It’s only been like eight months since I last posted or wrote anything..that’s cool, right? Well, thanks to the heat and the sheer fact that I haven’t been able to have a “normal” life for the past two weeks, I figured, what better thing can I do right now than to talk about some cupcakes?
A couple of times this summer I have been asked to make up some treats for various occasions. This last one was quite nice and it suited my taste buds very nicely. Some cupcakes were needed for a Parisian Market that was being held outside. Paris? Cupcakes? Black, pink and white color themed? Oui!Oui! Having just returned from our very late, but very worth it, honeymoon, I was still on the French kick (like it ever left…come on, it’s tattooed on me!) I was very eager to whip these babies up! Ah…there were so many tasty vendors and dessert carts in Paris, I think I ate my weight in sugar while we were there. It’s okay that it produced a bit of a sugar shock, it was still worth every morsely bite.
Macarons on St. Germain-des-Pres…
Typical items found in our bags during the day..Can I just pack up a Ch’en and be an expatriate in France? I’ll paint stripes on large canvas pieces and sell my creative genius for thousands…if that doesn’t work I will just paint Ch’en with air-filter collars.
Ok, so back to these cupcakes. Trying to keep with the whole vegan-organic-summertime appealing in 100+ degree heat, I decided that chocolate raspberries would be the way to go.
Voila! The finished productAgain, I used the Vegan Cupcakes Take Over the World, followed the chocolate cherry recipe, but substituted raspberries for the cherries.
Ingredients:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions:
1. Preheat oven to 350* and line a cupcake tray with liners.
2. Whisk the soy milk and vinegar and set aside for a few minutes..this is kinda like your “buttermilk” now add sugar, oil, and extracts. Beat until foamy.
3. In a separate bowl, sift flour, cocoa, baking soda, baking powder and salt. Add it to the wet ingredients and stir till it’s clump free.
4. Fill baking cups just 3/4 of the way, bake 20-22 minutes, until a toothpick comes out clean. Transfer to a wire rack and cool.
Frosting
Ingredients:
1/2 cup Earth Balance
1 3/4 cups powdered sugar
1 teaspoon vanilla extract
A drop or two of raspberry extract
A drop or two of pink food coloring
1/4 cup soy milk
Now…
Stir it up!
