Sunday, July 24, 2011

Vegan Sticky Buns!!!


Ok so i know this is not a cupcake or even placed in a cupcake pan, but I just had to share this recipe I found thanks to Flore Vegan Cafe. That being said, this has to be the most time consuming, technically difficult recipe. I am so use to no-brainers when baking I am so shocked that I didn't mess this up. 

Your list of ingredients: 
  • 1 cup sliced almonds
  • 2-1/2 teaspoons active dry yeast (1 envelope)
  • 1 teaspoon granulated sugar
  • 1/4 cup warm water
  • 1 cup coconut milk, warm
  • 3 tablespoons agave or maple syrup
  • 1/2 teaspoon salt
  • 3-1/4 cups white whole wheat flour
  • 2 teaspoons ground cinnamon, divided
  • 1/2 cup firmly packed brown sugar, divided
  • 4 tablespoons vegan margarine, melted
Step 1:
Preheat oven to 350 degrees F.
Step 2:
Scatter almonds on a small baking sheet and toast them in the oven for 5 minutes or until they start to lightly brown. Quickly remove from the oven to avoid scorching them. Set aside on a paper towel to cool. The almonds go from happy to brown really fast- so be careful and watch them close.


Step 3:In the bowl of a stand up mixer fitted with the paddle attachment, combine yeast, sugar, and water. Set aside for 5 minutes or until mixture is frothy (this means yeast is viable). 


Step 4:
In a medium bowl, whisk together coconut milk, agave or maple syrup, and salt. In a large bowl, whisk flour and 1/2 teaspoon cinnamon together.

Step 5:
Add coconut mixture and 1-1/2 cups of flour mixture to mixer bowl and blend on low speed until combined.


Step 6:
Switch to dough hook and add remaining flour, mixing on medium-low speed until dough comes together.- I have never been so excited to watch my mixer, but seriously it was so cool watching the dough come together- I even video taped it. Yes, I am a super nerd when it comes to baking.


Step 7:
Knead with dough hook for 5 to 6 minutes or until dough is smooth. Dump onto a lightly floured surface and form into a ball.


Step 8:
Place dough in a greased bowl, cover with a damp towel, and set aside in a warm draft-free place. Let rise for 45 minutes or until doubled in size.

Step 9:
Punch dough down and transfer to a lightly floured surface. Roll dough into a rectangle about 1/4-inch thick.
In a small bowl, mix together almonds, 1/4 cup brown sugar, and remaining cinnamon.


Step 10: Brush dough with about 2/3 of the margarine and sprinkle with almond mixture. 

Step 11:
Use a sharp knife to cut dough lengthwise into 12 strips. Roll each strip to form a roll.

Step 12:
Spray a 10-inch round baking pan with cooking spray. Place cinnamon rolls in pan (cut side down) and cover with a damp towel.

Step 13:
Let cinnamon rolls rise for 20 minutes. Brush with remaining butter and sprinkle with remaining brown sugar.

Step 14:
Bake for 20 to 25 minutes or until golden brown. Serve warm.

 Some people believe that all vegan/ vegetarian foods are healthy- let me just go ahead and say you wont be cutting any calories by making these sticky buns, but I do know a few cows will thank you =). 


These are so good- and worth the time-  all 3ish hours it takes to make 12 cinnamon rolls. There is no comparison to those things that come out of the can.

 enjoy!
Kimberly









Thursday, July 21, 2011

Vegan Blueberry Muffins



Most of you guys know that after reading the Kind Diet (which I recommend for everyone to read), about three weeks ago, I am now eating and living a vegan lifestyle. I have not had any problem transforming my regular food favorites to a meatless, animal-less version, but for some reason I have been terrified of trying to bake..... until Luke brought home some amazing looking blueberries.


I know this is not a cupcake, but Luke is leaving at around 6am for Airborne school in the morning, so a quick and easy breakfast is needed because I am so not a morning person.


This recipe was so simple here is what you need:
1 1/2 cups flour
    1/2 cup sugar
    2 teaspoons baking powder
    1 teaspoon salt
    3/4 cup nondairy milk
    1/4 cup vegetable oil
    1 cup blueberries
* I used whole wheat flour instead of all purpose 


Mix all the dry ingredients together then add the non-dairy milk (I chose vanilla soy) and the vegetable oil. Turn off the mixer =) and fold in the blueberries... the original recipe called for frozen berries, but mine were fresh and it turned out just fine.


Then all you do is bake at 400 for 20-25 minutes. It will make around 9 muffins.




I have been buying aprons like crazy... and today my super sweet husband picked out this super cute new apron for me on out shopping trip in Asheville....  




I am so proud of him for attempting to eat vegan. He is so willing to try new foods and tonight was the same... Ignore his facial expression here the muffins are delicious... he just burnt his chin with blueberry juice.






xoxo,
Kimberly

Sunday, June 26, 2011

Caramel Cake--- Cupcake Style =)

  • I have been reading The Help and the book talks about Minny's caramel cake, and how delicious it was. Well I started craving this and lucked up and found a recipe inspired by the book.


 I love caramel, I mean really love, I had to stop myself from eating all the icing and the dozen cakes that will be making an appearance at a pool party tomorrow.



the start of the icing
After about 15 minutes of stirring!
This recipe was hard work, the icing took a good 30 minutes of constant stirring, but the outcome was so great that I will be making these again, and again, and again.

my tasting spoon and plate... =)
Normally I make my cupcakes with a hand mixer, but my stand mixer (which was a wedding present from my aunt and uncle) has been dying to make an appearance in my life, and man I am glad i finally decided to use it.


I adore these cupcakes!!! but my favorite part has to be the gooey caramel that sits in the center of the hollowed out cake!
I hope the everyone will enjoy them tomorrow ... and now I need to go work out after eating half a pot of caramel icing =/









Here is the recipe!!!!
Yield: 12 cupcakes 
  • 1/2 C unsalted butter, room temperature
  • 1 C flour
  • 1 C sugar
  • 2 eggs
  • 1/3 cup sweetened condensed milk 
  • 1/2 tsp vanilla extract
  • caramel icing

  1. In a medium-sized bowl, cream butter and sugar.
  2. Beat in eggs one at a time. 
  3. Add flour and sweetened condensed milk alternately into the mixture.
  4. Add vanilla.
  5. Fill cupcake liners 3/4 full.
  6. Bake at 350 F for 20 minutes or until cupcakes bounce back when touched lightly are are slightly browned on top.
  7. To make filled cupcakes: When cupcakes are cool, use a paring knife to cut a chunk out of the center of the cupcake.  Fill the entire hole with caramel. 
  8.  Immediately eat the part of the cupcake that you removed--- i did and I promise it is worth it =)
  9. Frost the tops of the cupcakes (right over the filled hole) with the remaining caramel. 
  10. Serve while the caramel is still hot and gooey or wait until it hardens some.  

and now..... for the best part the icing =)
  • 2 1/2 C sugar
  • 1/2 C unsalted butter (the original recipe called for margarine, but I only use butter)
  • 3/4 C evaporated milk
  • 1/2 tsp vanilla extract
  1. In a medium-sized saucepan over medium heat, mix butter, evaporated milk and two cups of sugar.
  2. Heat and stir until sugar dissolves.  Do not allow to come to a boil.
  3. Once sugar dissolves, reduce heat to low.
  4. In a small cast iron skillet on medium-low heat, melt half cup of sugar - stirring constantly until liquid and brown 
  5. Pour the browned sugar into the saucepan and quickly stir to incorporate.  
  6. Stir regularly until the liquid reaches the soft ball stage. You can test by dropping a small amount of caramel into water to see if it forms a soft ball (hence the name). It may take up to thirty minutes to reach the soft ball stage.  Here's where the patience kicks in.  Resist the temptation to turn up the heat because the caramel can easily burn.
  7. Let cool slightly.  If you wait too long, the caramel will become difficult to spread.
  8. Mix in vanilla.  

Thursday, June 23, 2011

the classics... redone

So, I am obsessed with the food network. Everyday during my daily nap (it is excusable I leave for work when the sun is coming up) I leave it on. Well today one chef was making a chocolate cake with a chocolate buttercream frosting, this cake looked amazing. I was inspired to make a chocolate cupcake with a chocolate frosting... however I found out my cupboard was out of cocoa powder. (Luke, I blame you and you're hot chocolate's =)) So I decided to make a vanilla cupcake with a hot chocolate/expresso whipped frosting.

The vanilla cake was really good... despite my slight mishap with the butter and just a tad bit too long in the oven =/. But still tasty for another first attempt at my own batter, and making the recipe to bake only 4 cupcakes (so i am not tempted to overeat).






The icing... I mean who needs a cake when you have frosting? This stuff was amazingly good. After my three cakes were iced i sat and ate the leftovers from the bowl. I found some instant coffee and some hot chocolate mix in my cabinet and volia... cocoa powder and expresso for the 20 somethings... Fishing out the mini marshmallows from the package wasn't fun, but the outcome was great. I will make this again, and I may frost some cupcakes with it... If I don't eat it all before then.


xoxo,
Kimberly

Tuesday, June 21, 2011

Peach Cobbler Cupcakes

Last week I attempted to make a blackberry cobbler... it was tasty, but nothing like a cobbler. It looked more like a pie and even though it was yummy tasted kind of like jelly. I have been craving peach cobbler ever since then, and I realized I hadn't made any cupcakes in a very long time... so here goes my crazy attempt at a peach cobbler cupcake.



I have never made a batter from my own recipe before, normally i take the work someone else has done and make a few slight changes to make it my own. But I am proud to say that this recipe is all mine =). I searched for a cake/ icing combo i liked and couldn't find one.

I started with a brown sugar and butter cake recipe... I changed up one that i had found and used sour cream in the batter and a lot less butter. Then instead of using canned fruit  (like everyone else online seemed to do) I decided to use fresh peaches, and mix them into the batter. It is summer and peaches are seriously everywhere!
Yield: 16 Cupcakes

  • 1 1/2 C flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 C unsalted butter, room temperature
  • 3/4 C brown sugar
  • 1/4 C sugar
  • 2 eggs
  • 1/2 C sour cream
  • 1 tsp vanilla extract
  • 1 1/4 C peaches, roughly chopped (about 2 medium-sized peaches)
  1. With a fork, whisk flour, baking powder, and baking soda in a bowl.
  2. Beat butter and sugars in a large bowl for 1 minute until light and fluffy.
  3. Beat in eggs, sour cream, and vanilla extract until blended.
  4. Mix in flour mixture.
  5. Fold in peaches.
  6. Fill cupcake liners 1/2 full.
  7. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.



The cakes took a little while to bake, but the result is amazing. They are so good that they do not even need icing.

Being a true southerner peach cobbler and vanilla ice cream are a staple in my family, and i decided to make a vanilla whipped cream frosting to mimic that ice cream flavor.

If you have never made whipped cream before it is well worth it so much better than the cans or the tubs of the stuff (and not to mention quick and easy). Seriously my recipe was

1 1/2 cups of heavy whipping cream
3/4 tsp vanilla extract
5/8 tbs granulated sugar

Then all you do is beat until it is thick and whipped cream like =)


This cupcakes are so good! I mean really really really good. I only baked 8 to see if I would like the way they turned out, i wish i would have made more, because I would have eaten them for every meal tomorrow =)

xoxo,
Kimberly

i LOVE flirty aprons

I have been lusting over this apron from flirty aprons for months!!!
















Seriously almost broke down and paid the 40+ the website wants for it, but today had to have been my lucky day. My dream apron was actually marked down to $12.99, and even better it will arrive on my birthday!!!

Wednesday, April 13, 2011

Cookies and Cream

I love cream cheese icing... seriously in college instead of real food I would buy a tub of it and eat it out of the jar. But tonight was my first time making it from scratch. It was so good... i ate a little too much and not all my cupcakes got iced (oh well). So I decided on making cookies and cream cupcakes for that reason.... and my kids at school requested them =)

These little cupcakes are very sweet! My kids will love them (I hope)!

These cookie cupcakes have half an
 oreo on the bottom off them, 
as well as the oreos crumbled 
into the batter!.







I loved the crunch
 that the cookies added to the cake

The baked cakes! The cream from the oreos help keep the cakes super moist
during their VERY long bake tim
e.

Half iced and some started to be decorated!!!!

The finished cupcake! 

Amazing... Seriously this was so good! I love the cookies in the batter, and of course my favorite cream cheese icing!






I hope my kids like them tomorrow!
xoxo,
kimberly

Tuesday, April 12, 2011

and so it begins...

I'm guessing I am having some sort of quarter life crisis... after changing careers, going back to school, getting married(all in one year), you can see why. I have always loved to bake, but now, it is different. Baking is one of the few things that actually makes me happy, so now it is my quest to become the best baker EVER. I would love to own my own upscale cupcake bakery one day, so here I am one cupcake at a time, on the quest to become the best.

Tonight's journey.....

The Pink Champagne Cupcake:
Oh my, this is the best thing I have ever eaten. The cake is so lightweight and the icing is sweet and tart at the same time. My only problem with the recipe was that the icing was really thin and falls right off the cake. So the next time I make them, I will add 1/2 cup more of powdered sugar to thicken it up.


I'll post a picture of the finished product once everything is perfect!!!!!
xoxo,
kimberly