Yesterday I took a great vegan cupcake making class at the Natural Gourmet Institute with renowned vegan pastry chef Fran Costigan. The class, titled Extra Luscious Vegan Cupcakery, lived up to it’s name.
The class went from 6pm to 10pm. The first half hour Fran talked vegan ingredients in baking, techniques and tips. She’s so entertaining. Then we got down to it. She divided us into groups and pairs, each to make a cupcake complete with frostings and fillings. I was paired with my good friend Kate Lewis, food photographer aka Le Chou Sauvage, you can find her work in VegNews magazine. We had so much fun.
After the mixing, wisking, sifting and baking we frosted, filled and decorated our cupcakes, then assembled and plated, al la Cupcake Wars with a little less drama and fan fare. Now with a huge spred of cupcakes, we had the chance to taste them all. Some showed some restraint and then there was me. I tasted everything.
Here are Chef Fran’s cupcake recipes that we made.
Chocolate Cream Cupcakes with Light Chocolate Cream (soy-free)
Chocolate Cupcakes with Chocolate Water Glaze (gluten-free)
Buttermilk Cupcakes with Pink Icing
Carrot-Coconut Cupcakes with Coconut Cream & Candied Coconut
Hostess with the Mostest Cupcakes with Vanilla Cream Filling
Pudding Filled and Chocolate Chip Cupcakes — (These were the ones Kate & I made.)
With no time for dinner before hand, it was cupcakes for dinner and cupcakes for dessert and a bit of a sugar high. There were so many cupcakes we were able to take some home as well. I shared with my family and they loved them too.
Next day was an intense workout at the gym, followed by a green juice and then, of course, you knew it was coming, some more cupcakes. Heaven!
Oh and p.s. one of the great tips I want to pass on to you, Fran showed us how to clean the blade of a food processor in no time. After you’ve gotten as much out of the food processor, scraping down the sides with a rubber spatula, put the food processor back on the stand and turn it on again. Let it go for a bit and in a New York minute or less, the blade is clean.
Follow Kate on Instagram and Twitter at @LeChouSauvage.
Natural Gourmet Institute has lots of public classes.
We’re always chatting on Twitter, follow me too @BigCityVegan and get in on the conversation. Drop a line here too. Always love to hear what’s on your mind and you guys are smart so please feel free to share. 🙂 Lotta love!
Fran Costigan’s current book is
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY. If you’re looking for a vegan desserts cookbook, this is the one to get. She has a new cookbook coming out Fall 2013. Stay tuned!