Hey guys! I hope everyone is doing well and you're having a great week! This past weekend my sister came to visit me again, so I had to come up with a delicious treat to make for us. I love it when she comes over - she loves trying all of the new stuff I make! She loved the Double Chocolate Waffles I made for her last weekend! Anyway, the people over at The Vegg had sent me a packet of their product the week before and I've been trying to figure out what to make with it. I wanted it to be special - so I started brainstorming.
What dish has a lot of eggs in its ingredients list? Tiramisu. Now - I have to be honest. I've never actually had tiramisu, but my Mom and Sister rave about it. I was such a picky little kid. With a name like Tiramisu - I wasn't going near it. Plus it had coffee in it, which was just a gross bonus. Luckily my taste buds have evolved a little bit. I know a lot of you guys have wanted a tiramisu recipe - granted this isn't a classic tiramisu recipe, but it's as close as I'm going to get for now!
I've heard a lot of people talking about The Vegg the past couple of months and I was so excited when they decided to send me a sample. I have to tell you, when I was mixing it together, I was pleasantly surprised. Not only did the mixture look like eggs - it even smelled like eggs! I don't know how they do it, but I'm glad they figured it out. I know a lot of people are going to be so happy with this vegan egg replacement. I can't wait to experiment more with it. Maybe scrambled "veggs" next?
To purchase The Vegg - visit Vegan Essentials here. It's my favorite online vegan retailer!
*Makes 12 Cupcakes - Adapted from this recipe*
- 1 3/4 cup all purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/3 cup non-dairy milk
- 1 tsp vanilla
- 9 Vegg Yolks (3 tsp of Vegg + 3/4 cup non-dairy milk)
- 1 1/2 cup sugar
- 6 tbsp shortening
Preheat the oven to 325˚ F. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a small bowl whisk together the non-dairy milk and vanilla. Set aside. In a blender or food processor mix together the 3 tsp of Vegg powder and 3/4 cup milk. Pour the mixture into a large bowl. Whisk in the sugar until well combined then add the shortening. Mix until light and fluffy.
Fold in the dry ingredients into the Vegg mixture in the three stages to allow for proper mixing. Once the dry ingredients are properly mixed into the wet - add in the milk and vanilla. Stir until just combined - don't over mix! Divide the batter into a lined and greased cupcake pan - filling each liner about 3/4 of the way full. Bake at 325˚ F for 18-20 minutes until golden brown. Cool on wire wrack before applying the glaze.
- 1/2 cup brewed coffee
- 3 tbsp Kahlua
- 6 tbsp sugar
Combine the coffee, Kahlua, and sugar. Whisk together until the sugar has dissolved. Once the cupcakes have cooled slightly - poke the tops of each cake with a wooden skewer 4-5 times. Brush the glaze on top of each cupcake five or six times.
- 1 1/4 cup powdered sugar
- 1 1/2 cups vegan cream cheese at room temperature
- Unsweetened Cocoa Powder (for dusting)
In a medium sized bowl blend the cream cheese and powdered sugar together until well combined and the frosting is light and fluffy. Transfer the frosting into a piping bag and top each cupcake with the frosting. Lightly dust each cupcake with cocoa powder or top with shaved chocolate! Refrigerate until you're ready to serve!