“Cupcake Wars” Contestant Dishes On Vegan Baking Challenges
Written by Vegetarian Star on July 13th, 2010 in Food & Drink, Reality TV.
The owners of Sugar Cupcakery were thrilled to compete on the debut episode of the Food Network show, Cupcake Wars, but along with the fame and excitement came a little apprehension.
Krista Tevar of the bakery described a situation akind to a football team playing on a turf other than home. It’s hard to get adjusted sometimes.
“I thought, ‘How are we going to pull this off? We’ve barely gotten the store open,'” Tevar said. “It was challenging to work under the time constraints and to be out of our element. We didn’t have the equipment we’re used to and everything was different, especially the ovens.”
“Vegan cupcakes in particular have certain cooking temperatures and times that we’ve honed to our equipment. We have no real culinary experience, so it was hard to jump into another place.”
Vegan cooking does have a few tricks to be mastered, as it’s never quite as simple as substituting a non-vegan item in a recipe, such as eggs.
“If your recipe calls for lots of eggs (say, 4 or more), then you’re usually better off NOT trying to convert your baked goods recipe to vegan,” writes Vegan Coach. “It is very difficult to replace such a high number of eggs and still get the results you’re hoping for.”
“That said, if your recipe calls for 3 eggs or less, you can achieve really wonderful results. My absolute favorite substitute for eggs in vegan baking, and the one I recommend, is flax eggs. These little dollops of goo mimic eggs and the results are outstanding. It’s the only vegan egg replacer I use.”
The “flax eggs” replace the hen’s by simply combining 1/3 cup of ground flax seeds with water. For more vegan baking tips, including butter, cream and milk substitutes, visit Vegan Coach.
Photo: Xpopx/Creative Commons
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August 9th, 2010 at 11:38 am
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