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S’mores Cupcake. Photo by Rebecca Bent

It’s time to celebrate! Satya is co-sponsoring an anniversary/book bash in honor of MooShoes’ five year anniversary and the release of Isa Chandra Moskowitz and Terry Hope Romero’s new book Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes For Cupcakes that Rule (Marlowe & Company). And you’re invited. Just to entice you further, here is a sneak peek at one of the 75 recipes in Isa and Terry’s book.

S’mores Cupcakes
We may be city girls but we love us some campfires. And not just because we like to steal people’s bras and hide them in trees. These cupcakes will bring out the rustic survivalist in you—the rustic survivalist that knows scrumptious cupcakes.

3⁄4 C. Brown Sugar
1⁄2 C. Canola Oil
2 T. Molasses
1⁄4 C. Soy Yogurt
1 1⁄4 C. Soymilk
1 t. Vanilla Extract
1 C. All-Purpose Flour
1 t. Baking Powder
1⁄2 t. Baking Soda
1⁄2 t. Cinnamon, ground
1⁄4 t. Salt
1⁄2 C. Graham Cracker Crumbs

1. Preheat oven to 350¾. Line muffin pan with cupcake liners.

2. Mix brown sugar, oil, molasses, yogurt, soymilk and vanilla in a large bowl.

3. Sift flour, baking powder, baking soda, cinnamon, and salt into a separate bowl and mix. Add graham cracker crumbs and mix it up.

4. Add dry ingredients to the wet in three batches, mixing well after each addition.

5. Fill cupcake liners full. Bake for 22 to 25 minutes, or until a toothpick inserted in the center of one comes out clean. Let cool completely before decorating.

Toppings
6 Graham Cracker Rectangles, broken in half
Extra Graham Cracker Crumbs

Quick Melty Ganache
3 T. Soy Creamer or Soymilk
1/3 C. Semi-Sweet Chocolate Chips

Heat soy creamer in a small saucepan over medium heat til just about to simmer. Remove from heat; add chocolate chips and stir til chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula scoop into a prepared pastry bag or plastic bag with the tip chopped off, or drizzle haphazardly with fork. Quick Melty Ganache will set when fully cooled.

Vegan Fluffy Buttercream Frosting
1⁄2 C. Non-Hydrogenated Shortening
1⁄2 C. Non-Hydrogenated Margarine (we use Earth Balance)
3 1⁄2 C. Confectioners’ Sugar, sifted if clumpy
1 1⁄2 t. Vanilla Extract
1⁄4 C. Plain Soymilk or Soy Creamer

Beat shortening and margarine together until well combined and fluffy. Add sugar and beat for about 3 more minutes. Add vanilla and soymilk, beat for another 5 to 7 minutes or so until fluffy.

To Assemble
Spread or pipe a thick layer of Vegan Fluffy Buttercream Frosting onto each cupcake. We like to use a wide decorating tip to create a swirly mountain of yumminess. Sprinkle graham cracker crumbs over the frosting. Drizzle with ganache or sprinkle with shaved chocolate and stick a graham cracker into each cupcake. You can eat immediately for the authentic s’mores warm chocolate thing or allow to set. It tastes yummy either way.

Isa Chandra Moskowitz and Terry Hope Romero are co-authors of the soon to be released in November 2006, Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes That Rule (Marlow & Company) and hosts of the public access/podcast vegan cooking show, The Post Punk Kitchen (www.theppk.com). Isa is also author of Vegan With a Vengeance. Join us on October 26, 7-9pm at MooShoes, 152 Allen Street for the anniversary/book release party. See Events section for details.

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