Monthly Archives: May 2013

Vegan Vanilla Moscato Cupcakes with Vegan Chocolate Moscato Frosting!!

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So, I made these cupcakes for my sister’s birthday celebration Saturday night. This was my first time ever making cupcakes from scratch. Oh, and she’s vegan! Originally I was going to substitute all the dairy and non-vegan ingredients for regular cupcakes, but that was getting way too complicated and weird and giving me slight anxiety. I searched forever for a good vegan cupcake without any obscure ingredients. I found this one from Whipped Baking that received great reviews on her site. I imagine they are perfect on their own! However, since it was a special occasion, I added Moscato to the batter! This is definitely a favorite wine for all the girls in my family as well as myself and it takes the cupcakes to a whole new level!

Ingredients:
For the Vanilla Cupcakes (yields 14 standard size)
1 ¾ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3/4 cup unsweetened plain almond milk
¼ cup Moscato wine (I used Flip Flop brand)
½ cup vegetable oil
2 tablespoons vanilla extract
1 tablespoon white or apple cider vinegar
Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together almond milk, oil, moscato, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Be careful not to over mix!
Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

For the Frosting (enough for 24 cupcakes)
6 Cups Powdered sugar
1/3 cup non-dairy “butter” or spread (softened, I used Earth Balance Spread)
1/3 cup unsweetened cocoa powder
1/8 tsp salt
1/2 cup Moscato Wine (Flip Flop brand)
Strawberries or raspberries (optional)

In large bowl, beat powdered sugar, butter, cocoa, and salt with an electric hand held mixer on low speed until blended, then beat in 1/2 cup of wine. If frosting is too thick, beat in more wine a little at a time until frosting reaches desired consistency. I ended up having to add about 1/3 cups more EarthBalance to mine, but it could just be because I have an old hand-mixer… Garnish with berries.
Store leftover frosting in airtight container in the fridge.

Vanilla cupcakes adapted from Whipped Baking

Chocolate Moscato Frosting adapted from A Mom’s Rantings http://amomsrantings.com/dark-chocolate-moscato-cupcakes/”

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Blueberry Muffins

Happy Cinco de Mayo! Today’s recipe is not Mexican though, it’s all-American blueberry muffins. I am so excited to visit the Farmer’s Markets soon! I had some leftover blueberries and all the ingredients on hand. After a quick search I came across this one from AllRecipes It seriously couldn’t be any easier! It took about ten minutes total to mix everything in one bowl. The results are delicious, cakey muffins that would go great with coffee or tea or any time of day. I think if I were to make them again I would substitute some of the flour with whole-wheat and omit crumb topping or just sprinkle some cinnamon and sugar on top before baking. Also note- the topping makes a lot- way more than I ended up needing!

Ingredients
For muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Crumb topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

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Here’s what mine looked like before I added the topping.

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And here they are fresh from the oven!

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup (Note: I added the wet ingredients individually rather than everything in the measuring cup). Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

For Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done. Leave in muffin tin for about 2-3 minutes, then transfer to a wire rack.

Makes 11 muffins.

PS: Next week I have two original recipes that I am so excited to share!! 🙂