Harry Potter nearly swallows the golden snitch during a quidditch match in Sorcerer’s Stone. Here is a recipe for golden snitches that you are supposed to swallow! (but please, chew first. No choking!)
I made these cupcakes for the release of Harry Potter and the Deathly Hallows. Little did I know when I came up with the idea that there was going to be a golden snitch birthday cake in the book! So it turned out to be very fitting.
The golden vanilla cupcake recipe is from Vegan Cupcakes Take Over the World, as is the peanut buttercream frosting. The sugar cookie recipe is from Kelly’s upcoming vegan cookie book .
Really Golden Vanilla Cupcakes
Makes 12 cupcakes
1 cup soy milk
generous pinch turmeric
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract, caramel extract, or more vanilla extract
Preheat oven to 350F and line muffin pan with gold foil cupcake liners.
In a small stainless-steel saucepan beat a generous pinch of turmeric powder into the soymilk. Stirring occasionally to prevent a skin from forming on the top, cook mixture over medium-low heat till soy milk just starts to simmer, about 2 to 3 minutes. When turmeric powder appears to be dissolved and the soy milk has a light yellow hue, remove from heat and cool for 5 minutes.
Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled.
Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rak and let cool completely before frosting.
Peanut Buttercream Frosting
1/2 cup margarine, softened
4 tablespoons shortening
2/3 cup creamy peanut butter
2 tablespoon barley malt syrup or molasses, optional
1 tablespoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted
2 to 4 tablespoons rice milk, soy milk, or soy creamer
With electric handheld mixer, cream together margarine and shortening at medium speed till smooth. Add peanut butter, barley malt syrup, and vanilla, and beat until very smooth, 2 to 3 minutes. Beat in sugar; mixture will be very stiff. Dribble in rice milk a little at a time, beating continuously till frosting is pale tan and very fluffy. Adjust the thickness of the frosting by adding rice milk or more confectioners’ sugar in small incrememts if necessary.
Sugar Cookie Wings
This recipe will make more dough than you need for the wings. You can reroll the dough and make scar or horcrux cookies, or save it for later and make something completely different! Or, you could probably half the recipe and be just fine too. Be my guest! I made scar cookies with my leftover dough.
3/4 cup Earth Balance margarine
1 1/4 cup sugar
3 tablespoons agave nectar
1/2 cup soy milk plus 1 tablespoon cornstarch, dissolved
1 teaspoon vanilla
4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 cup soymilk, plus more as needed
Heat the soymilk/cornstarch mixture either on the stovetop or microwave, until thick. Set aside to cool.
Cream margarine, sugar, and agave with an electric mixer or a very strong fork. Add cooled soymilk mixture, vanilla, and 1/4 cup soymilk.
Sift in the flour, baking powder, and salt, a little at a time, mixing as you go. If the dough is too dry, add more soymilk.
Refrigerate dough for about an hour or up to overnight. Alternatively, you can freeze the dough for about 15 minutes if in a hurry.
Preheat oven to 350F.
Lightly flour a countertop and rolling pin. Roll out a portion of the dough to about 1/8″ thick. You want the dough to be pretty thin, or else the cookies will be too heavy and fall out of the cupcakes when you try to assemble the golden snitches.
If you happen to have small wing-shaped cookie cutters, good for you! Use them to cut out your wings. I don’t, so I cut out a wing shape from a sturdy piece of cardboard (like you get when you buy a calendar). I covered it with foil and set it on top of the dough, using a knife to cut the shape out. Cut out twice as many cookies as you have cupcakes, maybe a few extra just in case. Use the extra dough to make scar cookies, horcrux cookies, whatever your imagination can dream up!
Place the wings on a cookie sheet that has been lightly misted with oil or covered with parchment paper. Press the tines of a fork lightly into the dough to make little lines on the wings.
Bake for about 3-5 minutes, until slightly golden on the bottom but still soft to the touch. Watch closely so they don’t burn: remember, they’re thin, so they’ll bake quickly! Let cool on racks before assembling cupcakes.
Frost the top of each cooled cupcake with a generous mound of PB frosting. You want the tops to be pretty domed, round like a golden snitch.
Carefully stick two wings into each cupcake. Use a butter knife or other utensil to carve lines into the icing to make it look snitch-like. Enjoy!