I made really good chocolate orange cupcakes. I food-dyed the frosting orange and the frosting was delicious. After I frosted them all I kept piping frosting onto my finger and eating it. I made it with orange extract instead of liquor.
I'm not sure what I will bake next but I am always open to suggestions. You suggest it, I'll try it. =)
Until next time,
-Buhri
January 15, 2008
January 10, 2008
I need flavors...
The people I work with and go to class with have become my guinea pigs. My taste testers. I bake my cupcakes, cookies, pies, or cakes and I give it to them and hope they'll tell me, needs more this, less this, or oh my goodness... can I have more? Or, I'd rather you never make that again.
My Saturday class will, for 6 more weeks, be enjoying a new kind or two of cupcakes every morning. Next Saturday it will be Vegan Boston vs. Brooklyn Cream Cupcakes (courtesy of Vegan Cupcakes Will Take Over the World) and some other kind... which kind I don't know so I need you guys to help me out!
=) I have tons of cookbooks, so mention a name and I'll ask for a recipe if I can't find one.
Help me find recipes!
Don't forget to reply!
-Buhri
My Saturday class will, for 6 more weeks, be enjoying a new kind or two of cupcakes every morning. Next Saturday it will be Vegan Boston vs. Brooklyn Cream Cupcakes (courtesy of Vegan Cupcakes Will Take Over the World) and some other kind... which kind I don't know so I need you guys to help me out!
=) I have tons of cookbooks, so mention a name and I'll ask for a recipe if I can't find one.
Help me find recipes!
Don't forget to reply!
-Buhri
January 3, 2008
Chocolate Orange Vegan Cupcakes
Hello all!
A vegan recipe from my vegan cookbook. Of course you can substitute the vegan ingredients for non-vegan ones but vegan cupcakes do make a nice change from the heavier non-vegan ones.
Chocolate Orange Cupcakes
1 cup soy milk (rice milk will work, but soy milk curdles better -vegan buttermilk)
1 tsp. apple cider vinegar (can substitute lemon juice or white vinegar or brown rice vinegar works =3 )
3/4 cup organic granulated sugar (organic usually is not processed with animal bone char)
1/4 cup canola oil
1/2 tsp vanilla extract
1/3 cup orange liqueur
1 cup all-purpose flour (again, organic is best)
1/3 cup cocoa powder (Dutch-processed is best)
1 Tbs finely grated orange peel (optional, depends how orangey you want it)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1. Preheat your oven to 350 degress F, and like the authors Isa Chandra Moskowitz and Terry Hope Romero remind us in every recipe, line your muffin pan right away with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl (this will be your main mixing bowl, I whisk them in my KitchenAid bowl) and let sit for a few minutes so the two may curdle.
3. Add the sugar, oil, extract, and liqueur to the soy milk mixture and beat until it is foamy. You want a nice layer of white froth covering the top. A KitchenAid is great for this because while your batter is mixing and frothing, you can start the next step.
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt (add the orange peel if you are using it). When I say 'sift together' I mean, set your sifter in the bowl you're using (not the soy milk mixture bowl) and start putting the ingredients in the sifter, but don't sift until all ingredients are added.
5. Add the dry mixture in two batches to wet ingredients and beat until no large lumps remain, and again, like the authors say, a few little lumps are okay.
6. Pour the mix (it will be kind of liquidy) into the liners, filling 3/4 of the way full. Bake 18-20 minutes or until a toothpick comes out clean. Put them on your cupcake cooking rack, or a regular cooling rack and start working on the frosting! (It should make 12 cupcakes)
Orange Buttercream Frosting
1/4 cup shortening
1/4 cup margarine, softened (I recommend having it out while you're making the cupcakes)
2 cups confectioners' (powdered) sugar
2 Tbs orange juice
1 Tbs finely grated lemon zest (orange peel will work too)
1 tsp vanilla extract
1 tsp orange extract (I could not find orange extract so I used more orange juice and it tasted yummy still)
1. In a small bowl (again, I used my KitchenAid), cream the shortening and margarine until well combined.
2. Add the confectioners' sugar in roughly 1/2 cup additions.
After each addition of sugar, add a splash of orange juice and beat well with a handheld mixer on medium speed.
3. Add vanilla and beat for 3-5 minutes until smooth, creamy, and fluffy.
Make sure you cream the shortening and margarine well! And beat it for 3-5 minutes! I messed up on those two steps and you saw the result, tastes good, looks bad.
Until next time,
-Buhri
A vegan recipe from my vegan cookbook. Of course you can substitute the vegan ingredients for non-vegan ones but vegan cupcakes do make a nice change from the heavier non-vegan ones.
Chocolate Orange Cupcakes
1 cup soy milk (rice milk will work, but soy milk curdles better -vegan buttermilk)
1 tsp. apple cider vinegar (can substitute lemon juice or white vinegar or brown rice vinegar works =3 )
3/4 cup organic granulated sugar (organic usually is not processed with animal bone char)
1/4 cup canola oil
1/2 tsp vanilla extract
1/3 cup orange liqueur
1 cup all-purpose flour (again, organic is best)
1/3 cup cocoa powder (Dutch-processed is best)
1 Tbs finely grated orange peel (optional, depends how orangey you want it)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1. Preheat your oven to 350 degress F, and like the authors Isa Chandra Moskowitz and Terry Hope Romero remind us in every recipe, line your muffin pan right away with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl (this will be your main mixing bowl, I whisk them in my KitchenAid bowl) and let sit for a few minutes so the two may curdle.
3. Add the sugar, oil, extract, and liqueur to the soy milk mixture and beat until it is foamy. You want a nice layer of white froth covering the top. A KitchenAid is great for this because while your batter is mixing and frothing, you can start the next step.
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt (add the orange peel if you are using it). When I say 'sift together' I mean, set your sifter in the bowl you're using (not the soy milk mixture bowl) and start putting the ingredients in the sifter, but don't sift until all ingredients are added.
5. Add the dry mixture in two batches to wet ingredients and beat until no large lumps remain, and again, like the authors say, a few little lumps are okay.
6. Pour the mix (it will be kind of liquidy) into the liners, filling 3/4 of the way full. Bake 18-20 minutes or until a toothpick comes out clean. Put them on your cupcake cooking rack, or a regular cooling rack and start working on the frosting! (It should make 12 cupcakes)
Orange Buttercream Frosting
1/4 cup shortening
1/4 cup margarine, softened (I recommend having it out while you're making the cupcakes)
2 cups confectioners' (powdered) sugar
2 Tbs orange juice
1 Tbs finely grated lemon zest (orange peel will work too)
1 tsp vanilla extract
1 tsp orange extract (I could not find orange extract so I used more orange juice and it tasted yummy still)
1. In a small bowl (again, I used my KitchenAid), cream the shortening and margarine until well combined.
2. Add the confectioners' sugar in roughly 1/2 cup additions.
After each addition of sugar, add a splash of orange juice and beat well with a handheld mixer on medium speed.
3. Add vanilla and beat for 3-5 minutes until smooth, creamy, and fluffy.
Make sure you cream the shortening and margarine well! And beat it for 3-5 minutes! I messed up on those two steps and you saw the result, tastes good, looks bad.
Until next time,
-Buhri
January 2, 2008
Pictures for the new year
Did you know it's 2008? I didn't today, causing all sorts of trouble at work. =)
Well, I finally sat down and took the pictures off the camera's disk, cropped them, and uploaded them to photobucket.
Did you notice the name change? I am now Cupcakes with Wings because... I may like earrings, but I left them out a lot and focused more on the cupcake part so, cupcakes with wings because cupcakes are nice. Even Devil's Food cupcakes have wings... cute little bat wings. Hehe =D
Mint Cupcakes
This is from my aunt and uncle's birthday. They are mint chocolate cupcakes topped with chocolate ganache and either a white or dark chocolate chip.
I used rice milk in the frosting. That is why it looks so drippy, it tasted fine but to make it look pretty you have to use soy or regular milk.
Now on to the Cookies and Cream Cupcakes...
Before they were frosted...
After being frosted, being presented to the birthday people.
Don't you just wanna eat 'em up?
Vanilla Cupcake with Orange Buttercream frosting... I made these awhile ago, but they got eaten so this was the last one left.
Again, rice milk instead of soy. What can I say, all I had was rice. Looked bad, tasted great.
As for the orange chocolate cupcakes, there's an unsolved mystery with them.
I made a batch of 12, went to sleep, woke up and there were 7 1/2 left. Only four people in the house and everyone denied eating them. The puppies and cats couldn't deny it but they didn't look guilty or sick so... I don't think they did it. So, no pictures because I never frosted them and no one ate them. They wound up getting forgotten about and when I did remember them, they'd gone stale so I tossed them. I'm waiting for a liquor store to be open when I pass by so I can buy some orange liqueur for the cupcakes. Mmm... liquor in baked goods. =D
Oh! Before I close this... if you want to see more pictures go to my photobucket account: http://cupcakesandearrings.photobucket.com
Until next time,
-Buhri
Well, I finally sat down and took the pictures off the camera's disk, cropped them, and uploaded them to photobucket.
Did you notice the name change? I am now Cupcakes with Wings because... I may like earrings, but I left them out a lot and focused more on the cupcake part so, cupcakes with wings because cupcakes are nice. Even Devil's Food cupcakes have wings... cute little bat wings. Hehe =D
Mint Cupcakes
This is from my aunt and uncle's birthday. They are mint chocolate cupcakes topped with chocolate ganache and either a white or dark chocolate chip.
I used rice milk in the frosting. That is why it looks so drippy, it tasted fine but to make it look pretty you have to use soy or regular milk.
Now on to the Cookies and Cream Cupcakes...
Before they were frosted...
After being frosted, being presented to the birthday people.
Don't you just wanna eat 'em up?
Vanilla Cupcake with Orange Buttercream frosting... I made these awhile ago, but they got eaten so this was the last one left.
Again, rice milk instead of soy. What can I say, all I had was rice. Looked bad, tasted great.
As for the orange chocolate cupcakes, there's an unsolved mystery with them.
I made a batch of 12, went to sleep, woke up and there were 7 1/2 left. Only four people in the house and everyone denied eating them. The puppies and cats couldn't deny it but they didn't look guilty or sick so... I don't think they did it. So, no pictures because I never frosted them and no one ate them. They wound up getting forgotten about and when I did remember them, they'd gone stale so I tossed them. I'm waiting for a liquor store to be open when I pass by so I can buy some orange liqueur for the cupcakes. Mmm... liquor in baked goods. =D
Oh! Before I close this... if you want to see more pictures go to my photobucket account: http://cupcakesandearrings.photobucket.com
Until next time,
-Buhri
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