Posts tagged vegan cupcakes

Almond Apricot Cupcakes

Wow, three posts in one week!!! Not sure you should get used to this!? I just wanted to post this recipe because I have been talking about these aaaand… it’s  vegan cupcake week on my facebook page. I also posted a recipe there from a friend for vegan pumpkin cupcakes with orange glaze (under discussions). Mmmm, can’t wait to try those!

Apricots are a fruit I overlooked in the past. Then I read up on nature’s gift of the apricot kernel. Do you know about this?!? Vitamin B17. Vitamin B17, also known as Laetrile and Amygdalin is found in most fruit seeds, namely apricot seeds. Apple seeds have some too. The apricot seed was claimed as the cure for all cancers over 35 years ago. The pharmaceutical companies pushed the FDA into making it illegal to sell “raw” apricot seeds or vitamin B17 with information about its effects on cancer because they could not patent it being natural. You’ll notice that you can’t get raw apricot seeds in your health food store, only dried which have all the important enzymes killed off. Cancer is a big $ business $. Sure makes one wonder? It is known scientifically that B17 targets cancer cells like a missile on a mission and destroys them while leaving healthy cells alone.

Because of the information I have read on B17 I started keeping my eyes peeled for apricots which I rarely seem to find. I ended up with an entire bag of ripe apricots from the farmer’s market for 3 dollars this summer and needed to think up ways to use them!  Yes, I saved all of the apricot pits! If you take a nutcracker and open one up, you will find a kernel that resembles an almond. It tastes like a bitter almond. Eat that sucker! I think you can consume 4-7 per day without harm but there is a limit and you should look into that. I don’t eat that many so I don’t know off the top of my head what the limit is, although I will get back to you on it. I know it can be dangerous to consume too much B17. I eat these kernels whenever I get the chance and also throw my whole apples into the Vitamix, seeds and all because apple seeds also contain vitamin B17. Or when eating an apple, I eat the seeds too!

This almond cupcake part of the recipe here is the same as my recipe for the cupcakes for the raspberry filled almond cupcakes with chocolate frosting. You can fill the almond apricot cupcakes two slightly different ways and frost them two different ways. Your choice. I like the second way, glazed, because it tastes like you are biting into marzipan! Mmmm. These are pretty sweet… if you like sweet.

Here’s what you need for the cupcakes

1/3 Cup organic Canola Oil

3/4 Cup organic Sugar

1 Cup of Tempt Vanilla Hemp Milk by Living Harvest (It’s my favorite but you can use Vanilla Soy Milk too)

3 tsp Almond Extract

1 Cup organic All Purpose Flour

1/3 Cup Bob’s Red Mill Almond Meal/Flour

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

Directions

Preheat oven to 350 and line a muffin pan with cupcake liners.  In a large bowl, combine oil, sugar, hemp milk, almond extract. Sift in the flour, baking powder, baking soda and salt. I use a whisk and mix until the batter is smooth. Add almond flour and mix lightly to combine. Fill each cupcake liner two-thirds full. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean or the center bounces back with the finger test. Put on cooling rack and cool.

Ingredients for the Filling

8-10  Ripe Apricots, pits removed

1/2 Cup of Water

2 Tbs Apricot Fruit Spread

3 Tbs Organic Sugar

1 Tbs Arrowroot 

3 Tbs Water

*Or… skip this if you don’t have fresh apricots and just use apricot fruit spread

Directions

Place apricots and 1/2 cup of  water in a small saucepan, bring to a boil and cook down and blend well, add apricot fruit spread (you can try it without if you prefer) and sugar and cook a little longer on medium heat until sugar is dissolved and everything blended.  In a small bowl, add 1 Tbs arrowroot and 3 Tbs water and blend with a fork. Add to apricot mixture, stirring constantly and cook until a nice thick filling consistency is formed. Remove from heat and cool completely.

Fill Your Cupcakes

When cupcakes are cooled, push a hole in the top and center of each with your thumb. Using a small spoon fill each well with the apricot fruit filling and push down in there if you need to. Level the tops with your spoon.

Frosting #1 – A thick buttercream frosting

1/2 Cup Vegetable Shortening such as Earth Balance, softened

1/2 Cup Margarine such as Earth Balance, softened

3 1/2 Cups Organic Confectioners Sugar

1 1/2 tsp Almond Extract

1/4 Cup Vanilla Hemp Milk or Almond milk

Sliced Almonds for garnish

Directions

Beat together shortening and margarine until combined and fluffy. Add sugar and beat for 3 more minutes using an electric mixer. Add the almond extract and hemp milk and beat for another 5 to 7 minutes. Frost the cooled and apricot filled almond cupcakes and top with sliced almonds for garnish.

Frosting # 2 – A glaze for a classy looking cupcake! (I preferred my cupcake this way but I go both ways ;) just kidding…)

2 Tbs Earth Balance Margarine, softened

1 1/2 Cups  Organic Confectioners Sugar

1 1/2 tsp Almond Extract

1 1/2 tsp Vanilla Extract

1 to 2 Tbs warm Water

Sliced Almonds for garnish

Directions

In a bowl, combine margarine and confectioners sugar, blend with an electric mixer or fork, slowly add warm water and keep mixing.  Add extracts and blend until a creamy glaze consistency is reached. It will be very sweet on it’s own and look a bit runny! Don’t worry, the glaze hardens a bit on the cupcakes.

When your cupcakes are cooled and filled with apricot, spoon the glaze over top and sprinkle with sliced almonds. Wait a few minutes until the glaze hardens a bit and serve.

*Note these cupcakes can be made gluten free by subbing an all purpose gluten free flour for the all purpose organic flour I used. Let me know if you try these, I love hearing from you!

Enjoy!

The Karmatarian~


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Raspberry filled Almond Cupcakes with Chocolate Frosting

This was an accidental discovery. My intention was to tweak the almond apricot cupcake I meant to post long ago. Ahh, something was just “off” about those. While I was re-baking a batch this weekend, I decided to change things up and fill half with raspberry.  Oooh yah, now this is what I’m talkin’ about! Took my first bite, and as my teeth sank through the three layers of sweet and different textures my taste buds instantaneously sent a message to my brain… MUST-HAVE-MORE! I didn’t have to think about it. That’s when I knew these were blog worthy.

Fabulous lesson learned as I’m kind of new food blogger. Never bake stuff when you have only a few taste testers around. And without having a fun place to go and spread the vegan love, I must of eaten a half dozen within a few hours! Normally I have great self control. WTH? Bad, bad timing. I am headed to my 20 year high school reunion this coming weekend! As if that’s not scary enough.  I’m totally giving away my age here…

I hate dry cake

I hate dry cake and dry cupcakes that think their fancy frosting will somehow make up for it. Usually never an issue with vegan cupcakes. I just love vegan cupcakes! I said this before in my very first post- Chocolate Cupcakes Sent from Heaven with Fluffy Cookies-n-Cream Frosting. Never dry. Oh nooo.

I was asked by a friend who is a Chef how it was that I could deny myself of milk, eggs and butter. She really needs to try these! The only thing I’m denying, baby is high cholesterol, a heart attack, a disease from an endless list of diseases related to eating animal foods and cruelty to factory farmed animals. I may have eaten 6 cupcakes… ok, maybe more, but I don’t have to worry about cholesterol… though my butt might get bigger! Thankfully I don’t do this often.

Back to vegan baking. No, I don’t think that every baked good out there can be veganized but cupcakes are fantastic, and one of many vegan indulgences. As a culture, we over indulge. Look around. Wouldn’t you agree? Not much is special anymore. Most, if not all baked items call for dairy, eggs and butter. Imagine going back in time when recipes were first being developed and what if we had no access to animal ingredients. Vegan desserts would be the end-all-be-all! We wouldn’t know any different. We would be kind to our health, planet and animal friends and still get to indulge. But something went terribly wrong. People went a little Coo-Coo somewhere along the path of recipe evolution. Heart-breaking, literally! Dairy, eggs and butter, butter, dairy and eggs… every baking recipe! It’s kind of like a crack addict getting high every single day and thinking it’s normal. No, we don’t have to consume animal foods to enjoy yummy treats.  We surely don’t need to smoke crack either. But we could! And just because we can do something doesn’t mean we should.

So eat a vegan crack-cake… I mean cupcake, and do something positive for the world. Get your good karma and sweet fix all at the same time! Just try not to become a vegan crack-cake junkie like me! Totally kidding of course.

Raspberry filled Almond Cupcakes with Chocolate Frosting

What you’ll need for the cupcakes

1/3 Cup organic Canola Oil

3/4 Cup organic Sugar

1 Cup of Tempt Vanilla Hemp Milk by Living Harvest (It’s my favorite but you can use Vanilla Soy Milk too)

3 tsp Almond Extract

1 Cup organic All Purpose Flour

1/3 Cup Bob’s Red Mill Almond Meal/Flour

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

Raspberry Filling:  I used 365 Brand (Whole Foods Brand) Raspberry Fruit Spread

What you’ll need for the frosting

1/4 Cup Margarine such as Earth Balance, Softened

1/4 Cup Vegetable Shortening such as Earth Balance, Softened

1/2 Cup unsweetened Raw Cacao Powder sifted

2 1/2 Cups organic Powdered Sugar

3 Tbs  Tempt Vanilla Hemp Milk

1 1/2 tsp Almond Extract

Whole Almonds or Sliced almonds for garnish

Directions

Preheat oven to 350 and line a muffin pan with cupcake liners.  In a large bowl, combine oil, sugar, hemp milk, almond extract. Sift in the flour, baking powder, baking soda and salt. I use a whisk and mix until the batter is smooth. Add almond flour and mix lightly to combine. Fill each cupcake liner two-thirds full. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean or the center bounces back with the finger test. Put on cooling rack and cool.

When cupcakes are cooled, push a hole in the top and center of each with your thumb. Using a small spoon fill each well with raspberry fruit and push down in there if you need to. Level the tops with your spoon.

Make the frosting

Cream together the margarine and shortening until combined well. Add cocoa powder and incorporate as best you can. Add confectioners sugar in 1/2 cup batches and beat well with an electric hand mixer adding hemp milk after each addition. Add Almond extract and beat until light and fluffy about 3 minutes or so.

Frost your cakes

Using a spoon, dollop a large enough amount of frosting onto the tops of each cupcake to cover all of the fruit spread filling. Then smooth in a circular motion being careful not to mix the fruit spread filling into the frosting. Top with whole almonds or sliced almonds for garnish. Sink your teeth!

So I declared it vegan cupcake week on my Karmatarian Facebook page. Why not? Vegan cupcakes spread love, hope and sweet kindness and post 10th anniversary of 9/11 we could all use a little. I’ll share a few past cupcake creations and also get working on my almond apricot cupcake recipe post for you.

What is your favorite vegan cupcake recipe. Please do share!!!

Enjoy!

~The Karmatarian

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Chocolate Cupcakes Sent from Heaven with Fluffy Cookies-n-Cream Frosting

Chocolate vegan cupcakes with cookies ~n~ cream frosting

Life~ It’s unpredictable. Eat Dessert First!

In celebration of my first real blog article let’s do dessert!  I want to share  with you one of my most favorite chocolate cupcake recipes which you absolutely won’t believe is vegan! It means that no animals were harmed in the making so you will earn your wings while baking them and just one bite will send you straight to heaven! I am so impressed by these it’s not even funny. Thankfully I didn’t let the word vegan scare me from trying this recipe when I found it waaay back by accident because it  helped me to broaden my awareness and realize there is an awesome world of baking out there that does not involve harming animals or needless added cholesterol! Who ever started that whole baking trend that must consist of eggs and dairy? Well it doesn’t! How exciting is that!?!

I love the idea of cupcakes because they are so trendy yet they never seem to go out of style. I have to be honest, I really wasn’t a huge cupcake fan until I Close up chocolate vegan cupcake with sprinklesbaked these. No joke. I can’t stand a dry cupcake and that’s usually my luck when I bite into one. Times have changed and I see many batches of vegan cupcakes in my future as my son enters his grade school years and if I can find any reason at all to bake these, I will! This is a cupcake that visits me in my dreams!

I would love to take the credit for these cupcakes but I can’t. Truth is I only changed the recipe slightly, baked a few batches and then got creative and baked a whole cake. That’s right cake fans, this recipe can be turned into the most impressive moist chocolate cake! Credit for this cupcake and frosting recipe is due to the must have cupcake cook book called: Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. Tempting creations like Green Tea, Banana split, Chai Latte, Smores, Tiramisu, Chocolate Mint, and tons more, 75  to be exact. There’s a cupcake flavor for everyone! I originally found the Basic Vegan Chocolate Cupcake recipe at Chow along with the Vegan Fluffy Buttercream Frosting.

The Chocolate Cupcake

Ingredients

1 cup vanilla hemp milk. I used Living Harvest brand. You can use soy, almond or other non-dairy milk

1 tsp  apple cider vinegar

3/4 cup vegan organic granulated sugar

1/3 cup canola oil

1 tsp  vanilla extract

1/2 tsp more vanilla extract. You can use almond or chocolate here but I chose more vanilla

1 cup all-purpose organic flour

1/3 cup cocoa powder, I used Hershey brand cocoa before I found organic cocoa

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp Celtic sea salt

Directions

 Preheat  oven to 350 and line a muffin pan with paper or foil liners.

Whisk together the hemp milk and vinegar in a large bowl, and set aside for a few minutes (if using soy milk this will make it curdle which is what you want, I didn’t notice any curdling with the hemp milk but did not want to chance omitting the apple cider vinegar as they came out so perfect with it). Add the sugar, oil, vanilla extract, more vanilla or other extract to the hemp milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large clumps remain (a few small ones are ok).

Pour into liners, filling 3/4 of the way. Bake 18-20 minutes until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

 
Single chocolate vegan cupcake
 

Cookies -n- Cream Fluffy Buttercream Frosting

Ingredients

1/2 cup non-hydrogenated shortening. I used Earth Balance vegan natural shortening sticks

1/2 cup non-hydrogenated margarine. I used Earth Balance vegan buttery sticks

3 + 1/2  cups vegan, organic powdered sugar, sifted

1 + 1/2 tsp vanilla extract

1/4 cup vanilla hemp milk. You can use plain soy or soy creamer

1/2 cup finely mashed vegan chocolate cream filled sandwich cookies. I used Back to Nature organic brand. You can use Newman-O’s or even Oreo which are vegan. About 5 cookies = 1/2 cup mashed

Directions

Leave the shortening and margarine sticks out to soften at room temperature for a bit. Beat the shortening and margarine together until well combined and fluffy. Add the the sugar and beat for about 3 more minutes. Add the vanilla and hemp milk and beat for another 5-7 minutes until fluffy. Stir into the frosting 1/2 cup mashed vegan chocolate cream filled sandwich cookies. Frost cupcakes generously and top each with half of a sandwich cookie.

I put the frosting in a big Zip-Loc and cut the corner off and piped my frosting on (a real baking Pro! Ha ha). I froze the remaining frosting for when I get a crazy craving for this amazing treat! It defrosts pretty decently at room temp. You can halve this frosting recipe if you are spreading rather than piping as it  makes a lot!

For a fun variation: I frosted a few cupcakes before I added the mashed cookies to the Cookies-n-Cream frosting recipe and just topped with sprinkles.

 

To make a dChocolate vegan cupcake cakeouble layer round chocolate cake, I made two batches of the cupcake batter, one for each 9 inch round baking pan and baked for the same amount of time (adjusting if needed). It came out perfect! You can get pretty creative with fillings for the middle or  just use some of the same frosting.


 
 
 
 
 
chocolate vegan cupcake tier


I would love to hear from you! Any favorite vegan cupcake recipes out there? Please do share :)

 
Enjoy!

The Karmatarian~

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