powder

Vegan Boston Creme Pie Cupcakes!

 

Brooklyn vs Boston Creme Pie Cupcakes - adapted from vegan cupcakes take over the world, by isa chandra moskowitz and terry hope romero - I highly recommend this book if you a) are vegan b) love to cook or c) just love good food!!! yields 12 cupcakes

filling

  • 1/2c soy/almond milk
  • 1/2t agar powder or 1½t agar flakes
  • 4t arrowroot powder
  • 6oz silken tofu
  • 1/3c sugar
  • dash salt
  • 1½t vanilla

ganache

  • 1/4c soy/almond milk
  • 4 ounces semisweet chocolate chips
  • 2T maple syrup

cupcake

  • 1c soy/almond milk
  • 1t apple cider vinegar
  • 1¼c all purpose flour
  • 2T cornstarch
  • 3/4t baking powder
  • 1/2t baking soda
  • 1/4t salt
  • 1/2c non-hydrogenated vegan butter (Earth Balance is great)
  • 3/4c sugar
  • 2¼t vanilla

  1. for the filling, pour 1/3c soy milk into a small saucepan (keep the remaining soy in the measuring cup, you’ll need it in a minute) over medium heat and add agar, stirring constantly
  2. bring mixture to a boil, reduce heat to low and cook for 4 more minutes, until the agar is completely dissolved
  3. whisk arrowroot powder into rest of soy milk, and add to agar mixture, constantly stirring
  4. allow to cook for 2 more minutes, until it resembles a thick pudding, then remove from heat and chill for an hour
  5. crumble tofu into blender, add the sugar, salt, and cooked arrowroot mixture and blend until creamy
  6. add vanilla and blend again
  7. scrape mixture into a container and cover, then let chill for another hour
  8. for the ganache, bring soy milk to a gentle boil in a small sauce pan
  9. immediately remove from heat and add chocolate and maple syrup
  10. stir mixture until it is fully melted and smooth, then set aside til ready to use
  11. for the cupcakes, preheat the oven to 350º and line muffin pan with cupcake liners
  12. whisk soy milk and vinegar together and set aside a few minutes to curdle
  13. sift flour, cornstarch, baking powder, baking soda, and salt into a bowl and ensure combined
  14. cream vegan butter and sugar for 2 minutes until light and fluffy, then beat in vanilla
  15. alternate beating in soy milk/apple cider mixture and dry ingredients
  16. bake for 22 minutes, then remove and allow to completely cool
  17. make a hole in the center of each cupcake, then press the sides and bottom of hole to make it larger
  18. fill a pastry bag with a large nozzle, then place filling into bag
  19. press tip into cupcake and fill each center with as much filling as possible
  20. spread the tops of the cupcakes with ganache
  21. chill for one hour and FINALLY enjoy!

Hotcakes for the 4th - Red, White and Blue Cupcakes!

  Happy 4th of July!!! If you're scrambling around trying to find a fun recipe to bring to the BBQ, this Fourth of July Cupcake recipe may be just the thing! Taken from Baking Bites these cupcakes are as cute as they are delicious! Enjoy :)

Fourth of July Cupcakes 2 large eggs 1/2 cup milk (low fat is fine) 1/4 cup vegetable oil 1/4 cup butter, melted and cooled 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup sugar 1 tsp baking powder 1/4 tsp salt 1 tbsp raspberry or strawberry jam (optional) 1 tbsp blueberry preserves (optional) red food coloring blue food coloring

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together eggs, milk, vegetable oil, melted butter and vanilla extract until smooth. In a large bowl, whisk together flour, sugar, baking powder and salt. Pour wet ingredients into the dry ingredients and whisk just until batter is smooth. Take out two small bowls and place 3/4 cup batter into each one. Add 1 tbsp jam and red food coloring to first bowl and whisk to incorporate. Add 1 tbsp blueberry preserves and blue food coloring to second bowl and whisk to combine. Add additional food coloring (batter should be very brightly colored, use at least 15 drops of each color minimum) as needed until desired color is reached. Divide red batter evenly into prepared muffin cups. Divide blue batter evenly into muffin cups, centering it on top of the red batter (do not attempt to smooth it out!). Divide remaining white batter evenly (again, do not attempt to smooth it out!). Bake for about 15 minutes, until a toothpick inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed. Cool completely on a wire rack before frosting.

Cream Cheese Frosting 6-oz cream cheese, room temperature 1/4 cup butter, room temperature 1 1/2-2 cups confectioners’ sugar 1 tsp vanilla extract

Beat cream cheese and butter in a large bowl until well-combined.  Gradually add in confectioners’ sugar until the mixture reaches a thick easy-to-spread consistency. If you prefer stiffer icing, add a little extra confectioners’ sugar. Spread on cooled cupcakes.

Gluten-Free, Vegan Vanilla Cupcake with Mocha Frosting

 

For the past few weeks I've been trying my best to go completely gluten-free. I've had the feeling I may have a slight gluten-intolerance for a while now - with headaches, fatigue, and skin problems flaring up when I load up on lots of breads, pastries, and crackers. I've noticed since I've taken gluten out I have more energy, and just feel better all the way around! There is no way I can stick with this though without...cupcakes!!! I found the following recipe on the "Gluten-Free Goddess" blog.

Gluten-Free Vanilla Cupcakes with Mocha Icing- a Vegan Recipe

Preheat the oven to 350 degrees F. Line a 12-cupcake tin with paper or parchment liners

In a mixing bowl, whisk the dry ingredients together:
1 cup sorghum flour
1 cup tapioca starch
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum

Add in:
1 cup warm vanilla rice milk or water
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs)
3 tablespoons light olive oil
1 tablespoon bourbon vanilla extract
1/4 teaspoon mild tasting rice vinegar or lemon juice

Beat with a mixer until the cake batter is smooth- roughly 2-3 minutes.

*A reminder on gluten-free vegan batters: Gluten-free vegan batters behave a little different. They are often stiffer at first, then get sticky and stretch as the xanthan gum and egg replacer do their vegan g-free thing.

If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.

Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Dairy-Free Mocha Icing Recipe
 
When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the consistency you want. If the icing gets too runny, add more confectioner's sugar to thicken it. You can also put the icing in the fridge for an hour to stiffen it.

2 cups confectioner's (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Spectrum Organic Shortening
2 ounces cold coffee, more as needed (or use rice milk if you don't like coffee)
1 teaspoon bourbon vanilla
 
Mmmm...I bet it'd go nicely with this :)
 

Cupcake Wars winning cupcake: The Elvis

  I love The Food Network. There is something about watching people prepare food that just puts me in a good mood! So you can imagine when, "Cupcake Wars", made it's debut I was hooked. Basically, Cupcakes Wars starts with four bakeries who take on different "cupcake challanges"...kind of like a cupcake olympics if you will and one by one the teams are eliminated until one lucky bakery is standing. When I saw the following winning cupcake being assembled I knew I had to share it with my cyber-friends...you!  

This cupcake is a combination of a few of my favorite things...banana, peanut butter, chocolate, and Elvis :). Bake, enjoy, and pass it on!

The Elvis Cupcake

Ingredients

  • 1 3/4 cups cake flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1 1/4 cups sugar
  • 2 extra-large whole eggs
  • 3 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon banana extract
  • 1/3 cup vegetable oil
  • 1/3 cup buttermilk, shaken
  • 1 large, overripe banana, mashed
  • Peanut Butter Frosting, recipe follows
  • Chocolate Coating, recipe follows

Directions

Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.

Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts. Stir in the vegetable oil. Beat in the flour mixture, alternating with the buttermilk. Fold in the mashed banana.

Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to10 minutes. Cool completely, and then frost with Peanut Butter Frosting and dip in Chocolate Coating and enjoy!

Peanut Butter Frosting:

  • 8 tablespoons unsalted sweet cream butter, softened
  • 2 cups smooth peanut butter
  • 2 cups powdered sugar, well sifted
  • 2 to 4 tablespoons cream, as needed

Beat together the butter and peanut butter until smooth and combined. Blend in the powdered sugar. Add the cream, 1 tablespoon at a time, if the frosting is too thick.

Chocolate Coating:

  • 2 cups semisweet chocolate chips
  • 3 tablespoons vegetable oil

Melt together the chocolate chips and vegetable oil in the microwave until completely melted

Vegan Lemon Macadamia Cupcakes

Spring is just around the corner and what better way to welcome it than a Vegan Lemon Macadamia Cupcake with Lemon Buttercream frosting from the cookbook Vegan Cupcakes Take Over the World??? (my stomach is growling as I type this)

Lemon Macadamia Cupcakes

1/3 cup canola oil 3/4 cup sugar 1/4 cup yogurt 1/3 cup milk 1/4 cup lemon juice 1 tbsp lemon zest 1 tsp vanilla extract 1 cup + 2 tbsp all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup ground macadamia nuts 1/2 cup coarsely chopped macadamia nuts

Preheat oven to 350 degrees. Combine oil, sugar, yogurt, & milk. Add juice, zest, & vanilla. Sift together flour, baking powder, baking soda, & salt in a separate bowl. Incorporate dry ingredients into wet ingredients in two batches.  Add in ground macadamia nuts, then fold in the chopped macadamias. Bake for 20-22 minutes, then allow to cool on a rack.

Lemon Buttercream Frosting

1/4 cup shortening (I like Earth Balance) 1/4 cup margarine 2 cups powdered sugar 2 tbsp lemon juice 2 tsp lemon zest

Cream together and frost or pipe onto your cupcakes. Enjoy (preferably in the sun with a good book/Frank Sinatra)!

Gluten-free Chocolate Cupcakes by Babycakes

With February being the love month I thought we should share a little love with our gluten-free/vegan/health conscience friends by sharing this amazing chocolate cupcake recipe from Erin McKenna at Babycakes NYC. This cute, quirky bakery on the upper-east side is 100% gluten-free, vegan, and delicious!

For those of us who aren't upper-east siders no need to cry! Now we can bring Babycakes into our own kitchens with one of Erin's new recipe books. Here is a sneak peak into one of my favs:

Chocolate Cupcakes

YIELD: 1 dozen

  • 1 cup garbanzo and fava bean flour
  • 1/4 cup potato starch
  • 2 tablespoons arrowroot
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/2 cup coconut oil
  • 2/3 cup agave nectar
  • 6 tablespoons applesauce
  • 2 tablespoons vanilla extract
  • 1/2 cup hot water or hot coffee
  • Frosting for serving (see recipe below)

Preheat the oven to 325°F. Line one, standard 12-cup muffin tin with paper liners and set aside.

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and hot water directly to the dry ingredients. Stir until the batter is smooth.

Pour 1/3 cup of the batter into each prepared cup. This portion will almost fill the cup up entirely. Bake the cupcakes on the center rack for 22 minutes, rotating the tray 180 degrees after 15 minutes. The cupcakes will bounce back when pressed and a toothpick inserted in the center will come out clean. Remove from the oven.

Let the cupcakes stand for 20 minutes. Transfer them to a wire rack right side up and cool completely. Using a frosting knife, gently spread 1 tablespoon of Frosting over each cupcake. Place the cupcakes in an airtight container and store in the refrigerator for up to 3 days.

Vanilla Frosting

YIELD: enough for 1 dozen cupcakes

  • 1 1/2 cups soy milk
  • 3/4 cup soy “Better Than Milk” powder
  • 1 tablespoons coconut flour
  • 1/4 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 1/2 cup coconut oil
  • 2 tablespoon lemon juice

In a blender or food processor, combine the soy milk, “Better Than Milk” powder, coconut flour, agave nectar, and vanilla. Mix the ingredients for 2 minutes. As the machine blends, slowly add the oil and lemon juice, alternating between the two until all parts are incorporated. Pour the mixture into an airtight container. Place the container in the refrigerator for 6 hours, or for up to 1 month, before using.

Grandiose and Glamourous in 2011

January is all about resolutions, intentions and fresh starts. This is a glimpse of new trends and great tips to keep your glamor look up-to-date and fresh throughout the day. Looking for long-lasting wear? Cream eye shadow as a primer is a great place to start. Apply a  shade of pink, gray or sand  with a brush from lash line to brow. To ensure a look that will take you through the evening, add a powder shadow of a similar shade on top of the creme then contour with darker shades of powder or creme.

Do you wonder if blue eye shadow would work for you? Thanks to our friends at Mary Kay Cosmetics, it's obvious that blue is right for everyone. To learn more about about you and blue,  go to http://www.marykay.com/whatsnew/makeupartistlooks/default.aspx

With honeysuckle and coral as big colors for spring and summer of 2011, statement lips in these shades will show you know what's hot and fashion forward.

Try this texture effect on your nails. First, paint your nails with a matte finish of your favorite color. When  your nails are dry, accent the nail with a pattern  of your choice, using a shiny polish in the  same shade or use  a clear topcoat.

If you want to live on the wild side, alternate shiny and matte (shown in the top photo).

Whether you're a makeup junkie or just putting your toes in the water, remember that makeup  should enhance your  natural beauty. YOU are the gift and a  magnificent expression of God's artistry.

January Cupcake: Vanilla - something old, something new

This past Christmas I officially became a woman. Now, I know I'm already twenty-something, but while I was in Portland visiting my family something monumental happened. My mom passed down my great-grandma's cookbook to me. It had been passed from my great-grandma to my grandma to my mom and now to me. "The Modern Cook Book" published in 1947 by Pearl V. Metzelthin has seen many kitchens, cross-country moves, and oil-stains. Thinking about what this new year will hold and my list of goals and aspirations I never want to forget where I came from or the simple things that make life beautiful. As life's pace get faster and faster I want to be careful to not become too busy to cook!

So bring out your mixing bowl and try this Vanilla Cupcake and Soft Vanilla Icing recipe from The Modern Cook Book:

Cupcake Ingredients: 1/2 cup butter 1 cup sugar 2 eggs 1 2/3 cup all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt 2/3 cup milk 1 tsp. vanilla

Directions: Preheat oven to 400. Line cupcake tin with cupcake liners. Cream together butter and sugar; add well-beaten eggs. Sift together flour, baking powder, and salt; add alternately with milk, a little at a time, beating after each addition. Add vanilla. Fill liners to 2/3 full and bake for 15-18 minutes. Makes 2 dozen cakes. Cool, frost (below), savor!

Icing Ingredients: 2 egg whites 1 cup confectioner's sugar 1/2 tsp vanilla

Directions: Beat egg whites stiff, adding sugar gradually while beating. When mixture is light and fluffy, add vanilla.

Looking forward to the day I get to pass this treasure on...but not until after I've tried all the recipes.

Buñuelos:A New Year's Mexican Tradition

On New Year's Day, in the southern part of the U.S., people will be eating black-eyed peas for good luck. In Cuba and Spain, pork is served symbolizing progress and  in other countries legumes are a part of the New Year's meal because they resemble coins. My family heritage hails from Mexico and   buñuelos were always a part of the tradition as I grew up. My auntie, Tía Eva made a stack of them  each 1st of January, then waited for siblings, nieces and nephews to show up and have their fill. They are a cousin to the churro or perhaps even a fritter. They're deep fried, sugared and YUMMY!! I was taught to make them without a recipe so I hunted one down that resembles  what I ate in  Tía Eva's kitchen.

Mexican Buñuelos

Courtesy of Socorro Munoz Kimble & Irma Serrano Noriega


Recipe Ingredients:

3 cups flour, sifted twice 1 tbsp baking powder 1 tbsp salt 1 tbsp sugar 2 eggs 3/4 cup milk 1/2 cup butter or margarine oil for frying


Recipe Instructions:

In a large bowl, mix flour, baking powder and salt.In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes.Heat oil one-inch deep in large skillet to 360 F.Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with one of the following syrups. These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crips.(20 fritter)

I also found a video of an expert making these crispy treats. Watch the dexterity in her hands.

http://www.youtube.com/watch?v=O2k2rdw4WEU

Whether you indulge, overindulge or exercise self-control, I wish all our CW readers a magnificent New Year. I pray that in 2011 each of you will become the woman God created you to be!!