• 28th January
    2012
  • 28
"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
Ingredients:
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
Directions: 
-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 Butter Buttercream
Ingredients: 
1/4 c shortening
1/4 c cream cheese, softened
2 c confectioners’ sugar
Almond butter to taste
Directions:
-Cream together shortening and cream cheese.
-Add confectioners’ sugar in 1/2 cup batches.
-Add almond butter to taste.
-Mix until creamy and smooth.
-Frost on top of cooled cupcakes!   

"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

Ingredients:

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

Directions: 

-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 Butter Buttercream

Ingredients: 

1/4 c shortening

1/4 c cream cheese, softened

2 c confectioners’ sugar

Almond butter to taste

Directions:

-Cream together shortening and cream cheese.

-Add confectioners’ sugar in 1/2 cup batches.

-Add almond butter to taste.

-Mix until creamy and smooth.

-Frost on top of cooled cupcakes!   

  • 22nd January
    2012
  • 22
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
Ingredients:
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
Directions:
-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!

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

Ingredients:

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

Directions:

-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!

  • 10th January
    2012
  • 10
I whipped these Almond Cupcakes with Almond Butter Buttercream up real quick for a couple of parties, and now I am their favorite person.  
Almond Cupcakes
Makes 12 cupcakes
Ingredients:
1 c almond milk
1 tsp apple cider vinegar
1 1/4 c flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c margarine or 1/3 c canola oil
3/4 c sugar
2 1/4 tsp almond extract
Directions: 
-Whisk almond milk and vinegar together and set aside to curdle.  
-Sift together flour, cornstarch, baking powder, baking soda, and salt. 
-Cream margarine and sugar until light and fluffy with mixer.  Add almond extract, beat.  Alternately add dry and wet ingredients and beat till smooth.
-Pour into liners and bake 20 to 22 minutes @ 350 degrees F.  

Almond Butter Buttercream
Ingredients: 
1/4 c shortening
1/4 c cream cheese, softened
2 c confectioners’ sugar
Almond butter to taste
Directions:
-Cream together shortening and cream cheese.
-Add confectioners’ sugar in 1/2 cup batches.
-Add almond butter to taste.
-Mix until creamy and smooth.
-Frost on top of cooled cupcakes!

I whipped these Almond Cupcakes with Almond Butter Buttercream up real quick for a couple of parties, and now I am their favorite person.  

Almond Cupcakes

Makes 12 cupcakes

Ingredients:

1 c almond milk

1 tsp apple cider vinegar

1 1/4 c flour

2 tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c margarine or 1/3 c canola oil

3/4 c sugar

2 1/4 tsp almond extract

Directions: 

-Whisk almond milk and vinegar together and set aside to curdle.  

-Sift together flour, cornstarch, baking powder, baking soda, and salt. 

-Cream margarine and sugar until light and fluffy with mixer.  Add almond extract, beat.  Alternately add dry and wet ingredients and beat till smooth.

-Pour into liners and bake 20 to 22 minutes @ 350 degrees F.  


Almond Butter Buttercream

Ingredients: 

1/4 c shortening

1/4 c cream cheese, softened

2 c confectioners’ sugar

Almond butter to taste

Directions:

-Cream together shortening and cream cheese.

-Add confectioners’ sugar in 1/2 cup batches.

-Add almond butter to taste.

-Mix until creamy and smooth.

-Frost on top of cooled cupcakes!