HOSTESS CUPCAKES
INGREDIENTS
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cake
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Homemade party pumpkin Cupcakes
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This is what you need:
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1 (15 ounces) organic pumpkin (not pumpkin pie mix)
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1/3 cup plus 2 tablespoons canola oil
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1 1/4 cup Sucanat
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1/3 cup of organic unsweetened rice milk
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1 1/2 teaspoons vanilla extract
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1 3/4 cups stone ground whole wheat flour
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3/4 teaspoon baking powder
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3/4 teaspoon baking soda
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3/4 teaspoon cinnamon
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1/4 teaspoon salt
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4.3 cup mini chocolate chips vegan
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For the frosting:
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1 cup Earth Balance non-hydrogenated vegan margarine
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1 tablespoon unsweetened organic rice milk
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1/2 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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2 cups organic powdered evaporated cane sugar
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Preheat oven to 350 degrees and line muffin pan with 16 liners for.
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In a medium bowl mix together the pumpkin, oil, Sucanat, rice milk and vanilla. Add the flour, baking powder, baking soda, cinnamon and salt. Stir with a fork to prevent the dough gummy. Fold in chocolate.
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Fill each liner two-thirds of its capacity. Bake for 20-25 minutes. Transfer to a rack and let cool completely before frosting.
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Prepare the frosting:
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Beat margarine, rice milk and vanilla until smooth. Add the cinnamon and powdered sugar in small quantities. Mix until smooth and creamy.
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For fun frosting designs, fill a pastry bag with a nozzle and pipe decorations on the cupcakes. Or just smooth the icing with a knife.
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Posted by wp_admin - August 15, 2013 at 7:59 pm
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Categories: cake, dessert Tags:
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Apple Spice Cupcakes
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Apple Spice Cupcakes:
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1 1/2 cups organic apple juice (even better if you use fresh squeezed)
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1 tablespoon of arrow-root
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1/8 teaspoon ground cloves
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1/4 teaspoon ground cinnamon
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1/4 teaspoon pepper in Jamaica
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Sauce 1/2 cup of apple (or core and slice an apple, mixed with 1 tablespoon apple juice in microwave-safe bowl, cover with wax paper and microwave in 30 second increments until tender. Processor mini shoot food and processed to obtain the desired con
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1/4 cup maple syrup
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1/2 cup Sucanat
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1/3 cup canola oil
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2 teaspoons apple cider vinegar
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1 teaspoon vanilla extract
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1 3/4 cups wheat pastry flour
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1/2 teaspoon baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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Preheat oven to 350 degrees F. Line muffin tray with cupcake liners beautiful.
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Combine apple juice, arrow-root, cinnamon, cloves and pepper together and set aside.
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In a large bowl combine the applesauce, maple syrup, Sucanat, canola oil, vinegar and vanilla.
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In another bowl, mix the flour, baking powder, baking soda and salt.
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Add the flour mixture to applesauce mixture in small batches mixing until well combined. Add the apple juice mixture gradually, mixing until fully incorporated.
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Spray nonstick spray coating each. Fill each shirt 3/4. Bake for 20-25 minutes.
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Let cool completely before frosting.
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Chloe calls Muffins Muffins’ and eat with pleasure
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Spiced Buttercream Frosting:
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1/2 cup vegetable not hydrogenated vegan butter (EarthBalance)
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1/2 cup non-hydrogenated vegan margarine (EarthBalance)
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3 1/2 cups powdered organic evaporated cane sugar
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1 1/2 teaspoons vanilla extract
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1/4 cup rice milk
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1/4 teaspoon cinnamon
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1/8 teaspoon nutmeg
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Beat butter and margarine until well blended. Add the sugar and beat for a few minutes, until fluffy. Add the vanilla, milk rice and spices. Beat for another 5 minutes.
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Posted by wp_admin - August 15, 2013 at 7:57 pm
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Categories: cake, dessert Tags:
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Homemade carrot cupcakes
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This is what you need:
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2/3 cup wheat pastry flour
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3/4 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/2 cup Sucanat
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1/3 cup canola oil
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1/3 cup of soy yogurt natural
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1 teaspoon vanilla extract
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1 cup grated carrot
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1/2 cup chopped walnuts, 2 TBL reserved for decoration
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1/2 cup golden raisins, 12 reserved for decoration
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For the cream cheese frosting:
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1/4 cup non-hydrogenated margarine, softened (EarthBalance)
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1/4 cup vegan cream cheese, softened
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2 cups powdered sugar evaporated cane
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1 teaspoon vanilla extract
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Preheat oven to 350 degrees. Line 12 muffin tin cupcake liners.
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In a medium bowl mix together the Sucanat, oil, yogurt and vanilla. Add flour, baking soda, baking powder, salt and spices, mix until well blended.
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Add carrots, walnuts and raisins.
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Sprinkle each cupcake shirt with nonstick spray. Fill 2/3 then bake for 25 minutes.
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For the frosting: Beat cream cheese and margarine, add sugar in small amounts. Once creamy, add vanilla.
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Once the cupcakes are completely cooled, frost and decorate with nuts and raisins reserved.
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Posted by wp_admin - August 15, 2013 at 7:55 pm
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Categories: cake, dessert Tags:
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Light Raspberry fruit cupcakes
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This is what you need:
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6 ounces (1/2 cup) of yogurt, coconut or pina colada with vanilla flavor
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Quite possibly the cutest cake ever
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2/3 cup unsweetened rice milk
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1/4 cup applesauce
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1 tablespoon lemon zest
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3 tablespoons liquid coconut oil (heat gently to liquefy)
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3/4 cup Sucanat
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1 teaspoon vanilla extract
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1/2 teaspoon raspberry extract
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1 cup wheat pastry flour
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1/4 cup of oatmeal
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2 tablespoons corn starch
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3/4 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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For coverage:
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1 cup powdered evaporated cane sugar
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1 tablespoon unsweetened rice milk
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1/2 cup raspberry preserves
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1 cup fresh organic raspberries
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Preheat oven to 350 degrees F. Put cupcake liners in muffin pan, lightly sprinkled with coconut oil.
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In a large bowl, mix the yogurt, milk, applesauce, lemon zest, coconut oil, Sucanat, vanilla and raspberry extracts. Mix until smooth.
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In another bowl mix the flour, corn starch, baking soda, baking powder and salt. Add the wet paste and mix until smooth.
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Fill each liner three-quarters of its capacity and cook for 23 minutes, or until golden brown. Transfer to a cooling rack and cool completely.
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Mix powdered sugar with milk rice with a fork. Add a few more drops of rice milk until the mixture is a good consistency to drizzle. Spread a layer of jam on each muffin, put a small circle of icing, put on some raspberries and drizzle with icing.
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Posted by wp_admin - August 15, 2013 at 7:53 pm
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Categories: cake, dessert Tags:
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Dark Chocolate Almond Cookie Cups
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This is what you need:
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1 cup dark chocolate 70% cocoa or more, chopped
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1/2 cup of unsweetened chocolate, chopped
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3 tablespoons coconut oil
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1/2 cup of raw almond butter
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Fill a pan with an inch of water over medium heat. Place the chocolate chips and coconut oil in a small pan and put the pan directly into the pan. Stir frequently until the chocolate and coconut oil becomes completely melted and smooth. Remove from h
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Use a spoon to fill the molds rubber cubes third. Place in the freezer for 10 minutes. Carefully place a small spoonful of almond butter to each pan, then cover with melted chocolate on top of the mold. Place in the freezer for 20 minutes.
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Pop the chocolate candy molds and enjoy.
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Store in an airtight container in the refrigerator or freezer.
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Posted by wp_admin - August 15, 2013 at 7:48 pm
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Categories: cake, chocolate Tags:
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Healthy Hostess Cupcakes
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For the cake:
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1/2 cup blanched almond flour (save $ buying this line in bulk)
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1/3 cup unsweetened cocoa powder
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1/4 teaspoon salt
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1/2 teaspoon baking soda
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4 jackets, omega 3 eggs
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1/3 cup coconut oil, melted over low heat
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1/2 cup agave syrup
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1 teaspoon vanilla extract
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For the meringue:
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1/4 cup agave syrup
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2 egg whites
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For the ganache:
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1/2 cup dark chocolate (72% cocoa or more)
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1/4 cup coconut oil
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