Those were his exact words.
Dude. I don’t even know where he pulled that from! But in this house, whatever my hunny wants is what he’s going to get.
I poured over some websites and several of my favorite cookbooks and came up with a game plan.
This is how I work. I review several recipes to get an idea of how something is done and then I make my own version.
I fully expect that everyone else operates this way as well. In my head no one follows a recipe exactly, we are all just a bunch of Kitchen Rogues blazing a path with a chef’s knife in one hand and a kitchen blow torch in the other.
Or something like that.
Andrea’s Cinnamon Vanilla Cupcakes
- 1/2C Unbleached All-Purpose Flour
- 1/2C Whole Wheat Pastry Flour
- 1tsp Baking Powder
- 1/4tsp Baking Soda
- 2tsp Ground Cinnamon
- 3TBSP Cane Sugar
- Pinch salt
- 2/3C Vanilla Soymilk + 1 TBSP
- 2 1/2tsp Vanilla Extract
- 2TBSP Light Olive Oil
Preheat oven to 350. In a large mixing bowl, add all dry ingredients and whisk together until everything is combined and “fluffy” looking. In a smaller mixing bowl, combine soymilk, vanilla extract, and olive oil. Mix and then slowly add that to the flour mixture. Gently stir the ingredients together.
Line muffin tins with cupcake liners. Fill with cupcake batter about halfway full. Bake for about 7-10 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool
Makes about 10 cupcakes.
Aside from the fact that these stuck to the liners a bit more than I would have liked, they came out totally awesome. Due to the WW flour they are slightly denser than a regular cupcake but that’s okay because we like that taste.
We ate them unfrosted but you could totally top them with a chocolate ganche of some sort. I’m still working on making a great vegan icing that doesn’t include a ton of powdered sugar and fake shortening (ew).
Have fun guys and remember, always play with your food! Enjoy!