Chocolate & Vanilla Marble Cake (From Vegan Cupcakes take over the World) with buttercream frosting
Coffee ice cream from Vegan Scoops
My friend Nancy had to bring cupcakes to a baby shower. She planned to buy cupcakes from Costco (!!) so I volunteered to bake four dozen cupcakes for her. It gave me the opportunity to try out my newest cookbook: Sticky Fingers’ Sweets: 100 Super-Secret Vegan Recipes
Rubber Duckie – yellow dyed vanilla cupcakes and blue buttercream frosting
Pea pod cupcakes: chocolate love (from Doron’s new cookbook) with vanilla buttercream
Baby sheep & chicks: carrot cake with cream cheese frosting
Glittery lemon scented vanilla cupcakes with lemon buttercream
All packed up and ready to go!
Last night Alabama won its second national championship in three years! I made vegan cupcakes and I am pretty sure that’s why they won. Either that or Alabama’s dominating defense.
I attempted to do red and white vanilla cupcakes, but I used a natural food coloring and it came out brown.
I drew Alabama As with chocolate ganache.
The cupcakes were baked in houndstooth liners.
Sassafras was so happy to curl up on his Alabama snuggie and watch the game (because he is not an Auburn fan!)
Yesterday it was all about cupcakes. First up, Cream Soda Cupcakes with Whiskey Brown Sugar Frosting, which I entered into the Earth Balance cupcake contest (click here).
Cream Soda Cupcakes
Whiskey Brown Sugar Frosting
Next up, the basic chocolate from Vegan Cupcakes Take over the World with red and green swirled buttercream frosting.
And finally, my holiday favorite, gingerbread cupcake with lemon buttercream frosting. Also from VCTOTW.
And then they were boxed up in festive gift boxes.
Happy Halloween, part I.
Sadly, I couldn’t find any skull cupcake aprons that I liked (without buying an entire non-vegan cupcake kit), so these are just in a basic black. H took them to work today. I figure this is an appropriate way for a neurology office to celebrate Halloween. The flavor is red velvet with a gray cream cheese frosting.
This morning I met some friends at Moraine Hills State Park for a scenic 7 mile run. I can’t believe I’ve never been there before today. It’s so pretty. Afterward, we went to Anne’s house for a potluck breakfast. I finally tried out some brunch recipes from Party Vegan.
The Asparagus Quiche Me Not was really good, but I’ll probably add a little more filling next time.
The Chai Spiced Muffins weren’t my favorite. They might have been a little overcooked. Robin Robertson’s “about XX minutes” means less than XX minutes in my oven. I’ll have to remember that next time.
Howard made his famous muesli with soy yogurt and Anne made vegan granola (I guess that means honey-free?). My friends are the best. There was also lots of fresh fruit.
Tonight was the Woodstock fireworks in Emricson Park. We met at Sara’s house and walked over to the park. It was a decent show; I was pleasantly surprised.
Then we went back to Sara’s for dessert. I brought cupcakes- the classics, vanilla and chocolate- with red, white & blue frosting.
There was an impromptu family reunion this weekend and that means one thing: lots of cupcakes!
Organic funfetti. Not nearly as pretty as the chemical stuff.
Brooklyn vs. Boston Creme Pie
Dulce sin Leche
I just realized I never tasted the dulce sin leche cupcakes!
The boston creme cupcakes tasted good, but didn’t turn out quite as I wanted. The creme wasn’t thick enough and the cap kept falling off the pastry bag, so there wasn’t enough creme in each cupcake. Agar agar flakes were not cooperating, but I just bought agar powder from amazon.com, so the next batch will be amazing. I only made six boston creme cupcakes because I was worried they wouldn’t be very good. With the other half-dozen, I topped with chocolate buttercream, which ended up being some people’s favorite.
As good as the cupcakes were, the highlight of the meal was seeing my uncles take a second helping of VegNews’ Mac & Cheese! This recipe is the best!
My new favorite shoes:
Moschino + Kartell
They are surprisingly comfortable for (recycled) plastic shoes. I reluctantly agreed to see Thor with H on Saturday, but we had front (of the stadium seating part) & center seats where we could put our feet up on the railing. If I got bored, or I couldn’t handle watching Thor be an idiot, then I could just look down at my pretty shoes.
Also on Saturday, I made gingerbread cupcakes with lemon cream cheese frosting. The lemon cream cheese frosting is so good! So that H could have enough for everyone at work, I made vanilla cupcakes with fresh strawberry buttercream frosting, half gluten-free. The gluten-free ones came out better when I used corn flour. They don’t taste like a cornbread muffin. They strawberry buttercream was a little difficult to get thick enough, yet still have a strong enough strawberry flavor.
Breaking out the fancy place settings.
Course One: Arugula Salad with Strawberries
Seond Course: Carrot Vichyssoise (not so carrot-y). I used vegetarian chicken broth and unsweetened almond milk instead of chicken stock and whole milk.
Main Course: Crispy Tempeh with Brussel Sprouts over Polenta from The Vegan Girl’s Guide to Life. This was very flavorful. I read this book last week and this is the first recipe I’ve tried. Very impressed.
Dessert: Easter cupcakes.
I wanted to make this, but I didn’t have the right tip, so I just created my own design that’s more inspired by a flower than an actual flower. I made lemon and vanilla cupcakes and half of them are gluten free. This round of gluten free baking was better for quinoa flour, but, FYI, corn meal is not a good substitute for corn flour. The cupcakes are moist and taste good, but the texture is still grainy. However, if you love cornbread, you’ll love these cupcakes!