skip to main |
skip to sidebar
Cake:
Adapted from Epicurious.com
Melt on simmer:
3/4 cup stout (such as Guinness)
1 cups unsalted butter
Scant 1 cup unsweetened cocoa powder (preferably Dutch-process)
In a bowl, combine;
2 cups all purpose flour
1.5 cups sugar
½ cup brown sugar
1/2 tablespoon baking soda
3/4 teaspoon salt
2 large eggs
1 cup pumpkin puree
½ cup yogurt
1 T pumpkin pie spice
½ t nutmeg
1 t cinnamon
2 t vanilla
Once the choco mixture is cooled add to the batter.
Bake at 350 until fork comes clean. Makes 9 full size cupcakes and 1-6 inch cake.
Frosting:
In a stand mixer with a paddle attachment, blend:
1 8oz package of cream cheese softened
2 cups confectioners sugar
½ and 1 T pumpkin puree
2 t vanilla
2 T pumpkin pie spice
Read more!
Makes about 16 mini-cupcakes
This recipe was adapted from the mava cakes recipe from Tartelette which Helen received from her friend Bina.
First prepare, the caramelized coconut that is the basis of the flavor for the cupcakes. In the traditional recipe Helen created, she used milk. I used coconut and condensed milk instead.
In a large sauce pan, cook on simmer the following for 45-50 minutes stirring every 5-10 minutes:
1 cans (14oz each) coconut milk
1/3 cup condensed milk
2 T whole milk
It will splatter. Accept that. Put a lid on it halfway to keep the mess to a minimum. When it is a deep brown thick consistency, remove from heat and cool. (I did this in the morning and let it cool until the afternoon.)
In the bowl of a stand mixer beat until smooth:
1/4 cup (100gr) mava, at room temperature
3 tablespoons (85gr) unsalted butter, at room temperature
Add and then mix again:
Ener-G for 1 egg
3 tablespoons whole milk
Add and mix:
1/2 cup sugar
3 T jaggery, pulverized
1/2 teaspoon fresh ginger, grated (use any juice too)
1 tsp dried coconut
In a large bowl, sift together:
1/ 2 cup plus 1 T flour
1/4 teaspoon (2gr) baking powder
¼ tsp lime zest (grated finely)
Sprinkle of dried galangal
pinch of salt
Put the dry ingredients into the wet in two batches. Mix thoroughly. The batter will be very thick. Spoon into buttered cupcake tins.
Full Blog Post
Read more!
Chipotle Peach Sponge Cupcake
based on the plain cupcake recipe at Cookie Madness
Mix:
1/2 cup all purpose flour
1/4 cup sugar
2 T brown sugar
1/8 teaspoon salt
2 tablespoons melted butter (slightly cooled)
1/2 t ginger powder
1/4 t chipotle powder
Mix:
1/4 cup buttermilk
1/8 teaspoon baking soda
1/4 teaspoon baking powder
Yolk of 1 egg, room temperature
½ teaspoon of vanilla extract
1/4 cup peach puree
Mix the wet into the dry. Set aside.
In a blender, beat 2 egg whites until soft peaks
Fold the egg whites into the batter. Be careful not to deflate the batter.
Fill greased mini-cupcake tins until almost full. (Makes 14 mini-cupcakes)
Bake at 375 for 7 minutes. (in a convection oven)
Jalapeno Mint Cream Frosting
In a blender, puree
4-6 leaves mint
1/4 inch piece jalapeno diced
Add:
6 T cream cheese
2 T sour cream
3 T sugar
1 pinch salt
Top with Candied Jalapeno
Candied Jalapeno
Cut 1 jalapeno into cross-sections
Create a simple syrup from 1/2 cup sugar and 1 cup water. Add the jalapenos and boil for a 3 minutes. Remove and cool and repeat with same sugar. It might take 3 dips in the sugar syrup to be candied.
Full Blog Post
Read more!
(makes 16 mini-cupcakes)
Blend:
7 T shortening
2/3 cup sugar
Add:
1/3 cup soy milk
2 t olive oil
2 T vanilla soy yoghurt
½ t vanilla extract
Sift in:
1 cup + 2 t flour
1 ¼ t baking powder
pinch salt
Either add 1/2 cup chopped fresh currants or place them in each cupcake
Bake at 375 for 8 minutes.
Top with vegan buttercream to which chopped currants and grated vegan white chocolate is added.
Full Blog Post
Read more!
Adapted from Cook and Eat
2 cups beet puree (about 3 large beets)2 sticks unsalted margarine, melted2 cups sugar½ cup brown sugar
2 Ener-G replacer
¼ cup apple sauce
1/2 cup soy milk
1 1/2 cup flour
3/4 cups unsweetened cocoa
2 t baking powder (plus 1 tiny pinch)
1/2 t salt
1/3 cup vegan dark chocolate chips (or a little less)
Combine the margarine, sugars, apple sauce, and beet puree. Dump in dry ingredients and mix. Add the chips at the end.
Full Blog Post
Read more!
Cream in a blender
4 oz Earth Balance Margarine
3/4 cup sugar
To the blender bowl add
1 T apple cider vinegar
1 cup plain soymilk
1/3 cup very finely chopped mango
¼ cup mango pulp (available in cans from Asian Grocery Stores)
½ cup oil
1 tsp vanilla extract
Blend the wet ingredients and then dump in
2 ¼ cups flour
2 ½ tsps baking soda
¼ tsp cream of tartar
½ tsp salt
After all of this is mixed add
3 tsp Egg Replacer dissolved in 4 T Warm Water
Fill (up to about 3/4ths full) greased cupcakes tins. Makes 48 minicupcakes. (To make mini-cakes: fill mini-cupcake tins until only ½ full. Use 3 to make a layered cake with mango puree or mango jam as the filling.)
Full Blog Post
Read more!
Full Blog Post
Combine in a bowl:
1/4 tsp ground cardamon
1/4 tsp ground ginger
2-3 T sugar (depending on the sweetness of the persimmon--I did 2 T plus 1 tsp)
2 T olive oil1 tsp vanilla essence 2/3 cup persimmon pulp (ripe persimmon blended and strained)
Sift in:
2/3 cup flour
1/8 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
Mix in:
1 T cider vinegar
Bake in greased mini muffin tins
Top with something powdered sugar, chocolate "butter"cream, ginger "butter"cream, or greek yogurt (sweetened with powdered sugar, ginger, rose water and chopped pistachios)
makes 9 mini cupcakes, 350 degree for 10-12 minutes
Read more!
full blog post
Preheat oven to 350 degrees. Spray muffin tins with nonstick spray
Simmer until a red syrup forms the following
1 cup water
2 very red rhubarb stalks, finely diced
2 t sugar
2 pods cardamom
1/8 cup pomegranate juice
In 1 cup water combine the cooked rhubarb from the sauce with 1 T apple sauce. (Reserve the syrup for the frosting.)
Mix dry ingredients:
3/4 cup flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
In a separate bowl, mix wet ingredients
1 TB apple cider vinegar
1/2 cup soy milk
1/2 scant cup rhubarb/ apple sauce
1/2 teaspoon vanilla
1/8 scant cup oil
Add the wet to the dry and beat in a blender. When combined fill the muffin tins halfway up and bake 10-12 minutes in the convection oven (or a little more in a regular one.)
Makes 15 cupcakes
Read more!
