Vegan Pecan Sherry Streusel Cupcakes


Wow, so I know I really haven’t been keeping up on this. There are no excuses. Well, life gets in the way as everyone knows, and this is on the very bottom of my list of priorities. But I did manage, however, to get some baking in for this months Iron Cupcake contest, themed “wine”. For the longest time, I was debating whether or not I wanted to use white or red, and I then remembered having a sherry bundt cake with pecans a while back and it was amazing. So I went with dry sherry and made a pecan streusel muffin-like topping instead of a frosting, which I thought would overpower it.  And they’re vegan, of course. I altered and adapted a recipe from VCTOTW. They turned out great! I was hesitant substituting half of the milk ingredients for the wine, but they didn’t turn out dry like I thought they might have. They’re almost like an in between cupcake/muffin. Really, really good. I’ll be baking (and cooking) with wine more often now that I have the reminder of how much of a kick it can put something and make it taste fantastic!

Vegan Pecan Sherry Streusel Cupcakes
1/2 cup soy milk
1/2 cup dry sherry
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose white whole wheat flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground nutmeg (approximately… I just put a TON in)
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract, or more vanilla
1. Preheat oven to 350 F and line muffin pan with cupcake liners.
2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
3. Beat together the soy milk mixture, oil, sugar, sherry, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, nutmeg, and salt and mix until no large lumps remain.
4. Fill cupcake liners 2/3rd’s of the way and plop globs of the streusel topping (recipe follows) on top and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely. 
Streusel topping:
1/4 cup all purpose flour
2 tablespoons margarine, softened
2 tablespoons sugar
2 tablespoons chopped candied pecans
a few dashes of cinnamon, nutmeg, and cardamom
Mix together all ingredients and plop on top of cupcakes before putting in the oven to bake.
For this Iron Cupcake challenge, I am competing to with the following prizes:
as well as a pair of cupcake earrings from LOTS OF SPRINKLES at
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY,, who is now going to be doing a piece for our winner each month until further notice – sweet!
As an added bonus for January, our friend at SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in another treat as well,
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS,, HELLO CUPCAKE by Karen Tack and Alan Richardson,, JESSIE STEELE APRONS; the CUPCAKE COURIER; TASTE OF HOME books, NEW, BEGINNING IN JANUARY; our new friends at UPWITHCUPCAKES.COM will be providing our winner with one of their cute cupcake attitue t’s! Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, .
Voting begins Thursday, January 29 at 8 PM at No One Puts Cupcakes in a Corner and will be open until Wednesday, February 4 at 12 noon.
Thank you! 

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