• 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!   

  • 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!



  • 23rd December
    2011
  • 23
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 69!Enjoy a Hot Cup of CocoaWhat you need:Chocolate CupcakeChocolate Cream Cheese FrostingMarshmallowsCup or MugChocolate Cupcake Recipe(Makes 12 Cupcakes)Ingredients:1 cup soy milk1 tsp apple cider vinegar3/4 cup granulated sugar1/3 cup canola oil1 1/2 tsp vanilla extract1 cup all-purpose flour1/3 cup cocoa powder3/4 tsp baking soda1/2 tsp baking powder1/4 tsp saltDirections: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 RecipeIngredients:1/4 cup nonhydrogenated shortening1/4 cup cream cheese, softened2 cups confectioners’ sugar1 tbsp of cocoa powder1 tsp vanilla extractDirections: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 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!

  • 23rd December
    2011
  • 23
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 62!Build a Gingerbread HouseWhat you need:Gingerbread CupcakeCream Cheese FrostingTextured Graham CrackersBite Size Candies to Adorn HousesGrape Stems for TreesGingerbread Cupcake Recipe(Makes 12 Cupcakes)Ingredients:1 1/4 cups all-purpose flour1 tsp baking powder1/2 tsp baking soda3 tsps ground ginger1 tsp ground cinnamon1/4 tsp ground cloves1/4 tsp salt1/2 cup vegetable oil1/3 cup light molasses1/2 cup maple syrup1/4 cup soy milkDirections: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 RecipeIngredients:1/4 cup nonhydrogenated shortening1/4 cup cream cheese, softened2 cups confectioners’ sugarDirections: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 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!

  • 23rd December
    2011
  • 23
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 61!Spike the Soy NogWhat you need:Soy Nog Cupcake Cream Cheese FrostingCinnamon PowderCinnamon StickWide Mouth Wine GlassSoy Nog Cupcake Recipe(Makes 12 Cupcakes)Ingredients:1 cup soy nog1/4 cup rum (option for adults)1 tbsp apple cider vinegar1/4 cup vegetable oil1 tsp vanilla extract1/4 tsp ground nutmeg1 cup sugar1 1/3 cup all-purpose flour1/4 tsp baking soda1/2 tsp baking powder1/2 tsp saltDirections: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 RecipeIngredients:1/4 cup nonhydrogenated shortening1/4 cup cream cheese, softened2 cups confectioners’ sugar1 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!

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!

  • 28th November
    2011
  • 28
7x7's Dec 2011/Jan 2012 issue featured an article called"Is That Squash in My Cake?" by Sophia Lorenzi and I was inspired to make my own savory cupcake - Tomato Basil Cupcake.  I received a lot of skepticism at first, but my taste testers all agreed that it was surprisingly good.    

Tomato Basil Cupcakes
Tomato Basil Soup -
Boil 2-3 tomatoes and a handful of chopped basil in vegetable broth until thick.

Tomato Basil Cupcake - 
Ingredients:
1 1/2 c of tomato soup
3/4 stick of soy butter or vegetable margarine
3/4 c of sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1 1/4 c all purpose flour
1/4 c dry egg replacer
1/2 c soy milk
1/2 tsp vanilla
Directions: 
-Add all dry ingredients and spices to a mixing bowl.
-Add soy butter or vegetable margarine and mix.  
-In separate bowl, mix all wet ingredients including tomato soup and whisk.  
-Slowly add wet ingredients to dry ingredients.  Mix well until all ingredients are incorporated and cake mix is fairly smooth.
-Pour into liners and bake at 350 degrees F for 15-20 mins.

Cream Cheese Frosting
Ingredients:
1/2 stick of margarine
6 tbsp shortening
1/2 an 8 oz pkg of tofu cream cheese
1/2 c powdered sugar
Directions: 
Cream butters and tofu (o cream cheese together in a mixing bowl.  Sift powdered sugar in to mixture and whip until fluffy.

Garnish with a fresh basil leaf.  

7x7's Dec 2011/Jan 2012 issue featured an article called"Is That Squash in My Cake?" by Sophia Lorenzi and I was inspired to make my own savory cupcake - Tomato Basil Cupcake.  I received a lot of skepticism at first, but my taste testers all agreed that it was surprisingly good.    

Tomato Basil Cupcakes

Tomato Basil Soup -

Boil 2-3 tomatoes and a handful of chopped basil in vegetable broth until thick.

Tomato Basil Cupcake - 

Ingredients:

1 1/2 c of tomato soup

3/4 stick of soy butter or vegetable margarine

3/4 c of sugar

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp cinnamon

1 1/4 c all purpose flour

1/4 c dry egg replacer

1/2 c soy milk

1/2 tsp vanilla

Directions: 

-Add all dry ingredients and spices to a mixing bowl.

-Add soy butter or vegetable margarine and mix.  

-In separate bowl, mix all wet ingredients including tomato soup and whisk.  

-Slowly add wet ingredients to dry ingredients.  Mix well until all ingredients are incorporated and cake mix is fairly smooth.

-Pour into liners and bake at 350 degrees F for 15-20 mins.


Cream Cheese Frosting

Ingredients:

1/2 stick of margarine

6 tbsp shortening

1/2 an 8 oz pkg of tofu cream cheese

1/2 c powdered sugar

Directions: 

Cream butters and tofu (o cream cheese together in a mixing bowl.  Sift powdered sugar in to mixture and whip until fluffy.

Garnish with a fresh basil leaf.  


  • 7th October
    2011
  • 07
Sexy chocolate and vanilla cupcakes both topped with hot red goodness for Kate’s Pole Jam.  Wish I had some pole sticks for a finishing touch though.    

Chocolate Cupcake
Makes 12 cupcakes
Ingredients:
1 c non-dairy milk
1 tsp apple cider vinegar
3/4 c sugar
1/3 c canola oil
1 1/2 tsp vanilla 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 non-dairy 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.  

Vanilla Cupcakes
Makes 12 cupcakes
Ingredients: 
1 c non-dairy 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 vanilla extract
Directions: 
-Whisk non-dairy 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 vanilla, beat.  Alternately add dry and wet ingredients and beat till smooth.
-Pour into liners and bake 20 to 22 minutes @ 350 degrees F.  

Buttercream Frosting 
Ingredients: 
1/4 c shortening
1/4 c margarine
1 3/4  c confectioners’ sugar
3/4 tsp vanilla extract
2 tbsp non-dairy milk
Directions: 
-Beat shortening and margarine together until fluffy.  Add sugar and beat for 3 more minutes  Add vanilla and non-dairy milk and beat for another 5-7 minutes.
The frosting on the Vanilla Cupcake pictured has food coloring added.  You can use any natural store-bought food coloring, juiced berries or beets to get desired color.  
Top with sliced fruit or chocolate and voila!    

Sexy chocolate and vanilla cupcakes both topped with hot red goodness for Kate’s Pole Jam.  Wish I had some pole sticks for a finishing touch though.    


Chocolate Cupcake

Makes 12 cupcakes

Ingredients:

1 c non-dairy milk

1 tsp apple cider vinegar

3/4 c sugar

1/3 c canola oil

1 1/2 tsp vanilla 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 non-dairy 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.  


Vanilla Cupcakes

Makes 12 cupcakes

Ingredients: 

1 c non-dairy 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 vanilla extract

Directions: 

-Whisk non-dairy 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 vanilla, beat.  Alternately add dry and wet ingredients and beat till smooth.

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


Buttercream Frosting 

Ingredients: 

1/4 c shortening

1/4 c margarine

1 3/4  c confectioners’ sugar

3/4 tsp vanilla extract

2 tbsp non-dairy milk

Directions: 

-Beat shortening and margarine together until fluffy.  Add sugar and beat for 3 more minutes  Add vanilla and non-dairy milk and beat for another 5-7 minutes.

The frosting on the Vanilla Cupcake pictured has food coloring added.  You can use any natural store-bought food coloring, juiced berries or beets to get desired color.  

Top with sliced fruit or chocolate and voila!