When your friend is gluten-free, the least you can do is offer to make her stellar cupcakes for her wedding. Last week, I gave you a how-to set up a cake tasting guide. Today, I share the baking, delivery, and eating of two hundred cupcakes.
With the wedding on Saturday, the baking prep commenced on Tuesday. Tuesday night I made coconut filling, vegan chocolate ganache, and four batches of vegan buttercream (jump to recipes).
Wednesday morning I started with carrot cake. All of the cake recipes came from Decadent Gluten-Free Vegan Baking. I have yet to find a cookbook that has better gluten-free vegan baked good recipes than Cara's. I decided to make the carrot cake first. My frosting choice for this cake was the most labor intensive––each cupcake became a sunflower (but not until Thursday). Wednesday evening was the German chocolate. After messing up the first batch––I misread the recipe and put in half a cup of coconut milk instead of a full cup, but realized it as the first twelve were in the oven––I filled the German chocolate with the coconut filling and called it a night.
Thursday morning was strawberry shortcake. They sank a bit, but the strawberry shortcake baking was pretty uneventful. The German chocolate mishap meant running to the store for more cocoa powder. Thursday evening, the Mexican chocolate cupcakes completed my 200 cupcake quota.
Frosting Friday went smoothly. All the cupcakes, including a few extra to keep at the house, were packed and ready to go. Saturday, the boxes fit in the trunk of my Corolla nicely. I drove up to Boulder to pick up my friend-date for the wedding. With ignition key in hand, I got out of the car and locked the doors. The key fob taunted me in the cupholder. I pulled the cupcake boxes out of the trunk, climbed into the back seat through the trunk, and unlocked the door, all while wearing my pretty peacock party dress.
We were on our way to the wedding.
A one-woman cupcake machine, I unloaded the trunk and set up the cupcakes. They were beautiful.
The cupcakes sat in the shade while guests arrived. Jen and Chris read poetry, vows, and married themselves. We all joined them in singing "I'm Gonna Be (500 Miles)" by the Proclaimers on the track of the Boulder Valley Velodrome. After dinner, the cupcakes were attacked. Although the best part of the wedding was seeing Jen and Chris dance together, people telling me how wonderful the cupcakes were was a close second.
1/2 cup soy milk
1/4 cup cornstarch
1 pinch salt
2 cups light brown sugar
1 1/2 cups coconut milk (canned, full fat or coconut cream works best)
2 tsp vanilla
3 cups shredded coconut
1 cup pecans, chopped (optional)
Whisk soy milk, cornstarch, and salt together in a small bowl. Set aside.
In a medium saucepan, dissolve the brown sugar in the coconut milk over medium heat. Whisk until the mixture comes to a boil. Reduce the heat to low and cook for 5 min, or until slightly thickened.
Pour in the soy milk mixture, stirring continuously until the mixture is thick and smooth. This can take anywhere from 10 to 20 minutes depending on how thick and smooth you want the filling to be. Somewhere between a medium thickness and a little on the runny side is a good filling consistency.
Remove from the heat and fold in the coconut and pecans.
Vegan Chocolate Ganache
1/2 cup coconut milk (canned, full fat or coconut cream works best)
8 oz enjoy life vegan chocolate chips
1/4 cup maple syrup
Heat coconut milk and maple syrup in a saucepan over low heat and bring to a boil. Remove from the heat and add the chocolate chips. Let it sit for a minute, then mix until smooth. Let the ganache cool and then put it in a squeeze bottle for easy decorating.