Lucky St. Pat’s Cupcakes

Lucky St. Pat's Cupcakes

Lucky St. Pat’s Cupcakes

Today commemorates Saint Patrick, the patron saint of Ireland. In the U.S. that means we break out anything green. For a baker that means food coloring will play a role in what we create. I have shared very few vanilla cupcakes and wished to produce one, but I didn’t want a green cake. So, green frosting was a must.

The recipe I found in my cookbook collection was vegan. I added chocolate chips because hubby needs his chocolate fix. Another change was to remove the cornstarch due to allergies. The cornstarch was used in the recipe to help create a light texture, but I did fine with adding a bit more baking soda. For high altitude I added flour and water and reduced the baking powder. Now you can raise a cupcake and toast a Happy St. Patrick’s Day!

Lucky St. Pat’s Cupcakes adapted from Golden Vanilla Cupcakes in Vegan Cupcakes Take Over the World

For the cupcakes:
1 cup + 1 TBS vanilla non-dairy milk
1 tsp apple cider vinegar
1 1/4 + 1 TBS cups all purpose flour
1/2 tsp baking powder
generous 1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup organic sugar
2 tsp vanilla extract
2/3 cup mini chocolate chips
For the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup vegan margarine
3 cups organic powdered sugar, sifted if clumpy
1/4 – 1/2 tsp peppermint extract
3 TBS non-dairy milk
vegan food coloring (see Note below)

Preheat oven to 350F and line a 12-cupcake pan with paper liners. Whisk the milk and vinegar in a cup and set aside a few minutes to curdle. Whisk together the milk mixture, oil, sugar, and vanilla in a large bowl. Sift the flour, baking powder, baking soda, and salt in a medium bowl.

Add dry ingredients to wet ingredients and mix until no large lumps remain. Blend in the chocolate chips. Fill cupcake liners two-thirds of the way and bake for 22 to 24 minutes until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely while you make the frosting.

Color Garden green food color

Color Garden green food color

For the frosting, beat shortening and margarine together until well combined and fluffy. Add the powdered sugar, a cup at a time, and beat for 3 more minutes. Add the peppermint extract, milk, and food coloring, and beat for another 5 minutes until fluffy. Frost the cooled cupcakes, adding chocolate coins for decoration and a bit o’ luck.

Note: I used Color Garden natural food coloring. Per their instructions, I used half a packet. Please check the instructions of the brand that you use.

Until next time, happy baking!

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Coffee Shop Muffins

Coffee Shop Muffins

Coffee Shop Muffins

On some Sundays I just want to sit around and enjoy a cup of tea and a delicious muffin, or two, or three. (But, who’s counting.) For this Sunday, I decided to find a recipe for a muffin that went well with coffee. With a little espresso powder and cinnamon, these muffins would complement a cup of coffee, or even tea or non-dairy milk. And if you eat half a batch, it will just be our secret.

For high altitude, I reduced the baking powder but found I lost some lift. To fix this problem I included some baking soda with the baking powder. I also added a little more milk to counteract dryness. For a little health boost, and so I wouldn’t feel guilty about eating a few extra muffins, I used whole wheat flour along with the all purpose variety.

Coffee Shop Muffins adapted from “Vegan: 100 Everyday Recipes” edited by Love Food

1.25 cups all purpose flour
3/4 cups whole wheat flour
1.75 tsp baking powder
1 tsp baking soda
2 TBS espresso powder
1 tsp cinnamon
3/4 cup vegan sugar
1 cup + 1.5 tsp almond milk
1/3 cup canola oil
1 TBS vanilla extract
3/4 cup chopped walnuts

Preheat oven to 350F. Line a 12 cup muffin tin with liners. In a large bowl, sift together both flours, baking powder, baking soda, espresso powder, and cinnamon. Whisk in sugar.

In a small bowl, whisk together milk, oil, and vanilla. Stir in dry ingredients. Stir in walnuts. Mix until just combined.

Divide batter among the 12 muffin cups. Bake for 20-23 minutes, or until a toothpick inserted in a muffin comes out clean. Let cool for 5 minutes, then remove from pan.

Until next time, happy baking!

Spicy Gluten-free Pumpkin Cookies

Spicy Pumpkin Cookies

Spicy Gluten-free Pumpkin Cookies

You may be thinking that pumpkin season is long gone. And you would be right. This batch of cookies was made several months ago and then frozen. I wanted a back-up cookie that would do well from the freezer. They performed marvelously, or I probably wouldn’t have shared them with you. But now you know that you can make these and stash them away in the freezer for future decadent snacking.

The original vegan recipe had tips for using coconut sugar instead of light brown sugar. I opted for coconut sugar, because I was out of light brown sugar, so I heeded the advice and measured it out and then ground it up. Also, I would have used less vegan margarine for the dryness at altitude, but I used more due to the recommendation with the sugar swap. To further combat dryness, I added extra pumpkin puree. So enjoy these immediately, or freeze them for when you get an attack of the munchies any time of year.

Spicy Gluten-free Pumpkin Cookies based on Chewy Pumpkin Spice Molasses Cookies


2 cups gluten free flour blend
1 3/4 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp powdered nutmeg
pinch of powdered cloves
1 tsp baking soda
1/8 tsp salt
1/2 cup vegan margarine
1/2 cup vegan cane sugar
1/4 cup coconut sugar
1/8 cup molasses
1 tsp vanilla extract
1/3 cup + 1 tsp pumpkin puree
sugar for rolling

Preheat oven to 350 F. Line two cookie sheets with parchment paper. Measure out coconut sugar, then grind it in a coffee grinder that is not used for coffee. In a bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.

In the bowl of a stand mixer, place vegan margarine and both sugars and cream on medium speed until light and fluffy. Add molasses, vanilla, and pumpkin puree and mix until smooth. Add dry ingredients to stand mixer a little at a time while mixing on low speed. Mix until just combined.

Pour a few tablespoons of sugar in a small bowl. Form 1” balls of dough and roll in sugar. Place balls on lined cookie sheets and flatten them slightly with the heel of your hand. Bake for 10-12 minutes. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely. Makes 24 cookies.

frozen pumpkin cookies

frozen pumpkin cookies

To freeze, scoop sugared dough balls onto a cookie sheet and freeze for one hour. Place dough balls in a freezer bag and store in the freezer for up to 3 months.

Until next time, happy baking (and freezing)!