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Chai Latte Cupcakes with Spiced Vanilla Frosting

26 Sep

I don’t know why, but I have just been baking like crazy lately!  Maybe it’s because I’ve been reunited recently with my beloved KitchenAid Mixer <3

These cupcakes were inspired by the cool autumn weather we’ve been having :D

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Chai Latte Cupcakes with Spiced Vanilla Frosting

Yields 12 cupcakes

1 cup unsweetened vanilla almond milk

4 black tea bags (decaffeinated if preferred)

1/4 cup canola oil

1/2 cup plain almond milk yogurt

3/4 cup sugar

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

2 teaspoons cinnamon

1 teaspoon cardamom

1/2 teaspoon ginger

1/4 teaspoon cloves

A hair less than 1/8 teaspoon fresh ground black pepper

Vanilla spiced buttercream (recipe below)

A sprinkle of chai Spice (recipe below) or cinnamon, as garnish

Directions:

Preheat the oven to 350 degrees Fahrenheit.  Prepare a cupcake pan by lining with paper liners.

In a small saucepan, heat the almond milk with the tea bags to a light boil; turn off the heat and let sit for about 10 minutes.  Squeeze out the tea bags to extract all the tea flavor then discard.  Add this milk mixture to a large mixing bowl and whisk in the oil, yogurt, sugar, and vanilla.  Whisk until no lumps remain.

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Using a fine mesh strainer, sift the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and pepper into the wet ingredients.  Stir gently with a spoon until most all the larger lumps are gone.

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Fill the cupcake liners just about to the top (about 2 1/2 tablespoons per each) and bake for 20 to 22 minutes or until a toothpick inserted to the center of the cupcakes comes out clean.  Move to a cooling rack to cool completely before frosting with the vanilla spiced buttercream.

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Vanilla Spiced Buttercream

Makes enough to frost 12 cupcakes

1/2 cup nonhydrogenated margarine (Earth Balance), room temperature

1/2 cup nonhydrogenated vegan shortening, room temperature

3 1/3 cups powdered sugar (sifted if lumpy)

1 1/2 teaspoons vanilla extract

1-2 teaspoons chai spice

1/4 cup unsweetened vanilla almond milk

Directions:

In a stand mixer, or a large bowl and en electric beater, beat together the margarine and shortening until combined and fluffy.  Add the sugar by 1 cup increments, scraping down the bowl and beating between each incorporation.  Add the vanilla extract and spice, beat to combine, then add the milk.  Beat for about 5 minutes, or until fluffy.

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Springtime cupcakes (:

12 Apr

The last week or so I have been on a crazy sweets kick… chocolate cream eggs… homemade peanut butter cups… moist vanilla cake… and here’s more! You’ll be hearing about my detox soon ha!
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These cupcakes I baked with my biff Brianna! It was so fun! We baked and made pizza and became extremely high off sugar. What more could you ask for?!

This recipe came from the cookbook Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.

Springtime Vanilla Cupcakes

Yields 12 cupcakes

1 cup soymilk
1 tsp. apple cider vinegar
1 1/4 cups all purpose flour
2 Tbsp. arrowroot powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 cup Earth Balance vegan butter
3/4 cup vegan sugar
2 tsp. vanilla extract

Directions:

Preheat the oven to 350 degrees Fahrenheit. Prepare your cupcake tins by lining them with paper or foil liners.

Whisk together the soymilk and apple coder vinegar and set aside to curdle.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, or the bowl of an electric mixer, cream together the vegan butter and sugar; add in the vanilla. Alternate beating in the curdled milk with the sifted flour mixture, remembering to scrape down the bowl between each addition. Do not over mix, but the batter should be lump free and smooth.

Fill the cupcake liners 3/4 of the way full and bake in the preheated oven for 20 to 25 minutes. The cupcakes will be done when a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and transfer to a cooling rack to cool completely before frosting.
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Moist Vanilla Cake

9 Apr

A couple years ago for one gift giving holiday, my sister gave me an awesome cookbook called Heirloom Baking with the Brass Sisters. I’ve only used the book once or twice (it’s not a vegan baking cookbook) and since she is hosting Easter this year I thought it would be nice to bake her something from the book.

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So let’s just say this cake tastes amazing, but looks hilarious. I had the intention of making a lamb cake all cute and decorated, but I think I was a little too ambitious. The taste is all that matters though right? Well, this cake tastes AMAZING!!

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Moist Vanilla Cake

Yields 12 servings

1 Tbsp. apple cider vinegar
1 cup unsweetened, nondairy milk (I use soymilk)
1 3/4 cup all purpose flour (or omit the cake flour and use a total of 2 1/4 cups of all purpose flour)
1/2 cup cake flour
2 1/2 tsp. baking powder
1 tsp. sea salt
1/2 cup Earth Balance vegan butter
1 1/2 cups sugar
2 egg replacer eggs
1 tsp. vanilla

Directions:

Preheat the oven to 350 degrees Fahrenheit; prepare your baking dish by spraying with oil, covering the surface with flour, and optionally lining the bottom with parchment paper. Since I baked the cake in lamb molds I couldn’t put in parchment paper, but if you are baking in two 7 inch round or square pans, I recommend using the paper.

In a small dish or measuring glass, combine the milk and vinegar and set aside to curdle (at least 5 minutes). Also, in a small dish, prepare the eggs following the package directions.

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In a medium mixing bowl, sift together the flour, baking powder, and sea salt. In the bowl of a stand mixer, or a large separate bowl, cream together the Earth Balance vegan butter and the sugar until light and fluffy, about 5 minutes. Be sure to scrape the bowl down every few minutes with a rubber spatula.

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Add the vanilla to the curdled milk, stir, then beat into the creamed butter. Next, add the sifted dry ingredients and the milk to the creamed butter alternately of each other in batches; stir briefly between each addition to combine. I used measuring cups to do this: 2/3 cup of flour, stir, 1/4 cup curdled milk, stir, repeat.

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Stir on low speed to incorporate all ingredients. The batter should be smooth, but not over mixed.

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Pour evenly into the baking dishes and bake in a preheated oven for 35-40 minutes until a toothpick inserted in the center comes out clean. Cool completely on a cooling rack before removing from the pan. My lil lamb kinda lost some body, but it’s ok because that’s what frostings for!!

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