Tag Archives: vegan coffee buttercream

Fooooooddd….

Picture me saying  this as though I were a zombie. Only instead of “braiiiiiins…” you have…well, you get the idea. I’m pressed for time with finals but here are some pictures of food I’ve made recently. I also don’t have time to write down these recipes but if you email me, I will get them to you because I’m not a jerk.

001This was a truly heavenly dish I lovingly giggle about while calling it my world-famous “nut loaf.” Its main ingredients are bread crumbs, carrots, onions, and cashews with a delicious filling of pureed chestnuts. You bake it the way you would bake a banana bread, in a loaf pan. I also made a wonderfully creamy and rich veggie gravy. Throw some mashed potatoes on there and you’ve got one hearty meal even a lumberjack won’t bitch about.

068This was so delicious, words cannot even describe. I’ve never been a huge fan of mock meats but I don’t just want to eat a pile o’vegetables either. I made my own seitan using a modified version of the one in Veganomicon then sauteed it with some Mongolian stir-fry sauce and added a little extra crushed red pepper. I like spicy, maybe you’ve noticed. I served it on top of some Israeli couscous, which is larger than regular couscous. I just like saying couscous. Couscous, whee!! Ahem, the couscous was tossed with fresh basil, toasted walnuts, and lightly browned garlic. Mmmm…

067These were the most amazing treats. I am a huge lover of all things coffee-flavored so when I heard that Starbucks was coming out with their own line of instant coffee called VIA, all I could think was, “Hm, how can I put THAT in a cupcake?” For this, I basically made the chocolate cupcakes from Vegan Cupcakes Take Over The World and dissolved a packet of VIA in the soymilk/apple cider vinegar mixture. For added buzzed-up fun, I put one tablespoon of coffee grounds in the dry ingredients, too. Lucky for me, one of my BFFs works at a Starbucks in Nashville and I still had some of the coffee left over that she sent me for my birthday. Next, I made regular old buttercream but instead of using one or two tablespoons of regular soymilk to soak up some of that powdered sugar, I dissolved another packet of VIA into the soymilk. Heaven with a capital V. Seriously.

If you want to read about VIA cupcakes on a much cooler blog, go here. This is my friend’s site who made her own recipe a couple months back.

Coming soon: Undertaker cupcakes! Fun fact: The Undertaker and I share the same birthdate.

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Toasted Coconut Cupcakes

001Today, you’re going to get a two-fer, as in two recipes on one blog. Yay you! I went on a crazy baking spree last week and in addition to the vanilla cupcakes and chocolate chip cookies I made, I also made these babies. These are the toasted coconut cupcakes with coffee buttercream from Vegan Cupcakes Take Over the World. You will benefit from my desire to put on extra weight just in time for swimsuit season.

In all honesty, these aren’t the cheapest treats to make, after all, they do call for real, pure coconut oil and I paid over $15 for my little tub of the stuff. They also call for coconut milk. Again, not particularly cheap. You can make these for that special person in your life who dreams of coconuts, their delicious milk*, and their wonderful flesh, because only that person will truly appreciate these. Everyone else would be like (with mouth full) “Mm.  Do I ta coco ut in eezz?”

Toasted Coconut Cupcakes

1 cup ap flour

1/3 cup cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup coconut oil

1 cup coconut milk

3/4 cup granulated sugar

1 tsp vanilla extract

2 tsp coconut extract

1/2 cup unsweetened shredded coconut (I used the sweetened stuff and the sugar police did not come to my home and haul me away)

Oven at 350. Line muffin tin with cupcake liners. Melt the coconut oil in a small sauce pan, then let cool, but obviously not enough to solidify again. Set aside. In a small bowl, sift together dry ingredients. In a large bowl, mix wet ingredients. Add in the coconut oil. Add the flour mixture in batches and beat well. Fold in the shredded coconut. Fill cupcake cups 2/3 full. Bake for about 25 minutes. Let cool completely before frosting with this….

Coffee Buttercream Frosting

1/4 shortening (non-hydrogenated is preferred)

1/4 margarine (see above)

2 cups confectioners sugar

2 tbsp coconut milk

1 1/2 tsp strong brewed coffee, cooled obviously

1/2 tsp vanilla

Cream together margarine, shortening, vanilla, coconut milk and coffee. Add powdered sugar and beat well.

When you have frosted your delightfully delicious cupcakes, you will need to roll the edges in heavenly toasted coconut. I simply took about 2/3 cup shredded coconut, placed it in a fry pan, and tossed it around until it was nicely browned. Once nicely edged in coconut, each cuppie got a coffee bean dipped in chocolate. Just when you thought you couldn’t get any more shaky and buzzed up from the caffeine and sugar in these, I give you that little something to put you right over the rainbow, as Lula might say. Now, go watch Wild At Heart.

*For the record, I like coconut milk in the can, but I think it’s nasty straight from the nut. I tried it last summer at VeggieFest here in Schaumburg, IL. It was fairly gross.

007Banana Cake with Frosting

3 overly ripened bananas

1/2 cup canola oil

1/2 cup sugar

2 cups ap flour

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

Heat oven to 375. Spray a 9 by 9 pan with no stick. Mix wet ingredients in a large bowl, then mix dry ingredients in a smaller bowl. Mix dry into wet. Pour into prepared pan. Bake for 40 minutes. Frost with….

You can either use vegan cream cheese frosting, vanilla frosting with banana extract, or if you’re on a budget, just plain vanilla frosting. Any of these works and is fabulous! I used vegan cream cheese frosting here because I had some of the vegan cream cheese left over that no one was touching. I mean, it’s not real cream cheese, and doesn’t even come close in my opinion. It’s really only good for frostings.

Vegan Cream Cheese Frosting

1/4 cup margarine

1/4 vegan cream cheese

2 cups powdered sugar

1 tsp vanilla

Cream together. Frost. Yum.

I have to read Swann’s Way for my literature class. Coming soon…Fight Club cupcakes!

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