To know me is to love me – and to love me is to fully accept my Andrew W.K. obsession without question.
For those of you who have already been seduced by his bloody face, greasy hair and filthy shoes you’re nodding your head in agreement right now. You know how awesome it feels to listen to We Want Fun while stomping around your house, swinging your arms around like a monkey.
I’ve been following Andrew on Twitter for a bit now, and I about lost my mind when he started following me back. I did attempt to find out his favorite kind of cupcake before I made these, but he was too busy partying hard to answer me. That’s OK, me and my brain figured it out. Originally I thought I’d do an all-white cupcake to honor his signature outfit. Then maybe I’d splotch it up with some manner of edible grease and pit stains. Yuck. That didn’t sound very good.
So I listened to I Get Wet non-stop for one entire work day. 8 hours of Party til You Puke, Ready to Die, I love NYC… I remembered reading articles about Andrew’s life in NYC, and I could totally relate to his passion for the city. I too love New York City – I just happen to love Chicago more. And how better to celebrate one’s love for the NYC than with a black and white? Any New Yorker will tell you it’s a classic – and anyone who’s eaten one will tell you it’s delicious. Look to the cookie!
For the cake:
- 3/4 cups self-rising flour
- 1/2 cup + 2 Tbs all-purpose flour
- 1/2 cup vegan margarine
- 1 cup sugar
- your favorite vegan replacer for 2 eggs (I use Egg Replacer)
- 1/2 cup non-dairy milk
- 1/2 tsp vanilla
For the white icing:
- 1 & 1/2 cups vegan confectioner’s sugar
- 1/2 cup margarine
- pinch salt
- 1/2 tsp vanilla
For the black icing:
- 1/4 cup full fat soy milk or coconut milk
- 4 oz dark or bittersweet vegan chocolate, chopped
- 2 tablespoons pure maple syrup
Yep, I’m aware that these are non-traditional toppings for a black & white. I considered the traditional glazes and they seemed too runny for the top of a cupcake. Do whatever you want, it’s your party.
Pre-heat your oven to 350 degrees and line one pan with paper cupcake liners. Cream the margarine and sugar for about 3 minutes. Add the egg replacer and mix with a hand mixer until incorporated. Sift the dry ingredients together into a small bowl. Add the flour mixture to the wet ingredients, alternating with the non-dairy milk and vanilla. Mix just until smooth, don’t overmix. Bake 20-25 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then remove from pan and cool completely on a wire rack.
To make the white icing, beat together the sugar, margarine and salt until it’s light and fluffy – about 4-5 minutes. Add vanilla and beat until smooth.
To make the black icing, heat the non-dairy milk until it’s almost boiling. Then remove it from heat, add the chocolate and maple syrup and stir until smooth. You’ll want to let this thicken & cool at least 30 minutes before using it, so you might even want to make it before you bake.
Then spread 1/2 of each cupcake with white, and the other half with black. Pop in these toppers. Proceed to party.
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