Meatless Monday with Hannah Leone

I’ve worked at the Sheridan Libraries in Technical Services for five years, and I’ve been entering the Edible Book Festival since 2021. I love to bake, and I love books, so the Edible Book Festival seemed like a fantastic way to combine the two.

While I’m not vegan myself, I have colleagues and family members who are, so I got into the habit of baking vegan. I won Best Vegan two years ago with Red, White, and Royal Blue, and I am overjoyed that I’ve won again this year!

The book I chose this year, Book and Dagger: How Scholars and Librarians Became the Unlikely Spies of World War II, was a Christmas present from my parents, suggested by my aunt. I collect books about the parts of World War II history that get left out of the main narrative, and with me being a librarian myself, this was the perfect book for me.

I decided to make chocolate cupcakes with mocha frosting because they seemed to mesh thematically with the book; I went with shortbread cookies to represent the “book” of Book and Dagger because I thought they would balance out the sweetness of the cupcakes and frosting. I found the recipes on the internet and my colleagues helped me by taste-testing my early efforts and providing feedback for the modifications I made.

Cupcakes

(Recipe adapted from Vegan Chocolate Cake with Espresso Buttercream by Crumbs & Caramel)

Ingredients

• 2 cups all-purpose flour
• 1 ¾ cup granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoons salt
• 1 cup plant-based milk (I used oat milk)
• 2/3 cup neutral oil (e.g. avocado, canola)
• 3 tablespoons white vinegar
• 2 teaspoons vanilla extract
• 1 cup hot water

Instructions

1. 1. Preheat oven to 350°F. Place liners in two cupcake trays (24 cupcakes).
   2. In a large bowl, sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a medium bowl, whisk the plant-based milk, oil, vinegar, and vanilla extract.
   3. Add the liquid ingredients to the dry ingredients and pour in the hot water. Whisk together until just combined.
   4. Divide the batter among the cupcake tins and bake for 20-22 minutes or until a toothpick inserted comes out clean or with a few cooked crumbs.
   5. Allow the cupcakes to cool in the pan for five to 10 minutes, and then transfer to a cooling rack to cool completely.

Frosting

(Recipe adapted from Mocha Frosting by Sustainable Cooks)

Ingredients

• ½ cup vegan butter (I used Earth Balance Buttery Sticks)
• 2 ¼ cup powdered sugar
• ¾ cup unsweetened cocoa powder
• 4 teaspoons espresso powder, divided
• 1 teaspoons vanilla
• ¼ cup plant-based milk

Instructions

1. In the bowl of a stand mixer, beat the butter on medium-high until it is soft and smooth.
2. Reduce the speed to low and slowly add the powdered sugar 1/3 cup at a time. Allow the powdered sugar to incorporate before adding the next 1/3 cup. When you’ve added all the powdered sugar, beat on medium for a minute.
3. Reduce the speed to low and repeat with the cocoa powder ¼ cup at a time using the same method you used with the powdered sugar.
4. Mix 3 teaspoons espresso powder with the vanilla and add to mixer.
5. With the mixer on low, slowly add the milk until the frosting starts to smooth out. Increase the speed to medium-high and whip the mixture until it is buttery smooth. Add the last teaspoon of espresso powder if desired for taste.

Shortbread Cookies

(Recipe adapted from Vegan Shortbread Cookies by Nora Cooks)

Ingredients

• 2 ½ cups all purpose flour
• ¾ cup powdered sugar
• 1 ¼ cups vegan butter, softened
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, stir the flour and powdered sugar together. Now add the softened butter and vanilla and mix with a hand mixer on low-medium speed until blended well. The dough will look crumbly and soft but should smush together when squeezed in your hand.
3. Place a sheet of parchment paper on your countertop and sprinkle with a little flour, then form the dough and place in the middle of the parchment paper.
4. Use another piece of parchment paper for the top, sprinkling a little flour on top of the dough to prevent sticking, and roll the dough to about 1/3 to ½ of and inch thick. Cut into rectangles approximately 1” by 1 ½” and place on the prepared baking sheets.
5. Continue re-rolling the dough until it is all used. Bake in the oven for 12-15 minutes until the bottom is just slightly golden. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack. Store in an airtight container for five to six days.

Assembly

Frost the cupcakes with 1-2 tablespoons of the mocha frosting. Top with a shortbread cookie and stick in a plastic cocktail sword at a rakish angle. Enjoy your Book and Dagger cupcakes!