A good friend was hired to be a personal chef for a Vegan client. I don't know much about the Vegan diet but I decided to contribute a Vegan cupcake recipe this week. Vegan recipes have a reputation for being a bit bland, so I chose one that is fruit-infused for lots of flavor. I do not know where to find the Vegan cream cheese, but if anyone out there has that information, please post a comment.
Fresh Raspberry Vegan Cupcakes
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 cup sugar
1/2 cup chopped walnuts
1/4 cup applesauce
1/4 cup soy yogurt
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 cup crushed fresh raspberries
Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together applesauce, soy yogurt, flavoring and oil until well blended. Add raspberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins with cupcake liners, fill half-full. Bake at 350 degrees for 22-26 minutes.
For quite some time I have been wanting to make cupcake kabobs and today I finally took the plunge. The strawberries really helped to stabilize the cupcakes, some of which wanted to slide down the skewer. I tried a smaller 6" skewer at first but the cupcakes kept sliding down the stick. I found the way to prevent sliding on the smaller skewer is to soften candy melts and pipe a small dot below each cupcake. Let it harden for a few minutes. It takes a little extra time but this will keep your cupcakes in place. The strawberries were very stable on the stick - not sure how a raspberry would work. Overall, my first cupcake kabob experience was a good one!
Tonight I am meeting friends for sushi. I don't actually eat sushi (it's called "bait" where I come from in Mississippi) but I will be happy to order some other form of (cooked) fish or seafood. I started thinking about making cupcake sushi and discovered that lots of others had already come up with that idea.
I have to work in the ER on Easter Sunday and will be making cupcakes (of course). Instead of the traditional Easter decorations - chicks, eggs, chocolate bunnies - I am going to make chocolate covered strawberries.
Even though it snowed last week here at Lake Tahoe, there are many signs that spring is coming. We are noticing trees and shrubs starting to get buds and there are many species of birds that are already building nests in our yard. We had two pair of wild mallards land on our pond yesterday. No hummingbirds yet...but I will bet they are on the way!
The traditional southern Hummingbird cake is very moist due to the addition of crushed pineapple and bananas. Here is my family's recipe:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil (altitude change: use 1/4 cup oil and 1/2 cup applesauce)
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained (I puree mine in the food processor)
1 cup finely chopped pecans
2 cups mashed bananas
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, pecans and bananas.
Pour batter into prepared muffin tins with cupcake liners. Bake at 350° for 18-22 minutes (check frequently after 15 minutes). Cool completely.
Frost each cupcake with your favorite cream cheese frosting. Store in the refrigerator if you are not going to eat them right away.
St. Patrick was born in either Scotland or Wales, the son of Roman parents living in Britain. When he was about fifteen or sixteen, he was captured and enslaved by an Irish chieftain during a raiding party across the sea. He spent several years enslaved in Ireland, herding and tending sheep and swine. It was during his captivity that St. Patrick dedicated his life to God. Legend has it that St. Patrick escaped captivity and Ireland after a dream in which God instructed him to journey to the Irish coast where he found a ship that returned him to his family.
After years of religious study, he became a priest. According to a document known as "The Confession," St. Patrick heard the voice of the Irish in his dreams, "crying to thee, come hither and walk with us once more." Eventually, Pope Clemens commissioned St. Patrick as bishop to preach the gospel to the Celtic people. Arriving back in Ireland, he commenced an incredible mission, travelling across the country, preaching and baptizing, ordaining priests and bishops, erecting churches and establishing places of learning and worship, despite constant threats to his life. It has been said that he and his disciples were responsible for converting almost all the population of Ireland to Christianity.
St. Patrick found that the pagan Irish had great difficulty comprehending the doctrine of the Trinity, so St. Patrick held up a shamrock (similar to a three-leaf clover) to show how the three leaves combined to make a single plant, just as the Father, Son, and Holy Ghost combined to make the holy Trinity. Since that time, the shamrock has been the symbol of the land.
Please help me name my traveling cupcake! I bought this cupcake from the Etsy store of Crystal's Creations. I am going to be taking the cupcake with me when I travel and photographing my cupcake adventures (kind of like the Travelocity Roaming Gnome).
Submit cupcake names to firstname.lastname@example.org and on April 1, 2010 I will choose the top five submissions and randomly draw the winner! I will contact the winner by email. Anyone can submit a name, but I can only mail the prize to an address in the U.S. and Canada.
The person who submits the winning cupcake name will receive a five-tier silver cupcake stand by Gordinger. Retails for $54.99.