Someone turned 4 this week...
Chocolate
from The Art of Dessert
Egg-free Chocolate Cupcakes
Makes about 2 dozen cupcakes
Allergy note: contains wheat and dairy ingredients
3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat oven to 325 F degrees. Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full. Bake for 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.
Chocolate Buttercream Frosting
makes about 2 1/2 cups frosting
Allergy note: contains dairy ingredients
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk*
1 tsp. vanilla extract
*start out with 1/3 cup of milk and add more milk to your desired consistency
In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
Mama's Awesome Egg-free vanilla cupcakes
(this is the best egg-free vanilla cake I have made yet!)
3 cups all purpose flour
2 cups sugar
1 tsp salt
2 tsp baking soda
3/4 c coconut oil (melted)
2 TBSP white vinegar
3 TBSP vanilla extract
1 cup unsweetened coconut milk
1 cup water
a few drops yellow food coloring or carrot juice
Mix dry ingredients in large bowl
Mix wet ingredients in another bowl
Stir wet into dry. Pour into muffin cups and bake at 350 for approx. 12 minutes.
*the flavor is awesome and the texture is great, but these are dense. I like dense cakes, but might try increasing the vinegar to 3 TBSP and baking soda to 3 tsp next time to see if that makes them lighter.
Very Vanilla frosting
4 cups powdered sugar
1/2 cup butter (room temp/softened)
1/3-1/2 cup coconut milk
2-3 tsp vanilla
Beat together. tint with gel food coloring if desired. Add a little more powdered sugar to make it stiffer if you want to pipe it, this texture is great for spreading but a little soft.
Topped with Thomas faces made out of homemade marshmallow fondant, these were a huge hit in B's classroom and at his party!
Chocolate
from The Art of Dessert
Egg-free Chocolate Cupcakes
Makes about 2 dozen cupcakes
Allergy note: contains wheat and dairy ingredients
3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat oven to 325 F degrees. Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full. Bake for 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.
Chocolate Buttercream Frosting
makes about 2 1/2 cups frosting
Allergy note: contains dairy ingredients
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk*
1 tsp. vanilla extract
*start out with 1/3 cup of milk and add more milk to your desired consistency
In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
Mama's Awesome Egg-free vanilla cupcakes
(this is the best egg-free vanilla cake I have made yet!)
3 cups all purpose flour
2 cups sugar
1 tsp salt
2 tsp baking soda
3/4 c coconut oil (melted)
2 TBSP white vinegar
3 TBSP vanilla extract
1 cup unsweetened coconut milk
1 cup water
a few drops yellow food coloring or carrot juice
Mix dry ingredients in large bowl
Mix wet ingredients in another bowl
Stir wet into dry. Pour into muffin cups and bake at 350 for approx. 12 minutes.
*the flavor is awesome and the texture is great, but these are dense. I like dense cakes, but might try increasing the vinegar to 3 TBSP and baking soda to 3 tsp next time to see if that makes them lighter.
Very Vanilla frosting
4 cups powdered sugar
1/2 cup butter (room temp/softened)
1/3-1/2 cup coconut milk
2-3 tsp vanilla
Beat together. tint with gel food coloring if desired. Add a little more powdered sugar to make it stiffer if you want to pipe it, this texture is great for spreading but a little soft.
Topped with Thomas faces made out of homemade marshmallow fondant, these were a huge hit in B's classroom and at his party!
