Mini Red Velvets!!!

My mini Red Velvets were a success!!!!I will make them in regular size for this Sunday!!! The secret to these being delicious was adding tofutti cream cheese to the cupcake batter, torani flavored chocolate syrup, and a little almond extract in the frosting.

Snickers, Blueberry Pancake, and Chcolate Stout

Snickers cupcakes were sooo good. I was a chocolate cupcake with a caramel filling with a few peanuts sprinckled in, chocolate frosting with a tad of caramel and peanuts on top!!!







These are the snickers before they were frosted in all of there chocolate peanut glory!

Beer Revolution Tomorrow!

So on the menu will be Blueberry Pancake, Chocolate Beer, and Snickers. The snickers one will be new, it will be a chocolate cupcake with a caramel filling, chocolate frosting topped with roasted peanuts. I am excited!

Test run of Chocolate beer and Blueberry pancake!!!

Chocolate Beer and Blueberry Pancake were both a hit! Both of these will be making an appearance this weekend at beer revolution which was so much fun last week! The Chocolate beer definitely has a beer taste, not supper strong though but if you don't like beer this might not be the one for you. Blueberry Pancake on the other hand, yum who doesn't like pancakes. Well actually my boyfriend doesn't like pancakes but he loved these. (and so did everyone else at my work!)

Blueberry Pancake

The cake recipe:

In a small bowl add:
1 cup of soy milk
1 teaspoon of apple cider vinegar

whisk for about 30 seconds and then set aside for about ten minutes

in a large bowl add:
1 1/3 cups of flour
3/4 a teaspoon of baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

give a good whisk to make sure everything is all mixed in!

add to the soy milk vinegar mixture:
3/4 cup of sugar
1/3 cup canola oil
1 teaspoon vanilla
1 teaspoon of lemon zest
1/4 teaspoon of butter flavor (or if you don't want to use that instead of oil you use vegan margarine)
give a good whisk now add your wet to the dry and fill your cupcakes pan!

bake at 350 for 17-20 minutes

let cool for about 3-4 minutes before making a hole in each for the filling

filling:
5 ounces of wild blueberry preserves
zest of half a lemon
2 tablespoons of lemon juice

frosting:
in a large bowl or mixer combine:
1/2 cup margarine
2 cups powder sugar
1 teaspoon vanilla
1 1/2 teaspoon maple extract
1 tablespoon maple syrup
1-2 tablespoons of soy milk

mix until fluffy
(always have extra powder sugar on hand because you always want to make sure your frosting is not to wet)

Come to Beer Revolution sunday at 2

Hey I will be selling Rosiecakes for the very first time this sunday at Beer Revolution at 2 pm. The address is:

464 3rd Street (between Broadway and Washington in Jack London Square..... don't look at the Google map!)

There will be beer, bbq ( meat and vegan) , and of course vegan cupcakes. As of now I will be baking salted carmel, peanut butter and jelly, and vanilla birthday cake. This is of course subject to change.

Salted Caramel....mmmmmm

So i love salty and sweet so I wanted to try to create a salted caramel vegan cupcake. My mom thought it couldn't be done. I created a recipe and it is pretty darn tasty!






For the cup cake I used a little brown sugar to give a more caramel appearance.
The cake recipe:
1 cup soy milk
1 teaspoon apple cider vinegar

You want to put those into a separate bowl and whisk for about 20 seconds till slightly foamy. and let sit for about 10 minutes.
In a second bowl put your dry ingredients:

1 1/3 cups flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

give the dry ingredients a whisk.

add to the soymilk vinegar mixture:
1/2 cup brown sugar
1/4 cup plain sugar
1/3 cup of canola oil
2 teaspoons vanilla extract

Now add you wet ingredients to your dry and be sure not to over mix!

Bake at 350 for 20-22 minutes in a conventional oven. If you have a convection oven reduce time about 15-18.

Filling:
2 tablespoons of margarine
1/4 cup turbinado sugar
1/4 cup soy milk
2 teaspoon vanilla
3 tablespoons of vegan margarine

** after filling reserve 1/4(or a little more) to add to the frosting
pinch of salt


cook on low heat until it starts to simmer, stir frequently. Once it starts to reduce and get syrupy take off heat and let cool for 5 minutes or so while stirring frequently.

Take the cupcakes out and place them on a plate and poke a hole in them while they are still warm. You can use the handle of a wooden spoon. your finger, whatever. One the caramel has thickened slightly you can spoon it into the center of the cup cakes!













Once they are completely cooled its time to make the frosting!

In a small sauce pan over low heat melt :
2 tablespoons of margarine
1/4 cup turbinado sugar
1/4 cup soy milk
2 teaspoon vanilla
3 tablespoons of vegan margarine

** after filling reserve 1/4(or alittle more) to add to the frosting
pinch of salt


In a large bowl or mixer add:
6 tablespoons of margarine
1 1/4 cup powder sugar
and the cooled Carmel
mix and salt to taste

PB&J

So far my favorite cupcakes are my peanut butter and jelly. The cup cakes have a classic vanilla cake with a raspberry lemon filling and a peanut butter frosting. I need to take so better photos!

Cupcake:
In a small bowl add:
1 cup soymilk (the higher the fat content the better so no low fat!)
1 teaspoon of apple cider vinegar
You want to put those into a separate bowl and whisk for about 20 seconds till slightly foamy. and let sit for about 10 minutes.

Next in a large bowl add:
1 1/3 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon of baking powder
1/4 teaspoon of salt

Add to the soymilk/vinegar mixture:
3/4 cup of sugar
1/3 cup canola
2 teaspoons of vanilla

Filling:
8 ounces of raspberry preserves
zest of one lemon
juice of half a lemon (about 1 tablespoon)
*reserve a few table spoons to put a dot of jam on top of the peanut butter frosting










Peanut butter frosting:
In a large bowl or mixer combine and beat until creamy:
1/4 cup margarine
1/3 cup peanut butter (creamy)
1 tablespoon of maple syrup
1 1/2 teaspoons of vanilla extract
1 1/3 cup of powder sugar
1-2 tablespoons soymilk

All in a days off from work

On Tuesday I wanted to try to make three new kinds of cupcakes: jelly doughnut, oatmeal cookie, and chocolate coconut. It was a great day of baking and drinking! All three were successful with minor tweaking to be done.


Oatmeal cookie















Jelly doughnut










Chocolate coconut

Brown Velvet and Chocolate Orange

Yesterday I wanted to make red velvet and chocolate orange cupcakes. I ran out of red food coloring and they ended up more of a rich brown color. The frosting was a tofutti cream cheese with a dash of cinnamon so they looked more like a brown velvet.









The chocolate orange came out perfect . They were a dark rich brown with a dash of fresh orange zest. The frosting was perfect as well rich chocolatey with a pop of orange .

Brown velvet recipie:
1 1/4 cups all purpose flour
3 tablespoons of cocoa powder
1 cup sugar
1/2 teaspoon of baking powder
1/2 teaspoon baking powder
1 cup plain soy milk
1 teaspoon apple cider vinegar
2 tablespoons tofutti cream cheese
2 teaspoons vanilla extract
1/4 teaspoon salt



Chocolate orange cupcake:

In a small bowl combine:
1 cup soymilk
1 teaspoon apple cider vinegar
whisk together for about 20 seconds and then let sit for about 10 minutes.



In a large bowl combine:

1 cup flour
1/3 cup plus 1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
and give a mix with a whisk

add to the soymilk/vinegar mixture:

3/4 cup sugar
2 tablespoons tofutti creamcheese
zest of one orange (about 1 teaspoon)
2 teaspoons vanilla extract
and mix well.

Now add the wet ingredietnts to the dry and mix. Becareful not to over mix! spoon into cupcake papers and bake at 350 for 20-22 minuted for a conventional over. reduce time for convection oven , bake about 15-17 minutes.













Chocolate Orange frosting:
Combine in a large bowl or mixer until creamy:
1/4 cup vegan margarine
1/4 cup vegetable shortening
1/2 cup of cocoa powder
pinch of salt
2 tablespoons soy milk
1 teaspoon vanilla
zest of one orange
2 cups powder sugar