Chocolate Beetle Cupcakes w/ Bloody Cherry Butter Filling & Chocolate Dirt Frosting

Well, I wanted to make a Halloween dessert and I saw this beetle cupcake idea on Craftster. I figured I could make some vegan cupcakes and go from there. These turned out wonderful, but they're timely to make. Give yourself a few hours to make them leisurely. I modified the cupcake recipe from Vegan Cupcakes Take Over the World (which if you do not own, you have to). The frosting recipe is the exact one out of the book. I figure let the experts in baking give me their recipe - it would turn out much better than my own. This didn't let me down!

Chocolate Beetle Cupcakes w/ Bloody Cherry Butter Filling & Chocolate Dirt Frosting

* Prep Time: 1-2 hours
* Cook Time: 20 minutes
* Ingredients (for chocolate cupcakes): 

• 1 cup non-dairy milk*
• 1 tbsp white vinegar
• 1 cup sugar*
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1/2 tsp chocolate extract
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking powder
• 1/4 tsp salt

* Ingredients (for chocolate buttercream frosting):

• 1/4 cup margarine, softened*
• 1/4 cup shortening
• 1/2 cup cocoa powder
• 2 1/2 cups powdered sugar
• 3 tbsp non-dairy milk
• 1 1/2 tsp vanilla extract

* Ingredients (remaining):

• 1 9 oz. jar cherry butter*
• 1 box food dye (red, blue, green, yellow)
• 7-8 Oreo cookies (or other vanilla cream sandwich cookies)*
• 1/2 8.8 oz. box marzipan*
• gold luster dust, to taste*

* Recipe (for chocolate cupcakes):

1. Preheat oven to 350 degrees.
2. In a small bowl, combine vinegar and milk. Set aside.
3. Place all dry ingredients in a bowl and combine well.
4. Combine all wet ingredients in another bowl including vinegar milk mixture and beat until foamy.
5. Mix the wet and dry ingredients together until no lumps remain.
6. Pour into lined cupcake tray three-fourths of the way full in each.
7. Bake for 18-22 minutes until toothpick inserted into center comes out clean.
8. Let cool completely.

* Recipe (for chocolate buttercream frosting):

1. Cream together margarine and shortening until combined.
2. Add the cocoa powder and mix well.
3. Next, add the powdered sugar about 1/2 cup at a time adding soy milk as you go. Mix between each 1/2 cups of sugar.
4. Add the vanilla extract and combine until fluffy and no more lumps are seen.

* Recipe (for rest of cupcake):

1. In a bowl, combine cherry butter with red food dye. Add as much red food dye as necessary to make it "blood red".
2. Using a melon baller, scoop the center out of the cupcake and take out some of the middle. Be sure you don't go too far down so as not to get the bottom of the cupcake.
3. Add 1-2 tsp of cherry butter to the center of the cupcake. Replace the top back on the cupcake.
4. Frost with the buttercream frosting.
5. In a blender, combine Oreo cookie tops (not the side with the centers) until they are thoroughly pulverized. Put the cookie dirt in a small bowl.
6. Roll each frosted cupcake in the cookie dirt and pat more with your hands. Shake the cupcake to take off stray cookie dirt.
7. In a bowl, add 5-10 drops of all four food dye colors. Mix. Add the marzipan and mash with a fork until combined.
8. Follow the directions here to make beetle marzipan figures.
9. Dust each beetle with gold luster dust.
10. Top each cupcake with one beetle.

* Note: For non-dairy milk, I used almond milk. Use any sort of non-dairy milk you prefer. Make sure your sugar is vegan. For margarine, I used Earth Balance soy-free variety. The cherry butter was a brand I found at Whole Foods called American Spoon. The Oreo type cookies I used were Back To Nature Classic Creme Cookies. For marzipan, I use Stramondo brand. Luster dust is edible glitter, more or less. You can find it in the baking section of JoAnn's or Michael's craft stores. You should use a paint brush to apply it, but I didn't have one handy so I just brushed with my fingers.


Have a spooky Halloween!

Lemon Ginger Cupcakes with Lemon Curd Filling & Cream Cheese Frosting

I am by no means a master baker. I'd like to think I'm a pretty good home baker, though! My frosting skills are not exactly the best, though. Any tips? I leave the pretty looking cupcakes up to local favorites, Canary Confectionery & the Mixing Bowl Bakery. This cupcake is inspired by my friend who really likes ginger. Lemons seem to go well with ginger, so I kind of just went with that theme. The cupcake is filled with lemon curd while the batter has fresh grated ginger, limoncello, and lemon zest. The frosting has limoncello and lemon zest and topped with chopped crystallized ginger.

Lemon Ginger Cupcakes with Lemon Curd Filling & Cream Cheese Frosting

* Prep Time: 10 minutes
* Cook Time: 25 minutes
* Ingredients (for lemon ginger cupcakes):

• 1 1/2 cups sugar*
• 3/4 cup vegan butter*
• 2 "eggs", prepared by box instructions*
• 3 tbsp limoncello*
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 2 1/2 cups cake flour
• 1 1/2 tbsp grated ginger
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup non-dairy milk*
• 1 tbsp distilled vinegar
• 2 oz. vegan cream cheese*

* Ingredients (for lemon curd):

• 1 tbsp lemon zest
• 1/2 cup lemon juice
• 1/4 cup sugar
• 3 tbsp cornstarch, mixed with water until smooth
• splash non-dairy milk

* Ingredients (for frosting):

• 6 oz. vegan cream cheese
• 1/4 cup vegan butter
• 2-3 tbsp shortening
• 3 tbsp limoncello
• 1/2 tsp lemon extract
• 1 tsp lemon zest
• 3 cups powdered sugar
• crystallized ginger, to taste, minced, to top

* Recipe (for lemon ginger cupcakes):

1. In a measuring cup, combine the milk and vinegar. Let sit for 5-10 minutes.
2. Combine the remaining ingredients in a mixer. Add in the milk mixture and combine well.
3. If mixing by hand, combine dry ingredients in one bowl and wet in another. Add the wet to the dry, then the milk mixture. Combine well.
4. Place batter 1/2-3/4th full in each cupcake spot on the tin.
5. Bake for 20-22 minutes or until tops are golden brown.

* Recipe (for lemon curd):

1. Over medium heat, combine the first four ingredients. Stir occasionally until smooth and bring to boil, about 10 minutes.
2. Add the milk and stir over heat.
3. Set aside and let cool. It should have a thicker consistency once cooled.

* Recipe (for frosting):

1. Combine all ingredients but ginger and mix well. It shouldn't have a soupy consistency. If it does, add more sugar.

* Recipe (for cupcake construction):

1. Once cupcakes are cooled, dig a small well out of the middle with a melon baller.
2. Fill the well with lemon curd and place the top back on the cupcake.
3. Frost and top with minced crystallized ginger.

* Note: Make sure your sugar is vegan! For vegan butter and eggs, I like Earth Balance soy free variety and Ener-G for egg replacer. Limoncello is an Italian lemon liqueur that you can find in most alcohol sections of a grocery store with specialty stuff like bitters. Feel free to use any non-dairy milk. I used hemp milk. For vegan cream cheese, I used Galaxy brand.

Maple Faux Bacon Cupcakes

Maple Faux Bacon Cupcakes

* Prep Time: 15 minutes

* Cook Time: 15-20 minutes


* Ingredients (for maple faux bacon cupcakes):

• 4 1/2 tbsp of soy butter, room temperature
• 1/2 tbsp of cooking oil
• 1 tsp liquid smoke
• 1 egg replacer (follow box)
• 5 tbsp brown sugar
• 4 tbsp maple syrup
• 1 1/4 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 cup soy milk
• 1/3 - 1/2 cup minced faux bacon, cooked according to package*

* Ingredients (for maple frosting):

• 4 tbsp soy butter
• 2 tbsp maple syrup
• 1 cup powdered sugar
• clear/white sprinkles, sprinkle to top each cupcake
• coarse grain sea salt, sprinkle to top each cupcake

* Recipe (for maple faux bacon cupcakes):

1. Cook faux bacon in a fry pan. Mince 1/3-1/2 cup, leave 5-6 pieces uncut. Break those pieces in half. Set aside.
2. Beat the soy butter, the cooking oil, and liquid smoke fat until light and creamy. Add the brown sugar and maple syrup and beat well until combined.
3. Add the egg replacer and beat until incorporated.
4. Sift the flour, salt, baking soda, and powder together in separate bowl.
5. Add the flour mixture to the wet mixture. Combine with soy milk, mix well.
6. Fold in minced bacon and combine.
7. Scoop into cupcake papers and bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.

* Recipe (for maple frosting):

1. Combine butter and maple syrup until well combined.
2. Add powdered sugar until it becomes smooth.
3. Top each cupcake with a sprinkle of clear/white sprinkles, salt, and half a piece of faux bacon.

* Notes: I used Lightlife Smart Bacon.

Organic Banana Carob Dog Vegan Cupcakes

Spring is here and it's time to get the biked tuned up! It is also time to update this blog.

Organic Banana Carob Dog Vegan Cupcakes

* Prep Time: 20 minutes
* Cook Time: 12-15 minutes or until a toothpick comes out clean


* Ingredients (for organic banana carob cupcakes):

• 2 cups of water
  
• 2 ripe oganic bananas
  
• 1/8 tsp organic vanilla extract
  
• 3 cups organic whole wheat flour
  
• 1 1/2 to 2 tsp organic baking powder
  
• 1/4 to 1/3 cup unsweetened organic applesauce
  
• 2 tbs organic agave nectar
  
• 1/2 cup organic carob powder
  

* Ingredients (for organic cinnamon frosting):

• 3 oz. organic vegan cream cheese*
  
• 1 1/2 tsp organic cinnamon
  
• 1/4 tsp organic vanilla extract
  
• 1/4 tsp organic agave nectar (or more to taste)

* Ingredients (for organic carob frosting):

• 3 oz. organic vegan cream cheese
  
• 1 1/2 tsp organic carob powder
  
• 1/4 tsp organic agave nectar

* Recipe (for cupcakes):

1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine water, bananas, vanilla, applesauce, and agave nectar. Add in whole wheat flour, carob powder, and baking powder.
3. Either put cupcake papers in a mini cupcake tray or spray it down with non-stick.
4. Bake for 12-15 minutes or until a toothpick comes out clean.

* Recipe (for cinnamon frosting & carob frosting):

1. Combine the ingredients and blend thoroughly.
2. Frost once cupcakes are cool.
   

* Notes: You do not have to make this recipe organic, I just chose to. Also, I used Follow Your Heart brand cream cheese.


These are also a perfect low-cal/low-fat recipe for humans! What a way to bond with your pooch by sharing mini cupcakes. :)

For dog treats of any kind, they should contain no chocolate, salt, and sugar. Instead, use a natural sweetener such as agave nectar.

For Valentine's Day this year, I made a very special craft project gift for my boyfriend. It is a tea-stained, hand embroidered cookbook with ten of my favorite recipes. There is also a homemade mini record bowl and "love coupons".

The Luck of the Irish &... Some Blueberry Cake!

For St. Patrick's Day this year, my friend and I made a vegan dinner before going to see The Tossers (I've seen them 3 times in the past year... I think I may like Chicago Irish punk too much). Before our cooking extravaganza, I had made Irish Soda Bread a couple days before and froze it. I used the recipe out of The Joy of Vegan Baking by Colleen Patrick-Goudreau (check out her website and listen to the podcasts!: Compassionate Cooks).

Note: do not use a bread maker to make the soda bread! I found over breakfast with Colleen (this story is for entirely different blog post - I organized an event at Loyola last week where she came and spoke about veganism!) that it kneads the bread too much. Use a pan and stick it in the oven.

I made about 7 loaves or more of bread that week, mostly Irish Soda Bread, but also the Mediterranean Olive Bread and the Cornbread out of The Joy of Vegan Baking. The overall rating seemed to be that the soda bread and the cornbread were much better than the olive bread, according to my parents (who got one of each of these breads). Also - I do not recommend freezing the bread and then shipping it. Just ship, no freeze. I mail a lot of baked goods now-a-days, so I'm trying to learn about shipping goodies.

The St. Pat's Day meal consisted of Irish Stew and Cabbage and Potatoes gone vegan. I used this Irish Stew recipe, but added some oregano (2 teaspoons) and celery (2 stalks - chopped) to it too.

Cabbage & Potatoes

* Prep Time: 15 minutes

* Cook Time: 40 minutes

* Ingredients:

• 3 tablespoons soy butter
• 3 tablespoons olive oil
• 1 head of cabbage (shredded)
• 3 Yukon Gold potatoes (diced and sliced)
• 1 white onion (cut up - diced)
• 1 tablespoon red wine vinegar
• 1-2 tablespoons of lager and/or water
• 1 teaspoons salt
• 1 teaspoon black pepper

* Recipe:

1. Add soy butter and olive oil to a medium sized pot and allow to melt.
2. Next, dice and slice the potatoes and add to the pot.
3. Allow the potatoes to become golden brown (10-15 min) and then add the cut up onion, salt, and pepper.
4. After the onions have become translucent (5-8 minutes), add the shredded cabbage.
5. The cabbage will begin to wilt. As it does this, add the red wine vinegar and the lager and/or water.
6. Allow to simmer for 30 minutes.

* Notes: If you feel, add more soy butter or olive oil as the cabbage begins to wilt. Stir during this process and mix it with the onion and potato. For the lager, I use Harp's which is vegan.

Yummy!

So, we ate the stew and sopped it up with the soda bread and had the cabbage and potatoes on the side. Now, dessert was quite special. We made Vegan Irish Whiskey Cake using this recipe. It turned out very good! We used Bushmill's whiskey for it. It was quite soft and delicious. I sold the left over cake at a bake sale that Monday and people were a bit skeptical of the idea of whiskey cake. I had to keep telling them it was coffee whiskey cake. Those that did try it agreed that is was amazing! I also sold Chocolate Stout Cupcakes from Vegan Cupcakes Take Over the World. Surprisingly not a lot of people knew what stout was? Or they were not expecting it in a cupcake. Make sure your stout is vegan, though! Check out Barnivore!

The other night I made a blueberry cake loaf. I used The Joy of Vegan Baking yet again (I do love that book - it is so well organized!). I recommend using fresh blueberries to frozen ones. The juice liked to melt on me from the frozen ones. Or at least microwave them a bit and drain the juice if you go the frozen route. Check out the result:

Hopefully he keeps as he is currently in off in a box somewhere in route via USPS.

Lastly, I am very into creating care packages. Here is a gloriously themed St. Patrick's Day care box. There was a lot of different random things in the box for the boyfriend but to note there was a loaf of the Irish Soda Bread and some Sugar Cookies w/ Green Sprinkles (I used the Sugar Cookie recipe from Colleen's baking book - told you I love that book). I recommend not over baking them... as I did. I went a smidge too long and they got rather crispy, needless-to-say. My father who also got some said he dunked them in his coffee in the morning and sopped them up with his ice cream at night and they were tasty. Apologies to boyfriend, dad, and boyfriend's dad for hard cookies!!

If you have care box ideas, send them. I'm obsessed. My desire is to be a vegan punk rock Betty Crocker and I think I'm succeeding, haha. Just sent out the Easter one which I will show you pictures of later, I am sure (after he gets it).

Ratings...

Irish Soda Bread: 5/5

Mediterranean Olive Bread: 4/5?

Cornbread: 5/5

Irish Stew: 3.5/5 (I think it could have been better... I feel something needs to be added to the broth. I will probably mess around one day and figure out what!)

Irish Whiskey Cake: 5/5

Vegan Chocolate Stout Cupcakes: 5/5 (everyone loves these things... I have non-vegans asking me for the recipe all the time!)

Blueberry Cake: unknown (no one has had it yet!)

Sugar Cookies: 4/5 (because I fail, I need a rematch!)

Shamrock in the beer foam. <3