Tag Archives: baking

CINNAMON BUNS (also a sloth baby)

28 Feb

There are cinnamon buns under this sloth.  (They’re only there because the sloth hasn’t seen them yet.)

Source: fuckyeahanimalbabies.tumblr.com

There they are.

Go ahead, guess the best part about these cinnamon buns, besides that they’re cinnamon buns.  Is it the fact that they don’t require overnight preparation?  That they don’t need any special equipment besides a $6 thermometer? All true.  But guess what else?

Surprise!  They’re vegan and whole-wheat with raw sugar (except in the glaze).  Enjoy your cinnamon buns and ethical consumption and a modicum of healthiness.  But they are still cinnamon buns, so let’s not get carried away here.

I’m baking caramelized walnut banana muffins with chocolate ganache right now, so I’ll keep my usual preamble to a minimum and get right to the good stuff.  Because what can you say when there’s cinnamon buns in front of you?  Nothing.  You’re stuffing them in your face.  At least I am, and I’m not ashamed to admit it.

Click through for the recipe!

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Stout Little Cupcakes

21 Feb

I mean it!  There’s stout in these!    (Fortunately, Guinness Extra Stout, North America is vegan according to Barnivore.)

I was going to do a writeup of some of the more practical and also-delicious things I’ve made lately that are backlogged, but I feel like I don’t make enough pretty things to post here, so I am posting this takeoff of the Chocolate Stout Cupcake recipe from Vegan Cupcakes Take over the World, which we all know is the only cupcake book for vegans.  Be happy!  Now you have a recipe to impress your coworkers, friends, and other people who need impressing.

The only change I would make is to not whisk the dry and wet ingredients for two minutes, as suggested in the original recipe, because I personally think that’s over-mixing and it resulted in slightly crunchy tops, despite a moderate sugar content, smooth batter texture, and a constant oven temperature, which I watch like a hawk while I am cupcaking (thanks, oven thermometer.)

The original also called for a crumb topping, but I had just made a crumb topping for the ginger snap-apple-peanut butter thing I have in my fridge right now, but I don’t like cupcakes to be smothered in sugar and fatty toppings, so I decided to go a little different.  Chocolate and raspberry go together!  So I made a half-recipe of raspberry buttercream frosting, a little chocolate ganache, and got out some powdered sugar/unsweetened cocoa powder (trust me, you’ll like it!) to make little pink flowers crowned with an eensy ganache truffle rolled in cocoa powder.

They turned out pretty attractively!

Cupcake group photo. See, not too terribly boob-shaped.

They’re a little boob-like, thanks to the lighting that is washing out the color of my icing (because I’m an awful photographer), but if you’re really worried about it, add extra red to the icing and make your rosettes bigger and more floral.  You can also substitute a little piece of fruit for the ganache drop, but personally I like them fine this way, and think their appearance as boobs is questionable enough to serve in settings unrelated to the Vagina Monologues.

In the interest of preventing well-intentioned cupcake disasters (and strudel sadness), I am making a “Challenging” category for this blog–stuff that requires special equipment, assembly, lots of time, or exotic ingredients.  This would probably fit here–both ganache and frosting should be prepared ahead of time, for example.

Click through for this moderately-challenging recipe!

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