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

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

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.