For My Friend Brendan

Recently I signed up to do a cupcake fund raiser for a dear friend at work so I had been trying recipes out on my co-workers. The day I brought in the Vegan Coconut Lime cupcakes I had many brave souls timidly try them and then walk away smiling and saying yum all the way back to their desks. One particular co-worker and fellow foodie friend Brendan even came back and said he liked them better than "regular" cupcakes and would love to see a vegan version of Carrot Cake. Well, here you go Brendan! Enjoy!

For cupcakes:
2/3 cup all purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
2/3 cup sugar
1/3 cup vegetable oil
1/3 cup plain or vanilla soy yogurt
1 tsp vanilla
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisins (golden raisins work nicely)

Preheat oven to 350 F. Line muffin tin with paper liners.

1. In medium bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients - flour, baking soda, baking powder, salt and spices - mix until smooth.
2. Fold in carrots, walnuts and raisins.
3. Spray your cupcake liners with non-stick baking spray.
4. Fill the liners 2/3 full and bake for 26 to 28 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool completely before icing.

For vegan cream cheese icing:
1/4 cup nonhydrogenated margarine, softened
1/4 cup vegan cream cheese (such as Toffuti), softened
2 cups confectioners sugar
1 tsp vanilla

1. Cream together margarine and cream cheese just until combined.
2. Use handheld mixer to whip while adding confectioners sugar in 1/2 cup incriments. Mix until smooth and creamy.
3. Mix in vanilla.
4. Tightly cover and refrigerate until ready to use.

Note: You may use additional chopped walnuts and/or raisins to garnish.

Recipe makes 12 cupcakes

Happy baking!

Sister Knows Best . . .

My little sister Katie is vegan and shared some wonderful vegan cupcake recipes with me. The recipe to follow is originally from "Vegan Cupcakes Take Over the World". Now before you say "yuck" take a look. There is nothing scary in these cupcakes just no dairy products. They are a wonderful substitute to your traditional cupcake. My favorite recipe so far is the Coconut Lime. The icing is AMAZING! Check it out!
For cupcakes:
1/3 cup coconut oil (this can be substituted with 1/3 cup of plain, lime or coconut soy yogurt)
1/4 cup granulated sugar
1 cup coconut milk
1/4 cup soy milk (if you are really scared and don't want to make these vegan you can substitute with 1 egg)
1 tsp vanilla extract
1 tsp coconut extract
1 tbs fresh lime zest
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup unsweetened coconut (or sweetened if you like them sweeter)

Preheat your oven to 350 F. Line your cupcake pan with liners.

1. Melt the coconut oil in a small saucepan over very low heat. Once melted, turn off the heat under the pan but leave it in the pan on the stove so that it does not solidify. Note: if using soy yogurt as a substitute skip this step.
2. In a bowl mix together the melted coconut oil (or yogurt) and sugar. Add the coconut milk, soy milk, vanilla and coconut extracts and lime zest. Mix to combine ingredients.
3. To the mixture add the flour, baking soda, baking powder, and salt. Mix until smooth and then add the coconut and mix to incorporate.
4. Fill cupcake liner about 3/4 of the way full.
5. Bake for 23 to 25 minutes until the cupcake top springs back when touched and a toothpick inserted in the center comes out clean. DO NOT PEEK!
6. Cool completely before icing.

Lime Butercream Icing:
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine like Earth Balance
3 1/2 cups confectioners sugar
1 tsp vanilla extract
1/4 tsp lime oil (this can be left out but is a delicious compliment)
1/4 cup fresh lime juice
1 tsp fresh lime zest

1. Beat the shortening and margarine together until combined well and it's fluffy.
2. Add the sugar and beat for about 3 minutes.
3. Add the vanilla, lime oil, and lime juice and beat for another 5 to 7 minutes until fluffy.
4. Add the lime zest amd mix to incorporate.
5. Chill until ready to use.

Note: At least 3 limes will be needed depending on size. You may also use additional coconut and thin lime slices as garnish. I have also used lime green dusting sugar to add color.

Recipe makes 12 cupcakes

Happy baking!