necessity is the mother of invention {& that's why we're here, friends} we dance to the music, we play in the kitchen & sometimes that means one of us breaks the wine glasses {we're not saying who} the cook is a cubicle-warmer/learning & development specialist by day, & a writer/photographer/kitchen goddess by night who has fun inventing healthy things she can actually eat we seriously both need capes & a kick-ass theme song & the baker is a catering delivery superhero; no job too big or too early or too floral not to come home & make magic with a mixer & an oven we are always gluten-free, dairy-free, & magically delicious now, somebody turn up the music! we're about to get our dance on!

27 May 2008

I Heart Cupcakes

You may have noticed that cupcakes are kind of my thing, niche, passion, hobby, whatever you want to call it...I heart cupcakes, completely.

I've never been much of a cake person, but cupcakes have always fascinated me. The individual flare and creativity is least in my eyes there is. You can mix frosting, decorations, flavors, and cute cupcake liners too. excited already. So this weekend I tried another recipe...and I went vegan, gluten-free, dairy-free. Vegan Chocolate Cupcake with Raspberry Buttercream frosting.

Vegan Chocolate Cupcakes (taken from Crazy About Cupcakes )

6 tbsp applesauce
2 1/4 cups water
1 tsp vanilla extract
2 tbsp white vinegar
2 1/2 cups unbleached all purpose-flour (instead I used Bob's Red Mill Gluten-Free All Purpose Flour)
2/3 cup cocoa powder
2 cups unbleached cane sugar
1/2 tsp salt
2 tsp baking soda

1. Preheat the oven to 375 degrees. Put liners into cupcake pan (s).
2. In large mixing bowl, mix together the applesauce, water, vanilla, and vinegar.
3. In another bowl, mix together the remaining ingredients.
4. Gradually add the dry ingredients to the liquid mixture. Beat well.
5. Fill the cupcake liners 3/4 full (I would recommend filling completely full because the batter is a thinner batter). Bake for 20-25 minutes or until toothpick comes out clean.

Raspberry Buttercream Frosting (you can find this on the back of any bag of powdered sugar and then I just added the raspberries as I mixed the other ingredients)

1/2 cup soy margarine
1/4 soy milk
3 cups powdered sugar
1 tsp vanilla
1/2 cup raspberries

1. Mix soy margarine and soy milk together. Blend well.
2. Gradually add the powdered sugar to the blended mixture.
3. Add the vanilla and raspberries gradually.* Blend well.
4. I added the berries whole, instead of mashing them, either way should be fine.

*I found that after adding the raspberries the buttercream frosting became thinner because of their water content. So I would try lessening the vanilla or soy milk ingredients to see if that makes a difference in the thickness of the buttercream.

To add a little playfulness and creativity, I found these raspberry looking candies in the bulk food section at the grocery store.

I hope you came to "heart" cupcakes as much as me.


1 comment:

kirsten said...

these were SOOOOOOOOOO yummy. what am i talking about. they are so good ... had one in my lunch today. you are one talented woman, kaari!!