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Friday, October 20, 2017

Vegan Treats for Two: Zingy Lemon Drizzle Cupcakes

Pucker up, Vegan MoFos! It's lemon time! These may not be the lemon drizzle cupcakes you're picturing. There is no runny icing made with powdered sugar and lemon juice here. Let's see 'em...


Sunshine in cupcake form! These are more common in the British Isles than in the US, I think. I'd never heard of them until I saw them on The Great British Bake Off, which has been renamed "The Great British Baking Show" here in the US for some strange reason. Anyway, these are first baked, then poked full of holes with a toothpick, and then smothered in a lemon juice and sugar mixture which dribbles down the inside of the cake making it super lemony and zingy. *insert heart-eyed emoji here*

Poke, poke, poke...


Smother, smother, smother...


Shiny, shiny, shiny...



Zingy Lemon Drizzle Cupcakes for Two

INGREDIENTS FOR THE CAKES:

25 g sugar
10 g all purpose flour (plus more later)
15 g vegetable oil or melted coconut oil
20 g vegan milk
about 1/2 teaspoon of lemon zest (a couple of generous pinches)
20 g all purpose flour
1/16 salt
1/16 baking soda
1/8 baking powder
5 g vegan milk
5 g fresh lemon juice

INGREDIENTS FOR THE DRIZZLE:

5 g fresh lemon juice
10 g granulated sugar/table sugar
about 1/4 tsp lemon zest (a generous pinch)

1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: How to Bake Perfect Cupcakes in a Toaster Oven. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.

2. In a small bowl or coffee cup combine the sugar and 10 grams flour and give them a good whisking. Add the oil, milk, and lemon zest and whisk vigorously for at least 30 seconds.

3. Sift in the 20 grams of flour, add the salt, baking soda, and baking powder and fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating.

4. Add the extra 5 grams of milk and lemon juice and fold gently again until everything is incorporated. Try not to over mix the batter.

5. Pour the cupcake batter into the prepared cupcake liners and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.

6. Remove the cupcakes from the oven and let them cool in the muffin tin for five minutes before transferring them to a cooling rack.

7. Meanwhile, in a small bowl combine the lemon juice, sugar, and lemon zest for the drizzle and give them a quick stir.

8. Use a toothpick to poke holes all over the tops of the cupcakes while they're still warm. Lots of holes!

9. Spoon the lemon juice and sugar mixture evenly all over the tops of the cupcakes and let them cool down completely at room temperature. The sugary top will harden and become crunchy when the cupcakes cool down!


RECIPE NOTES:

. I think these look nice when they're a little golden brown on top, but all toaster oven models are different and maybe yours will look a little bit pale on top when they're done baking. Try broiling them for a minute but keep an eye on them because they will go from pale to charred in no time!


GENERAL NOTES:

. Check out my blog post about baking cupcakes in a toaster oven.
. You've probably noticed that I added a bit of flour separately from the main flour. I'm using it as a binder in lieu of eggs or egg replacers. It's become my favorite way to replace eggs in baked goods.
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use an Escali Digital Scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of +Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.
. I had a hard time finding a small cupcake pan that would fit my small toaster oven. Luckily I found a +Wilton six-cavity muffin pan that has been excellent, except for the fact that some pink Wilton cupcake liners stained it! 


That's it! These are lovely and zingy, and I feel like Mary Berry might say "that's not bad" which is really all one can ask for in life.

Happy weekend!



+ Links with a plus sign are affiliate links. If you purchase something through one of my affiliate links I'll get a commission. Cha-ching!

Thursday, October 19, 2017

Vegan Treats for Two: Happy Applesauce-Coconut Cupcakes

Oh, these little cakes. When they are baking, they make the house smell like joy. That's why I call them "happy" cupcakes. I love to eat them, but I love to smell them even more. Maybe it's just me and you'll be unimpressed with them if you make them, but these are like catnip to me. Not that I roll around on the floor looking deranged and rubbing them all over my body like cats do with catnip. That would be odd. They just have an *effect* on my brain.


They don't look like much. They are not flashy. They don't have anything gooey in them or on them. But I love them. They are a little applesaucy, a little coconutty, and a little almondy. No one flavor overpowers the others. Instead, they kind of merge to create a yummy flavor all of its own.

No cinnamon? No! Cinnamon ruins the flavor. I tried it. The attention-hogging cinnamon tried to make these cupcakes all about herself. That flashy madam. 


Happy Applesauce-Coconut Cupcakes for Two

25 g white sugar
10 g light brown sugar
15 g vegetable oil or melted coconut oil at room temperature
20 g applesauce
20 g vegan milk (plus more later)
1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp white vinegar
30 g all purpose flour
10 g finely shredded unsweetened coconut*
1/16 tsp salt
1/16 tsp baking soda
1/8 tsp baking powder


1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: How to Bake Perfect Cupcakes in a Toaster Oven. Preheat the toaster oven to 350 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.

2. In a small bowl or coffee cup combine the sugars, oil, applesauce, milk, vanilla extract, almond extract, and vinegar and whisk vigorously for at least 30 seconds.

3. Sift in the flour and add the coconut, salt, baking soda, and baking powder.

4. Stir gently until everything is incorporated. Try not to over mix the batter.

5. Pour the batter into the prepared muffin tin and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes or until they're golden brown on top and a toothpick inserted in the center of a cupcake comes out with only a few moist crumbs. If you're using a different toaster oven you may be able to use the BAKE setting from the start.


RECIPE NOTES:

. I only ever use +Edward & Sons shredded coconut because is super finely shredded. I don't know how they would turn out with a thicker shredded coconut.

. Depending on your oven, these may or may not get nice and toasty on top. The top is the best part! So, if they're not browning up just broil them at 400 degrees F for a minute and that should do it. Keep an eye on them while you're broiling them!


GENERAL NOTES:

. Check out my blog post about baking cupcakes in a toaster oven. It explains why I use the WARM setting for the first 12 minutes of the bake and why I don't use the BAKE setting from the start. The short story: by using the WARM setting and activating only the bottom heating elements for the first 12 minutes, the cupcakes get a chance to rise properly without the heat from top heating elements beating down on them. But there is more detailed info on that post, along with side-by-side photos of cupcakes to compare the different baking settings.

. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use an Escali Digital Scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of +Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.

. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.

. I had a hard time finding a small cupcake pan that would fit my small toaster oven. Luckily I found a +Wilton six-cavity muffin pan that has been excellent, except for the fact that some pink Wilton cupcake liners stained it! 



Maybe you've already seen these on my YouTube channel. If not, here is the video. It's supposed to be slow and relaxing, but if you find it slow and annoying you can adjust the speed! :)

OK, I'll leave you with that then. Can't see it? Here's the link to the video on YouTube.





+ Links with a plus sign are affiliate links. If you purchase something through one of my affiliate links I'll get a commission. Cha-ching!

Wednesday, October 18, 2017

Vegan Treats for Two: Gooey Chocolate-Chip Chocolate Cupcakes for Two

My Vegan MoFo theme of Vegan Treats for Two continues with these easy cupcakes for those lazy days when you MUST have chocolate cake but you don't have the time or energy to make a frosting. The key is to eat these no later than an hour or so after you've baked them. This depends on where you are in the world and what the temperature is in your kitchen, of course, but the general idea is to eat these before the chocolate chips that are hiding inside have had a chance to harden up again. My gooey-chocolate-chip window of opportunity is between an hour and an hour and a half, so the cupcakes have a chance to cool down to room temperature (or almost room temperature) but the chocolate chips remain soft and gooey.


Gooey Chocolate-Chip Chocolate Cupcakes for Two

30 g sugar
18 g vegetable oil or melted coconut oil at room temperature
20 g vegan milk (plus more later)
30 g all purpose flour
4 g dark cocoa powder (Dutch process)
1/16 tsp salt
1/16 tsp baking soda
1/8 tsp baking powder
20 g vegan milk
1/4 tsp white vinegar
30-40 g semi-sweet chocolate chips

1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: How to Bake Perfect Cupcakes in a Toaster Oven. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.

2. In a small bowl or coffee cup combine the sugar, oil, and milk and whisk vigorously for at least 30 seconds.

3. Sift in the flour and cocoa powder and add the salt, baking soda, and baking powder.

4. Fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating.

5. Add the rest of the milk and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter.

6. Pour about a third of the cupcake batter into each prepared cupcake liner. This will make a sort of cushion to keep the chocolate chips from sinking all the way to the bottom.

7. Quickly and gently stir 30 grams of chocolate chips into the remaining batter and finish scooping it on top of the rest of the batter in the muffin tin. Try to gently drop the chocolate-chip loaded batter from fairly close to the rest of the batter that's already in the muffin tin, just to keep the chocolate chips from sinking down. At this point you can sprinkle about five more grams of chocolate chips on the tops of each cupcake if you want extra chocolatiness and visible chocolate chips on the top.

8. Bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.

9. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a cooling rack. These are best enjoyed no later than an hour or so after they've baked!


RECIPE NOTES:

. If you're tempted to add more chocolate chips to the cake batter, try pouring half of the batter into the cupcake tin and then mix the chips into the remaining half. Just to give the cupcakes a bigger chip-holding cushion!


GENERAL NOTES:

. Check out my blog post about baking cupcakes in a toaster oven.

. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use an Escali Digital Scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of +Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.

. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.

. I had a hard time finding a small cupcake pan that would fit my small toaster oven. Luckily I found a +Wilton six-cavity muffin pan that has been excellent, except for the fact that some pink Wilton cupcake liners stained it! 


This is how I measure 1/16 teaspoon of salt and baking soda. I've never seen a 1/16 teaspoon anywhere. I've seen a set of measuring spoons that has pinches and dashes, but eyeballing works just fine for me.





See the gooeyness? I love these! They're quick and easy to make and super satisfying. Sometimes ya just gotta have some gooey chocolate. I'll be back tomorrow with another Vegan Treats for Two recipe! I'm thinking... something... coconutty!


+ Links with a plus sign are affiliate links. If you purchase something through one of my affiliate links I'll get a commission. Cha-ching!

Tuesday, October 17, 2017

Vegan Treats for Two: Orange Cupcakes with Chocolate Ganache

Day two of Vegan MoFo for me. Day 527 of Vegan MoFo for all the participants who started when they were supposed to. Doh!

Do you like the orange and chocolate flavor combo? It's one of those love them or hate them things. I'm a fan! These are zesty little orange cakes with a thin layer of semi-sweet chocolate ganache on top. They are made with fresh orange juice and zest, and there is an optional extra step where you poke holes with a toothpick all over the tops of the cupcakes and then pour some more OJ in there. Because we just don't know when to stop, do we?



Orange Cupcakes with Chocolate Ganache for Two

INGREDIENTS FOR THE CAKES:

25 g sugar
5 g all purpose flour (plus more later)
15 g vegetable oil or melted coconut oil
20 g vegan milk
zest of 1/2 orange, about a rounded 1/2 teaspoon
25 g all purpose flour
1/16 salt
1/16 baking soda
1/8 baking powder
15 g fresh orange juice

1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: How to Bake Perfect Cupcakes in a Toaster Oven. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.
2. In a small bowl or coffee cup combine the sugar and 5 grams flour and give them a good whisking. Add the oil, milk, and orange zest and whisk vigorously for at least 30 seconds.
3. Sift in the 25 grams of flour, add the salt, baking soda, and baking powder and fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating.
4. Add the orange juice and fold gently again until everything is incorporated. Try not to over mix the batter.
5. Pour the cupcake batter into the prepared cupcake liners and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.
6. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a cooling rack. Let them cool down to room temperature before spreading the chocolate ganache on top.

INGREDIENTS FOR THE CHOCOLATE GANACHE:

30 g semi-sweet chocolate chips
15 g vegan milk (or full-fat coconut milk for a rich ganache)

1. Combine the chocolate chips and milk in a small microwave-safe bowl. I like to use a glass bowl or cup so I can keep an eye on it and make sure it doesn't bubble up in the microwave.
2. Microwave on high for 15 seconds. Stir. Microwave again if necessary for 10 more seconds. Stir. Repeat if necessary until the ganache is smooth and silky.
3. Let the ganache cool down completely before spreading it on the cupcakes. If your kitchen is warm and the ganache is not firming up, pop it in the fridge for a few minutes until it's a bit thicker and spreadable. Check it every five  minutes so it doesn't get too stiff in the fridge.
4. Use a small spatula or the back of a small spoon or non-serrated knife to spread the ganache over the cooled cupcakes.
5. At this point you can decorate the cupcakes with a bit of orange zest or some shaved chocolate. Or leave them as they are!


RECIPE NOTES:

. Sometimes I like to add some extra orange juice to these after they have baked. It gives them some extra moisture and an extra orangey kick. But I only do this if my orange is sweet. I tried it with a tart orange and it was not good. If you want to do this, just let the cupcakes cool down for about ten minutes after you've taken them out of the oven, then use a toothpick to poke several holes all over the tops of the cupcakes (the more holes you poke the more juice will drip down!) and evenly pour fresh orange juice all over the cakes. I like to do about 10 grams of juice, 15 at the most, otherwise they can go a bit soggy.

GENERAL NOTES:

. Check out my blog post about baking cupcakes in a toaster oven.
. You've probably noticed that I added a bit of flour separately from the main flour. I'm using it as a binder in lieu of eggs or egg replacers. It's become my favorite way to replace eggs in baked goods.
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use an Escali Digital Scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of +Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.
. I had a hard time finding a small cupcake pan that would fit my small toaster oven. Luckily I found a +Wilton six-cavity muffin pan that has been excellent, except for the fact that some pink Wilton cupcake liners stained it! 


Well, I've done my damage here. Orange you glad I shared these? Ha ha *snort* ha ha *snort* ha ha *snort*

I am sorry.



+ Links with a plus sign are affiliate links. If you purchase something through one of my affiliate links I'll get a commission. Cha-ching!