fold. Add more water if it seems too dry.
3. Once the mixture has just formed a dough, plop it onto a very lightly floured surface. As quickly as possible, knead it by hand until a soft but firm consistency has been formed. Make sure not to overwork the dough, though! That’s the biggest no-no, like, ever.
4. Divide the dough in half and shape each into two disks that are roughly 4 inches across. Wrap each disk in plastic wrap and refrigerate for at least two hours or over night. But, uh, who really has time for that? Not I, certainly. I only refrigerated it for how long it took me to make the cake batter, so 2 hours really isn’t necessary unless you have the time and/or patience for it.
5. Okay, cake filling time! Lightly coat the piecake tin with nonstick cooking spray; set aside.
6. Mash up the banana with the rice milk and the vanilla in a small bowl. Set it aside for now. In a large bowl, combine all of the dry ingredients. Beat in the vegan butter on low speed until there are no large chunks of butter or streaks of dry flour. Add the banana mixture slowly. Beat on low until it has mixed completely. It may be a bit chunky from the banana, and that is totally fine.

That fork is there because I was eating straight batter. No shame.

♥ Scrape the bowl down and mix for another 15 seconds or so. Set aside while you prepare the peach filling.
7. For the peach filling: Combine the peach slices, sugars, and spices in a medium bowl. Toss it up nice n’ good to coat the peaches thoroughly. Stir in the lemon juice and the cornstarch until it’s well combined. Set aside while you prepare the piecrusts.

I ate soooooo many spoonfuls of this ambrosia.


A sexy close up

8. Now is the time to scream in pure excitement and ecstasy over how TASTY EVERYTHING IS. 
AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!


Yelling at the peaches for being TOO tasty

9. Preheat your oven to 425 degrees.
10. Remove one of your disks of pie dough from the refrigerator and roll it out a little less than 1/4-inch thick. Cut several 4 to 5-inch circles out of the dough. I used the rim of a large wine glass to cut out the circles.

See? You didn’t believe me.
 
♥ Re-roll the remaining dough and repeat until you have converted all the dough into little circles. Each disc should yield at least 6 circles. Place each circle into a cup of the prepared piecake tin and form little cups from ‘em.

♥ Make sure to press the corners in gently. Bake for 7 minutes.



11. Remove the pie crusts from the oven and immediately fill each cup with 1 tablespoon of the cake batter.
12. Bake the filled piecrusts for 5 minutes.
13. Remove the piecakes from the oven and place a spoonful of the peach filling on each. Return to the oven and bake for 5 more minutes. Make sure they are rotated from the last time they were in the oven. You want them to be evenly baked!
14. Last but not least, FEAST! Have as many as you want; they’re vegan, so they can’t be bad for you, right? There are two different fruits in here, and no butter, and so much love that it HAS to be heart-healthy, right?


♥ ENJOY! ♥

Vegan Speculoos and Maple Syrup Cupcakes with Chocolate Ganache

         So, the other night, my friend Kirby and I talked over beers, artichokes, and a lovely bonfire. This talk lasted well past 3 in the morning. We both realized from this how much we love baking, how interested we are in vegan cooking, and how obsessed the other was with Trader Joe’s Speculoos Cookie Butter. Of course, this immediately turned into plans to combine all three of these passions together. I had never participated in any vegan baking before, so I was extremely excited to try my hand at it; Kirby is quite the expert though. She has been vegan for quite awhile now, and has experimented with a wide variety of baked goods (apparently her specialties are cookies and banana bread ahhhh =^.^=).

         With a little help from the blasting of “Hunky Dory” and lots of coffee, we got started on our adaptation of The Post Punk Kitchen’s recipe for Vanilla Bean Cupcakes with Chocolate Ganache.

We decided to scrap the vanilla part of the recipe, and instead added that divine speculoos, some maple syrup and a dash of almond extract. Here is our first trial of these spectaculoos (see what I did there? Oh dear God I’m hilarious) cupcakes. I hope all of you vegans and non-vegans alike enjoy it! I sure did, and I SWEAR these taste just like they have eggs and milk and all that jazz in it. They’re so moist and dense and sweet and ahhh I need to go eat another one now to shut my brain up, now that I’ve gotten to thinking about them. Anyways, have fun, stuff yourself silly, and be merry!

     

Ingredients:

For the cupcakes:
1 cup sweetened almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
3/4 cup sugar
1/8 teaspoon almond extract

1 teaspoon maple syrup
3 tablespoons Trader Joe’s Speculoos Cookie Butter

For the ganache:
1/3 cup almond milk
1 cup semisweet chocolate chips (add slowly, and use only as much as you see fit for your personal preference of thickness)
2 tablespoons pure maple syrup

Yields about 20 cupcakes.

 

Cupcake’n time:

<3 Preheat your oven to 350° F. Line your cupcake tin with baking cups and set aside.

<3 Stir the almond milk and apple cider vinegar together in a measuring cup and let sit for a few minutes so it can harness it’s super curdling powers.

<3 Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix with a wooden spoon or fork or whatevs.

<3 Beat together the almond milk/vinegar concoction, vegetable oil, sugar, almond extract and speculoos with your paddle insert. If you don’t have a KitchenAid (get on that!), then just whisk it together. 

 Mmmm check out that sweet, sweet mixin’ action

<3 Sift in the dry mixture of flour and whatnot and mix until no large lumps remain (I’d suggest using a wooden spoon if, once again, you’re deprived of a KitchenAid).

<3 Fill your ~hopefully~ cute cupcake liners two-thirds of the way up with batter and bake for 20 minutes.

(Mine match my apron AND my lipstick. You can’t get much cuter than that.)

<3 Press your finger lightly in the center of the cupcake to test if it’s ready; if the indent from your finger bounces back up, it’s good to go! If it stays inverted, bake for a minute or two longer. Transfer to a cooling rack (or just a plate because I know we all don’t have a fancy cooling rack [I know I don’t…]).

While you’re waiting for those tasty morsels to bake, you should utilize your 20 minutes to make the ganache!:

<3 In a double boiler (a.k.a a metal/glass bowl or a pot atop another pot of boiling water so as to prevent burning your precious chocolate), bring the almond milk just to boiling, then lower the heat to a simmer. Add your chocolate slowly so as to control the thickness of your ganache.

Some people enjoy it more runny, and others prefer it more thick. The less chips, the less thick. I’m one of those “the thicker the chocolate the better” sort of people, personally. Oh, and add that maple syrup, yo.

<3 Mix with a rubber spatula for about 30 seconds. Remove from heat, and then continue to stir until the chocolate is fully melted and it’s nice and smooth and stuff.

Putting all the magic together:
<3 Spoon giant globs of ganache onto your cupcakes. Really slather those suckers up. Or don’t, it’s cool. Whatever you like. If you want ‘em less sweet, then yeah, I don’t know why you’re on this blog. But anyways, do that. And then eat all of them immediately with a tall glass of almond milk and be the most content person in the universe.

Optional!:

<3 Spread some peanut butter on the cupcakes before adding the ganache! Or core a bit of the cupcake out and put that peanut butter inside for a delicious surprise.

<3 Sprinkle something pretty on top. I used pearl nonpareils. They are beautiful and give the cupcake a nice little crunch.

Let the snacking commence!

P.S. For all of you lovely gluten-free bakers out there:

I would substitute tapioca for the cornstarch, and use gluten-free flour, of course!