Tag Archives: cupcakes

Bake Sale Success aka Partying With the Haiti-ins.

Remember this scene?  Well, we made some serious room at the table yesterday.

At the Vegan Bake Sale for Haiti at Locali we raised … (drumroll please) … $3285.43!!  Which will all be sent to Doctors Without Borders for relief in Haiti!  Thank you so much to everyone who came out and loaded up on goodies.  Thanks especially to Beth who completely bought me out (and several other people) at the end of the day! These pictures are courtesy of the lovely Ashley.

Haitian Flag Cupcakes!

S’Mores Explosion Cupcakes by Alix!

The greatest guy ever!

My Oatmeal Cream Pies!  I also had Peanut Butter Chocolate Chip Blondies and Fat-Free Berry Bran Muffins that all sold out!  Hooray!

And in conclusion may I please remind you it does not say R.S.V.P. on the Statue of Liberty.

Black and Purple and Full of Spiders

Sounds appetizing, right?

Oh it is.

I was insane to make these – I had no free time last week and the two hours I did have were devoted to being in the kitchen.  I used my old tried and true frosting recipe:

Ingredients

1/2 C Earth Balance

1/2 C Vegetable shortening

1/4 C cocoa powder

3 C powdered sugar

1 tsp vanilla

2 T soymilk

Directions

  • Mix the Earth Balance and shortening together until thoroughly combined
  • Mix in cocoa until incorporated
  • Mix in powdered sugar in small batches until completely incorporated
  • Add the vanilla and soymilk and mix until fluffy
  • Store in the fridge until using or use immediately.  If you store it for later, let the frosting sit at room temperature for a half hour or so before using.  Re-mix it too.  Ya know.

For the cake, I used Dreena Burton’s recipe for Chocolate Sin-nammon cake in Eat, Drink, and Be Vegan.  Hooray!

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Oh yeah, and how ’bout that President Obama?

Almond Mocha Cupcakes

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I can’t even explain how good these are. I took them to a party and they were met with grunts of appreciation. That’s really all I need to make me happy. I should marry a caveman.  The whole process took a pretty long time since I had to make the mousse, ganache, and cupcakes separately and THEN let them all sit long enough to have everything chilled during assembly.

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I took the Hazelnut Mocha recipe from VCTOTW and changed everything over to almonds because I am cheap frugal! It also helps me to not devour an entire pan of cupcakes by making them with something I’m mildly allergic to. I tricked myself out of gluttony. The inside of these are stuffed with an almond mocha mousse and covered with the rich chocolate ganache and a sprinkling of chopped almonds. I used my coffee grinder to make almond meal for part of the flour since I don’t have a food processor. It worked perfectly, considering all I needed was 1/3 cup almond meal.

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They are soooo rich and have an amazing chocolate/almond/cinnamon/nutmeg explosion going on. It took me twenty minutes to eat one because my eyes kept rolling back in my head and I feared an all out food coma. I also have a bunch of leftover mousse and ganache that will either be turned into a pie or some truffles. We’ll see where the weekend takes me!

None of This Is Good For You

And that is precisely why I enjoy making them. I’ve had a cold and have been forced to sit inside for the past few days. I have a hard time staying still – even when I am knocked up with Sudaphed, Zicam, and Emergen-C. In my delirious OTC drug-haze I felt compelled to bake.

Zucchini Muffins

Well, ok let’s rewind for a second. I made these muffins while visiting my sweet precious girls, Chloe and Sarah, in Berkeley. The second day I was there Chloe got a sinus infection and the sky opened up with a brutal non-stop rain. We could do nothing but hang inside, watching episodes of Freaks and Geeks and baking with what they already had in their pantry. I wanted to make something vegan, and luckily these muffins don’t call for soy milk or margarine — two things the girls don’t have being omnivorous chicks. They DID have a few zucchini and bananas – score!

I halved this recipe from theppk.com

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Combine these with this:

And any sick person is instantly cured. I’ve created a new panacea!

Jelly Donut Cupcakes

Whenever the boy goes into the studio to record, I know it’s time to start baking. His bandmates are bottomless pits for baked goods, so I can get all this good stuff out of the house before I devour an entire pan of muffins. Thank you boys, for your furnace-like metabolisms. The recipe is from Veganomicon.

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Sidenote: I didn’t have enough confectionars sugar left for the top so they look a bit … gorey.

Dreena’s Homestyle Chocolate Chip Cookies

I’d like to start out by saying — this recipe slays (SLAYS) every chocolate chip cookie recipe ever. SLAYS. I used spelt flour for the first time – hooray- and everyone I gave these to freaked out, not at all believing in their vegan-ness. To quote a conversation with my boyfriend:

Boy: These can’t be healthy with all that butter

Me: No butter, holmes.

Boy: OK, all that margerine.

Me: Nope.

Boy: What the hell is in these things!? WHY ARE THEY SO GOOD!?

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Recipe from Everyday Dish

1 cup unbleached all-purpose flour (see note)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 cup unrefined sugar
1⁄4 teaspoon sea salt
1⁄3 cup pure maple syrup
1⁄4 teaspoon blackstrap molasses
1 – 1 1⁄2 teaspoons pure vanilla extract
1⁄4 cup canola oil (a little generous)
1⁄3 cup non-dairy chocolate chips

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.

Note: Unbleached all-purpose flour or spelt flour produces a more classic cookie taste and texture, but you can use whole-wheat pastry flour and still get a delicious cookie. For a wheat-free version, use spelt flour, but add an extra 2-4 tablespoons of the spelt flour to the dry mix (the amount needed varies with brand of spelt flour and whether you are using a refined spelt flour versus a less processed spelt flour).

Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.

Makes 9-12 large to average sized cookies

© Copyright 2005 Dreena Burton

Now that you are one step closer to e-diabetes, I should mention that I’ve been eating and making lots of actual healthy things (I promise) that I’ll post soon.