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Thursday, February 3, 2011

Adventures in Baking

So I've been snowed in for the past few days, with the hubby out of town. There was almost a foot of snow/ice in our driveway, and when I saw our neighbors all getting stuck trying to get in and out of their driveways.. I decided to stay put. Unfortunately I wanted something sweet (I have a major sweet tooth). And we had nada. I had things on hand to make cupcakes short of one thing: eggs. I am ALWAYS out of eggs when I want to bake. (A few weeks back I used Pepsi to replace them in a recipe! It worked, but still. Note to self: buy more eggs)

So, thinking back to my vegan days.. I know vegan cupcake recipes are out there. Even though I never baked any while I was a vegan, oddly enough. I did a search and found one without any weird extras (like vinegar or cream of tartar- yuck! ) Then I remembered that Natalie, from Bake and Destroy is always talking about Billy's Vanilla Vanilla cupcakes. I found the Billy's Vanilla Buttercream recipe via Martha, and it seemed simple enough.

So vanilla cupcakes it was! Or at least I thought....

Ladies and Gentlemen I present to you... Drum roll please...

Yes you read that right. Sugar Cookie Cupcakes. Um, yum!

These are hubby approved. He said they taste just like his favorite- Lofthouse. And I agree. :)

For the cupcakes you need:

1 1/3 cups sugar
1/2 cup butter or margarine
3 cups all purpose flour
1 T. baking powder
3/4 t. salt
2 cups milk (any)
1 T. and 1 t. vanilla extract

Heat oven to 350. In one bowl, mix butter and sugar with an electric mixer until light and fluffy. In another bowl sift dry ingredients. Measure milk. Add milk, then dry ingredients, in alternating batches to the butter/sugar mixture being sure to beat well with each addition. Then add the vanilla, and beat for 2 minutes on medium speed. Batter will be thick. Line cupcake pan with liners, fill 3/4 full. Bake for 20-25 minutes, or until toothpick comes out clean. Makes 24. (Adapted from The Vegan Chef)

For the Billy's Vanilla Buttercream :

1 cup unsalted butter, room temp.
6-8 cups confectioners sugar
1/2 cup milk
1 teaspoon vanilla extract

Cream butter until smooth and creamy in a bowl with an electric mixer, about 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Enjoy! These are really yummy. I LOVE LOVE LOVE cupcakes. You can see my obsession in how many pouches I make with cupcake fabric! Check out the shop. :)

P.S. Isn't it nice when something you set out to make turns into something you didn't expect AND is amazing?


Carly Anne said...

These look delish. I actually encountered a similar problem snowed-in in Chicago on Wednesday... I had to make bananna bread sans egss... It was an adventure to say the least.


all this is grace and charm

Jen said...

Thanks Carly! :) I really hope the snow and ice melt soon. I heard about how bad lakeshore drive was! Its bad here (Central IL) but Chicago I'm sure has it worse. I haven't made banana bread without eggs but I have made banana bread french toast cupcakes without them- they were yummy!

Here's the link in case you'd be interested: http://bakeanddestroy.net/2010/10/banana-bread-french-toast-cupcakes-vegan-or-not/