You're My Little Cuppie Cake

I would like to say sorry!! I have not been on my computer in a very long time due to some recent craziness.

With that said, let's get to some good stuff! Sunday of course was Super Bowl Sunday and that day if full of food. I was going to a party at church so I made some vegan cup cakes. They did not some out completely as I had wished, but they were still tasty. I thought everyone was just lying to me, but my mom finally ate one and said they were good, I believe her more than others because she will straight up tell me the truth, and honestly I love that about her. It helps me really figure out what recipes work and what don't. She isn't the type of mom to just say its good to please her daughter, she lets me know the truth because otherwise how can I improve. The frosting I used is from the Babycakes cookbook. That is a bakery in the city that some day I really need to visit. I had made their version of gluten free vegan cup cakes over the summer (they are the picture over to the left) and they were very good, but they use too much coconut oil. So the outcome was very coconutty, but I am thinking that the flavor was more of a fault on my behalf because of the coconut oil I had used. This second attempt at the frosting (or rather third, the second did not turn out like anything but separated nasty soy milk-and-coconut oil-ness, yuck) came out vanilla tasting rather than coconut tasting. So here is the first trial recipe of my cup cakes.

Chocolate Vegan Cup Cakes

For the cake:
2 mashed bananas
1 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup agave nectar
1 cup water
1/2 teaspoon instant coffee
3/4 cup coco powder (i prefer dark coco powder, but only had 1/4 cup of that, so the rest was regular coco powder)
2 cups whole wheat white flour
1 tablespoon arrowroot
1/2 teaspoon xanthum gum
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees. Place baking cups in cup cake pans.

Mix flour, arrowroot, xanthum gum, baking soda and powder, and salt together in a large bowl.

Mix bananas, oil, agave nectar, vanilla, coffee, and coco powder in another bowl.

Add chocolate mixture to flour and begin to stir, add water in slowly because you may not need all of it depending on how wet the chocolate mixture is.

Once everything is combined, portion out into baking cups.
Bake for 30 to 40 minutes, or until they are firm yet springy when touched.

Let them cool in pan for 10 minutes, then remove them from pans to a cooling rack to cool completely.

Once cooled frost and decorate.

For the frosting:
1 1/2 cups unsweetened soy milk
3/4 cup dry soy milk powder
1 tablespoon coconut flour
1/4 cup agave nectar
1 tablespoon vanilla extract
1 1/2 cups coconut oil
2 tablespoons fresh lemon juice

In a blender or food processor, combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla, Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into and airtight container and refrigerate for 6 hours or for up to 1 month.

I had some vegan sprinkles on hand so I topped the cup cakes with them and there you go!

I feel evil giving out the Babycakes recipe, but you can buy the cookbook and have it too, so why not share it even more.

So here are the missing what's for dinner...
What's For Dinner?
Thursday, February 3rd
Roasted veggies and cashews parsley salad.

Friday, February 4th
I forgot to bring my camera, but I made dinner for some friends and I. We had fijitas with guacamole!

Saturday, February 5th
I had a salad and pasta figioli soup at my family's favorite Italian restaurant for my brothers birthday.

Sunday, February 6th

Salad with my usual veggies and honey ginger dressing.

Monday, February 7th

Salad with roasted corn, tomatoes, peppers, avocado, black olives, and roasted red pepper dressing.

Tuesday, February 8th

Salad with roasted butternut squash, jicama, cranberries and hazelnuts. This was really yummy.

Wednesday, February 9th

Roasted corn, peppers, and asparagus with cheese, black olives, parsley, salsa, and guacamole.

Thursday, February 10th
Rasted veggies with cashews and parsley. (I have this on Thrusdays a lot because my dad is home from work and he is in the kitchen so I eat something that requires very little cooking so I can be out of the kitchen and not bother him, or rather he won't bother me)

Until me meet again my cuppie cakes!