Ok after watching Cupcake Wars this week. I am really intrigued by Chef Chloe http://www.chefchloe.com/ who won cupcake wars, not only that, but all her cupcakes were vegan. Now unless these blow me out of the water I am not about to give up my butter permanently. But I really want to try making a something that is all Vegan and see how much my family notices. I am an on again off again vegetarian Because I really really really do not care for meat. Time constraints sometimes makes me cave because there is nothing else around, that and I do love taquitos, but honestly I am just as happy to just eat the fried shell with no meat in there.. Due to having a lot of visitors, I once again need to lose some weight. I am back on my no meat kick. Even though my recipes have meat, it is to feed the carnivores I live with. I swear I am surrounded by everyone that LOVES all things MEAT. For instance. Tonight I am making my Chicken Caprese. I just don’t put chicken on mine, I make extra tomato /garlic/basil sauce. I have been doing that for years. When we make burgers, Taylor and I do a veggie burger. Taylor I think could easily give up meat. If it were just her and I in the house we would be a lot thinner. We both love pasta and bread. SO if you are one of those non meat eaters, please just omit the meat from the pasta recipes. I promise all the flavor is still there.
Oh and I am super excited because today I ordered my mushrooms. Check this place out: http://www.bttrventures.com/ they recycle peets coffee grounds and make grow at home mushroom kits. Lots more mushroom purses are gonna be happening now! I bought 2 because if you buy 2 it is free shipping. There will be more blogging about it as my mushrooms grow.
As I said tonight I am making Caprese, but I am also making the winning recipe vegan cupcake from cupcake wars.
This is 100% Chloe’s recipe from Chloe’s site http://www.chefchloe.com/
Chocolate Strawberry Shortcake Cupcakes
(Makes 12 Cupcakes)
1 ½ cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup coconut milk
½ cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
Frosting, recipe below
1 ½ cups hulled and sliced fresh strawberries
Confectioners’ sugar, for garnish
1. Preheat oven to 350 degrees F and line a 12-cup cupcake pan with paper liners.
2. Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, Vanilla, and espresso powder until smooth.
3. Pour the wet mixture into the dry mixture and mix with a fork or small whisk.
4 cups confectioners' sugar, preferably organic
1/2 cup refined coconut oil at room temperature OR margarine (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated buttery Spread) I used the Earth balance. But I used 3/4 cup. It didn't firm up until I added more.
1 tablespoon vanilla extract
¼ cup water
1. Combine the confectioners' sugar, coconut oil, and vanilla extract in the bowl of a stand mixer.
2. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.