Tag: Cupcakes

First Friday for Foodies: Small Town Allergy Mom™ Presenting Friday March 4th

I will be presenting this Friday at 11am at Crooked Tree Arts Center in Petoskey, MI.  Small Town Allergy Mom™ will discuss how to prepare your kitchen to entertain guests with food allergies, sensitivities, and intolerances.  I will cover important topics like cross contamination and how to avoid it during food preparations.  Additionally, I will give a brief cooking demonstration on how to prepare my Dairy Free Lasagna Florentine and sampling my famous Vegan Chocolate Cupcakes.  Please join me to support food allergy awareness locally.  More information is available at the Crooked Tree Arts Center link here: https://www.crookedtree.org/event/first-fridays-for-foodies-small-town-allergy-mom-erika-keiswetter/?instance_id=3123

Thank you,

~Erika

Chocolate Vegan Chocolate Cupcakes- By Popular Demand Here is my Recipe Finally!

 

 

 

Melt Organic

melt 2

I have been reading about this fairly new product for a few months now and I finally noticed that my local grocery store chain Meijer had it on their shelves the other day.  I thought to myself, what better time to try it than now?  I purchased 2 containers of the Dairy, Gluten, Soy, Egg, and Nut Free Buttery Spread.

So here’s the skinny.  We (my husband, 2 sons and myself) were not overly thrilled about the taste of the organic buttery spread on toast, bagels, steamed vegetables and popcorn.  The reason being was because it tasted too much like coconut.  Its main ingredient is “Virgin Coconut Oil” so the taste made sense but was not a favorite on the tested foods. 

On the plus side, Organic Melt took my homemade buttercream frosting for my son’s recent birthday cake to a new level!  It was AMAZING and the best tasting frosting I have ever made!  My grandmother used to make me a homemade birthday cake when I was a kid with creamy homemade frosting that she topped off with toasted coconut.  This recipe brings back those wonderful memories of enjoying my birthdays, surrounded by my entire family, as a young child. A REAL WINNER!  My boys and husband raved about the delicate taste, not too sweet but creamy with a subtle hit of coconut flavor.  Plus it is heart-healthy too!

This product is a vegan, gluten free, soy free and a nut free alternative to standard cow’s milk butter and margarines.  The virgin coconut oil is a stable saturated fat and a fruit-based source of medium chain fatty acids (MCFAs) according to Melt’s website http://www.meltorganic.com/our-products/rich-creamy-melt/.  I definitely recommend using this product in a baking capacity.

melt 1

Here is my buttercream frosting recipe which is delicious on cupcakes, cakes, brownies, etc.  Enjoy!

Vanilla Buttercream Frosting:

Yields: 2 1/2  Cups

Ingredients:

1 Cup Melt Organic Rich & Creamy

1/2 Cup Spectrum Organic All Vegetable Shortening

1 1/2 tsp Good Quality Vanilla Extract

2 Tbsp Organic Soymilk

2 1/2 Cups Confectioner’s Sugar

Method:

In the bowl of a mixer fitted with the paddle attachment cream the margarine, shortening, soy milk, vanilla until  well incorporated. Slowly add the confectioner’s sugar and mix on low for 1 minute. Increase speed to medium and beat for 4-6 minutes until light and fluffy.  Feel free to add more sugar to taste as some recipes call for up to 3 cups of sugar. I think 2 1/2 cups are sufficient and taste delicious! ~Erika

 

 

 

 

 

 

 

 

Vegan Chocolate Cupcakes by Popular Demand!

Chocolate Vegan Chocolate Cupcakes- By Popular Demand Here is my Recipe Finally!

I have literally made these at least 50 times & people cannot tell they are vegan because they are so moist! Taylor’s classmates rave over these cupcakes and beg me to make them for his classroom!  These are a crowd pleaser for sure!

I like to use organic ingredients other than the confectioner’s powder. The organic confectioner’s powder takes about 20 minutes to beat using a Kitchen Aid Electric Stand-Up Mixer and even then, I couldn’t get all of the lumps out! Use Domino or another brand— you will get a fluffier and lighter result without all of the lumps! I’m a bit of a perfectionist in the baking department…lots of trial and error with vegan baking!

Enjoy & Bon Appetit

INGREDIENTS

  • 1 cup soy milk (or any other dairy free milk, if not nut free you could use Cashew or Almond Milk)
  • 1 teaspoon apple cider vinegar (or white distilled vinegar if you have on hand)
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil (vegetable oil works just fine as well)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular (Hersey’s is not contaminated w/nuts)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

INSTRUCTIONS

    1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
    2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.  Add the sugar, oil, vanilla extract, if using, to the soy 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 lumps remain.
    3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
    4. Frost and enjoy!

CREAMY VEGAN BUTTERCREAM VANILLA FROSTING

  1. 1 Cup Earth Balance Buttery Spread Vegan Margarine – both soy and soy free work the same
  2. 2 T. Soy Milk
  3. 1 ½ tsp. vanilla extract
  4. 1/8 tsp. salt
  5. 2 c. confectioners’ sugar
  6. In the bowl of a mixer fitted with the paddle attachment cream the margarine, soy milk, vanilla and salt until incorporated. Slowly add the confectioner’s sugar and mix on low for 1 minute. Increase speed to medium and beat for 4-6 minutes until light and fluffy. Feel free to add more sugar to taste as some recipes call for up to 4 cups of sugar. I think 2 cups are sufficient and taste delicious!