The next Cupcake....

So I've been thinking a lot about the next cupcake, I know that the trend I've been running with is Vegan cupcakes, but this one I can't resist. Natasha yes, is allergic to milk and eggs, but shes not a full vegan, and nither are her dad and I, we've tried switching the lifestyle to vegan but it doesn't work for us. More power to the people who can. Natasha seems to love the vegan baking, however still my little meat eater. The next cupcake is going to be a non milk and egg cupcake just like i've been doing but this time around becuase of my cravings, we placed a few wonderful tweeks, one being bacon...check it out, and try them...You won't be sorry...

There are going to be two versions of this cupcake one without the bacon so you can have it that way, and one with.....

Vegan Red Velvet...not your traditional...

Cake

2 cups soy milk

2 teaspoons apple cider vinegar

2 ½ cups all-purpose flour

2 cups sugar

4 tablespoons cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2/3 cup vegetable oil

2 ounces red food coloring

4 teaspoons vanilla extract

•Add vinegar to soy milk, and set aside to curdle.

•Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

•Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.

•Pour liquid ingredients into the dry ingredients, and mix.

** before filling I added a hand full of chopped blueberries and strawberries. It gave them so much more flavor.***

•Fill cupcake liners ¾ full.
•Bake in a preheated 350° oven for 20 minutes or until done.

Frosting

½ cup margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups confectioners sugar

* I added one more teaspoon of vanilla, and 2 teaspoons of almond extract the almond and berries along with the red velvet cake was delicious!

•Cream margarine, cream cheese, and vanilla extract.
•Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.
•Frost cooled cupcakes.

Yummm...Enjoy these great cupcakes, I know we did!!!

VEGAN S'MORE CUPCAKES

So, I don't think that I ever let you in on a huge part of my life. My oldest daughter Natasha, who is now 3 years old, was diagnosed with severe Milk and Egg allergies. We found out when we were eating scambled eggs, made with milk for more fluff. :) No longer than five minutes after eating, she was chokeing and turning beat red, with a trip to an emergancy a follow up with our peidiatrician, and a referral and testing with an allergist, it was more that apparent we would have to change the way we cook and eat. 3 years later I'll be the first to tell you that I DON'T have vegan cooking or cooking/baking without those ingredients, its so tough....

After baking with my mother in law, it sparked a whole conversation on just getting off my ass, and trying to bake (at least) vegan and from scratch. (Cooking I'll work on but if you like cheese as much as i do...its hard) So we found ourselves trying a homemade apple pie...turned out amazing!!! So I did research and found one of Natashas favorite things, CUPCAKES. I just had to try this reciepe. So here it is... Its a little costly for the ingredients, I found much of them at Garden Patch Market, and the other things a Meijer. Good Luck, They are AMAZING.

VEGAN S’MORES CUPCAKE RECIPE
¾ C. Brown Sugar
½ C. Canola Oil
2 T. Molasses
¼ C. Soy Yogurt
1 ¼ C. Soymilk
1 t. Vanilla Extract

1 C. All-Purpose Flour
1 t. Baking Powder
½ t. Baking Soda
½ t. Cinnamon, ground
¼ t. Salt
½ C. Graham Cracker Crumbs

***Seriously mix these ingridents just like the say IN SEPERATE BOWLS!!! Sifting the ingridents is awesome, however i think that with adding the graham crackers and yougurt leave it a little lumpy anyway so its on your decision***

1) Preheat oven to 350 ¾. Lin Muffin pan with cupcake liners.
2) Mix brown sugar, oil, molasses, yogurt, soymilk and vanilla in a large bowl
3) Sift flour, baking powder, baking soda, cinnamon, and salt into a separate bowl and mix
Add graham cracker crumbs and mix it up.
4) Add dry ingredients to the wet in three batches, mixing well after each addition
5) Fill cupcake liners full. Bake for 22-25 minutes, or until a toothpick inserted in the center comes clean.
Let cool completely before decorating.

Toppings
6 Graham Cracker rectangles, broken in half
Extra Graham Cracker crumbs.

Quick Melty Ganache
3 T. Soy creamer or soymilk
1/3 C Semi-Sweet Chocolate chips

Heat soy creamer in a small saucepan over medium heat or just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and all to cool for 10 minutes. With a spatula scoop into a prepared pastry bag or plastic bag with tip chopped off, or drizzle haphazardly with fork. Quick Melty ganache will set when fully cooled.

Vegan Fluffy Buttercream Frosting
½ C. Non-Hydrogenated Shortening
1//2 C. Non-Hydrogenated Margarine (we use earth balance)

3 ½ C. Confectioners’ Sugar, sifted if clumpy
1 ½ t. Vanilla extract
¼ C. Plain Soymilk or Soy Creamer

Beat shortening and margarine together until well combined and fluffy. Add sugar and beat for about 3 more minutes. Add vanilla and soymilk, beat for another 5-7 minutes or so until fluffy.

TO ASSEMBLE

Spread or pipe a thick layer of Vegan Fluffy Buttercream Frosting onto each cupcake we like to use a wide decorating tip to create a swirly mountain. Sprinkle graham cracker crumbs over the frosting. Drizzle with ganache or sprinkle with shaved chocolate and stick a graham cracker into each cupcake. You can eat immediately for the authentic s’mores warm chocolate or allow to set.


Let me know what you think.... comments are more than welcome