Vegan Cupcakes take over Halloween
I spent most of Halloween in the kitchen. I bought Halloween cupcake liners at World Market last week and decided to put them to good use today. I made 3 dozen cupcakes- 2 for H to bring into the office and the other split between home and my office.
I experimented with gluten free baking today. Surprisingly, they came out really well. I bought tapioca flour and white rice flour, both of which were available at the local Jewel. They did not have quinoa flour, so I made that myself by grinding up quinoa in the blender. They look normal- I was concerned about the texture. They have a bit of an added crunch, but they taste just like regular cupcakes.
The chocolate gluten freedom cupcakes are on the right with orange (the color, not the flavor) buttercream and chocolate buttercream.
I also made a basic yellow cupcake and a chocolate vanilla marble cupcake. All from Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cupcakes Take over the World, my favorite cookbook.
Vanilla cupcakes in the front. Marble with chocolate buttercream in the back.
For my final week of fundraising for the Leukemia & Lymphoma Society, I made a double layer chocolate cake. The recipe was from the Joy of Vegan Baking and it was really simple, but not as good as the basic chocolate cupcake recipe from Vegan Cupcakes take over the world. It wasn’t very sweet, which allowed for lots of frosting. I used the cake decorating kit we got from my sister & brother-in-law for our wedding. I need to find a class on cake decorating.
Unfortunately, the marathon did not go well. The heat was unbearable and I was over the race by mile 17. I suffered through the last 9 miles and barely beat last year’s stress fracture time. I will say that it was a lot of fun to run with Team in Training. There were lots of “Go Team” screaming spectators cheering us on.