Tag Archives: treat

Sorry for the Delay Readers. Have a Cupcake, I Insist.

Oh readers, I am TERRIBLE. I mean that. I never intended to leave you hanging for as long as I did.

That being said, life got a little rough for a little while, and a break was necessary. I hope you understand. It is my intention to keep this as regularly updated as possible, and I’m going to do my best. I can’t promise I won’t go off the grid again, but I can promise you that we have at least another two months before my next scheduled freak out. 🙂

Still, I missed you, and I know a few of you missed me. I’m sorry. As penance, I give to you a recipe. No, no, it’s none of that health food nonsense. They’re cupcakes. Sweet, yummy, delicious…

…fruity?
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Cupcakes.

I call them “Kellycakes” since they were created for my coworker, Kelly (duh), who left for bigger, greater, and significantly more Korean things. I wish her well, but miss her terribly. As a goodbye, I prepared to bake up a fresh batch of those delicious raspberry cupcakes I made for Olive’s birthday. Then I noticed that Mike had eaten all the raspberries. Naturally, I punched him. Hard. Sadly, he is not some magical, fruit filled pinata, and I couldn’t get so much as a single raspberry out of him.

Strawberries are probably just as good, right?

As those were cooking I prepared the rest of the ingredients. I reached into the fridge for the applesauce. Hmmm…I don’t seem to have any applesauce. These cupcakes were almost a disaster!

I did, however, have one super ripe banana. Guess that has to do?

See, whenever I tell you to use applesauce instead of an egg, you can actually substitute the words, “pureed fruit” for the applesauce. The only reason I insist upon applesauce is because everything else will alter the flavor of the final product. Don’t get me wrong, I like bananas, but they have a time and a place, and a German Chocolate cake is neither the time, nor the place for banana flavoring.

So Kelly got Strawberry Banana cupcakes, and I got a new recipe.

Kellycakes
Makes 12 cupcakes
2 c white whole wheat flour
1 tbs baking powder
1/2 tsp salt
1/2 c + 2 tbs sugar
1/2 c canola oil
1 ripe banana, mushed
1 tsp vanilla extract
1 c unsweetened almond milk
1/2 lb fresh strawberries, rinsed and quartered
1 tbs lemon juice
1 tbs vegan margarine
2-3 cups powdered sugar

Preheat oven to 350 F

Before you do anything else, place the quartered strawberries in a pan over a medium heat. If the berries are tart, throw a pinch of sugar in with the berries. Otherwise, you can just let them cook down until they go from this:

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to this:

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You should be able to get that consistency just by mushing the berries with a fork as they cook. However if you are an impatient spaz (guilty), you can throw them in the blender after they’ve already broken down significantly, just to even out the texture.

The next part’s simple. Combine the flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, blend the oil with the mashed banana.

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Does this remind you of your old high chair? It should.

Add 1/3 cup of your strawberry “reduction” (we’re using that term loosely because I’m lazy and totally blended the bajeezus out of the strawberries) to the banana and oil and mix well. Stir in the vanilla and almond milk.

Pour the wet ingredients into the dry and stir only to combine. Scoop the batter into muffin tins and bake for 25-30 minutes or until a fork comes out clean.

While those are cooling, feel free to make/taste/start dipping pretzel sticks into the strawberry icing.

In a bowl using a hand mixer on a medium speed, combine the margarine, remaining strawberry reduction, and lemon juice. Slowly add the powdered sugar until the consistency is firm enough to pipe with (or at least be able to slather it on carelessly without leaving too many puddles).

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Yum!

After your cupcakes are cool, simply ice them and share them with your favorite Kelly. Or some chick you know whose name is Kelly. Or just someone who looks like they could use a treat. It all works out in the end.

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The camera doesn’t do this justice at all. First off, the icing is an adorable pink color. In fact, I first decided to use berries because my daughter wanted a Pinkalicious themed birthday and I don’t much care for food dyes. Second, since I was impatient and iced these warm, you can’t tell how well the icing actually piped. Pity, since before the heat overtook the frosting it had been quite pretty. Finally, you can’t lick this picture and expect it to taste quite like the real thing. Sadly, you’re going to have to make these yourself.

Admittedly, strawberry Banana is a pretty offbeat flavor for a cupcake. It’s ok though, because Kelly is kind of an offbeat chick. Are they a little weird? Sure, but it didn’t stop me from eating three of them.

So readers, I have returned, and I came bearing cupcakes. Thanks for your patience. I hope you can have a few of these as consolation for my bad blogging practices.

Enjoy!

***NOTE: I have received feedback from multiple sources about my zucchini muffins not setting in the center. My best answer is because the zucchini needs to be drained first, however, I need to test the recipe a few more times to see what is going wrong. I am so sorry for anyone who had a less than stellar muffin on account of me, and I’m working to fix the recipe immediately! Thanks!***

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My Cupcakes, and Why You Should Be Glad I Like to Share.

Readers, you would have read this last night, but sadly I hate to write a midterm. It was about American literature between 1890 and 1920, involved a lot of race and gender inequities, and left me feeling dirty afterwards. Had we any muffins left (Olive…) I’d have reached for one as solace. Sadly, we had nothing left but cupcakes.

Well, I guess I’ll eat one, if I have to.

Double Chocolate Cupcakes
2 cups white whole wheat flour
1 tbs baking powder
1/2 tsp salt
1/2 cup sugar
1/4 cup cocoa powder
1 tsp nutmeg
1/2 cup canola oil
1/4 cup unsweetened applesauce
1 cup unsweetened almond milk
1 tsp vanilla
1/2 cup vegan semisweet chips (Ghirardelli’s are vegan, and very yummy!)
1 Recipe “Vegan Frosting of Joy”

Preheat oven to 350F.

As per usual, you’re going to want to mix the dry ingredients together. This still includes the sugar. In fact, you’ll find this recipe is a lot like the muffin recipe. Higher ratios of the good stuff (fat, sugar) is what differentiates quick bread from cakes. That’s boring. Let’s mix some applesauce with oil!

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Whisk the applesauce and oil together till emulsified. This will be trickier than with muffins, because there is much more oil. Do the best you can. After that, stir in the milk. Gently add the wet to the dry ingredients and stir until just combined. Do this in as few strokes as possible.

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You can leave this next part out, but I wouldn’t.

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Gently fold in chocolate chips.

Pour batter into muffin cups and bake for 20 minutes or until a toothpick (who am I kidding, fork) comes out clean. You can make mini muffins, too, just bake them for ten minutes instead. They are an amazing bite sized treat! If you want to make this as an actual cake, that’s fine, too. This will fill one standard, round cake pan–double the recipe if you want a layer cake. Bake it for 30-40 minutes, or until a fork comes out clean, then bring me a piece. Please.

Let cool completely before frosting.

Oh, did you WANT frosting?

Vegan Frosting of Joy
1/4 cup vegan margarine (like Earth Balance) or coconut oil (if you can afford that stuff)
3 cups powdered sugar
1/2 tsp vanilla
1-3 tbs unsweetened almond milk

This is actually really simple. First, with an electric hand mixer, or really, really great biceps, beat the margarine till soft.

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From this…
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…to this.

Then, add vanilla, powdered sugar, and 1 tablespoon of the milk. Beat until the consistency is fluffy and dreamy, adding additional milk as necessary. It will look like this:

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Whatever you do, do not skip this next step!

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Mike wanted one, but I growled at him when he reached for it.

This is actually firm enough a frosting that if you wanted to pipe it onto your cupcakes or make semi-fancy designs, you could. Unfortunately, I didn’t let my cupcakes cool enough, so that lovely piping melted. Still tasted good, though.

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These cupcakes are NOT health food, but they are better for you than anything you’ll buy at your grocery store bakery, and definitely better than anything you’d get out of the box. You’re getting whole grains and considerably less fat and sugar than any commercially made product. At that, you can pronounce the names of the ingredients, which is a definite plus. They’re extremely easy, as well. Plus, the ingredients are fairly inexpensive. Also, did I mention that these are some of the richest cupcakes I’ve ever eaten? They’re absolutely to die for, and Mike, his coworkers, Olive, and my bandmates ate these like it was their last meal.

Make these. They’re amazing.