Recipe: Carrot Cake Cupcakes with Cream Cheese Frosting [The Cupcake Adventures]

I'm posting this recipe REALLY late, but these are the little beauties that everyone loved at Felicity's first birthday party, now almost two months ago. I also made these in Minnesota for our little New Years day party. My father, who adores carrot cake above all other cakes, really loved them. Carrot cake may also be my favorite form of cake... yum, yum, yum.

Carrot Cake Cupcakes
Adapted from Vegan Cupcakes Take Over the World

I prefer to make my carrot cake cupcakes in the miniature form, but that's up to you. If you want to bake regularly sized cupcakes, keep them in for 25-28 minutes. This makes about 30 mini cupcakes or 10 regularly sized cupcakes.

Ingredients
1/3 cup all-purpose flour
1/3 cup whole wheat pastry flour (can be replaced with all-purpose flour if you don't have this)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2/3 cup evaporated can sugar or sucunat
1/3 cup vegetable oil
1/3 cup vanilla soy or coconut yogurt
2 teaspoons vanilla
1 cup grated carrots
1/4 chopped walnuts or pecans
1/4 cup raisins
1/4 cup unsweetened, shredded coconut

Directions
Preheat oven to 350°F. Line mini-muffin tin with liners.

In a medium mixing bowl, mix sugar, vegetable oil, yogurt, and vanilla. Sift in the the flour, baking soda, baking powder, salt, and spices, and mix until smooth. Fold in carrots, walnuts, raisins, and coconut.

Spray the cupcake liners with nonstick baking spray and fill into about until about two-thirds full. Bake for 12-14 minutes, until a toothpick inserted through the center of a cupcake comes out clean.

Cool thoroughly and pipe on cheese cream frosting (recipe below).


Vegan Cream Cheese Frosting
Adapted from Vegan Cupcakes Take Over the World

Ingredients
2 tablespoons Earth Balance Buttery Spread, room temperature
2 tablespoons coconut oil
1/4 cup vegan cream cheese, softened
2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon finely grated lemon zest (optional)

Directions
Cream together margarine, coconut oil, and cream cheese until just combined. Use a handheld mixer to whip while adding the powdered sugar in 1/2 cup batches, then add vanilla. Mix until smooth and creamy, for 2-3 minutes. Chill until you're ready to use.

Recipe: Cookie Butter Cookies!

Photo from Trader Joes

I win the love and affection of my neighbors by baking constantly and then shoving my baked goods at them. This does good things for me: our elderly next-door neighbor leaves us the NY Times crossword every morning in exchange for whatever chocolate goodies I bake up, and our neighbors across the hall rave about whatever I make send their way, which feeds my enlarged baking ego. It's a win all around.

Ian and I bundled the baby up this afternoon and took the train down to our local Trader Joe's to shop for the week. Someone had actually stacked jars of peanut butter in front of the TJ's cookie butter, but I was a dedicated (if not obsessive) hunter, and uncovered a precious jar so I could make some cookie butter cookies. (And, let's be honest, eat this stuff straight from the jar).

I know it sounds counter-intuitive. After all, isn't cookie butter made from... cookies? Yes, it is, so yes, these cookies are... cookie flavored. But I've been obsessed with making these cookies after uncovering a vegan cookies list on Food52 a few nights ago (which for the life of me, I cannot find to link to this evening, my apologies).

[Please note the gorgeous picture below isn't, mine. I did actually take pictures of my cookies, but of course cannot find my adapter to connect the camera to my computer]

Photo from http://havecakewilltravel.com/2009/10/13/tripping-over-speculoos/

They are AMAZING, best served about 5 minutes out of the oven, when they're still soft and gooey.

Cookie Butter Cookies

Adapted from Have Cake, Will Travel

Makes approximately 24 cookies.
If you want a much crunchier cookie, reduce the soy/almond milk to 3-4 tablespoons.

Ingredients

2/3 cup Trader Joe's Speculoos Cookie Butter
1/2 cup sugar
1/2 brown sugar
1/4 tsp salt
1 tsp cinnamon
1 cup flour
1/2 tsp baking soda
6 Tbsp unsweetened soy/almond milk

Directions

Heat over to 350°F and line baking sheet with parchment paper.

Mix the cookie butter, both sugars, the salt and cinnamon in a large bowl until well combined. You may need to use your hands to get it smooth.

Sift the flour and baking soda over the cookie butter mixture, and combine. Again, you may have to use your hands here.

Add half the soy milk (3 Tbsp) and combine, then add the rest. The cookie dough will be thick. If it is still crumbling a little bit, add another tablespoon of your milk substitute.

Roll cookies into balls, about 1-inch in diameter (roughly a rounded tablespoon). Drop them a good 2 inches apart from each other the baking sheet. I was able to fit around eight on a cookie sheet at a time.

Bake for 10-11 minutes until the cookies have spread, cracked on top, and are starting to lightly brown.

The Cupcake Adventures [Part II]

After making cupcakes this weekend, I felt invigorated,and ready to continue my quest for the perfect vegan chocolate cupcake. Damn it, I know you're out there!

This afternoon, I whipped up the chocolate cupcakes from Vegan Cupcakes Take Over the World (referred to as VCTOW moving forward) by Isa Chandra Moskowitz and Terry Hope Romero. Everything felt a little easier with these cupcakes - the ingredients were straight-forward, the measurements made sense, and they were lovely and simple, from start to finish.

Granted, these cupcakes aren't gluten-free, but they also don't claim to be the best cupcakes in NYC (by the way, there is no way on earth that the same cupcake recipe I followed carefully on Saturday matches any sort of recipe from the baker that makes the best cupcakes in the city, Ian and I call bunk!), and so don't have impossible standards to live up to.

So, my initial thoughts to compare:

The cupcakes I made two days ago from Babycakes are more interesting; the flavor of the cake itself is much deeper and fudgier, though a bit muffinesque in texture and crumb. The frosting was a big fail: too high maintenance (has to set 6+ hours before spreading, then requires the cupcakes to be refrigerated for storage, which completely destroys the texture of the cupcakes), difficult to spread (these are some ugly cupcakes!), has a very distinct 'soy' taste to it, and is grainy.

The cupcakes I made this afternoon from the VCTOW cookbook were good. My neighbor L., Designated Cupcake Taster #3, said her cupcake was comparable to one you'd find in a bakery. Ian, to quote, said, "This tastes like a cupcake from childhood. I can't believe this is a vegan cupcake." All good, right?

Maybe... I agree that it was a very good cupcake, certainly more of a success than the Babycakes recipe, but it tasted generic to me. The cupcake tasted and felt like it came from a box mix, and while the frosting had a slightly deeper chocolate flavor than you'd find in a frosting tub in the store, it was almost identical in texture and taste.

Some might be satisfied with that, but, as you may recall, I am an obnoxious baker that is looking for amazing texture paired with an interesting and distinct flavor. It was a good cupcake, but it didn't sing. So how do I accomplish this?

The quest continues.

   Overall Grade: 7.625
   Cupcake Flavor: 6
   Crumb: 9.5
   Frosting Flavor: 6
   Frosting Texture: 9

Your Basic Chocolate Cupcake

Adapted from Vegan Cupcakes Take Over the World 
Makes 9-12 Cupcakes

Ingredients

1 cup plain, unsweetened soy milk
1 teaspoon apple cider vinegar
1 cup all-purpose flour or white whole-wheat flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 granulated sugar or sucanat
1/3 cup canola or vegetable oil
2 teaspoons vanilla extract

Directions

Preheat oven to 350°F and line standard muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl and set aside for at least 10 minutes.

Meanwhile, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. You may need to sift the mix if you have any lumps or clumps. Set aside.

Stir in the sugar, oil, and vanilla into the soy milk mixture and beat until foamy and well combined (if you used sucanat, it will be grainy and settle towards the bottom - don't worry about this). Add half the dry ingredients to the wet in two batches. Beat until no large lumps or clumps remain.

Pour the batter into the liners, so they are almost full (a little over 1/3 cup). Bake 17-19 minutes, until a cake tester inserted into the center comes out clean.

Let cupcakes cool completely, then frost.

Chocolate Buttercream Frosting

Adapted from Vegan Cupcakes Take Over the World 

Ingredients

1/4 cup coconut oil
1/4 cup Earth Balance margarine (vegan buttery sticks)
1/2 cup unsweetened cocoa powder, sifted
2 1/2 cups powdered sugar, sifted
2 teaspoons vanilla extract
2-4 Tablespoons soy milk or soy creamer

Directions

Using a hand mixer, beat the coconut oil and margarine until well combined and fluffy. Add the cocoa powder, continuing to beat until smooth. Keeping the mixer on medium, add the powdered sugar in batches, adding a splash of soy milk here and there as you go to keep it moistened (but be wary of adding too much!). Add the vanilla, and beat until light and fluffy, 2-3 minutes more.

Recipe: Mocha Java Cake

I requested and received a copy of Vegan Diner: Classic Comfort Food for the Body & Soul by Julie Hasson when we first returned to New York City a few weeks ago. This cookbook has some seriously yummy recipes, and we've had a whole lot of fun cooking out of it.

Ian's favorite recipe so far is the Mocha Java Cake. I made it for our breakfasts last week (it's technically in the 'Breakfast' section, so we felt justified eating this in the morning), and currently have another loaf in the oven for a potluck brunch we're attending today.

I didn't have french roast or espresso coffee, so I ground the darkest blend I had, as finely as I could. I also don't have canola or vegetable oil in the house, so both times I've made this, I've subbed 1/2 cup coconut oil, and 1/2 cup applesauce for the oil. 

Mocha Java Cake
From Vegan Diner by Julie Hasson

Ingredients
1 cup plus 2 tablespoons soymilk, heated to steaming and kept warm
1/4 cup finely ground espresso or French Roast coffee
2 tablespoons instant coffee
2 cups all-purpose flour
4 tablespoons soy flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups granulated sugar
1 cup canola oil
1 tablespoon pure vanilla extract
3/4 cup semisweet chocolate chips

Directions

Preheat oven to 350 F. Line a 9 x 5-inch metal loaf pan with parchment paper and grease well with vegetable shortening. This cake will have a tendency to stick if not greased and lined well.

In a small bowl, whisk together the soymilk, espresso, and instant coffee until smooth. Set aside.

In a medium bowl, combine the flour, soy flour, baking powder, cinnamon, and salt, mixing well.

In a large bowl, combine the sugar canola oil, and vanilla, whisking until smooth. Add the flour mixture to the bowl, alternating with the milk mixture, stirring just until mixed. Stir in the chocolate chips.

Scoop the batter into the prepared pan and bake in preheated oven for 60 to 70 minutes, or until the top of cake is puffed with a crack down the center, and a tester inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, and remove to a rack to cool to room temperature.
 

Recipe: Peanut Butter & Chocolate Energy Bites [Energy Bite Attempt #1]

You've heard that pregnant women are ravenous and eat all the time, right? Crave weird things? Always eating? Sounds familiar. It's true that your body burns about an 300-400 calories a day while you're pregnant, building that baby and all that. What you probably don't know (unless you've been through it yourself) is that you burn 500-600 extra calories a day nursing. And you are freaking hungry all the time. Especially when you make the transition to a plant-based diet and are eating lower-calorie meals, even if you are cramming your face at mealtimes.

In fact, in a recent study, 100% of Ians polled about their wives' hunger complaints were, to quote "fed up." One annoyed source said, "We ate like two hours ago. Seriously!"

The latest scientific data on Ians and their wives' hunger.

After spending admittedly way too much time on Pinterest lately, I've come across dozens of recipes for vegan energy balls. Apparently, there are a million ways to make these. What a great solution to my nearly-always gnawing sense of hunger!

Today was the first attempt, and I give it a B on the success scale. Easy? Super. Delicious? Yup. But the texture isn't quite right; they're a little crumbly and it was difficult to roll them into balls. I also think I would toast my wheat germ next time as there is a bit of a grainy aftertaste. They firmed up nicely though, so maybe I needed to chill them for more than 30 minutes.

But, and I can say this confidently as I was "helping" my mix as I was making it, these fit the bill, at least for now. Ian is also a little obsessed.

Peanut Butter & Chocolate Energy Bites [Energy Bite Attempt #1]
These should make around 24 bites. Or a little less if you happen to sample the dough a few times while you're mixing it to make sure it's absolutely delicious.

Ingredients
 - 1 cup oatmeal
 - 2/3 cup unsweetened, raw coconut flakes
 - 1/2 cup ground wheat germ (I would like to try ground flax seeds next time, or toast and then chill the wheat germ in advance)
 - 1/2 to 2/3 cup natural, unsweetened peanut butter (I used a 1/2 cup and I think it needs more)
 - 1/3 cup agave nectar
 - 2 tsp pure vanilla extract
 - 1/2 cup mini semi-sweet dairy-free chocolate chips

Directions

1. In a medium-sized bowl, mix the oatmeal, coconut, and wheat germ/ground flax together.
2. Add the peanut butter, agave nectar, and vanilla and stir until combined. Add the chocolate chips.
3. Cover and refrigerate dough for 30-60 minutes.
4. Shape dough into small balls, about 1 inch in diameter by grabbing a large spoonful of dough, compressing in your palms a few times, and then rolling between your palms to smooth.
5. Keep the energy bites refrigerated; most of the recipes I looked at said they should keep for about one week (as if they'll last that long!).

The Energy Bites are around 85 calories each with 3 grams of protein.

Variation #1: For the nut-lover, omit chocolate chips and add chopped walnuts instead. About 90 calories per Energy Bite, protein increases to 5.5 grams.

Variation #2: Omit chocolate chips and add 1/2 chopped craisins. About 85 calories per Energy Bite with 3.5g protein.