black forest cupcakes!

June 20, 2008

Last week Thursday, David let me know that on Friday there was some picnic thing at work that I was supposed to/allowed to attend with him. Since I did actually want to be able to eat SOMEthing there, I immediately started making potato salad and cupcakes to bring. I had some dried cherries, so I decided to go for black forest cupcakes. (The potato salad was just my normal potato salad, which will show up here at some point, but which is similar to Vegan Dad’s–and no I can’t be troubled to find his post with potato salad, so use google or something if you care.) Everything got eaten (the cupcakes had the “has alcohol” bonus to offset the “vegan” penalty).

Anyway, on with the cupcakes!

I mostly followed the recipe from VCTOTW, but I used dried cherries instead of frozen (and added some water to make up for that, as well as cooking them for a bit longer–until they were soft and plump), and I used the hazelnut cupcakes, with 1/3 cup flour subbed with dutch processed cocoa powder.

I used the hazelnut cupcakes because my Oma (who is german and lives in the black forest) makes black forest cake with at least half hazelnut meal instead of flour. I was somewhat unhappy with how the cake part turned out–it was very tasty, but not nearly as dense and rich as I’d like. Inauthentic. This is partially because I think there needs to be more hazelnut meal than the VCTOTW recipe calls for, and partially because Oma uses melted chocolate, not cocoa powder. In the future, I will experiment with more hazelnut meal, and then possibly with melted chocolate. OR I’ll just call Oma and ask her for her recipe (which I used to have, but lost). 🙂

Oh, also, I added 2tbs kirschwasser to the buttercream frosting (in addition to the other liquids, not instead of anything). I liked the way the buttercream came out better with a bit more liquid, and the kirschwasser I got was very, very weak, so the flavor was still subtle. Probably if you’re using real kirschwasser, you should go with 1 tbs and then 1 tbs extra of soy milk or creamer. (Really I used 1tbs and halved the frosting recipe–half the frosting recipe was enough for 20 cupcakes; yes, 20, each batch only made 10 cupcakes for me. Half a frosting recipe would probably cover 24 cupcakes if you’re a bit stingy and actually manage to get all the frosting into the pastry bag.) I also doused the cake part with kirschwasser instead of making the kirsch glaze, because that’s what Oma does. (Since I was bringing them to an Air Force official function, I did not douse them in nearly as much kirschwasser as Oma uses, though. )

Lastly, as you may have guessed, I used kirschwasser, even though the recipe calls for kirsch brandy. Not really sure what the difference is or if there’s even a real difference, but what Oma uses is labeled “kirschwasser”, so I went with it. (Literal translation is “cherry water,” but obviously it is alcoholic.)

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One Response to “black forest cupcakes!”

  1. hecateluna Says:

    P.S. Oma obviously does not use buttercream frosting, but whipped cream. Buttercream frosting is the best vegan alternative though as far as I can tell, since it holds up well (as opposed to something like Soyatoo whipped topping).

    Also, I had very good dark chocolate for shaving, but forgot to put it on! Oma does include chocolate shavings on top. Lots of them.


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