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今日は、酸っぱいものが食べたくてカリフラワーのピクルスを作ってみました。
先ずは、カリフラワーを一口サイズに切り塩をかけておきます。
米酢を煮立て塩等の調味料で味を整えた物と、カリフラワーを合わせアラ熱をとり冷蔵庫で冷やした食べられます。
Ok, I wanted to do a different cupcake for Halloween and why not also make it a musical one for ICE: Music? One of my all time favorite cult flicks is Rocky Horror Picture Show. I chose the opening song for a lot of reasons. Let's go back....back...back...in the time warp....could you even imagine how many times I had to listen to people say it to me....dammit, Janet!
So, Brad and Janet profess their love through an opening song, their car breaks down in the woods, in the swampy mud, and they seek refuge
in a towering castle nearby...who knew what laid in store from them?
Rocky Horror Picture Show -- Opening Song: "Dammit Janet":
Brad Majors: Hey, Janet
Janet Weiss: Yes, Brad?
Janet Weiss: Uh huh?
Brad Majors:
I really love the...skillful way
You beat the other girls
To the bride's bouquet
Janet Weiss: Oh...oh, Brad
Brad Majors:
The river was deep but I swam it
Chorus: Janet
Brad Majors: The future is ours, so let's plan it
Chorus: Janet
Brad Majors: So please don't tell me to can it
Chorus: Janet
Brad Majors: I've one thing to say, and that's
Dammit Janet, I love you
The road was long but I ran it
Chorus: Janet
Brad Majors: There's a fire in my heart and you fan it
Chorus: Janet
Brad Majors: If there's one fool for you then I am it
Chorus: Janet
Brad Majors: I've one thing to say, and that's
Dammit Janet, I love you
Here's a ring to prove that I'm no joker
There's three ways that love can grow
That's good, bad, or mediocre
Oh J-A-N-E-T, I love you so
Janet Weiss: Oh, it's nicer than Betty Munroe had
Chorus: Oh, Brad
Janet Weiss: Now we're engaged and I'm so glad
Chorus: Oh, Brad
Janet Weiss: That you met Mom and you know Dad
Chorus: Oh, Brad
Janet Weiss: I've one thing to say, and that's
Brad, I'm mad, for you too
Oh, Brad
Brad Majors: Oh, dammit
Janet Weiss: I'm mad
Brad Majors: Oh, Janet
Janet Weiss: For you
Brad Majors: I love you too
Brad and Janet: There's one thing left to do, ah-hoo
Brad Majors: And that's go see the man who began it
Chorus: Janet
Brad Majors: When we met in his science exam-it
Chorus: Janet
Brad Majors: Made me give you the eye and then panic
Chorus: Janet
Brad Majors: Now I've one thing to say, and that's
Dammit Janet, I love you
Dammit, Janet
Janet Weiss: Oh Brad, I'm mad
Brad Majors: Dammit, Janet
Brad and Janet: I love you
This cuppie is British through and through! I made a dark chocolate truffle cupcake with chips and then stuffed it to the point it is ozzing deliciously Sticky Toffee Pudding....garnished with candy rocks and more chocolate mud, it shrieks creepy swamp in a forest on a dark rainy night! And what is that? I spy Janet's caught bridal bouquet, bobbing back and forth in the quicksand!
Dammit Janet Cupcakes
Chocolate Truffle Cake:
3 tablespoon vegetable margarine
4 oz plain soy yogurt
1 cup raw sugar
Egg Replacer for 2 eggs
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
½ cup soy creamer
1/2 cup chocolate chips
Mix all ingredients together- pour into cuppie liners ½ way and bake at 350 degrees for 30 minutes or until done. Cool.
Cut and remove plugs from each cuppie.
Sticky Toffee Pudding:
1cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup vegetable margarine
3/4 cup raw sugar
Egg Replacer for 1 egg
1 teaspoon vanilla
Toffee Sauce:
1/2 cup vegetable margarine
3/4 cup soy creamer
1 cup packed light brown sugar
Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. Beat the margarine and sugar until light and fluffy. Add the egg replacer and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven.
Toffee Sauce: Combine the margarine, creamer and brown sugar in saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, Cut some pudding and stuff the cuppies. Pour the toffee sauce over the top and decorate with candy rocks.
Finally, melt ½ cup chocolate chips and drizzle some over each cupcake.
Dammit! 24 cuppies.
OK, now I have been very lax on getting my blog regular entries....today is catch up!
I have been spring cleaning around the house and we are looking foward to a vacation within the next few days, so anyway, life is good.
This month the IroncupcakeEarth ingredient is Soda Pop. That is a new one for me and I had alot of test recipes to be sure.
Remember the old commercial....two people at blindfolded and they have to guess if they are drinking coke or pepsi? I concocted a cupcake with this commercial in mind....Raspberry Vanilla Cola with Vanilla Meringue. Basically I had some pomegranate raspberry mousse that I wanted to use as filling...and the rest just feel into place!
Cake:
½ cup vegetable margarine
2/3 cup raw sugar
Replacer for 3 eggs
1½ cup all purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup Vanilla Pepsi
Combine all ingredients and mix well.
Pour into liners and bake at 350 for 20 minutes. Cool.
Raspberry Pomegranate Mousse:
1 cup Pomegranate juice
¼ cup raw sugar
2 tbsp agar agar
Combine in sauce pan and stir over low heat until sugar and agar dissolves- continue until mixture thickens and begins to boil then refrigerate until cooled.
Puree1 cup raspberries sweetened with 4 tbsp agave and add to pomegranate gelatin. Mix in ½ cup soy creamer and refrigerate until solid. (Reserve some puree as garnish)
Cut out a wedge in the cuppies and fill with mousse then replace the wedge.
Meringue:
2 T. + 2 tsp. agar flakes mixed with 1/4 cup cold water
3/4 cup cold water
1/2 cup Egg Replacer
1/2 cup raw sugar
4 teaspoon vanilla
Mix the agar and water in a small saucepan and let sit for about 5 minutes. Stir over medium heat until it simmers, then allow to simmer 1 minute.
In a deep medium bowl, beat the egg replacer and 3/4 cup water-- beat it for 12 minutes or until thick, white, and forms peaks. Beat in the sugar, vanilla and then the cooked agar mixture. Beat well to distribute the agar evenly. When smooth and glossy, cool it in the refrigerator until it stiffens up.
Top with meringue and garnish with raspberry.
24 Cuppies
The second cupcake was inspired by a friend that used to make a banana cola cake....I made it more tropical, added a vegan banana custard to the center and dehydrated some bananas as garnish. It was wonderful:
Cake:
1¼ cup sifted cake flour
¼ teaspoon salt
1 ¼ cups raw sugar
¾ teaspoon vanilla extract
1/8 teaspoon baking soda
Egg Replacer for 2 eggs
3/4 cup Cola Soda Pop
½ cup (1-2) bananas, ripe and mashed
2 teaspoons lemon juice
Custard:
2 tbsp arrowroot
1 tsp vanilla
½ pureed banana
Mix 1/4 cup soymilk with arrowroot. Set aside.
Put 13/4 cups of soymilk in a saucepan.
Bring it to boil over medium-low heat then remove from heat.
Mix in arrowroot mixture and sugar and bananas, stirring well.
Return saucepan to heat.
Cook the custard over a low heat, stirring constantly, until thick.
Remove from heat.
Stir in vanilla. Refrigerate until cold.
Vanilla Butter Cream:
¼ tablespoons vegetable shortening
½ cup vegetable margarine softened
2 tspvanilla
3 cups sifted confectioners' sugar
½ tsp tumeric
Cream together.
Preheat oven to 350 degrees. Fill cup cake liners ¾ full and bake until done- 20 minutes or so. Cool.
Cut out a wedge in the center of each cupcake and fill with the banana custard- replace the cake wedge. Frost with the butter cream and decorate with banana chips or slices.
Makes 24 cupcakes.
Number three was a rootbeer float recreated....with dates! I soaked the cuppies in rootbeer and then they were topped with soy whipped creme...and vegan gummies:
Cake:
2 cups all purpose flour
Egg Replacer for 3 eggs
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable margarine
½ cup agave syrup
½ cup root beer soda
3 teaspoons vanilla
½ cup chopped dates
Preheat oven to 350 degrees and line tins
with cupcake liners. Cream margarine and
agave two minutes – add soda, beat in vanilla after the soda stops foaming.
Mix all dry ingredients together and then add the rest of ingredients. Fill liners 2/3 full and bake 20 minutes. Cool completely.
Garnish:
Soy Whip
Root beer gummies
Dollop with soy cream and a gummy.
24 cupcakes
Orange Crush is another old favorite....that and Frank Sinatra's "I've Got A Crush On You....Sweetie Pie". I could not resist another Easter cuppie when I found these agar bunnies a a specialty market, so I paired up an orange cuppie with orange cheezecake filling and a ginger butter cream....
Cake:
1 1/2 cups sugar
1/2 cup Orange Soda Pop
1 1/2 teaspoons baking soda
2 cups cake flour
3/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 1/2 cups water
1 1/2 teaspoons vinegar
Sift dry ingredients together in bowl and then mix in wet ingredients. Pour into muffin liners. Bake at 350 degrees for 30 minutes.
Orange Cheezecake:
8 oz Tofutti cream cheese, softened
¾ cup raw sugar
1 orange
1 tbsp agar agar
¾ cup water
Puree orange and add to water and agar. Heat in sauce pan with sugar – brink to a boil- cool then add Tofutti and blend together.
Refrigerate until cold.
Cut a wedge out of the cooled cupcakes and fill with the cheesecake. Replace wedges and frost with ginger butter cream.
Ginger Butter Cream:
¾ cup vegetable margarine
2 cup powdered sugar
2 teaspoon vanilla
2 tbsp grated ginger
1 teaspoon orange zest
Beat all ingredients until fluffy – ice or pipe onto cup cakes.
Ganish with agar bunnies J
24 yummy cuppies
My testers at work gave me their two cents....how about Sangria soda pop? I had never tasted it before....lovely, fruity and bubbly...perfect with strawberries! And what goes well with strawberries? Chocolate, of course!
Cake:
6 oz Sangria Senorial Soda
2 cups all purpose flour
Egg Replacer for 3 eggs
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable margarine
¾ cup agave syrup
3 teaspoons vanilla
Preheat oven to 350 degrees and line tins
with cupcake liners. Cream margarine and
agave two minutes – beat in vanilla.
Mix all dry ingredients together and then add the resting of ingredients, adding soda last. Fill liners 2/3 full and bake 20 minutes. Cool completely.
Strawberry Kreme Filling:
1 ½ cup almond kreme or whipped topping
¼ cup strawberry preserves
Blend together and fill each cupcake by cutting out a wedge, filling, and replacing the wedge.
Chocolate Topping:
8 oz dark chocolate, melted
2 oz white chocolate, melted
Slice 4 strawberries and coat in dark chocolate, drizzle with white chocolate. Allow to firm up.
Dip cuppies in dark chocolate. Allow to firm up a little then garnish with a berry and a candied hibiscus flower.
Yields 24.
7 7 used to be favorite drink that my friend Hal liked. I just had to do it, you know? And that lemon glaze is to die for...
Cake:
½ cup Soy Cream
6 oz 7Up
2 cups all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable margarine
¾ cup raw sugar
3 teaspoons vanilla
2 shots Seagram’s 7 Whiskey
Combine and beat together all ingredients but for whiskey. Pour into liners ¾ full and bake 20 minutes at 350 degrees. Cool.
Poke three holes in centers of each cuppie and drizzle three drops whiskey.
Glaze:
Juice from 2 lemons
Zest from 1 lemon
1 teaspoon vanilla
1 cup vegetable margarine
2 cups powered sugar
Pinch salt
3 oz melted white chocolate
Lemon peel
Cherries
Cream together. Pour over cupcakes and garnish with lemon and cherries.
Makes 24.
When my sisters and I were young we would pick blackberries fronm the neighbor's vines, climb trees and pick figs, oranges, peaches, apricots, and little green apples. Those little green apples I would brush off on my sleve and eat right in the tree, so sour my mouth would picker...and sweet going down. These cupcakes are in memory of those childhood days...
1¼ cup sifted cake flour
¾ cup Egg Replacer
¼ agar flakes
¼ teaspoon salt
2 teaspoons cream of tartar
1 ¼ cups raw sugar
¾ teaspoon vanilla extract
½ teaspoon almond extract
7 oz green apple soda pop
Preheat oven to 325 degrees Sift flour.
Beat egg replacer and agar with salt and cream of tartar until foamy- this may take 10 minutes or so. Gradually add sugar, continuing to beat until peaks form. Blend in vanilla and almond extract. Add soda. Fold the flour into the batter. Pour batter into muffin liners 1/3 full. Bake 20 minutes. Cool.
Sour Apple Curd:
2 Granny Smith apples, juiced
1 teaspoons lime zest
½ cup raw sugar
Egg replacer for 4 eggs
2 tablespoons agar agar
3 teaspoons vegetable margarine
In saucepan, place apple juice lime zest, sugar and egg replacer- whisk well. Add margarine and agar and stir constantly until slightly thickened. Remove from heat and allow to cool and thicken more- this may be done overnight.
Fill cupcakes by placing 1 tablespoon apple curd in each cuppie and replace the cake top.
Vanilla Butter cream:
¾ cup vegetable margarine
1 cup powdered sugar
2 teaspoon vanilla
Beat all ingredients until fluffy – ice or pipe onto cup cakes.
12 Sour Apple Candies- crush and sprinkle a top the cupcakes- add a slice of lime dipped apple as well!
Yields 24 cuppies
And don't forget the cherry trees! There is something very specially good about black cherry soda, cake, tart cherries and sweet black cherry lollipops....no, I am not having a cherry overload...
2 cup flour
1 tbsp baking powder
1 cup raw sugar
¼ cup vegetable oil
1 cup soy creamer
Egg replacer for 2 eggs
6 oz black cherry soda
1 cup diced tart cherries
Combine all ingredients. Mix well. Preheat oven to 350º F and place liners in cupcake pans. Pour 1/3 full and bake 20 minutes, or until edges pull back a bit. Cool.
1cup prepared cherries (take 2 cups cherries and pit- gently cook with ½ cup raw sugar, 4 tablespoons cherry liqueur, and a ¼ cup or so of water. Once tender, thicken with a little agar or arrowroot and then cool.)
Slice cool cupcakes and layer on cherries, replace cake tops.
Cream Cheeze Frosting:
4 ounces Tofutti cream cheese, softened
2 tablespoons vegetable shortening
4 tablespoon black cherry soda
1/2 cup powdered sugar
Beat together Tofutti cream cheese and shortening until smooth. Add vanilla and confectioners' sugar and beat until creamy. Pipe or dollop onto cuppies and decorate with crushed cherry candies and lollipops.
24 cup cakes
That's it for the sweet offerings, now stay tuned for part two!
When Tom and I were dating, one of the hobbies we took up was rollerblading. We lived near Hermosa Beach then and would go up the Strand as often as we could. I was never as good as Tom on those blades but I sure tried.
One year near St. Paddy's I remember we had gone several miles and stopped to rest. It was a sunny day during the week - and a lot of folks were out enjoying the great weather.
We sat on the grass....and Tom found a four leaf clover- "Make a wish", he said and I looked at the clover- I had never seen a four leaf before. It was so awesome - as he laid it in my hand the wind caught it and--- it was gone. We looked and looked...but only found three leaf clovers.
With a twinkle, he said, "you are just like that four leaf clover, one in a million". I will never forget that- he was so sweet and so in love that day.
Every year around St. Paddy's I remember that day, and think about all the three leaf clovers out there.
I too, am blessed, because Tom is my four leaf clover - how lucky am I!
This year I made two cupcakes to celebrate the day, and while I was at it, made them a part of Ironcupcake Earth....why not celebrate and find your four leaf clover....always....for lucky in love!
Peanut Toffee Green Velvet Cupcakes
Cake:
2 1/2 cups all-purpose flour
1 1/2 cups raw sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup soy creamer
Egg Replacer for 2 eggs
4 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1 bunch parsley, juiced
Cream together all ingredients-
add the parsley at the end and add a little at a time until the batter
is the shade of green that you desire.
Pour and fill liners ¾ full – bake 25 minutes at 350 degrees.
Cool.
Peanut Toffee:
1 1/2 cups carob chips
1/2 cup raw sugar
1/2 cup vegetable margarine
1 1/2 cups chopped peanuts +1/2 cup whole peanuts
2 tablespoons light corn syrup
Set out some wax paper, spread whole peanuts out.
In a small saucepan over medium heat, combine the sugar, margarine, peanuts and corn syrup. Bring to a boil, stirring to blend -heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
Pour over the whole peanuts. Return to the refrigerator to cool. Melt carob chips- pour over toffee and return to frig. When completely cool, break into bite size pieces.
Cut out wedges and pour some of the warm toffee into the cuppies- replace the wedge and refrigerate.
Tofutti “Cream Cheese” Glaze:
4 ounces Tofutti cream cheese, softened
1 tablespoon vanilla
1/2 cup powdered sugar
Cream together.
Ice cuppies and garnish with a dipped toffee peanut.
Makes 24 cuppies.
Hazelnut Charmed Cupcakes
Cupcakes:
1 ½ cup self-rising flour
½ cup vegetable margarine, softened
1 cup raw sugar
Egg Replacer for 2 eggs
¼ cup plain soygurt
1 cups carob powder
½ teaspoon vanilla extract
1 cup hazelnuts, crushed
Frosting:
1 cup Hazelnut Kreme (or whipped topping)
Preheat oven to 350 degrees.
Blend cupcake ingredients –pour pans and bake 30 minutes – fill pans ¼ way, add nuts and then cover with more batter.
Ice with the Hazelnut Kreme and garnish with Lucky Charms “marshmallow charms” or grated hazelnuts.
Yields 20 cuppies.
Many folks love those marshmellow Peeps around Easter time as well as candied yams around Christmas and Thanksgiving.... I had a predicament....Peeps are not vegan and it was not Christmas or Thanksgiving...and I had a bushel of baby yams to prepare and feast on.
IronCupcakeEarth to the rescue! Time for a yammy cupcake with pecans, syrup and vegan marshmellow "peeps"...these are super and when you have a longing for those candied yams, these will take care of business! Yes, spring time is time for bird's nests, easter treats, and candied yams....here is the recipe for Pecan Peeps Cupcakes - enjoy!
Pecan Peeps Cupcake
1 pound yams, cooked and peeled
Egg Replacer for 2 eggs
2 tbsp brown sugar
1 tbsp vegetable margarine
1 tsp cinnamon
1 tsp nutmeg
4 tbsp pecan syrup
1½ cup flour
½ cup chopped pecans + 1 tbsp pecan syrup
(1 cup water, 1cup raw sugar and ½
cup pecans- boil and caramelize, then cool)
Puree yams and mix together all ingredients.
Line muffin tins and fill tins ¾ full. Top with pecan and drizzle with syrup.
Bake at 375 degrees 35-40 minutes.
Marshmallow Peeps:
4 teaspoons agar-agar, powder
1 cup cold water
1 3/4 cups granulated sugar
3/4 cup light corn syrup
2 tablespoon vanilla extract
1/4 cup arrowroot
1/4 cup confectioners' sugar
Soak agar-agar in ½ cup cold water until water is absorbed and powder is
saturated. Combine ½ cup cold water, 1¾ cup granulated sugar and ¾ cup corn
syrup in saucepan and bring to a boil, stirring constantly. Reduce heat and
continue cooking and stirring until sugar mixture thickens and forms a strand or
ball in cold water. Immediately remove from heat -set aside.
Heat agar over medium heat and stir until dissolves.
Spoon into mixer bowl. Add vanilla extract and with beaters on high speed,
slowly pour hot sugar mixture onto agar-agar. Continue beating on high speed for
about 10 minutes, or until mixture turns white and resembles well-beaten egg
whites. Combine arrowroot and confectioner's sugar in bowl. Generously sprinkle
a 9 x9 pan with the mixture and pour agar mixture into pan.
Sprinkle top with more cornstarch and sugar to coat well.
Spoon marshmallow on the cuppies and drizzle a little more pecan syrup over it.
Makes 12 cuppies.
I have had a parrot, Punkin, since I was a young girl....she is a Catalina Macaw and LOVES sunflower seeds as a treat. She ate a few everyday when she was younger and when I would clean her accomodations, I would place the spent seeds and all in the compost bin. We only had a compost bin for a while... this is why.
One morning I checked the bin to turn it and I had sprouts....well, I let them grow and within a few short weeks we had the most beatiful sunflowers adorning the yard. I remember looking out and exclaiming,"sunflowers- look what the sunshine let in!" It was a play on words of course from the then popular "Godspell", but none the less the flowers were beautiful.
These cupcakes celebrate the beautiful sunflower and the spring time season. They are light and moist and whisper sunflower with a gentle spray of sunshine. Enjoy- these are another cuppie for IroncupcakeEarth:Nuts and Seeds.
Let The Sunflower In Cupcakes!
Cake:
½ cup vegetable margarine
2/3 cup raw sugar
Replacer for 3 eggs
Zest of 1 large lemon (optional)
1 cup sunflower meal
½ cup all purpose flour
1 ½ tsp baking powder
¼ tsp salt
¼ cup soy creamer
Combine all ingredients and mix well.
Butter cream Filling:
½ cup sunflower butter
¼ cup vegetable shortening
1 tsp spearmint
2 cup powered sugar
Soy creamer as needed
3 tbsp parsley
Cream all butter cream filling ingredients.
Tofutti “Cream Cheese” Frosting:
4 ounces Tofutti cream cheese, softened
2 tablespoons vegetable shortening
1 tablespoon vanilla
1/2 cup powdered sugar
Cream together.
Line muffin tins. Fill ¾ full and bake in a 350 degree oven 20 minutes. Cool.
Cut out wedge in cuppie and fill with spearmint filling. Replace cake wedge.
Frost with “cream cheese” frosting and decorate. (coat sunflower seeds with dark chocolate, and then dip in candy coating….recipe in upcoming cookbook)
Yields 24 cupcakes.
I had a Greek friend that used to make the best Pistachio Baklava...some years ago I managed to twist his arm and get his recipe. He made the best....every week we would be eating it. Whenever I think of pistachios, I think about Leo. And making Baklava.
Ironcupcakeearth: Nuts and Seeds...pistachios....Baklava. It was a natural.
And when I say these are better than kreme puffs, I mean it. These score a 20 on the 1-10 scale. Go on, make yourself some cuppies. You won't regret it. Leo says so.
Pistachio Baklava Cupcakes
½ # Phyllo dough
½ cup vegetable margarine, melted
¾ +1/4 cup pistachios
1 tbsp raw sugar
1 tsp cinnamon
1 tsp nutmeg
½ tsp clove
¾ cup raw sugar
¼ cup water
1 tsp lemon juice
1 tbsp agave syrup
½ +1 cup carob or dark chocolate chips, melted
Combine last 4 ingredients.
Butter bottom of 8x10x2 pan generously.
Lay half of Phyllo dough in pan, brushing each sheet with Smart Balance.
Mix nuts and spices with sugar and sprinkle evenly over dough.
Lay on rest of Phyllo dough, buttering each layer.
Brush top layer with margarine. Cut into diamond shaped pieces without cutting through bottom.
Bake in a preheated 350 degrees F. oven on a shelf a little above center until lightly golden, finish cutting and allow to cool.
Drizzle with ½ cup chocolate chips.
Cake:
2 cups all purpose flour
1 ½ cups raw sugar
3 teaspoons baking powder
½ teaspoon salt
Replacer for 5 eggs
1/2 cup shortening
1 cup soy milk
1 ½ teaspoon vanilla
Mix together batter.
Preheat oven to 350 degrees. Fill cupcake liners ½ full- place a piece of baklava in the center and then cover with another tablespoon of batter. Bake 20 minutes. Cool.
Pour warm agave-lemon syrup over baked cuppies.
Top with frosting- 2 cups pistachio cream or non-diary creamer.
Dip pistachios in remaining cup of chocolate and top each cupcake. Makes 24.
Back when I heard that the February theme for Ironcupcake was to be coffee, I thought about my friend Alex. Alex was a veterinarian from Hungry - quite skilled and very exact in his thinking and ingenuity. Alex loved a good cup of Turkish Coffee and pleasant conversation any day...and he loved sweets with his coffee. Alex passed away last December...this cupcake is for him.
Turkish Coffee Cupcake
Cupcake:
11/2 cups all-purpose flour
1/2 cup sifted powdered sugar
1 teaspoon baking soda
1/2 teaspoon salt
Egg Replacer for 1 egg
1 cup vegetable margarine, softened
1/2 cup soy creamer
1 teaspoon vanilla
1/2 cup hot water
Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat until smooth. Divide the batter evenly into lined muffin tins. Bake until golden brown, about 20 minutes.
Cool to room temperature.
Turkish Coffee Cream:
4 ounces white chocolate, chopped
1/4 cup Turkish Coffee (see note below)
4 ounces cream cheese (I use vegan Tofutti)
1/4 teaspoon pure vanilla extract
In the top of a double boiler, combine the white chocolate and coffee. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.
In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled coffee chocolate and beat until smooth. Chill in the refrigerator for 2 hours.
Transfer the Turkish Coffee filling to a pastry bag fitted with a small tip or baggie and snip off the end. Cut out a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling. Place the tip in the cupcake and pipe in the filling to fill the hole. Replace the plug and place the cupcake upright. Ice with the Mocha Butter Cream and decorate the tops with a little more Turkish Coffee filling and grated white chocolate.
Mocha Butter Cream:
2 cup powdered sugar
1 tablespoon vanilla
2 teaspoon strong coffee
¼ cup Smart Balance
½ Cup Crisco
Beat until fluffy.
Makes 12.
Note: Turkish Coffee
1 cup cold water
1 tablespoon of extra finely ground coffee (must be powder-like)
1/8 teaspoon ground cardamom, or 1 cardamom pod
2 tablespoon sugar
Bring water and sugar to a boil in pot- a small sauce pan is fine
Remove from heat and add coffee and cardamom.
Return saucepan to heat and allow tocome to a boil. Remove from heat when coffee foams.
Again, return to heat, allowing to foam and remove from heat.
Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup. Do not stir.
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
These are not the macaroons we usually think of. These are the real thing - French macarons. You can find the original recipe here. I based my vegan version on David Lebovitz's recipe and instructions. I used Ener-G egg replacers to substitute egg whites with great success. The vegan macarons have a very similar texture to the original ones, and they are totally decadent.
For more delicate and beautiful macarons, check out the Daring Bakers Blogroll.
