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Posts Tagged ‘Cupcakes’

unnamed-3While the desired weather of Autumn may still be of an ebb and flow nature here in Houston, the feeling of soups, roasted vegetables, and spiced baked goods is in full effect. It’s a moon day today, so I get the day off from my Ashtanga yoga practice, my teaching practice, and as much of my work as possible. On moon days, I like to visit with the sprouting fall veggies in the garden, snuggle with Marley, and bake.

On this moon day, I present to you Pumpkin-Stout Muffins. You can also make this in a 9-inch loaf, if that pleases you. I made mini-muffins (just shy of 4 doz minis) for easier sharing at the yoga studio tomorrow, but I think a loaf or full size muffins would behoove the bread or non-frosted teacake experience. Enjoy!

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Pumpkin-Stout Bread

Mini cupcake liners [or coconut oil for greasing the pan if making a loaf]

1 3/4 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

Pinch ground nutmeg

Pinch ground allspice

3 TBSP vegan butter

1 C pumpkin purée (not pumpkin pie filling)

1 C brown sugar

1 TBSP Ener-G Egg Replacer [Mixed in 4 TBSP warm water]

1 C stout beer*

1. Preheat oven to 350°F. Line mini muffin pans (or grease 9-inch loaf pan). Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.

2. Melt the butter in a medium saucepan over low heat. Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the egg replacer mixture. Finally, stir in the stout*. Add the pumpkin mixture to the dry ingredients and stir just until combined. Transfer the batter to the lined mini muffin pan or greased loaf pan.

3. Bake until a toothpick inserted into the center of the loaf comes out clean, 14 minutes for mini muffins (about 1 hour for loaf). Cool thoroughly before serving.

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Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.

*If choosing not to use beer, any vegan milk will suffice. I suspect black tea or earl grey might also be a nice experience.

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Option: Pumpkin-Stout Cupcakes

Add a dollop of cinnamon-ginger frosting (or pumpkin spice frosting, if that tickles your fancy). I made a buttercream frosting with Glenlivet & Pumpkin Pie Spice blend to top these bite-size beauties.

1 C Earth Balance Vegan Butter

2 C sifted powdered sugar

3-4 tsp Glenlivet

2 tsp vanilla extract

2-3 pinches of Pumpkin Pie Spice blend

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Double Dip Chocolate Cuppies“Did you just double-dip that cupcake?”

I did, Timmy.. I dipped, then I dipped AGAIN! I made the Redux: Red Velvet Cake cuppies (mini-sized), and then dipped into a chocolate glaze. When making the cuppies, fill the cups a little more than normal so they have a little peak over the edge of the cup. I let the cuppies and single dip chill in the fridge for about 10 min..then I dipped again! 🙂

Chocolate Glaze:
scant 1/3 C So Delicious Coconut Milk Beverage or other milk alternative
heaping 1/3 C chocolate chips (I used semi-sweet, but I bet a dark chip would also be nice. You could also chop up your favorite chocolate bar into 1/3 C.)

Heat milk over medium heat until steaming, but not simmering or boiling. Pour over chocolate and let sit a few moments (I hand-washed the pot that I steamed the milk in, then went to whisk). Whisk to create a glossy emulsion. Let chocolate cool on the counter about 10 min. If you’re in a colder ambient temperature location, it may not take as long. Once both cuppies and chocolate are cooled, dip cuppies in the chocolate gloss. Let chill in the fridge about 10 min, then dip again.. feel free to dip as many times as you like, letting them chill in the fridge between each dip. This recipe will make more than is needed for the cupcake recipe, so you can double the cupcake recipe..say for a potluck or party situation. And I’ve never heard of anyone complaining because there is extra chocolate glaze.. glaze pancakes, scones, or sundaes the next morning, or skip the middleman and just glaze your tongue. 😉

Happy Baking!

Double Dipped Chocolate CuppiesConfectioner’s note: If you want a sturdier chocolate – i.e. one that doesn’t soften at the touch – then simply melt the chocolate in a double-boiler and omit the milk step.

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Red Velvet CupcakesThe first time I posted about Red Velvet Cuppies, I did mini’s and the frosting didn’t turn out as well as could be expected, so the post was lacking in standard Primate verve.. So here’s the redux post. This time I made full-size, since I didn’t have enough liners for minis.. and sometimes it doesn’t hurt to go standard-sizing – I’m just a gnome deep down, and love all things mini or gnome-size. 🙂 But who’s really going to turn down a cupcake, regardless of size.. honestly. This recipe makes 12 regulars, or about 24-32 minis. I old-school frosted with standard vegan Buttercream Frosting. Enjoy!

Ingredients:

Red Velvet Cuppies:

1 C hemp or almond milk
1 tsp apple cider vinegar
1/2 C turbinado sugar
1/3 C canola oil
1.5 tsp vanilla extract
1 C oat flour
1/4 C AP flour
1/3 C cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
red food coloring, as needed (or omit for a basic chocolate cupcake)

Buttercream Frosting: [this will make enough for piping the frosting, if frosting old-school style freehand..HALF the recipe]

1 C Earth Balance Vegan Butter, lightly softened
4.5-5 C sifted powdered sugar (I put in 3 C as the original recipe called for, but then added about 1.5-2 C more..didn’t measure it, but added until it was the right consistency)
2 TBSP Coconut Milk Beverage or Almond Milk
1 TBSP vanilla extract

Directions:

1. Preheat oven to 350°F. Line a 12-muffin tin with cupcake liners (or opt for minis). In a large measuring cup, combine milk and apple cider vinegar. Set aside.

2. In a mixing bowl, stir together sugar and oil. Pour into milk mixture. Set aside.

3. In same mixing bowl, sift (or whisk) together flours, cocoa powder, baking soda & powder, and salt. Add liquid mixture. Stir to combine. Add red food coloring to desired color.

4. Allocate around 1/4 C per cupcake for regulars (about 1 TBSP or so for minis). Bake at 350°F for 18-22 minutes for regulars, 12-15 minutes for minis.

5. Let cool while you make the UnButtercream Frosting in a stand mixer. Frost. Enjoy!

Red Velvet Cupcakes

Happy Baking!

On this day in History: New Years Eve @ 1323 Menu

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Chocolate Stout Cuppies and Irish Whiskey FrostingThe springtime inspires me to get back into baking.. and of course, who doesn’t love St. Patty’s Day?! Ever since I saw this recipe on my Facebook feed, I knew I had to make them. I actually made the cuppies pretty much verbatim, so I’ll simply include a link with the photos.. I did use olive oil in place of canola (didn’t have any canola on hand), but it worked out nicely! Check it out! Super deliciousness awaits you… 🙂 This recipe made about 5 dozen mini cuppies – and I baked at 350°F for 15 minutes.

Chef Chloe’s recipe – NOM NOM!

Chocolate Stout Cuppies and Irish Whiskey FrostingChocolate Stout Cuppies and Irish Whiskey Frosting

I did, however, tweak the frosting recipe a bit..so here’s my frosting recipe:

Ingredients:

1 C Earth Balance Vegan Butter, lightly softened
4.5-5 C sifted powdered sugar (I put in 3 C as the original recipe called for, but then added about 1.5-2 C more..didn’t measure it, but added until it was the right consistency)
4 TBSP Irish Whiskey
2 TBSP Coconut Milk Beverage
1 TBSP vanilla extract

Directions:

1. Dump all ingredients into a mixer. Mix until smooth and delicious – adjusting moisture level as needed.
2. Taste for quality control, and frost cooled cuppies.

Chocolate Stout Cuppies and Irish Whiskey Frosting

Happy Baking!

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VeganMoFo 2009Happy World Vegetarian Day! Happy October, and that means Halloween and IDA’s Go Vegan Days (Oct 26-31, and does anyone else think Woody is simply delicious?)! Happy Vegan MoFo 2009!! So many delicious ways to celebrate this month…how are we going to be able to contain ourselves? Not to mention October 16 is World Food Day (UN)! So with all our creative and delicious juices, let’s help save the world one vegan meal at a time! Since this is the first day of October, and the kick-off for Vegan MoFo III….I thought I’d recap some of the delicious treats from last October! Bats and ghosts and spiders, oh my!

Happy Halloween 2008!batcakes colonyghost cupcakes

Coming up this month will include some Chocolate Heart of Darkness, Black Frosting Roses, Haunted Dollhouse-inspired creations, and Ms. Stewart-inspired Piña Ghouladas. So buckle up kiddies, we’re in for a devilishly delicious time this month!

On This Day In History: Orzo-Almond Salad

orzo-almond salad5

Happy Vegan MoFo!!!

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Happy Birthday to Me!!! I’ve had a wonderful day thus far. I slept in, executed Operation Cupcake, awaiting Indian food tonight…wait, did you say Operation Cupcake? Oh yeah, baby! For the first time in a long time, I haven’t had to bake my own birthday cake!! Thank you Sticky Fingers!! For those who aren’t aware, Sticky Fingers is a totally vegan (and they have GF stuff too) bakery in DC. I thought about getting a cake, but I decided…how often am I in DC and get to taste the goodness that is a vegan bakery. So I decided upon cupcakes, a dozen in fact. One may say that a dozen is way too many cupcakes for just two people. I say, HA, you can never have too many cupcakes! Plus, this way I get to taste the many flavors of Sticky Fingers. I purchased (starting clockwise at 7ish o’clock) two Strawberry Creme Vanilla Cake, Chocolate Love with Sprinkles (couldn’t resist the sprinkles), Toasted Almond Creme, Peanut Butter Fudge, Cookies-n-Cake, and S’mores. I purchased in two’s so that way Jo and I could both have individual cuppies of each flavor – sometimes, you just don’t want to share. 😉 I hope she likes my selections…

Sticky Fingers Cuppies

I have this tradition or philosophy (whatever), that no matters whose birthday it is…everyone should celebrate it! So to all Primate readers, I charge you to treat yourself today in honor of my birth! 🙂

Happy Birthday!

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FilledCuppieXsectionThere are few things that are amazing enough to blow my top off these days, but I have to say…this past weekend, I created this pastry cream that got me pretty ecstatic! It’s been a while since I’ve created something that has wowed me as much as this pastry cream did (well, there was another thing this weekend that topped even this pastry cream, but that’ll be a post for a later date…hehe). Normally, I simply love the things I make, but this goes beyond love..beyond excitement… Let’s just say, when I tasted it…I giggled with glee and danced a little jig – yes, a jig while giggling. To an outside observer, I might have looked a bit like I lost a few more marbles. There are other recipes out there for vegan pastry creams, and I’m sure they’re delicious. The major difference with this recipe: this one has absolutely no tofu in it! So all you out there, who detest tofu like we do here at the Primate, you can now have a pastry cream to fill cupcakes, donuts, to use as a thick and creamy “whipped cream” substitute to top ice cream sundaes, or just to fill your mouth straight from the bowl or pastry bag…ah, good times! This recipe makes enough to fill 12 standard cupcakes, plus extra..I bet I could’ve filled at least another half dozen. So let’s say, enough to fill about 18 cupcakes. Because it’s something that I may not be able to describe properly with text, I’m going to give you large pics to help guide you!

Ingredients:

1/2 C coconut milk

1.5 TBSP agar agar flakes

4 tsp cornstarch + 1 TBSP hemp milk

1 stick (4 oz) Earth Balance vegan butter, softened about 10 min at room temperature

1/3 C + 1 TBSP granulated sugar

pinch of salt

1 tsp vanilla extract

1 TBSP hemp milk

Directions:

1. Add agar flakes to coconut milk, set aside for 10 minutes. (It’ll be lumpy and kind of gross looking, that’s okay).

CM and agar2. Pour 1/3 C of the coconut milk/agar mix into a small saucepan. Bring to a boil, reduce heat and continue to cook until agar begins to dissolve, about 10 minutes.

3. Whisk cornstarch + 1 TBSP hemp milk into the remaining coconut milk/agar, add to the saucepan, stirring constantly. After about 1 minute, the mixture will thicken intensely (and somewhat grossly). Remove from heat and set aside. (This is the part where it looks really unappealing, but don’t worry…just tell yourself, ‘goop is good’)

MeltedAgarGoop4. Cut butter into small cubes and place in a blender or food processor. Add sugar, salt, and cooked cornstarch/agar goop. Blend until creamy. Add 1 TBSP hemp milk and vanilla, scrape down sides, and blend again. Transfer to a covered container and chill to firm up – at least 45 minutes. (I used a blender, but I think next time I’ll go with the food processor simply for ease of getting every last molecule out of it. If you chill overnight, you’ll have to let it sit at room temp for about 5 minutes to let it become more squeezable again).

PastryCreamInBlenderPastryCream5. Fill piping bag and fill cupcakes, donuts, etc. I used a chopstick to poke a hole and shimmy out some space inside the cupcake. But beware the overfill…

FilledCupcakeBewareOverfill

…Though no big stress if you do overfill…all mistakes can be covered up with a little buttercream frosting! 😉

FrostedCupcakes

Happy Baking!
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