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.
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!
Growing up as a kid I loved this drink, and I still do!
Another funny story is that I first heard about this drink when I was hanging out with my Uncle Ricky, so I always think of him when I think of the delicious pairing of lime and raspberry in a soda.
The recipe requires making a syrup and putting it into plain (or lime) seltzer water.
It will also be used later on (September 16!) in an amazing cupcake recipe that some people I met from the group Rhode Island Vegan Awareness at their annual summer picnic are waiting for after trying them…
Ingredients for the syrup:
- 6 oz fresh raspberries or 1 cup defrosted frozen raspberries
- Juice of one lime
- Zest of one lime
- 1 cup evaporated cane juice
Ingredients for the drink:
- 1 cup lime club soda or seltzer (or plain, even)
- 3-6 ice cubes
- Lime wedges for garnish
Directions for syrup:
- Place ingredients in a saucepan on low heat.
- Continuously stir for at least 15 minutes until bubbling and starting to thicken. The raspberries will no longer be whole at all and it will be bubbling quite a bit.
- Strain the seeds with a bowl or large measuring cup underneath. Stir with the spoon you used to get all the syrup out. It makes about a half a cup.
- Chill before using in a drink, and definitely try it in my raspberry lime rickey cupcake recipe, which I will be posting next Tuesday, September 16th!
To assemble the Rickey (for one drink)
- Pour the soda into a glass.
- Mix in 2 tbsp of the syrup. Add more sweetener if desired (I have a sweet tooth and added some stevia extract to mine)
- Put the ice into the glass and garnish with lime wedges around the glass’ rim.
I did this thing this past week that I was going to blog about. Unfortunately I got a new laptop and when I transferred all the pictures I had from my phone to my laptop, (including the ones I needed to make the blog entry) some of them got lost in the shuffle. I tried a new smoothie recipe every day of the week, and wanted to talk about them. Instead, lacking pictures, I will post the links to the recipes I used at the end of this entry.
I do however have a picture for the recipe I am about to share!
Growing up in the New England area of the East Coast United States, lobster salads have always been a thing. They’re also usually kind of a big treat. Today I was inspired by that, and wanted to make a vegan version. This is truly “lobstah” as Bostonians and Rhode Islanders would say, but is free from any cruelty towards the real sea creatures.
I used hearts of palm as the main “meat,” and some sun-dried tomatoes as well to give color, flavor, and texture. There is a mix of seafood-y spices, lemon juice, and other seasonings, and the mix of vegenaise and vegan sour cream makes a delightfully creamy dressing for it.
New England Vegan Hearts of Palm “Lobstah” Salad
- 2 cans salad chopped hearts of palm, drained, placed in a food processor and pulsed a few times to further chop them
- 1/2 cup julienned cut sun dried tomatoes (the kind that comes in a bag, not packed in oil. I’d actually recommend soaking these in warm water for an hour or until a bit softer prior to including them in the salad because I didn’t and some were chewier and a bit tough when I ate them…soaking would solve that problem, but is probably optional)
- 1 tsp kelp granules
- 1/2 tsp paprika
- 1 tsp dill
- 1/4 tsp old bay seasoning
- 1 tsp onion powder
- 1/4 tsp black pepper (use less if placing on top of greens instead of on bread)
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1/2 cup vegenaise
- 1/2 cup vegan sour cream (I used tofutti)
- Place chopped, drained, and processed hearts of palm in a mixing bowl or other large container.
- Add sun-dried tomatoes and stir.
- Add spices and take a spoon to mix them into the chopped hearts of palm and sun-dried tomatoes. Make sure they are evenly coated.
- Add lemon juice, vegenaise, and sour cream and stir.
- Serve in a bun with some crunchy lettuce, or on top of salad greens with whatever other toppings you desire.
So there is that! Now as promised, here is the list and links to the smoothies I made each day last week:
- Raspberry Lime Zinger from Oh She Glows *Second place in my favorites!
- Pumpkin Chai from The Sweet Life
- Key Lime Pie Green Smoothie from Healthful Pursuit
- Pina Colada Smoothie from Foodie with Family
- Orange Creamsicle Smoothie (also from The Sweet Life) *My favorite one I tried!
- Chocolate Strawberry Almond Protein Smoothie from The Healthy Family and Home
- Chamomile Strawberry Quinoa Smoothie from Apron and Sneakers *Runner up for favorite 🙂