“Hey! You made these before!” (See Jan 11, 2012 post.) Oh wait, these are chocolate. Chocolate Almond Cupcakes with Almond Butter Buttercream. I have to go into work on a Saturday, so just thought I’d make it a bit sweet with some cupcakes for my fellow co-workers.
Chocolate Almond Cupcake
Makes 12 cupcakes
1 c almond milk
1 tsp apple cider vinegar
3/4 c sugar
1/3 c canola oil
1 1/2 tsp almond extract
1 c all-purpose flour
1/3 c cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
-Whisk almond milk and vinegar together and set aside to curdle.
-Add sugar, oil, and extracts, then beat.
-In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Add to wet mixture and beat till smooth.
-Pour into liners and bake for 18 to 20 minutes @ 350 degrees F.
Almond Cookies for Chinese New Year. Traditionally, lard is used, but I used vegetable shortening. I also used Earth Balance instead of butter, soy yogurt instead of an egg, and melted apricot jelly instead of egg wash to give it that nice color.
Chinese Almond Cookies
Makes 24 cookies
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 c melted Earth Balance
1/2 c vegetable shortening
3/4 c granulated sugar
1 tbsp non-dairy yogurt
2 1/2 tsp almond extract
24 blanched almonds
melted apricot jelly for glaze
-Soak almonds in hot water for 10 minutes, then peel off skin to blanch.
-In a large bowl, combine the flour, baking powder, baking soda, and salt.
-In a medium bowl, mix the earth balance, vegetable shortening, and sugar.
-When the butter mixture is well combined, add the non-dairy yogurt and almond extract and beat until well blended.
-Add the wet mixture to the flour mixture and mix well.
-Use your hands to form the mixture into a dough, then split the dough and form in 2 rolls about 10 inches long. Wrap and refrigerate for 1 hour (or freeze for 10 mintues). This is so that the dough will be easier to work with and mold.
-Preheat the oven to 325 degrees F.
-Take a roll of dough and lightly score it at about 3/4 inch intervals so that you have 15 pieces then cut the dough.
-Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart.
-Place an almond in the center of each cookie and press down lightly.
-Repeat with the the remaining dough. Brush each cookie lightly with beaten apricot jelly before baking.
-Bake for 15-18 minutes, until golden brown.
-Let cool on a a wire rack, then serve with a cup of tea and enjoy!
A friend of mine is on an anti-candida diet, which means no/low sugar including carbs. So what do you do when you have a sweet craving? She is allowed to have unsweetened chocolate so I’ve adapted this chocolate recipe (and changed the name) from The Candida Diaries to fit both our needs and preferences. Don’t be fooled! These were actually quite tasty and this entire plate has approximately 3 grams of sugar!
4 oz unsweetened chocolate like Ghirardelli 100% Cacao
3 packets of Stevia
6 oz coconut milk
1/2 teaspoon cinnamon
1 teaspoon finely ground (decaf) espresso
1/4 teaspoon fine grain salt
Procedure: Lightly grease an 8x8 pan. Line with parchment paper (very important if you ever want to get this cake out of the pan!) and set aside. In a medium pan, melt the chocolate over gentle heat. Add Stevia to taste. In a separate medium pan, heat the coconut milk over gentle heat. Stir in the cinnamon and the espresso. When the coconut milk is very warm, remove from heat and stir in the salt. Pour the chocolate into the coconut milk, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight. When ready to serve, remove from the pan. Divide the chocolate sheet in half and cream one side with almond butter, then place the second half on top to form a sandwich. Slice into 8 petite sandwich squares and dust with a bit of cocoa powder.
Lemon Raspberry Birthday Cake by special request for my sister Rida’s birthday. I decorated the cake with raspberry flowers, mint leaves and almond butterflies. First 2 layer cake I’ve ever made and boy was it hard because I only have one cake pan, had to make the frosting twice to get it the right consistency and I also cut my own cake board (it’s photo mat). I think it turned out decent in taste and presentation… What do you think? Happy Birthday Rida!
Lemon Raspberry Cake
for the cake (make 2 for 2 layer cake):
1 c plain soy yogurt
1 c sugar
1/2 c vegetable oil
1 tsp vanilla
2 lemons, zest and juice
1 1/2 c flour
2 tsp baking powder
for the filling:
1/2 c coconut oil or shortening, softened
1/2 c margarine, softened
3 1/2 c powdered sugar
1 1/2 tsp vanilla
2-3 tbsp raspberry jam
2 tsp lemon juice
1 tsp cornstarch
for the frosting:
filling with more vegan cream cheese, shortening
To make the cake:
-Zest the outside of 2 lemons.
-Squeeze the juice into a small cup.
-Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.
-Add the zest and 2-3 tbsp of lemon juice.
-Preheat oven to 350 degrees F.
-Oil a spring form cake pan.
-Mix the flour and baking powder together and add to the liquid mixture.
-Gently mix together, be careful to not over mix.
-Pour the batter into the cake pan and bake for 35-35 minutes or until lightly golden brown.
-Make 2 if you are making a 2 layer cake.
To make the filling:
-Take 3 tbsp raspberry jam, place in a sauce pan and heat.
-Liquify the cornstarch with a bit of water and add to the raspberry jam.
-Stir until it becomes clear and thick.
-Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.
-Add the powdered sugar alternated with the raspberry sauce and vanilla.
-Beat to a smooth and even consistency.
To assemble the cake:
-Place the bottom half on a serving plate and spoon filling on top making sure to leave 1/8 of an inch edge without jam.
-Place the top half of the cake on top.
-Trim sides and top to desired shape.
-Frost entire cake.
-Decorate with raspberries, mint leaves and butterfly almonds.
So I received my VegNews Gift Pack for Honorable Mention in their First Annual Holiday Cookie Contest and I got the newest issue of VegNews, a cool VegNews tote bag, 6 Alternative Baking Company Cookies (yum!), a nice note, and a T-SHIRT! (I am modeling the t-shirt!) Thank you VegNews! This post is for you!
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 69!
Enjoy a Hot Cup of Cocoa
What you need: Chocolate Cupcake Chocolate Cream Cheese Frosting Marshmallows Cup or Mug
Chocolate Cupcake Recipe (Makes 12 Cupcakes) Ingredients: 1 cup soy milk 1 tsp apple cider vinegar 3/4 cup granulated sugar 1/3 cup canola oil 1 1/2 tsp vanilla extract 1 cup all-purpose flour 1/3 cup cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Directions: 1) Whisk soy milk and vinegar together and set aside to curdle. 2) Add sugar, oil, and vanilla extract into soy milk mixture. 3) Mix dry ingredients together in a bowl. 4) Add dry mixture to wet mixture. 5) Pour combined mixture about 3/4 of the way into cupcake liners. 6) Bake for 18 to 20 minutes at 350 degrees F.
Chocolate Cream Cheese Frosting Recipe Ingredients: 1/4 cup nonhydrogenated shortening 1/4 cup cream cheese, softened 2 cups confectioners’ sugar 1 tbsp of cocoa powder 1 tsp vanilla extract Directions: 1) Cream together shortening and cream cheese. 2) Add confectioners’ sugar in 1/2 cup batches. 3) Add vanilla and cocoa powder. 4) Mix until smooth and creamy. 5) Spread on tops of cooled cupcakes!
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 62!
Build a Gingerbread House
What you need: Gingerbread Cupcake Cream Cheese Frosting Textured Graham Crackers Bite Size Candies to Adorn Houses Grape Stems for Trees
Gingerbread Cupcake Recipe (Makes 12 Cupcakes) Ingredients: 1 1/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 3 tsps ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp salt 1/2 cup vegetable oil 1/3 cup light molasses 1/2 cup maple syrup 1/4 cup soy milk Directions: 1) Combine dry ingredients together in a bowl. 2) Combine wet ingredients together in another bowl. 3) Add dry mixture to wet mixture. 4) Pour combined mixture about 2/3 of the way into cupcake liners. 5) Bake for 19 to 22 minutes at 350 degrees F.
Cream Cheese Frosting Recipe Ingredients: 1/4 cup nonhydrogenated shortening 1/4 cup cream cheese, softened 2 cups confectioners’ sugar Directions: 1) Cream together shortening and cream cheese. 2) Add confectioners’ sugar in 1/2 cup batches. 3) Mix until smooth and creamy. 4) Spread on tops of cooled cupcakes!
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 61!
Spike the Soy Nog
What you need: Soy Nog Cupcake Cream Cheese Frosting Cinnamon Powder Cinnamon Stick Wide Mouth Wine Glass
Soy Nog Cupcake Recipe (Makes 12 Cupcakes) Ingredients: 1 cup soy nog 1/4 cup rum (option for adults) 1 tbsp apple cider vinegar 1/4 cup vegetable oil 1 tsp vanilla extract 1/4 tsp ground nutmeg 1 cup sugar 1 1/3 cup all-purpose flour 1/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt Directions: 1) Whisk soy nog and vinegar together and set aside to curdle. 2) Add oil, vanilla extract (and rum) into soy nog mixture. 3) Mix dry ingredients together in a bowl. 4) Add dry mixture to wet mixture. 5) Pour combined mixture about 2/3 of the way into cupcake liners. 6) Bake for 18 to 20 minutes at 350 degrees F.
Cream Cheese Frosting Recipe Ingredients: 1/4 cup nonhydrogenated shortening 1/4 cup cream cheese, softened 2 cups confectioners’ sugar 1 tbsp soy nog (optional) 1 tbsp rum (option for adults) Directions: 1) Cream together shortening and cream cheese. 2) Add confectioners’ sugar in 1/2 cup batches. 3) Add soy nog and/or rum if desired. 4) Mix until smooth and creamy. 5) Spread on tops of cooled cupcakes!
Check this out! My recipes and photos for Spike the Soy Nog, Build a Gingerbread House, and Enjoy a Hot Cup of Cocoa cupcakes are published on page 61, 62, and 69. I will publish the individual recipes in a subsequent post.
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