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Posts Tagged ‘Vanilla’

This is the easiest cupcake recipe I’ve ever made. It’s not the best tasting, but it’s the easiest! It’s also the first Vegan cupcake I’ve ever made ūüôā

I’ve been looking for recipes a lot at www.veganbaking.net. It’s a wonderful website. I found this chocolate cupcake (it originally posted as a cake) there too. Actually, I’ve been stealing a lot of “my” recipes from that website. I modified the original recipe, but not by much. The cupcake was moist and flavourful, but I thought it was too oily. I’ll try to tweak this recipe a few more times to get it the way I like.

Ingredients:

1 ¬ľ¬†cup white all-purpose flour

1/2 cup + 1 Tbsp  sugar (the original had whopping 1 cup of sugar!! I used vanilla sugar)
‚Östcup cocoa powder
1/2 tsp baking powder
pinch salt
1 cup warm water
1 teaspoon vanilla extract (or half a vanilla bean, but I think a vanilla bean would be a waste of money for this recipe)
‚Östcup vegetable oil
1 teaspoon white vinegar (or apple cider vinegar)
Method:
1. Preheat oven to 350F (177C).
2. Line muffin pan with 12 muffin cups.
3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.
4. Add the water, vanilla extract, vegetable oil and vinegar directly to the dry ingredients. Mix until combined.
5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.
*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 20  minutes. The cupcakes were darker on top than I would have preferred.  18 minutes would have been enough.

The cupcakes were so moist that they fell apart when we pull the wrappers off.

Look at what lighting can do! No flash on top, and flash on the bottom. Same cupcake!!

Honestly, could they get any more moist? How many times can a blogger write moist in a post?

Yum ūüôā

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I’ve stopped drinking milk, tea, coffee, and sodas. ¬†So what does this mean? This means I’ve given myself a license to splurge on milk alternatives. Normally I wouldn’t spend $6 bucks on just under a Litre of soy milk, but this time I did! These days we’re juicing apples/carrots and oranges so I can get my sweet juice fix, and alternately, I’ve bought “other” milks to stave off my dairy cravings.

 

 

Here are the drinks I’ve tried, and my personal opinions of them.

 

 

Hemp Bliss nutritional facts.

 

I will not be buying this again. I also don’t want to waste¬†any more¬†of my money testing out any Hemp based drink. It lacked body, and the flavour was horrible. I like Hemp seeds, I really do. I expected the drink to taste like Hemp seeds with chocolate. Instead it tasted oddly medicinal, with a mild chocolate¬†after-taste. Much like very watery milk with a dash of chocolate milk added to it. Yuck.

 

Eden Soy nutritional facts.

I don’t have enough money to drink this stuff. It’s good. It’s really good. My 3-year-old daughter liked it so much that she drank my entire first cup of the stuff in one go. Then, because I’m selfish and thought, “Hey! Why are you drinking my expensive soy milk when you can also have regular milk?” I started to “regulate” how much she got. ¬†She was only allowed to have some of “mommy’s milk” if she was a “good girl”. Sadly, she still got half of it. When I feel like splurging, I’ll buy this again, but for now, $6 bucks/L isn’t economical for me.

 

Almond milk nutritional facts.

This is the drink I’m going to stick to from now on. It has a great nutty taste and isn’t too sweet. The calories are great too! My 3-year-old likes it, but not so much that I have to worry about her drinking my stash. I’m thinking about making almond milk since it’s cheaper and I’ll be able to put my vanilla pods to good use. ¬†Just thinking. For now.

Yum @ Almond Milk.

 

 

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This mini had a caramel butter cream frosting. I thought the caramel flavour was overwhelming though.

Adapted from: Libbie’s Chocolate Cupcake recipe.

I have a very hard time following recipes. No matter how much I tell myself that I will, I don’t. ¬†I very rarely (VERY RARELY) make the same recipe twice. ¬†Maybe I have a bit of baking ADD or something. ¬†This recipe was no different. I didn’t follow the recipe exactly. I just couldn’t. ¬†Luckily, they turned out really well. I mean, really well. They were moist, the chocolate flavour wasn’t overwhelming (I don’t like overly chocolatey things), and it wasn’t too sweet. ¬†I’ve made this recipe 3 times this month!

The original recipe is worth trying though. The original is less moist, but it’s still amazing.

I used a strawberry frosting I got from my friend Leah Kelly. ¬†Her website is called White Box Cupcakes. ¬†I’m not sure if the frosting recipe is on her site because I asked her for a frosting recipe and she emailed me the one below.

Strawberry butter cream frosting.

Vanilla bean butter cream frosting.

Chocolate Cupcakes

Ingredients:

  • 100g plain flour
  • 20g cocoa powder
  • 70g white sugar/70g splenda
  • 2 tsp baking powder
  • Pinch of salt
  • 40g unsalted butter at room temperature
  • 60ml 35% cream
  • 60 ml 2% milk
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 vanilla bean

Method:

  1. Preheat the oven to 325¬įF.
  2. Put sugar and vanilla bean seeds in a stand up mixer with a paddle attachment. Mix until the vanilla seeds are distributed throughout the sugar.
  3. Put flour, cocoa, baking powder, salt and butter in the mixer. Mix together until you have a sandy consistency.
  4. Whisk milk, cream, yogurt and egg  in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
  5. Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of turns. Do not over mix.
  6. Spoon mixture into the 12 cases and cook for 20 mins or until your cake tester (aka a toothpick) comes out clean.

Strawberry Butter-cream Frosting:

(I couldn’t stick to the original recipe here either…)
Ingredients:
  • 2 sticks (1/2 cup) of butter, at room temperature
  • 3 cups of powdered sugar
  • 1/2 a vanilla bean
  • 1/4 ¬†cup fresh very ripe strawberries

NOTE: The original used a 1/2 tsp vanilla extract, had 1/4- 1/2 chopped strawberries and said to press with paper towel to remove moisture, and had 1/2 tsp milk. I kept the strawberry juice and omitted the milk. For the vanilla bean frosting, omit the strawberry, add 1/2 tsp milk or more depending on the consistency you want.

Method:

1. Cream butter until smooth and fluffy.

2. Add in powdered sugar 1 cup at a time with the mixer on low so you don’t get a lot of powdered sugar dust spewing up in your face. ¬†If you have a large stand up mixer, then you can add larger amounts of powdered sugar.

3. Add in vanilla extract, vanilla bean paste, or vanilla bean seeds that you scraped from the vanilla bean.

4. Add 1/4 cup of the berries and turn the mixer on high, scraping down the sides as you go.

5. Add as much confectioner’s sugar as needed to achieve your desired consistency.

This frosting tasted a LOT better after I¬†refrigerated¬†it overnight. ¬†It tasted almost like strawberry ice cream. I had to tell myself not to eat it off a spoon because,¬†after all, it’s whipped butter with sugar, and I prefer to save my calories for bacon.

You can either use the frosting right away, keep it in the fridge, or freeze it. When you want to use it again, take it out of the fridge and beat it with an electric mixer until fluffy. If you take it out of the freezer, defrost in the fridge and then follow the above instructions.

Vanilla bean and strawberry butter cream frosting in disposable piping bags. I love my disposable piping bags!!

The strawberry butter cream was paired with the chocolate cupcakes, and the vanilla bean frosting went with a coffee cupcake.

CLOSE UP

Close up. The letters were from sugar sheets, bought at Walmart.

YUM ūüôā

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