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Vanilla Cupcakes

Preheat oven to 350F and line a muffin tin with 10 muffin cups.

1 1/2 cups flour

3/4 cup sugar

1 tsp baking soda

1/2 tsp salt

1 cup warm water

1 tsp vanilla extract

1 vanilla bean split and scraped of its insides

1/3 cup vegetable oil

1 tsp apple cider vinegar

Combine the flour, sugar, baking soda and salt in a large mixing bowl.  In a smaller bowl combine the warm water, vanilla bean and extract, vegetable oil and vinegar.  Make a well in the centre of the dry ingredients and add the wet ingredients.  Mix really well until thoroughly combined.  Spoon into muffin cups and bake for 25-30 minutes until lightly golden on top.  Remove from muffin tin and place on cooling rack.  Wait until the cupcakes are completely cool before icing.  Makes 10 cupcakes.

Chocolate-Avocado Icing

1/3 cup non-dairy milk

2 cups icing sugar

1/2-1 cup cocoa powder

1 avocado

1 teaspoon vanilla

Place all ingredients in a food processor and blend till smooth.  The measurements are rough for this recipe.  You may need to add more icing sugar or cocoa if too runny or more milk if too stiff.  It should come out shiny, smooth and spreadable.  Place in the fridge until ready to use.  Makes more than you’ll need for 10 cupcakes so double up or make a cake, or just spoon it into your mouth standing in front of the fridge in the middle of the night 😉


 

 

~The Vegan Project


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This past weekend The Vegan Project team got together and catered Open Studios, a two day open house of  dear friends showing their paintings from the past three years (See their work here: Red Hand Design)

On the menu:

~Berry-kiwi skewers

~Miniature blueberry lemon scones.

~Tofu Quiche (red pepper & onion and asparagus-dill).

~Amuse bouche (gluten-free rice crackers with a caramelized shallot white bean paste topped with diced red pepper, pickled beets and tiny basil leaves).

~Miss Katz’s mini chocolate cupcakes.

~Roasted tomato and garlic salsa with organic corn tortilla chips

~Strawberry & orange water, sparkling mineral water and wine, of course 😉

Thank you to Julie Stangeland for the beautiful photos, Alicia Katz for her helping hands, Our favourite men, and painters for the opportunity, and to everyone that came out to support the event.

Love,

The Vegan Project

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