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Posts Tagged ‘Mocha’

Gluten-free and tasty

They sound kind of ridiculous, I know, I know.  I reported my progress on them, and was then a little embarrassed.

I was honestly not expecting much from these cupcakes; how does one have a cupcake without gluten forming the spongy backbone of it?

And the answer is, apparently, that you make do with a variety of other flours, all of which are readily available due to the existence of Bob’s Red Mill, a local milling company that is pretty much every kind of cool you can imagine.

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These are really just another version of the first cupcakes I posted last week, with different frosting.  My frosting tips and pastry bag arrived in the mail, so I have begun practicing with it.  This house a large collection of old stuff from my grandparents’ various hobbies, so there’s also a plastic container will several dozen more tips for me to play with.  Stay tuned.

Instant coffee, sugar, and oil, with a dash of apple cider vinegar.  Tasty.

Instant coffee, sugar, and oil, with a dash of apple cider vinegar. Tasty.

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Ziplock bag piping is punk rock

Ziplock bag piping is punk rock

This time, hazelnut cupcakes with vegan hazelnut mocha mousse filling piped in.

These…were a lot of work, but the results were pretty darn good.  These, like many delightful baked goods, involve an alcoholic beverage.  I would very much like to try to make chocolate stout cupcakes.  I’ll post when that does happen.  I’m in a town with a beer culture that means I can go to the grocery store and buy craft beer–which is a great situation to be in when you’re a beer fan.

Anyhow, on to these little charmers.  These are from the Isa Chandra Moskowitz & Terry Hope Romero’s Vegan Cupcakes Take over the World, which you should strongly consider buying.

This is a time consuming project, make no mistake.  Is it worth it?

Totally.

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tasty tasty vegan buttercream coffee frosting

tasty tasty vegan buttercream coffee frosting

So these little cakes are variations on basic chocolate cupcakes in the delightful Vegan Cupcakes Take over the World cookbook that has guided my forays into vegan cupcake baking.

So, my ingredients:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 vegan cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

aaaaand a few tablespoons of instant coffee crystals to make these chocolate cupcakes mochatastic.

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