In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.
This past Sunday was spent the way I like it – a visit from a good friend whom I had not seen for quite some time in the afternoon, baking, facetime with the boyfriend, and dinner with another good friend at this great little restaurant in Friedrichshain called Laauma. A day full of great company and good food. Who can complain?
Sunday’s baking adventure was a full dive into homemade cupcakes from scratch topped with a glossy chocolate glaze. Baking in the winter somehow excites me so much more than baking in the spring or summer, because there is something so cozy about the smell of muffins or cupcakes baking and the circling heat radiating from the oven. And being that these particular little baby cakes were made with no animal products, I went ahead and ate all of the “left over” batter – you know, left over better being batter that I could have actually still portioned into my cupcake liners but didn’t so I could justifiably eat up that battery goodness – don’t lie, you’ve done it too and will do it again.
Still, I have cobbler and pie in mind for Spring, so I might just change my mind. Until then though, I will be making it a point to try and bake something every Sunday. Thank god for friends and co-workers, because there is no way I could eat all of this on my own and not go into a full-blown sugar induced coma.
Golden Vanilla Cupcakes:*
INGREDIENTS:
1/4 cup almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons potato startch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspons vamilla extract
001: Preheat oven to 350°F/275°C and line muffin pan with cupcake liners
002: Whisk the almond milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled
003: Beat together the milk mixture, oil, sugar, and vanilla. Sift in the flour, potato starch, baking powder, baking soda, and salt and mix until no large lumps remain.
004: Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
Rich Chocolate Ganache Topping:**
INGREDIENTS:
1/4 cup soy milk
4 ounces semisweet chocolate, chopped
2 tablespoons pure maple syrup
001: Bring the soy milk to a gentle boil in a small sauce pan. Immediately remove from heat and add the choclate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside at room temperature till ready to use.
*adapted from “Vegan Cupcakes Take Over the World
*recipe from “Vegan Cupcakes Take Over the World
Photography: Rae Tashman
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