Italia comes alive with flavor

Tucked away in the boot shaped country is a 29 year old Mom who loves cupcakes. Does she kiss her fingers then open them like a rose in mid-air? Will she kiss you on both cheeks when she greets you? Does she drive a Fiat? Can she recite the story of Romulus and Remus?

Do you want to know the answers? Suspense killing you? Well sorry I actually don't know the answers. But a girl can wonder!  I do know she makes a kick-ass Delizioso Vegan cupcake.

Lara's journey into veganism started out like many of us. She did her research about where her meat and dairy came from and decided it was cruel. She realized being Vegan was beneficial to her health and the planet but most importantly the animals. I applaud her for making a positive change.

Although I do have a vegan bone to pick with her, she's not a Team Edward fan! Everyone knows my one self-indulgent is Edward Cullen. He is the Cupcake Whisperers one and only. I just know one day a van will be screeching out of control towards me and Edward will come and stop it with his steel hard cold fist. It will happen, it will! We will lay in our meadow. And we will have a half vampire, half human baby, we will!

Let's get to know Lara from Italy. I love the way she speaks English even if she is not a Team Edward fan.

Carrot Cupcakes


When did you start baking?I started baking vegan about three years ago, because I was craving for cake, but in Italy, especially in Emilia-Romagna where everything is pork-based (they put strutto, which is pork fat, basically everywhere), is nearly impossible to find vegan goods. So I did some research on the Internet, and I bought the Isa Chandra masterpiece, Vegan Cupcakes Take Over The World. Baking vegan cupcakes was easier than I never thought!

What is your personal favorite cupcake to make?
I like light and fruity cupcakes, because they are easy, nice, good looking and... I can eat more than one!

Are you vegan? Why did you turn to veganism?
I am vegan since may 2008. I always wanted to be vegetarian, but my parents tricked me with the "meat is necessary" tale all the time. I supposed that, at 26, I was big enough to make my own choice :) I wanted to go vegetarian, but when I read about the horrors of milk and eggs, I went straight vegan. I also learnt that going vegan is not only good for animals, but for the entire planet!

What do cupcakes mean to you?
I like cupcakes because they are pretty, yummy, and they remember me of London!

What is your happiest memory while eating cupcakes?
I have nice memories of eating delicious vegan cupcakes in London, with special friends!

Chocolate Brownies

What do you like to do when you are not baking?
I work for a web agency and I'm on the Internet 12h a day. But I love reading, playing with my daughter and do postcrossing.  
Do you have any events coming up where you will be selling cupcakes?

Unfortunately no. First, I'm not so good yet (my friend Francesca's cupcakes are way prettier, lol! :)), second, here in Italy there are very strict laws about selling baked goods. I dream about opening a vegan bakery, but I think I'd need to move from my pork-loving town! :)

 

Team Edward or Team Jacob? (the most important question)

Team "Kill 'em both"? :) Is killing fictional characters suitable for vegans? 

 

What else do you like to bake? 

Cakes, cookies, and sometimes bread with my bread machine. 

And now the moment you've all been waiting for. I'm over my Team Edward rant. I've surrounded myself with my Edward Cullen dolls, pillow cases, key chains, backpacks, posters, book markers, and lunch box to soothe me. But the moment you were waiting for was the recipe!

Vanilla & Raspberry Vegan Cupcakes

For the cupcakes:

1 cup of soy milk
1 1/4 cups of self-raising flour
1 teaspoon of apple cider vinegar
2 tablespoon of corn starch
1/2 teaspoon of salt
1/3 cup of vegetable oil
3/4 cup of brown sugar
2 teaspoon of vanilla extract or 1/2 teaspoon of vanilla powder

For the custard:
600g of vanilla flavoured soy milk
30g of all-purpose flour
12g of corn starch
30g of non-hydrogenated margarine
60g of brown sugar
1/2 teaspoon of turmeric powder (to make it yellow, optional)
grated lemon zest

Other ingredients:

Raspberry jam
Prepare the cupcakes mixing soy milk and vinegar and set it aside a few minutes, then mix it with oil, sugar and vanilla and mix together. Sift in the flour, salt and cornstarch and mix. Fill cupcake liners and bake for 20 minutes in a pre-heated oven to 180°C (350°F). Transfer to a cooling rack and let them cool completely.
Prepare the custard mixing 100g of soy milk with the flour, corn starch and turmeric powder. In a pan melt the margarine, mix it with the remaining soy milk, sugar and lemon zest. When it boils, add flour and corn starch, stirring with a wire whisk, and cook for 3 minutes. Set aside and let it cool completely. (this makes a lot of custard, and I usually save it for eating later)

With a tablespoon, dig a cone out of the top of each cupcake, fill the hole with a tablespoon or two of custard and one or two of raspberry jam, then set the cones back on place.

I hope you like it! :)

 

 

Thank you Lara for this amazing recipe. We love your flavor and taste of Italy. Boy we would like to be a fly on the wall when you were in London :0