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And why not? I decided to make a flourless cupcake and do chocolate, almonds and apples...Arkansas Black Apples. These are tart and crisp and have a taste of honey like almond with vanilla. Very good. To top them off, I made a glaze of chocolate and apple juice. Very nice.

Want to try them....please do. And check the Ironcupcakeearth blog frequently for all the news and fun going on!

Chocolate Decadence Black Apple Amaretto Cupcake by Janet Hudson

 

Cake:

1 Arkansas Black Apple or other tart crisp apple        

    

1/3 cup almonds, slivered

9 oz bittersweet chocolate, chopped

2/3 cup non-dairy creamer

Egg Replacer for 3 Eggs

4 tsp cornstarch                       

3 tsp agave syrup

2 tsp Amaretto

Dash vanilla                            

 

 

 

Peel, core, and slice the apples into 1/2-inch dice and set aside.

In a small saucepan, bring the cream to a boil. Pour over the

chopped chocolate and let cool for about a minute. Using a rubber

spatula, slowly mix in the cornstarch until thoroughly

incorporated.  The mixture will be smooth and slightly thick.

Whip the egg replacer and add into the chocolate. Add the Amaretto and vanilla and blend well. Fold in the almonds.

Fill liners with batter and top with the chopped apples. Bake at 375 degrees for 30 minutes or so.

Cool.

 

Chocolate Apple Glaze:

6 oz good dark chocolate

4 tsp apple juice (press or juice an extra Black Apple)

3 tsp powdered sugar

 

Melt chocolate and whisk in the juice and powdered sugar. Drizzle over cuppies.

 

12 cuppies.

               

 

When I used to eat donuts (yes, I said used to), I gravited to the fritters...apple fritters....that sweet batter with morsels of sweet tart apple...that was a treat to be reckoned with in my book. And when they were fresh and right out of the oil...yummmmmmm. Why not a fritter cupcake? I picked an apple that would hold up, yet tart and sweet- that would be a Pippin. These are very easy- mix your batter, bake the cupcakes, them fry them. Smooth on a little luscious glaze and you are done. So simple and SO rewarding!

Sandy should be proud! Don't forget to visit http://www.ironcupcakemilwaukee.com/ and get your daily dose of all things cupcake....and the voting will begin at the end of the month so please bookmark her site-- it is FAB!

 

Pippin Hot Apple Fritter Cupcakes

 

Fritter Cupcake:

 

1 cup cake flour

1/4 cup raw sugar

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

3 tbsp brown sugar

1/3 cup soy creamer

Replacer for 1 egg

1 cup Pippin apple, diced

 

Glaze:

 

2 cups powdered sugar

1 1/2 tablespoons soy milk

 

 

 

Combine flour, sugar, salt, baking powder, cinnamon.  Stir in creamer and egg replacer until just combined.  Fold in apple.  Place liners in muffin pan and preheat oven to 350 degrees. Fill liners and bake about 30 minutes.

Pour oil into skillet so that it is approximately 1 1/2 deep.  Heat oil to 275 degrees. Carefully add cupcakes to oil and fry until brown- about 2 minutes. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. 

Make glaze by stirring milk and powdered sugar together in a small bowl.  Drizzle over fritters.  Great Pippin hot!

Makes 6- 8.

 

So this month's Iron Cupcake Earth challenge is Apple! When I think of apples, I dream of creamy gooey caramel, cinnamon, apple pie and sweet custard apple cake. That is why I had to make a creamy custard cake or Clafouti aux Pommes...with a twist.

Clafouti is similar to an upside down apple cake - only I put the apples inside. I had a girlfriend when I was in high school- Debra, who's mom would make this...and she never gave me the recipe because it was a family secret....well, I experimented until I got that recipe down - this is as close as it gets!  In addition, I made an hickory syrup apple mousse filling - now that is out of this world! And, being so close to the holidays I just had to make some bark candy...cinnamon apple flavored to enhance the cinnamon buttercream frosting. Oh, and of course guys - you know this is vegan. So let's knock your socks off and give this a try.... 

   

Clafouti aux Pommes with Gatinaise Gala AppleMousse & Cinnamon Buttercream

Apple Custard Cake:

1 tablespoon vegetable margarine

1 cup soy milk

1/4 cup soy creamer

2/3 cup almond meal

Egg Replacer for 3 eggs

1/4 cup raw sugar

2 cups cake flour 

2 teaspoons vanilla extract

1 teaspoon grated lemon zest

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 cups sliced Honeycrisp apples

1 tablespoon confectioners’ sugar

 

Preheat an oven to 350F.

Line muffin pans with cuppie liners.

In a large bowl, whisk together the milk, creamer, flour, egg replacer, sugar, vanilla extract, lemon zest, cinnamon, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottoms of liners and bake for 2 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.

Arrange sliced apples over the hot batter. Pour the remaining batter over the apples and bake for about 20 minutes, until the cuppies are golden brown and the kitchen smells delightful!

 

Gatinaise Gala Apple Mousse:

 

4 Gala Apples

1 tbsp vegetable margarine

2 tsp lemon zest

2 tbsp Shagbark Hickory Syrup

2 tbsp agar agar

¼ cup cold water  

1 tsp lemon juice

1 cup nut kreme or non-dairy whipped topping

 

In a saucepan, heat the margarine and sliced apples – add zest and cook until the apples begin to fall apart- add syrup and puree. Combine the agar and water- add to the apples and then add the lemon juice. Combine well and refrigerate 12 hours. Fold in the whipped topping.

Cut and remove plugs from cupcakes- fill with mousse and replace plugs.

 

Cinnamon Butter Cream:

 

16 oz powdered sugar
1/2 cup cold vegetable margarine
3 tablespoons soy creamer

2 teaspoons vanilla

1 tsp cinnamon

 

Combine and beat together the margarine and sugar- add a little creamer and vanilla a bit at a time. Lastly add 1 tsp cinnamon.

Pipe on to cupcakes and sprinkle with a bit more cinnamon. Makes 24.

 

Apple Cinnamon Bark:

 

Melt 1 cup white chocolate- pour onto lined pan. Combine ¼ cup minced dried apples and 1 tsp cinnamon – sprinkle on top of chocolate and cool. Break into pieces and garnish each cupcake.

 

Heh guys, don't forget to visit IroncupcakeEarth.com for all the latest news about the neat prizes and great cupcaketeers from all over the world! Sandy, the Milwaukee Cupcake Queen brings all of this together each month- she rocks!

   

 

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.

 

 

 

So, ICE2 is back and this month the theme is music. See, Ellen DeGeneres is replacing Paula Abdul on American Idol and Ellen just plain rocks! She loves to dance, sing and have a lot of fun- Iron Cupcake Earth would love to get to see Ellen on her show, so what better way than to dedicate this month's theme to Music! You can read more about it at: http://www.ironcupcakemilwaukee.com/.

Meanwhile I made Red Velvet cupcakes. No ordinary cupcakes here...these were triple layer cuppies infused with white chocolate and cinnamon liqueur then swathed in vegan cream cheese frosting.

Oh! And they are garnished to the max-- my friend Shirley and I made gumpaste electric guitars (thanks Shirley) and then I finished the set with licorice LPs and dark chocolate candy music notes. Sweet!

I will be back a little later to share the recipe with you as well as tell you more about Iron Cupcake Earth, But for now, why not tune in and listen to Paula rock herself out the door with the song that I have chosen for this months theme, "I'm Just Here For The Music":

  http://www.musicloversgroup.com/paula-abdul-im-just-here-for-the-music-lyrics-and-video/

So, for the ICE prizes, as taken from the blog:

Of course there are prizes, what would IronCupcake:Earth be without prizes? For YEAR TWO, the prizes are even more exciting! Each month the winner, as chosen by the blogosphere, will receive the following prize package:

The Demy™ by Key Ingredient
The Demy™ is the first and only kitchen-safe digital recipe reader that will revolutionize the way you cook. The Demy™ holds your personal recipe collection in one compact, sleek device. Featuring a high-resolution color touchscreen, an uncluttered interface and many special tools to make any cook’s job easier. It's like an iPod - for your recipes. I have one and I have to tell you it is AMAZING.

Hello, Cupcake by Karen Tack & Alan Richardson
Witty, one-of-a-kind imaginative cupcake designs using candies from the local convenience store. America's favorite food photography team, responsible for the covers of America's top magazines, shows how to create funny, scary, and sophisticated masterpieces, using a zipper lock bag and common candies and snack items. Watch for their new book, WHAT'S NEW, CUPCAKE?, coming April 1, 2010.

Bella Cupcake Couture
Bella Cupcake Couture offers posh and chic textile-inspired cupcake wrappers. The boutique-style designs add a touch of sophistication and elegance for any special occasion. Wrappers are printed with soy inks on recycled papers and are perfect for weddings, bridal and baby showers, birthday and housewarming gifts or just as a little treat for yourself!

Cupcake Stackers by Gourmac
A fun way to serve and stack cupcakes. Make any configuration you can imagine. Also great for serving candy and other small snacks! Combine multiple sets to create tall towers or rings. Each monthly winner will receive 5 sets of 3 stackers. Fun!

The Cake Mix Doctor Returns! by Anne Byrne
Ten years ago Anne Byrn's The Cake Mix Doctor began its extraordinary run as one of the most popular baking books of all time. Now Anne Byrn is back with the all-new Cake Mix Doctor Returns! From the beloved author who showed home bakers how adding a touch of sweet butter or a dusting of cocoa powder, a dollop of vanilla yogurt or flurry of grated lemon zest could transform the ordinary into the extraordinary. Here are 160 brand-new recipes—that’s right, 160 amazing cake mix recipes—for luscious layer cakes, sheet cakes, brownies, bars, cookies, and more. (US Winners Only)

Beautiful Baking Liners by Vestli House - New!
Vestli House produces and design high quality disposable paper products for baking and cooking. Vestli House is working with the whole process, from idea to completed product. The aim is to inspire and to bring out the artistic, fanciful and creative side of you. Enjoy it yourself or make someone else happy.

Sweet Cuppin' Cakes Bakery & Cupcakey Supply - New!
We love what we do and even more so we love sharing! With great interest in our products we use from our customers, we decided to sell them to you. Please visit us often as we promise to keep you up to date with cupcake liners, wrappers, baking tools and imported goodies.

Now those gifts really do ROCK! Heh everybody, if you like what you see when the time comes to vote, please vote! It would be great if you even voted for me!

Stay tuned for the recipe...here is more eye candy: 

 

   Is everybody ready for the recipe? This is of course vegan, and in my opinion, sooooo much better than any other recipe. I love to share one with somebody special... you can too! Why not see for yourself?

 

Triple Red Velvet Cupcakes with Chocolate Cinnamon Infusion & Cream Cheese Frosting by Janet Hudson

 

2 1/2 cups cake flour, sifted
1 tsp baking powder
1 tsp salt
3 tbsp cocoa powder, unsweetened

 
2 oz. beet juice
1/2 cup vegetable margarine

1 1/2 cups sugar
Egg Replacer for 2 eggs
1 vanilla bean, scraped
1 cup soy creamer
2 teaspoon lemon juice
1 teaspoon baking soda

 

Preheat oven to 350 degrees. Mix the lemon juice with the soy creamer. Let sit 10 minutes. While it is sitting, beat the margarine with the sugar. Sift all the dry ingredients together. Add a little dry at a time with the replacer until it is all incorporated- add the beet juice and vanilla, then the soy creamer.

Fill cupcake liners ½ way, bake 25 minutes. (I filled 16 regular and 8 minis.) Cool.

Melt 3 oz white chocolate- inject into 8 of the regular sized cuppies using a syringe.

Unwrap the other cuppies.  Fill another 12 cc syringe with cinnamon liqueur and inject the rest of the cuppies.

Make the Cream Cheeze Frosting

 

16 oz. Tofutti cream cheese

1/2 cup vegetable margarine

1 tsp vanilla

2 1/2 cups powdered sugar, sifted
Pinch of salt

 

Beat together and refrigerate. You'll haves a ton of frosting- just freeze leftovers for another time! 

Stack the cuppies – cut the second cuppie down by ¼, place some frosting on the first layer and glue it down. Do the same with the third or top layer. Pipe on the frosting and garnish!

 

I decorated these with gum paste guitars, licorice LPs and chocolate candy musical notes with edible red glitter. Make the cupcakes your own—create what you like!

 

8 triple cuppies!

 

And, if you like them, remember to vote! More to come everyone! 

 

 

 

Many people get sick this time of year...warm days, cool nights and the crisp Fall in the air....well, as a vegan I don't do chicken soup (no kidding), so what do you do??

I have declared that Cupcakes should be the new cure-all- heck, they are cheap, fun to eat, smell wonderful and there is no better eye candy out there...heck, Stacie of Cupcakes Take the Cake(http://www.cupcakestakethecake.blogspot.com/)  knows that they are all the rage!

What could make you so happy that you feel 100% in no time flat!

For Stacie, this week's cupcake....please feel better girlfriend!

 

 

Cardamom Chocolate Cupcake

with Chocolate Dipped Pear

 

Cake:

2 oz bittersweet or semisweet chocolate

 

2 tsp cardamom

1-3/4 cups raw sugar

4 tbsp vegetable margarine

1/2 cup soy creamer

Egg Replacer for 3 eggs

2 cups cake flour

1/2 cup Dutch-process cocoa powder

1 tsp baking soda

¼ chocolate chips

¼ cup chopped dried pear

 

 

 

Preheat oven to 350 degrees.

Melt chocolate in double boiler and let cool slightly.

Mix rest of ingredients. Add the chocolate to the batter, then the chips and pear- mix well.

Bake 20 minutes until done and edges slightly pulled away from liners. Cool.

 

Chocolate Kreme Cheeze Frosting:

 

4 ounces Tofutti cream cheese, softened
2 tablespoons vegetable shortening

1 tablespoon vanilla
1/2 cup powdered sugar

2 tbsp dark chocolate, melted

Beat together Tofutti cream cheese and shortening until smooth. Add vanilla and confectioners' sugar and beat until creamy. Add chocolate. Pipe or dollop onto cuppies and decorate with a chocolate dipped pear and drizzle of dark chocolate.

 

12-15 cupcakes

 

 

 

 

 

Cooler weather and pumpkins, changing colors , witches, goblins and going apple picking- Autumn is here!

I made a pumpkin pie cupcake a couple weeks ago that was out of this world moist and yummy! I swear if you shut your eyes that you would think that it was pie! Topped with Soy Whip or your favorite non diary topping, it was heavenly. I even garnished them with a homemade gummy candy corn! Now that was fun! For first timers the candy can be a little challenging but do not give up- it takes some practice.

   

Cake:

1 cup raw sugar

½ cup packed brown sugar

¼ cup canola oil

Egg Replacer for 4 eggs

1 (15-ounce) can unsweetened pumpkin

2 cups cake flour  

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon each cinnamon, clove, nutmeg

½ teaspoon salt

 

Combine sugar, brown sugar, and oil in a large bowl; beat at medium speed until well blended. Add egg replacer; beat until blended completely. Add pumpkin and incorporate completely. Sift and combine flour, baking powder, soda and spices - gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into lined muffin tins, filling half way. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool.

 

Top with Soy Whip and a candy corn gummy.

 

Candy Corn Gummies:

 

1 3/4 ounces powdered fruit pectin

3/4 cup water

1/2 teaspoon baking soda

1 cup sugar

1 cup light corn syrup

2 tsp vanilla

Yellow, Orange vegetable food coloring

Granulated sugar for coating

 

Directions:

Combine fruit pectin, water and baking soda in a medium-sized saucepan. (This will foam.)

Combine sugar and corn syrup and vanilla in a large saucepan.

Place both saucepans over high heat.

Cook, stirring each pan alternately, until the foam disappears from the fruit pectin mixture and the sugar mixture boils rapidly, about 5 minutes.

Pour fruit pectin mixture into the boiling sugar mixture in a thin steam until all pectin is added.

Boil the combined mixture, stirring constantly 1 minute longer.

Remove the saucepan from heat. Divide the mixture in thirds – add yellow coloring to one, orange to the another, and lastly the third batch, leave as is. Immediately spoon mixtures into triangle molds, plain, yellow and orange…separated with a playing card strip.** Allow to stand at room temperature for three hours or until candy is cool and firm. Do not refrigerate.

Unmold and dip candies in granulated sugar if desired.

 

I use a ½ cookie sheet and pour a thick 1- inch layer of cornstarch in the pan- I press a mold into the cornstarch and then separate each candy “mold” into three layers with cut up playing card strips. Time consuming, but once you have it down it is worth it!

Don’t have the patience?

Try it all one color first and then keep on practicing.    

 

 

 

 

 

 

 

 

I made this yummy almond toffee and posted the photos and recipes on FlickR (see norwichnuts photostream) about two weeks ago...then I whipped up some cuppies to go...chocolate and almond cupcakes with a sweet almond paste kreme topping, dipped into the toffee peices. If you are vegan and never thought that you would eat toffee again- think twice.

These were delish! This will make a ton so if you like, you can half the recipe! Here is the recipe:

 

Marbled Almond Toffee Cupcukes

 

Almond Cake:

½ cup Soy Cream

½ cup Tofutti brand Sour Cream

1cups all purpose flour

1 cup almond meal

2 tablespoons cornstarch

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup vegetable margarine

¾ cup raw sugar

3 teaspoons almond extract

 

Cream margarine and sugar two

minutes – beat in extract.

Mix all dry ingredients together and

then alternate soy cream-dry-soy cream. 

Add the sour cream at the last and incorporate.

 

Chocolate Cake:

1 cup all-purpose flour

1 ½ tsp baking soda

¾ tsp baking powder

¾ cup sugar

¼ cup canola oil

¼ cup vegetable margarine

3 ¼ cups dark chocolate chips, divided

1 cup plain soy yogurt

2 tbsp Egg Replacer mixed with 3 tbsp warm water

1 ¼ cups soymilk

1/3 cup soymilk powder

 

Bring a small saucepan with a small amount of water to a boil.

In a medium-sized mixing bowl, combine the flour, baking soda baking powder, and sugar. Set aside.

In a small stainless steel mixing bowl, combine the soy margarine, oil, 1 cup of the chocolate chips, and the soy yogurt and set over the boiling water, stirring occasionally with a rubber spatula until mixture is melted and well combined.

Add the melted chocolate mixture, Egg Replacer mixture and ¼ cup of the soymilk to the dry ingredients, and mix with a hand mixer until just combined.

 

Preheat oven to 350 degrees – line cupcake pans and fill each liner ¼ way with the chocolate batter. Follow with the almond batter and cut into the batter with a knife 2-3 times to marble. Add a piece of toffee inside.

Bake 30 minutes or until lightly browned and the edges are pulled away from the liner so slightly.

 

Almond Kreme Topping:

 

1 cup almond paste (previous recipe)

4 cups non dairy whipped kreme or almond kreme (previous recipe)

 

 

Mix together.

 

1 cup crushed toffee as garnish

 

Dollop with the almond kreme and dip into the toffee.

 

36 cuppies.

 

Here is the toffee recipe:

 

3/4 cup vegetable margarine
1 cup brown sugar
3/4 cup chopped almonds
4 oz dark chocolate, grated fine

Line an 8-inch square baking dish with foil, and oil the foil. Put the margarine and sugar in a 2-quart glass measure or microwave-safe bowl. Microwave uncovered on high for 3 minutes. Beat with a whisk until smooth. Microwave uncovered on high for 4 more minutes. Stir in 1/2 cup of the almonds and microwave uncovered on high for about  3 minutes more, or until the mixture thickens and forms a firm ball when tested in cold water. Watch carefully the last 2 to 3 minutes because the sugar may try to burn. Whisk for a few seconds, then pour mixture into your oiled pan. Sprinkle with the grated chocolate, cover with plastic wrap, and let chocolate melt for about 5 minutes. Spread the melted chocolate evenly over the toffee and sprinkle with the reserved 1/4 cup almonds. Let chocolate harden in a cool place. Remove foil and break into pieces. Enjoy!

 

 

 

 

 

 

 

 

So, you want to take the plunge and go vegan....anytime is fine, but if you have not yet, but why not this month...the month of October is a celebration of life, living and being vegan! I usually use this blog solely for cupcake creations but this month it will but more than that. Check back often!

I will begin this month by posting some cupcake recipes though....do you like Rocky Road candy? Ice Cream? This is better- try a Rocky Road Cupcake...Vegan style!

 

Rocky Road Cupcakes

 

Cake:

2 oz bittersweet or semisweet chocolate

1-3/4 cups raw sugar

4 tbsp vegetable margarine

½ cup salted peanuts, chopped

½ cup chocolate chips

1/2 cup soy creamer

Egg Replacer for 3 eggs

2 cups cake flour

1/2 cup Dutch-process cocoa powder

1 tsp baking soda

Preheat oven to 350 degrees.

 

Melt chocolate in double boiler and let cool slightly.

Mix rest of ingredients.

Add the chocolate to the batter and mix well.

Fill cuppie liners ½ full and bake 20-25 minutes. Cool.

 

Chocolate Fudge Filling:

1 ¼ sweetened condensed milk***

12 oz chocolate chips

2/3 cup water

1/2 tsp salt

1 tbsp vanilla

 

Mix together in double boiler until fully incorporated – serve hot or cold.

***Mix together dry soymilk powder equivalent to making 3 cups milk.

Add 3/4 cp water and heat until boiling -

In a pan on the stovetop Melt 6 T vegetable margarine and add 1 1/2 cp raw sugar

When the sugar begins to melt add hot milk and a dash salt .Boil gently and stir 5 min.

 

Cut out a plug from each cupcake and fill with chocolate fudge- replace plug.

 

Marshmallow Frosting :

2 cups Rice Mellow Kreme

Peanuts for ganish

Chocolate Fudge for Garnish

 

Dip the cakes in the Rice Mellow and sprinkle with peanuts and a drizzle of fudge.

 

15-18 cuppies

 

    

Iron Cupcake Earth is finishing it's first year with this month's challenge: Herb. I can't believe that it has been a year- sure, I did not jump on the wagon until November but.....

Please visit the Ironcupcakeearth.com website and learn all about this month's ingredient and prizes!

Meanwhile, let's talk herbs. When I was in high school I wrote a column for the school paper about herbs. That is how far I go back...

The cupcakes I created this month I made with the herb first and foremost in my mind and then played off of the herb with other flavors to give each some character. 

Ready? Here we go....

Vanilla Bean Lavender with

Salted Caramel Cupcake

 

1  cup raw sugar

5  tablespoons  vegetable margarine

1 vanilla bean- scrapped

Egg replacer for 1 egg

1 3/4  cups  cake flour

1  teaspoon  baking powder

1/4  teaspoon  baking soda

1/4  teaspoon  salt

1  cup  vanilla soygurt

2  tablespoons  finely chopped fresh lavender leaves

 

 

 

Mix all ingredients together and pour filling half way into cuppie liners- bake 35-40 minutes at 350 degrees and cool.

The fragrance in your kitchen will be intoxicating!

Caramel-

1 cup vegetable margarine

2 cup brown sugar

1/4 tsp salt

1 cup corn syrup

3 cup vegan sweetened condensed milk **

Melt margarine over a medium in a saucepan.

Add the brown sugar, salt, corn syrup and condensed milk to the margarine. Continue to stir until the ingredients are mixed. Once all the contents are mixed, raise heat until this mixture boils.

Reduce heat to medium after the mixture has boiled. Insert a candy thermometer and continue to stir. When the temperature reaches 245 degrees, remove the saucepan from the flame.

 

**For Sweetened condensed milk-

Mix together dry soymilk powder equivalent to making 3 cups milk.

3/4 cp water

Heat until boiling point. (Microwave)

In a pan on the stovetop Melt 6 T vegetable margarine -add 1 1/2 cp raw sugar

When the sugar begins to melt add hot milk and a dash salt

Boil gently and stir 5 min.

 

Remove a center plug from cuppies and fill with caramel- replace plug.

Frost with your favorite topping and garnish with lavender flowers and sea salt.

Makes12-15

 

Aromatic Apricot Pina Colada Cupcake

 

 

Vanilla Cake:

½ cup Soy Cream

½ cup Tofutti brand Sour Cream

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 spearmint extract

6 tsp spearmint tea

 

Preheat oven to 350 degrees and line mini tins

with cupcake liners. Seep tea in soy creamer.

Cream margarine and sugar two

minutes – beat in spearmint.

Mix all dry ingredients together and then alternate soy cream-dry-soy cream.  Add the sour cream at the last and incorporate then fill liners 2/3 full and bake 10 minutes.  Cool completely.

 

 White Coconut Butter cream:

¾ cup vegetable margarine

1 cup powdered sugar

1 teaspoon vanilla

5 tablespoons Coconut Cream

 

Beat all ingredients until fluffy – pipe onto cup cakes.

 

Pineapple Rum Sauce:

½ cup pineapple juice

3 tbsp agave syrup

3 tsp rum

 

Mix well.

Serve with apricots – pour sauce over cuppie and apricots.

 

Chervil Cupcake with Gooseberry Chervil Curd

and Cashew Kreme

 

1¼ cup sifted cake flour

 

¾ cup Egg Replacer into

1 cup cold chervil “tea” 

¼ agar flakes  

¼ teaspoon salt

2 teaspoons cream of tartar

1 ¼ cups raw sugar

¾ teaspoon vanilla extract

½ teaspoon almond extract

12 tablespoons chervil, minced

 

Preheat oven to 325 degrees Sift flour.

Place 6 tsp chervil into 1 cup of boiling water- allow the tea to seep and get cold. Strain the chervil and use this tea to mix the replacer.

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. Fold the flour into the batter. Add the remaining minced chervil to the batter.   Pour batter into muffin liners 1/3 full.  Take 1 tablespoon of cherries and fold into each cuppie- place another tablespoon on top and bake 20 minutes or so- watch your oven and gently aerate the cuppies about half way through.

Remove from oven, cool 7 minutes then invert to cool completely. 

 

Gooseberry Curd:

1 cup gooseberries

1 teaspoons lime zest

½ cup raw sugar

Egg replacer for 4 eggs

2 tablespoons agar agar

3 teaspoons vegetable margarine

 

In saucepan, place gooseberries, 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 curd in each cuppie and replace the cake top.

Top with non-diary topping or cashew kreme and garnish with more chervil and gooseberries.

Makes 12-15.

Lemon Thyme with

Red Current Cupcake

1 tbsp vegetable margarine
3 cups plus 2 tbsp flour
Egg Replacer for4 eggs
1 cup raw sugar
1 tsp lemon zest

2 tsp lemon thyme, minced
3⁄4 cup quality extra-virgin olive oil

2⁄3 cup almond milk
4 tbsp red current liqueur
1 tbsp. baking powder

1 cup red currents

Confectioner’s Sugar

Preheat oven to 325°. Line muffin pans.

Beat egg replacer with sugar on high speed about 1 minute. Add remaining 3 cups flour, lemon zest, thyme, oil, almond milk, and liqueur and stir with a wooden spoon until well combined. Add baking powder and stir. Fold in1 cup red currents. Spoon into liners and fill ¾ full- bake 25 minutes. Cool.

Dust with confectioner’s sugar and garnish with sugared currents.

Makes 12.

 

Like Oregano For Chocolate Cupcake

 

Cake:

2 oz bittersweet or semisweet chocolate

 

1-3/4 cups raw sugar

4 tbsp vegetable margarine

7 Oregano leaves, minced

1/2 cup soy creamer

Egg Replacer for 3 eggs

2 cups cake flour

1/2 cup Dutch-process cocoa powder

 

1 tsp baking soda

Preheat oven to 350 degrees.

 

Melt chocolate in double boiler and let cool slightly.

Mix rest of ingredients.

Add the chocolate to the batter and mix well.

Fill cuppie liners ½ full and bake 20-25 minutes. Cool.

 

Chocolate Fudge Filling:

1 ¼ sweetened condensed milk***

12 oz chocolate chips

2/3 cup water

1/2 tsp salt

1 tbsp vanilla

 

Mix together in double boiler until fully incorporated – serve hot or cold.

***Mix together dry soymilk powder equivalent to making 3 cups milk.

Add 3/4 cp water and heat until boiling -

In a pan on the stovetop Melt 6 T vegetable margarine and add 1 1/2 cp raw sugar

When the sugar begins to melt add hot milk and a dash salt .Boil gently and stir 5 min.

 

Cut out a plug from each cupcake and fill with chocolate fudge- replace plug.

 

Oregano Infused White Chocolate Ganache: 

8 ounces Vegan White chocolate, cut into pieces

4 cup Soy Cream

2 tablespoons vegetable margarine

1 tablespoon vegetable shortening

1 tablespoons minced oregano, placed in tea ball

 

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.

Over low flame, heat the cream and add the tea ball, allowing to seep a couple of minutes or so and then add the margarine in a medium sized saucepan- bring up the heat and right before the boil remove the tea ball. Immediately pour the boiling cream over the chocolate and allow tostand for 5 minutes. Stir with a whisk until smooth. 

 

Pour over cupcakes and garnish.

 

Makes 12-15.