Happy Easter, Bunnies

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Vegan Tiramisu Cupcakes

I found these cupcakes in Vegan Cupcakes Take Over The World and I just have to say that I could pretty much eat them, and nothing else, day and night for the rest of my life. The are SOOOOOOoooooo good!!!

Make them.

Eat them.

Love them.

Vegan Tiramisu Cupcakes


Ingredients:


Golden Vanilla Cupcakes


Vegan Cream Cheese Frosting

1 tbsp cocoa powder
1/4 tsp ground cinnamon
12 (optional) chocolate covered coffee beans
Grated chocolate.

Method:

Mix espresso and liqueur together and set aside.

Cut out a small cone shape from the top each cupcake, keeping the cone intact for later.
Pour a maximum of 2 tablespoons of espresso liqueur mixture in to the cavity of the cut cupcake, making sure the sides of the cavity are coated.

Fill the cupcake with frosting.

Dip the tips of the little cone shaped pieces of cup cake you cut out in to the espresso mixture then place them on top of the frosting.

Put another little dollop of icing on top of that, then dust with cocoa, cinnamon, and add coffee beans or chocolate.

VEGAN TIRAMISU CUPCAKES

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Golden Vanilla Cupcakes

These Cupcakes, from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero, are delicious all on their own AND make a delicious base cupcake for many variations.

Ingredients
1 cup soy milk
1 tsp. apple cider vinegar
1¼ cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
¾ cup sugar
2 tsp. vanilla extract
¼ tsp. almond extract, caramel extract, or more vanilla extract


Method:

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

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Vegan Cream Cheese Frosting

This recipe is from Vegan Cupcakes Take Over The World.
It is so undeniably tasty, I could eat it straight out of the bowl.

Cream Cheese Frosting:
(this makes enough to pipe frosting onto about 17 cupcakes)

Ingredients:

1/4 cup non-hydrogenated margarine (softened) – I use Earth Balance
1/4 cup vegan cream cheese (softened)
2 cups of confectioners’ sugar
1 tsp. vanilla extract

Method:

Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners’ sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla.

Enjoy!

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Vegan Red Hot Santa-tini

Ingredients:

2 ounces chili-infused vodka
2 ounces chocolate liqueur
Cocoa powder
Cayenne pepper
Granulated sugar
Sweetened vegan whipping cream
One small Thai chili pepper

Method:

Mix some cocoa powder together with a pinch of sugar, and a pinch of cayenne pepper, and rim a chilled martini glass with it. Shake the vodka up with the chocolate liqueur and pour the mixture into the glass.

Top it off with as much vegan whipping cream as you would like, and garnish by floating the chili pepper on top of the cream.

Enjoy!

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