CINNAMON MOCHA CUPCAKES

SERVES 14 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp ground cinnamon

1⁄2 tsp salt

1 cup canned coconut milk, mixed well before measuring

1⁄2 cup canola oil

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract

2 tsp instant espresso powder

FOR THE FROSTING

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp pure vanilla extract

1 tsp ground cinnamon, plus extra for dusting

2 tbsp instant espresso powder dissolved in 1⁄4 cup water

Chocolate curls, for garnish

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 10.4g (1.4g S.Fat)
Carbs: 13.4g
Protein: 5.2g
Sugar: 8.9g
Sodium: 178mg

METHOD

To make the cupcakes:
Preheat the oven to 170°C/350°F. Line two 12-cup cupcake pans with 14 cupcake liners.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. Whisk together the coconut milk, oil, vinegar, vanilla, and espresso powder in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill about two-thirds of the cupcake liners with batter. Bake for 16–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting them.

To make the frosting:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, combine the powdered sugar, vanilla, and 1 teaspoon cinnamon. As needed, add 1 tbsp of espresso liquid at a time until the frosting reaches the desired consistency and espresso flavour. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To assemble the cupcakes:
On the cupcakes, pipe or spread a layer of frosting. Garnish with cinnamon and shaved chocolate.

RECIPE NOTES

Run a vegetable peeler along one edge of a chocolate bar to make chocolate curls. The chocolate is too hard if it breaks into small pieces. To soften the chocolate enough to form curls, microwave it for about 10 seconds. Place the curls on a plate and refrigerate immediately to prevent them from becoming crushed. Hook and pick up the curls with a toothpick and place them on your dessert.

“NUTELLA” CINNAMON ROLLS

SERVES 12 PORTIONS

FOR THE DOUGH

1 cup soy, almond, or rice milk

1/2 cup plus 1 tbsp. sugar

1/2 cup vegan margarine

1/2 tsp. salt

1 tsp. pure vanilla extract

1/2 cup warm water, about 38°C/110°F

1 packet active dry yeast (2 1/4 tsp.)

5 cups all-purpose flour, * plus extra for rolling

Canola oil for greasing

FOR THE FILLING

1/2 cup brown sugar

2 tsp. ground cinnamon

4 tbsp. vegan margarine, melted Vegan “Nutella”

FOR THE GLAZE

2 cups powdered sugar

4 tbsp. water
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 2 tbsp. xanthan gum. If dough seems too dry, add water, 1 tbsp. at a time, until dough is more pliable.

NUTRITIONAL VALUES

Calories: 491kcal
Fat: 16.8g (3.4g S.Fat)
Carbs: 79.4g
Protein: 6.2g
Sugar: 36.2g
Sodium: 242mg

METHOD

For the dough:
In a pot, combine nondairy milk, 1/2 cup sugar, margarine, and salt over low heat. Remove from the heat and stir in the vanilla extract. Allow it to cool until it reaches 38°C/110°F. While the mixture is cooling, in a 1-cup glass measuring cup, combine the warm water, remaining 1 tablespoon sugar, and yeast. Set aside for about 10 minutes after a quick stir. The yeast will foam up, double in size, and reach 3/4 cup. If it does not, the yeast is dead or the water was not at the correct temperature, so make another yeast mixture before moving on to the next step.

Combine the non-dairy milk mixture and the yeast mixture in a stand mixer fitted with a whisk or paddle attachment and beat on medium speed for about 1 minute. Reduce the speed to low and add the remaining 2 1/2 cups flour. Add the remaining 2 1/2 cups flour and beat until combined. Beat for another 2 minutes. Take the dough out of the mixing bowl; it will be slightly wet and sticky. Place it on a floured surface and knead it with your hands for about 2 minutes, or until the dough is soft and pliable. To keep the dough from sticking to your hands, add more flour.

Place the dough in a large, well-oiled mixing bowl. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to sit for 1 1/2 hours or until it has doubled in volume (see Tip, below).

Remove the kitchen towel and punch your fist into the center of the dough to deflate it. Remove the dough and place it on a floured surface, cover with a kitchen towel, and set aside for 10 minutes.

For the filling and to assemble the rolls:
Grease a 9 x 13-inch baking pan lightly. Roll the dough into a 20 x 12-inch rectangle on a lightly floured surface. In a small bowl, combine brown sugar and cinnamon. Brush the entire surface of the dough with melted margarine, then evenly sprinkle with the brown sugar mixture. Spread a spoonful of vegan Nutella on top of the dough.

Roll the dough up evenly with the long end facing you. Cut the log in half, seam side down, with a sharp knife. Then, divide each half into six equal pieces. You'll get 12 cinnamon rolls. Place the rolls, cut side up, in four rows in the prepared pan, three rolls in each row, with some space between them. Cover with a dry kitchen towel and set aside in a warm area of the kitchen for the second rise, about 1 hour, until the rolls have risen and expanded.

Preheat the oven to 190°C/375°F once the rolls have risen. Cook, uncovered, for 20 to 25 minutes, or until the top is lightly browned. Allow the rolls to cool for 10 minutes before glazing.

For the glaze:
Whisk together the powdered sugar and water until smooth. Drizzle the glaze on top of the rolls. Warm or at room temperature, serve.

PUMPKIN CINNAMON ROLLS WITH MAPLE GLAZE

SERVES 12 CINNAMON ROLLS

FOR THE DOUGH:

1 cup pumpkin puree, canned or cooked fresh

1 cup soy, almond, or rice milk

1⁄2 cup plus 1 tbsp sugar, divided

1⁄2 tsp salt

8 tbsp vegan margarine

1 tsp pure vanilla extract

1⁄4 cup warm water, about 43°C/110°F

1 (11⁄2 tsp) packet active dry yeast

41⁄2 to 5 cups all-purpose flour, plus extra, for rolling

Canola oil, for greasing

FOR THE FILLING:

3⁄4 cup packed brown sugar

2 tbsp sugar

1 1⁄2 tsp ground cinnamon

4 tbsp vegan margarine, melted

1 cup raisins

FOR THE GLAZE:

1 1⁄2 cups powdered sugar

3 tbsp maple syrup

2 to 3 tbsp water

NUTRITIONAL VALUES

Calories: 1219kcal
Fat: 11.2g (1.7 S.Fat)
Carbs: 255.4g
Protein: 23.5g
Sugar: 84.2g
Sodium: 204mg

METHOD

To make the dough: Over low heat, whisk together pumpkin puree, non- dairy milk, 1/2 cup sugar, salt, and margarine in a small saucepan. Remove from the heat and stir in the vanilla extract. Allow it to cool until it is very warm to the touch, approximately 43°C/110°F.

While the pumpkin mixture is cooling, in a 1-cup glass measuring cup, combine the warm water, remaining 1 tbsp sugar, and yeast. Set aside for about 10 minutes after stirring for a second or two. The yeast will foam up, double in size, and reach the 3/4-cup mark. If it does not, the yeast is dead or the water was not at the correct temperature, so make another yeast mixture before moving on to the next step.

Combine the pumpkin mixture and the yeast mixture in a stand mixer fitted with the paddle or whisk attachment and beat on medium speed for about 1 minute. Reduce the speed to low and gradually add 2 1/2 cups flour. After about 2 minutes, add 2 more cups flour and mix for another 2 minutes. 1 minute more on the beater. Take the dough out of the mixing bowl. It will be a little wet and sticky. Place it on a floured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.

Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours).

Remove the kitchen towel and punch your fist into the center of the dough to deflate it. Remove the dough and place it on a floured surface, cover with a kitchen towel, and set aside for 10 minutes.

To make the filling and assemble the rolls: Preheat oven to 190°C/375°F. Lightly grease a 9- x 13- inch pan.

Roll the dough into a 20-by-13-inch rectangle on a lightly floured surface.

In a small bowl, combine brown sugar, sugar, and cinnamon. Brush or spread the melted margarine all over the dough's surface. Spread the sugar-raisin mixture evenly over the surface.

Roll the dough up evenly with the long end facing you. Cut the log in half, seam side down, with a sharp knife. Then, divide each half into six equal parts. You'll get 12 cinnamon rolls. Place the rolls, cut side up, in four rows in the prepared pan, three rolls in each row, with some space between them. Cover with a dry kitchen towel and set aside in a warm area of the kitchen for the second rise, about 1 hour, until the cinnamon rolls have risen and expanded.

Bake for 20 minutes, uncovered. Allow the rolls to cool for 10 minutes before glazing.

To make the glaze: To make the glaze, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until smooth.

Drizzle the glaze over the rolls, coating them completely. Warm or at room temperature, serve.