from New Vegetarian Kitchen
Ingredients:
7 Tbsp light cream
1 extra large egg, lightly beaten
5 Tbsp sugar
7 Tbsp orange juice
zest from 1 orange
3 Tbsp olive oil
3 cups self-rising flour
2 cups sunflower oil, for deep frying
Cinnamon Dust:
5 Tbsp sugar
1 tsp cinnamon
Chocolate Sauce:
1 cup less 2 Tbsp milk
1 3/4 oz dark chocolate, broken into small pieces
2 tsp cornstarch
scant 1/4 cup sugar
Directions:
1. In a large mixing bowl, beat the cream, egg, sugar, orange juice, zest, and olive oil until combined. Sift in the flour and mix to make a soft dough.
2. Turn out the dough and knead it on a lightly floured work surface 1 minute to form a soft ball of dough. Using floured hands, divide the dough into 16 equal pieces. Roll out each piece iwht your hands into a rope shape, about 6 inches long, then press the ends together to form a ring. Run your finger around the inside to make a hole, then transfer to a lightly floured plate.
3. To make the cinnamon dust, mix together sugar and cinnamon on a plate and set aside. To make the chocolate sauce, put half of the milk in a saucepan over medium heat and bring to just under a boil. Reduce the heat to low, add chocolate, and stir until melted. Mix together the remaining milk, constarch, and sugar in a bowl and add it to the chocolate milk mixture. Stir over medium low heat 3 to 5 minutes until thick, then transfer to a serving bowl.
4. Preheat oven to 150 degrees, and heat the sunflower oil in a wide, deep saucepan to 350 degrees, or until a piece of bread turns golden after 40 seconds. Fry the doughnuts, 3 at a time, about 4 minutes, turning once, until golden. Remove with a slotted spoon and drain on paper towels, then transfer to an ovenproof plate and keep warm in the oven while you fry the remaining doughnuts.
5. Roll the doughnuts in the cinnamon dust until lightly coated. Serve with the warm chocolate sauce.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Wednesday, January 18, 2012
Sweet Vanilla Risotto Cakes with caramel Drizzle
from New Vegetarian Kitchen
Ingredients:
4 cups whole milk
1 vanilla bean, split lengthwise and seeds scraped out, OR 2 tsp vanilla bean paste
2 Tbsp butter plus extra for frying
1 cup arborio rice
1/4 cup raisins (optional)
1/4 cup sugar
Caramel Sauce:
1/2 cup sugar
2 Tbsp butter
6 Tbsp heavy cream
Directions:
1. Bring the milk and vanilla bean and seeds to just below a boil in a saucepan over medium low heat, then remove the pan from the heat and let stand 5 minutes to let the vanilla infuse the milk.
2. Melt the butter in a heavy bottomed saucepan over medium low heat, add the rice, and stir 2 minutes, or until the rice is coated in the butter and glossy. Remove the vanilla bean from the milk and discard. Stir in the raisins, if using, then add the milk a little at a time. Cook, stirring continuously, 25 minutes, or until all the milk is absorbed and the rice is soft and creamy. Stir in the sugar and remove from the heat, then set aside to cool 5 minutes.
3. Line a square 7 inch baking pan or dish with parchment paper. Transfer the risotto to the dish, spreading out in an even layer. Smooth the top with wet metal spatula and let them cool completely and set.
4. Turn the rice out of the pan and cut into 9 squares, using a wet metal spatula or knife, then set aside.
5. To make the caramel drizzle, put the sugar and 3 Tbsp water in a saucepan. Heat over low heat 3 to 5 minutes, stirring continously, until it comes to a boil and the sugar dissolves. Continue to cook until the sugar turns to a deep golden color, swirling the pan occasionally instead of stirring at this stage. Remove from heat and stir in the butter, than add the cream, taking care as it might froth up and splatter. It's a good idea to wear an oven glove! Reheat over low heat, beating until smooth and creamy, then set aside.
6. Preheat the oven to 150 degrees. Over medium heat, melt enough butter to coat the bottome of a large nonstick skillet. Fry half of the risotto cakes 3 minutes on each side, or until golden, reducing the heat to medium low if necessary. Transfer the cakes to an ovenproof plate and keep warm in the oven while you cook the remaining cakes.
7. Put 2 risotto cakes on each of 4 plates. Drizzle with caramel sauce and serve.
Ingredients:
4 cups whole milk
1 vanilla bean, split lengthwise and seeds scraped out, OR 2 tsp vanilla bean paste
2 Tbsp butter plus extra for frying
1 cup arborio rice
1/4 cup raisins (optional)
1/4 cup sugar
Caramel Sauce:
1/2 cup sugar
2 Tbsp butter
6 Tbsp heavy cream
Directions:
1. Bring the milk and vanilla bean and seeds to just below a boil in a saucepan over medium low heat, then remove the pan from the heat and let stand 5 minutes to let the vanilla infuse the milk.
2. Melt the butter in a heavy bottomed saucepan over medium low heat, add the rice, and stir 2 minutes, or until the rice is coated in the butter and glossy. Remove the vanilla bean from the milk and discard. Stir in the raisins, if using, then add the milk a little at a time. Cook, stirring continuously, 25 minutes, or until all the milk is absorbed and the rice is soft and creamy. Stir in the sugar and remove from the heat, then set aside to cool 5 minutes.
3. Line a square 7 inch baking pan or dish with parchment paper. Transfer the risotto to the dish, spreading out in an even layer. Smooth the top with wet metal spatula and let them cool completely and set.
4. Turn the rice out of the pan and cut into 9 squares, using a wet metal spatula or knife, then set aside.
5. To make the caramel drizzle, put the sugar and 3 Tbsp water in a saucepan. Heat over low heat 3 to 5 minutes, stirring continously, until it comes to a boil and the sugar dissolves. Continue to cook until the sugar turns to a deep golden color, swirling the pan occasionally instead of stirring at this stage. Remove from heat and stir in the butter, than add the cream, taking care as it might froth up and splatter. It's a good idea to wear an oven glove! Reheat over low heat, beating until smooth and creamy, then set aside.
6. Preheat the oven to 150 degrees. Over medium heat, melt enough butter to coat the bottome of a large nonstick skillet. Fry half of the risotto cakes 3 minutes on each side, or until golden, reducing the heat to medium low if necessary. Transfer the cakes to an ovenproof plate and keep warm in the oven while you cook the remaining cakes.
7. Put 2 risotto cakes on each of 4 plates. Drizzle with caramel sauce and serve.
Strawberry and Marsala Syllabubs
From New Vegetarian Kitchen
Ingredients:
1 pound 2 oz strawberries, hulled
4 tsp powdered sugar
2 Tbsp sugar
3 Tbsp marsala wine
1 1/4 cups heavy cream
Directions:
1. Reserve 4 strawberries for decoration and put the rest in a blender and puree until smooth. Press the puree through a strainer into a clean bowl to remove the seeds. Stir in powdered sugar and set aside.
2. Put the sugar, marsala wine, and 1 tsp hot water in a large bowl and stir until the sugar dissolves. Add the cream and, using a balloon whisk, whip until it forms soft peaks.
3. Spoon a large spoonful of the strawberry puree into a small, tall glass or bowl and top with some of the cream mixture. Layer again with the remaining puree and cream. Chill the syllabubs 30 minutes or until set. Decorate with the reserved strawberries and serve.
Ingredients:
1 pound 2 oz strawberries, hulled
4 tsp powdered sugar
2 Tbsp sugar
3 Tbsp marsala wine
1 1/4 cups heavy cream
Directions:
1. Reserve 4 strawberries for decoration and put the rest in a blender and puree until smooth. Press the puree through a strainer into a clean bowl to remove the seeds. Stir in powdered sugar and set aside.
2. Put the sugar, marsala wine, and 1 tsp hot water in a large bowl and stir until the sugar dissolves. Add the cream and, using a balloon whisk, whip until it forms soft peaks.
3. Spoon a large spoonful of the strawberry puree into a small, tall glass or bowl and top with some of the cream mixture. Layer again with the remaining puree and cream. Chill the syllabubs 30 minutes or until set. Decorate with the reserved strawberries and serve.
Vegan Cupcakes
The Kind Diet - Alicia Silverstone
Cupcakes
2/3 c. hemp or soy milk
1 tsp. apple cider vinegar
2/3 c. agave nectar
1/3 c. safflower oil
2 tsp. vanilla extract
1 c. all-purpose flour
1/3 c. whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of fine sea salt
2/3 c. hemp or soy milk
1 tsp. apple cider vinegar
2/3 c. agave nectar
1/3 c. safflower oil
2 tsp. vanilla extract
1 c. all-purpose flour
1/3 c. whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of fine sea salt
Heat oven to 325°F. Line a 12-cup muffin tin with paper liners.
Combine milk and vinegar in a medium bowl, and set aside for at least five minutes or until mixture bubbles. If it doesn't bubble, keep stirring the mixture until it does. Add agave nectar, oil and vanilla and stir.
In a separate bowl, combine the flours, baking powder, baking soda and salt. Add wet ingredients to dry ingredients, mixing until no lumps remain.
Pour batter into muffin tin and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed (be careful not to burn yourself!). Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before frosting.
Fudge Frosting
1/2 c. (4 oz.) Earth Balance butter
1/2 c. agave nectar
2 tsp. vanilla extract
1/3 c. unsweetened cocoa powder
1/2 c. soy milk powder
1/2 c. (4 oz.) Earth Balance butter
1/2 c. agave nectar
2 tsp. vanilla extract
1/3 c. unsweetened cocoa powder
1/2 c. soy milk powder
Use a mixer to cream butter together with agave nectar, in a mixing bowl, until very smooth. Add vanilla extract and half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add soy milk powder; beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets a little.
Source: The Kind Diet
Chocolate Peanut Butter Treats with Chocolate Chips
The Kind Diet - Alicia Silverstone
Ingredients:
1 box brown rice crisps cereal
1 3/4 cups brown rice syrup
fine sea salt
3/4 cup peanut butter (unsweetened and unsalted if possible)
1/2 cup chocolate chips
Directions:
1. Pour the rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.
2. Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats.
3. Turn the mixture out into an 8x8 or 9x13 baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour (if you can) before cutting into squares or bars.
Ingredients:
1 box brown rice crisps cereal
1 3/4 cups brown rice syrup
fine sea salt
3/4 cup peanut butter (unsweetened and unsalted if possible)
1/2 cup chocolate chips
Directions:
1. Pour the rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.
2. Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats.
3. Turn the mixture out into an 8x8 or 9x13 baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour (if you can) before cutting into squares or bars.
Gingerbread Apple Pie
From Vegan with a Vengance
Ingredients for Crust:
1 1/2 cups all purpose flour
1/2 cup brown sugar
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1 tsp baking powder
1/2 cup nonhydrogenated margarine, softened
1 Tbsp molasses
2 Tbsp cold water
Ingredients for Filling:
2 pounds granny smith apples, peeled, cored, and thinly sliced
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground ginger
pinch ground cloves
1/4 cup pure maple syrup
1 Tbsp canola oil
2 Tbsp arrowroot
Directions:
1. Preheat oven to 375 degrees.
To make the crust:
Sift together flour, sugar, spices, salt, and baking powder. Add margarine one Tbsp full at a time and cut with a pastry cutter, knife, or your fingertips. Drizzle molasses and water over the dough, mixing with fingers until the crumbs of dough begin to cling together. Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
To make the Filling:
While the crust bakes, combine in a mixing bowl, all of the filling ingredients except the arrowroot. Sprinkle the arrowroot over the apple mixture and mix until dissolved.
Assemble the pie
Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup dough over the filling. Cover with foil and bake for 20 minutes. Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender. Serve warm or at room temperature
Ingredients for Crust:
1 1/2 cups all purpose flour
1/2 cup brown sugar
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1 tsp baking powder
1/2 cup nonhydrogenated margarine, softened
1 Tbsp molasses
2 Tbsp cold water
Ingredients for Filling:
2 pounds granny smith apples, peeled, cored, and thinly sliced
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground ginger
pinch ground cloves
1/4 cup pure maple syrup
1 Tbsp canola oil
2 Tbsp arrowroot
Directions:
1. Preheat oven to 375 degrees.
To make the crust:
Sift together flour, sugar, spices, salt, and baking powder. Add margarine one Tbsp full at a time and cut with a pastry cutter, knife, or your fingertips. Drizzle molasses and water over the dough, mixing with fingers until the crumbs of dough begin to cling together. Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
To make the Filling:
While the crust bakes, combine in a mixing bowl, all of the filling ingredients except the arrowroot. Sprinkle the arrowroot over the apple mixture and mix until dissolved.
Assemble the pie
Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup dough over the filling. Cover with foil and bake for 20 minutes. Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender. Serve warm or at room temperature
Roasted Applesauce
From Vegan with a Vengance
Ingredients:
2 pounds McIntosh apples
juice of 1 lemon
2 Tbsp canola oil
1/4 cup pure maple syrup
2 Tbsp sugar
1 tsp cinnamon
1/2 tsp lemon zest
pinch ground allspice
1/4 tsp salt
Directions:
1. Preheat oven to 400 degrees.
2. Peel, core, and slice apples into 1-inch chunks. Sprinkle with lemon juice and set aside.
3. Combine oil, maple syrup, sugar, cinnamon and zest in a glass baking dish, whisking together. Add apples and toss to coat.
4. Roast until the apples are very tender, about 25 minutes, turning once after 15 minutes. Transfer to a large bowl and mash. Can be served hot, room temperature, or chilled.
Ingredients:
2 pounds McIntosh apples
juice of 1 lemon
2 Tbsp canola oil
1/4 cup pure maple syrup
2 Tbsp sugar
1 tsp cinnamon
1/2 tsp lemon zest
pinch ground allspice
1/4 tsp salt
Directions:
1. Preheat oven to 400 degrees.
2. Peel, core, and slice apples into 1-inch chunks. Sprinkle with lemon juice and set aside.
3. Combine oil, maple syrup, sugar, cinnamon and zest in a glass baking dish, whisking together. Add apples and toss to coat.
4. Roast until the apples are very tender, about 25 minutes, turning once after 15 minutes. Transfer to a large bowl and mash. Can be served hot, room temperature, or chilled.
Monday, November 21, 2011
Baked Pumpkin
This is a recipe from my friend, Jenn Harrison...haven't tried it yet, but planning on trying it out tonight!
Ingredients:
¼ C Butter ¼ tsp Salt
2 Eggs – beaten
¼ tsp Vanilla
1 C Sugar
1 C Milk
1/3 C Flour
2 C Pumpkin
¼ tsp Baking Soda
Cinnamon to taste
Directions:
1. Preheat oven to 425F.
2. Melt butter in a 9x11 dish.
3. Mix 1/3C of the sugar and cinnamon together, set aside. Beat all other ingredients until fluffy (a minute or so). Pour batter into buttered dish. Weave a knife around the top to distribute the butter (it will pool at the edges when you pour the batter in). Sprinkle with reserved cinnamon/sugar.
4. Bake 30 minutes or until set (do the “wiggle” test!!). Serve warm!!
Tuesday, May 10, 2011
Saturday, April 16, 2011
Chocolate Peanutbutter Cupcakes (Peanut Butter Cup Cupcakes)
Cupcakes:
Ingredients:
1/2 cup butter
3 eggs
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup creamy peanut butter
1 cup packed brown sugar
3/4 cup sugar
1 1/2 teaspoons vanilla
1 cup milk
4 ounces milk chocolate, melted
1 recipe of Peanut Butter Frosting
1 recipe of Chocolate Peanut Butter Frosting
shaved milk chocolate and/or bite-size chocolate covered peanut butter cups, halved
Directions:
1. Allow butter and eggs to sit at room temperature for about 30 minutes. Line 30 muffin cups with paper liners. In medium bowl, combine flour, baking powder, and salt.
2. Preheat oven to 375 degrees. In a large bowl beat butter with electric mixer on medium speed for 30 seconds. Add peanut butter; beat until combined. Gradually add brown sugar and sugar, beating on medium speed until combined. Scrape side of bowl; beat about 2 minutes more or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
3. Place half of the batter into a separate mixing bowl; add melted chocolate. Beat with electric mixer on low speed just until combined.
4. Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup about 2/3 full. (They WILL puff up a lot at end of cooking!)
5. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
6. Fit a pastry bag with a round or star tip. Spoon Peanut Butter Frosting along one side of the bag; spoon Chocolate Peanut Butter Frosting along other side of the bag (frostings will be side by side in the bag). Pipe frostings in swirls onto cupcakes. Top with shaved chocolate and/or peanut butter cup halves.
Peanut Butter Frosting:
8 oz cream cheese
1/2 cup creamy peanut butter
2 teaspoons vanilla
6 cups powdered sugar
milk
1. Allow cream cheese to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, peanut butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. Add milk, 1 teaspoon at a time, until frosting reaches piping consistency. Divide frosting into two portions (if making Chocolate Peanut Butter Frosting)
Chocolate Peanut Butter Frosting
1/2 batch of Peanut Butter Frosting
4 ounces milk chocolate, melted and cooled
extra powdered sugar and/or milk
1. In a medium bowl combine one portion of the Peanut Butter Frosting and milk chocolate, melted and cooled. Beat with an electric mixer on medium speed until combined. If necessary, beat in additional powdered sugar or milk until frosting reaches piping consistency.
Tuesday, April 12, 2011
Cherry-Almond Butter Frosting
Allow 1/2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 3 Tablespoons maraschino cherry juice and 1/2 teaspoon almond extract. Gradually beat in 3 cups additional powdered sugar. If necessary, beat in additional juice, 1 teaspoon at a time, until frosting reaches piping consistency.
Cherry Almond Vanilla Cupcakes
1/2 cup butter
4 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
12 maraschino cherries, halved
1 recipe Cherry-Almond Butter Frosting
Maraschino Cherries with stems (optional)
1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line 24 muffin cups with paper baking cups. In a medium bowl, stir together flour, baking powder, salt, and baking soda. In a 2 cup measuring cup combine buttermilk and cherry juice; set aside.
2. Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
3. Spoon batter into prepared muffin cups, filling each about 2/3 full. Press a cherry half into batter in each cup.
4. Bake for 15-18 minutes or until tops spring back when lightly touched. Cool cupcakes completely on wire racks.
4. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over cupcakes. If desired, top with cherries with stems.
4 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
12 maraschino cherries, halved
1 recipe Cherry-Almond Butter Frosting
Maraschino Cherries with stems (optional)
1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line 24 muffin cups with paper baking cups. In a medium bowl, stir together flour, baking powder, salt, and baking soda. In a 2 cup measuring cup combine buttermilk and cherry juice; set aside.
2. Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
3. Spoon batter into prepared muffin cups, filling each about 2/3 full. Press a cherry half into batter in each cup.
4. Bake for 15-18 minutes or until tops spring back when lightly touched. Cool cupcakes completely on wire racks.
4. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over cupcakes. If desired, top with cherries with stems.
Raspberry Lemonade Frosting
Ingredients:
3/4 cup butter
7 cups powdered sugar, divided
3 Tablespoons milk
3 Tablespoons Raspberry syrup
2 teaspoons lemon zest
Directions:
1. Leave butter out to soften for about 30 minutes.
2. In large bowl, beat butter with electric mixer on high for about 30 seconds. Gradually add 2 cups powdered sugar. Beat in milk and raspberry syrup.
3. Beat in remaining 5 cups of powdered sugar slowly.
4. Either stir in lemon zest or sprinkle on top of each cupcake after being iced.
3/4 cup butter
7 cups powdered sugar, divided
3 Tablespoons milk
3 Tablespoons Raspberry syrup
2 teaspoons lemon zest
Directions:
1. Leave butter out to soften for about 30 minutes.
2. In large bowl, beat butter with electric mixer on high for about 30 seconds. Gradually add 2 cups powdered sugar. Beat in milk and raspberry syrup.
3. Beat in remaining 5 cups of powdered sugar slowly.
4. Either stir in lemon zest or sprinkle on top of each cupcake after being iced.
Raspberry Lemonade Cupcakes
The recipe I found for these calls for raspberry liqueur, but I used some raspberry flavoring syrup I had on hand! It worked out great, and I didn't need to add any food coloring, as called for in the original recipe!
Raspberry Lemonade Cupcakes
3/4 cup butter
3 eggs
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
2 teaspoons fresh lemon zest
2 Tablespoons lemon juice
2 Tablespoons raspberry syrup
2/3 cup buttermilk
1 recipe Raspberry Frosting
Directions:
1. Allow butter and eggs to sit at room temperature for about 30 minutes. Line 18 regular sized muffin cups with paper baking cups.
2. In medium sized bowl, stir together flour, baking powder, baking soda, and salt.
3. Preheat oven to 350 degrees. In a large mixing bowl, beat butter with electric mixer on high speed for about 30 seconds. Add sugar, lemon zest, lemon juice, and raspberry syrup; beat until fully combined, scraping sides of the bowl with spatula if needed. Add eggs, one at a time, beating well after each addition. Add flour and buttermilk, alternating between the two, mixing with electric mixer on medium speed.
4. Spoon batter into prepared muffin cups, filling each one about 2/3 full.
5. Bake for 15-20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin pan for about 5 minutes. Remove to wire rack and let sit until completely cool.
6. Spread Raspberry Frosting over cupcakes.
***If I were going to make this WEMP free, I would substitute these ingredients:
3/4 cup shortening for the butter
1 3/4 cups wheat free flour mix for the wheat flour
4 1/2 teaspoons egg replacer and 6 Tablespoons water for the eggs
2/3 cup soy buttermilk (make homemade using 1 Tablespoon of lemon juice, then fill the measuring cup up to the 2/3 cup mark with soy milk)
Raspberry Lemonade Cupcakes
3/4 cup butter
3 eggs
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
2 teaspoons fresh lemon zest
2 Tablespoons lemon juice
2 Tablespoons raspberry syrup
2/3 cup buttermilk
1 recipe Raspberry Frosting
Directions:
1. Allow butter and eggs to sit at room temperature for about 30 minutes. Line 18 regular sized muffin cups with paper baking cups.
2. In medium sized bowl, stir together flour, baking powder, baking soda, and salt.
3. Preheat oven to 350 degrees. In a large mixing bowl, beat butter with electric mixer on high speed for about 30 seconds. Add sugar, lemon zest, lemon juice, and raspberry syrup; beat until fully combined, scraping sides of the bowl with spatula if needed. Add eggs, one at a time, beating well after each addition. Add flour and buttermilk, alternating between the two, mixing with electric mixer on medium speed.
4. Spoon batter into prepared muffin cups, filling each one about 2/3 full.
5. Bake for 15-20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin pan for about 5 minutes. Remove to wire rack and let sit until completely cool.
6. Spread Raspberry Frosting over cupcakes.
***If I were going to make this WEMP free, I would substitute these ingredients:
3/4 cup shortening for the butter
1 3/4 cups wheat free flour mix for the wheat flour
4 1/2 teaspoons egg replacer and 6 Tablespoons water for the eggs
2/3 cup soy buttermilk (make homemade using 1 Tablespoon of lemon juice, then fill the measuring cup up to the 2/3 cup mark with soy milk)
Sunday, March 27, 2011
Wemp-Free Chocolate Buttercream Icing
Ingredients:
3/4 cup Crisco
1/4 cup water
1 pound powdered sugar
1 Tablespoon egg- and dairy-free marshmallow cream
1 1/2 cups cocoa powder
1/2 teaspoon powdered vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon salt
1 teaspoon clear vanilla
Directions:
1. Blend all ingredients in mixer until smooth and creamy. (start SLOW then speed up as it comes together).
2. To reach desired consistency, add LITTLE bit of water at a time, or LITTLE bit of powdered sugar.
Chocolate Buttercream Icing
This is the only Chocolate Buttercream Icing you'll ever need! It's the ONLY one I use...although sometimes I make the vanilla buttercream version. They are both delicious! If you need the allergy-free version, check it out here!
Ingredients:
3/4 cup Crisco
1/4 cup water
1 pound powdered sugar
1 Tablespoon marshmallow cream
1 1/2 cups cocoa powder
1/2 teaspoon powdered vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon salt
1 teaspoon clear vanilla (to keep icing white!)
Directions:
1. Blend all ingredients in mixer until smooth and creamy. (start SLOW then speed up as it comes together).
2. To reach desired consistency, add LITTLE bit of water at a time, or LITTLE bit of powdered sugar.
Ingredients:
3/4 cup Crisco
1/4 cup water
1 pound powdered sugar
1 Tablespoon marshmallow cream
1 1/2 cups cocoa powder
1/2 teaspoon powdered vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon salt
1 teaspoon clear vanilla (to keep icing white!)
Directions:
1. Blend all ingredients in mixer until smooth and creamy. (start SLOW then speed up as it comes together).
2. To reach desired consistency, add LITTLE bit of water at a time, or LITTLE bit of powdered sugar.
Vanilla Buttercream Icing
This is the only Buttercream Icing you'll ever need! It's the ONLY one I use...although sometimes I make the chocolate buttercream version. They are both delicious! If you need the allergy-free version, check it out here!
Ingredients:
3/4 cup Crisco
1/4 cup water
1 pound powdered sugar
1 Tablespoon marshmallow cream
1/2 teaspoon powdered vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon salt
1 teaspoon clear vanilla (to keep icing white!)
Directions:
1. Blend all ingredients in mixer until smooth and creamy. (start SLOW then speed up as it comes together).
2. To reach desired consistency, add LITTLE bit of water at a time, or LITTLE bit of powdered sugar.
WEMP-Free Buttercream Icing
This is the only Buttercream Icing you'll ever need! It's the ONLY one I use...although sometimes I make the WEMP-Free Chocolate Buttercream version. They are both delicious! And EASY!
Ingredients:
3/4 cup Crisco
1/4 cup water
1 pound powdered sugar
1 Tablespoon egg- and dairy-free marshmallow cream
1/2 teaspoon powdered vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon salt
1 teaspoon clear vanilla (to keep icing white!)
few drops of gel icing color for color, if desired
Directions:
1. Blend all ingredients in mixer until smooth and creamy. (start SLOW then speed up as it comes together).
2. To reach desired consistency, add LITTLE bit of water at a time, or LITTLE bit of powdered sugar.
3. Stir in color gel if desired.
EASY QUICK Wemp-free Cupcakes!!!!
SO, I have been making the homemade warm delights for some time now, but it finally dawned on me that maybe I could make ACTUAL cupcakes for Derek with this simple, easy, and super quick method!
And guess what?! They work!!!!!
Here's what I do!
Ingredients:
6 Tablespoons Gluten Free Cake mix (Betty Crocker)
4 Tablespoons water
Small Ramekin!!!!
cupcake paper
Directions:
1. In small bowl, combine cake mix and water until fully mixed together.
2. In small ramekin, place cupcake paper, and then fill about 3/4 of the way to the top.
3. Microwave for 45 seconds.
THAT'S IT!
Use my WEMP-Free Buttercream Icing recipe to top!!!
Look at how they turn out before being iced! They rise up perfectly!
And, you can't even tell which ones are wheat, egg, milk, and peanut free!!!!
(the wemp-free ones are the 2 blue ones on the bottom right!)
(the wemp-free ones are the 2 blue ones on the bottom right!)Marshmallow Sauce
We used this for our Apple Nachos! YUMMY!
Ingredients:
1/8 cup butter
1/2 bag mini-marshmallows
Directions:
1. In saucepan over medium heat, melt butter. Add marshmallows and stir until melted and fully combined.
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