Okay, I’m trying to juggle everything I’m doing with school and all that and also not feeling the last few days’ prompts. I had told myself a few days ago that even if I didn’t like the prompt, I would still write a blog entry because the point of MoFo is more about posting as many days as humanly possible for the month.
Today’s prompt was to “focus on a nutrient.” Who eats nutrients? 😛
So I’m going to do a Flashback Friday post! Since I probably have some new readers here now because of MoFo, I figured I’d flashback to a recipe I posted last MoFo! And, it just so happens I am actually making the recipe tonight! Because tomorrow my neighborhood is having a block party bbq thing, and I want to impress them with my cupcake skills (sadly I personally can’t eat them now because they have gluten in them).
Remember my raspberry lime rickey cupcakes? Well, that’s what I’m making. They were seriously my favorite before I had to give up gluten (at least I can still eat my favorite part though…the frosting!!).
I did an especially good job making the batter tonight. Sometimes I take too long and the coconut oil solidifies a bit while I’m mixing it. The trick I guess is to not use really cold almond milk and also to have everything ready and measured before I start making them (I’m impatient, what can I say?).
They look like they baked well too.
And here’s a picture from when I made them awhile ago.
Also, for my graduation speech thingy, I made these, as well as a cake made out of the batter because I forgot how much batter this makes and had doubled the recipe. Woops, but tasty.
Oh I also wore a tank top to the gym today that said “Bake the world a better place” which is so fitting for me. I didn’t take a picture though, and it’s too gross now to try and take one by putting it back on and taking one now. Haha. I will have to remember another time.
Ugh, I’m so sad Vegan MoFo is over. This was a great month for me and my blog. I was worried I wouldn’t be able to pull it off, as I started a new college program at the same time. I did it though! And my blog got featured on the Vegan MoFo Roundup, mid way through. I had met all the success markers I had set for myself in participating in this, including over 500 views. I actually doubled that amount! This was my most successful month of blogging to date, which is not surprising as MoFo provides a lot of the ability to be successful by participating in it. The trick is to a stress-free MoFo while being quite busy, I found, is to plan it out early. I made a calendar of recipes in advance, tested them, photographed them and did not stray too much from that!
I met and interacted with a lot of great bloggers that I haven’t been able to before, which was really nice. I have a bunch of new vegan blogs to follow now full of awesome people!
I have a lot of exciting things planned in the coming month as well, so don’t stop checking out my blog! Tonight I am going to be testing out a recipe for spinach raviolis with butternut squash and sage filling which I hope to post soon. I may even be doing a cooking demo for them in RI. October is my Birthday month, and I have a birthday cake waffle recipe I’ll be sharing soon! There will be other posts too that relate to my vegan education project for new vegans or people interested in becoming vegan, in which I’ll be addressing common concerns and how to deal with them. If you have any suggestions for things you’d like to see me cover, be sure to comment here or in the future.
Now, without further ado, let’s get the final Vegan MoFo recipe for Chamomile Lavender Cupcakes out!
Makes a dozen regular sized cupcakes.
For the cupcakes:
- 3/4 cup vegan sugar
- 1 tea bag worth of chamomile tea opened up, contents removed
- 1 tbsp dried culinary lavender
- 1/3 cup coconut oil, melted not solid
- 1 cup unflavored (plain) almond milk
- 1 cup unbleached all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
For the icing:
- 1 tbsp melted coconut oil
- 1/2 cup organic powdered sugar
- 1 tbsp and a few drops coconut creamer
- a couple drops of lavender extract (optional)
- vegan red and blue food coloring to make a lavender hue (optional)
Directions for the cupcakes:
- Preheat oven to 350 degrees F. Line a cupcake tin with twelve cupcake liners.
- In a food processor, blend the sugar, chamomile tea and lavender until ground well and very fragrant. Be careful upon opening the food processor, as there will be powder coming out…don’t inhale!
- Melt the coconut oil.
- Whisk the sugar and herb mix, almond milk, and coconut oil in a medium large size mixing bowl.
- Mix in the baking soda and powder.
- Incorporate the flour in.
- Add vanilla extract and stir until everything is mostly smooth. The batter will be a bit clumpy with the coconut oil and that’s okay.
- Place about 2 tbsp of the batter in each muffin tin.
- Bake for about 15-20 minutes or until a toothpick comes out clean when inserted in the middle of the cupcake.
- Wait 5 minutes and then place on cooling racks. Allow to cool completely before decorating with the icing.
Directions for the icing:
- With a small whisk, mix up the coconut oil and powdered sugar in a small bowl until large crumbs form.
- Add the coconut creamer and whisk until smooth.
- Add the optional extract and food coloring and mix until satisfied.
- Use a frosting spatula and place a thin layer of the icing on each cupcake.
- Decorate with dried chamomile flowers.
Bye, Vegan Month of Food 2014! See you next year in 2015! I already cannot wait!
Today is the day I bring you the recipe that some of my friends from RIVA (Rhode Island Vegan Awareness) have been patiently waiting for almost a month since the vegan Summer picnic in which I originally brought them to.
These have, in my opinion, the best tasting frosting ever! My mom who apparently finished all the leftovers of the frosting last night when I made them again yesterday from my class would agree.
Raspberry Lime Rickey Cupcake Recipe:
Makes 14 Jumbo cupcakes (use jumbo liners and fill them 2/3-3/4 full….)
or 24 regular size cupcakes
Ingredients for the cupcakes:
- 2/3 cup coconut oil, melted not solid
- 1 1/2 cups sugar
- 2 cups unflavored (plain) almond milk
- 2 limes worth of zest
- 1 tbsp lime juice
- 1 tsp vanilla extract
- 2 cups unbleached all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ~1/4 cup raspberries, preferably somewhat mushy when you use them
Ingredients for frosting:
- 1/2 cup earth balance
- 1/2 cup organic non hydrogenated vegetable shortening
- 3 cups organic powdered sugar
- 1/4 cup raspberry lime rickey syrup (link here)
Directions for cupcakes:
- Preheat oven to 350 degrees F.
- Place jumbo liners (if using) into a muffin pan…it says you can place them onto a cookie sheet but I’m doubtful. Maybe try that if you have enough batter to make a few more cupcakes though. I just put 2 extra liners into a muffin pan that has 6 slots.
- Mix the melted coconut oil and sugar together in a stand mixer. Make sure you’ve already grated the lime zest and juiced the limes for the next step because the coconut will solidify more if you stop to do that after this step.
- Add the almond milk, lime zest, lime juice, and vanilla and mix on a low setting until combined.
- Add the flour, baking soda, and baking powder and mix until a batter forms. You will want to scrape down the sides of the bowl really good with a spatula, and then mix a bit more.
- Fold in the raspberries and mix until the raspberries combine and are no longer whole.
- Place about 1/3 cup into each jumbo cupcake liner, or until 2/3-3/4 of the way full. For regular size cupcakes, you will have about 2 1/4 tbsp to put in each cupcake liner.
- Bake for about 23-25 minutes for the jumbo cupcakes, mine were good at 24. If using regular sized cupcake liners, bake for about 20 minutes.
- They will be an interesting green color when done, which I thought was cool and I hadn’t actually anticipated that effect!
Directions for the frosting (beware, this frosting is seriously one of the most amazing things I’ve invented, I believe…)
- Cream together the Earth Balance and shortening in the mixer.
- Slowly add the powdered sugar, mix until large clumps form.
- Add the raspberry lime syrup and mix until fluffy.
- It becomes the most beautiful light pink color! And its flavor is totally amazing!!
- Frost the cupcakes after they have completely cooled, and add garnishes like a lime wedge or a raspberry on top!