Atlanta Hawks NBA Finals Peach Cupcakes with Brown Sugar Buttercream – Vegan
Category: Videos
The Atlanta Hawks made it through the first round of the NBA finals by beating out the Orlando Magic. Now they are continuing to the Eastern Conference Semi Finals against the Chicago Bulls. Hopefully my home team will make it to the Eastern Conference Finals then the NBA Finals against the Western Conference Champion. These Vegan Peach Cupcakes with Brown Sugar Buttercream Frosting are decorated in Red, yellow, black / navy blue in their honor. What ingredient do you need to make vegan peach cupcakes? 1 ½ cups all purpose flour ¾ cup white beet sugar ¾ tsp baking soda ¾ tsp baking powder ½ vegetable oil 1 tbsp white vinegar 1 tsp vanilla extract 6 oz. peach soy yogurt 1 cup diced peaches Yields 12 cupcakes How to make vegan peach cupcakes? 1. Whisk together all purpose flour, sugar, baking soda, and baking powder. 2. In a separate bowl, mix together vegetable oil, white vinegar, vanilla extract, and peach soy yogurt. 3. Mix together wet and dry ingredients. 4. Fold in peaches 5. Distribute evenly throughout cupcake bake ware, preferably lined with paper cups. 6. Bake at 350 degrees Fahrenheit for 25 minutes. What ingredient do you need to make vegan brown sugar buttercream? ½ vegan cream cheese ½ vegan margarine ½ vegetable shortening 1 ½ cup brown sugar 1/3 cup cornstarch ½ cup powdered sugar Dash cinnamon How to make vegan brown sugar buttercream? 1. With an electric mixer, beat together vegan cream cheese, vegan margarine, and vegetable shortening until well combined …
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Do you have a vegan cupcake recipe?
Category: QA
Question by hula ula ula: Do you have a vegan cupcake recipe?
I need one for frosting too.
You guys are A holes….haha.
Best answer:
Answer by nikki minaj
no…
Know better? Leave your own answer in the comments!
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How to Ease into Vegan Desserts
Category: Articles
How to Ease into Vegan Desserts
How to Ease into Vegan Desserts
Nowadays there are more people who are choosing to become vegan because of the health benefits or after recognizing the cruelty of the egg and dairy industry. Being a vegan means that you choose not to eat meat, poultry, fish, all dairy products, and eggs. This can pose some problems for vegans who want to eat desserts because traditionally many desserts are made with milk, eggs, butter, and/or honey. However, you can still have your cake and eat it too if you follow these steps to gradually change to your new lifestyle.
Step 1: Buy packaged vegan desserts. It can be overwhelming to learn how to cook an entirely new diet overnight. You might also have visions of unappetizing brown blobs that will be smashed once you try an Uncle Eddie or Alternate Baking Company cookie.
Step 2: Try a new vegan dessert every week. You might be surprised that often times the vegan choice tastes better.
Step 3: Replace the milk in your home with rice milk, soy milk, or almond milk if you love to wash down your desserts with a tall cold glass of liquid. There are many different flavors of milk including chocolate, vanilla, strawberry, and plain. With all the different choices, you can pick one that you love, maybe even a bit more than you loved cow’s milk.
Step 4: Encourage your family to join your efforts. Even the strongest willed person can be sabotaged by a non-vegan cupcake.
Step 5: Pick a date to go vegan in advance of the time when you plan on actually doing it. Give yourself at least two weeks’ notice and write the date on your calendar.
Step 6: Stop buying desserts with dairy and egg products in them two weeks before you have planned to go vegan.
Step 7: Explore baking your own vegan dessert creations. You might realize that you are opening yourself to more freedom because you will be trying all kinds of desserts that you never thought of trying before.
Step 8: Enjoy!
Check out VeganBakingSecrets.com for yummy vegan recipes, baking tips and, of course, more about vegan desserts!
Amanda is an avid baker of Vegan Desserts. She wants to show the world that Vegan desserts can be better than non-vegan desserts. Don’t believe her? Take the challenge: go to www.VeganBakingSecrets.com and pick any dessert recipe, make it and you’ll just see how delicious Vegan Desserts can be!
Article from articlesbase.com
1 1/2 cups unsalted butter 1 1/2 cups sugar 2 eggs 2 tsp vanilla 2 1/2 tsp baking powder 1/4 tsp salt 2 1/2 cups flour 1 1/4 cups milk
Video Rating: 5 / 5
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Elizabeth Taylor Vegan White Diamonds Cupcake Tribute
Category: Videos
Elizabeth Taylor White Diamonds Vegan Simple White Cake Cupcakes Ingredients 1 cup white sugar 1/2 cup vegan margarine 1/2 cup non diary milk 2 tsp vanilla extract 3 tsp baking powder 1 1/2 cup all purpose flour 1/4 cup apple sauce 1 tbsp white vinegar Directions: 1. Dump all the ingredients into a large bowl 2. Mix together for 3 minutes with a hand mixer until well combined 3. Spoon mixture into cupcake pan about 3/4 the way full 4. Bake at 350 degrees fahrenheit for 20 minutes 5. Wait to cool, then ice and sprinkle RIP Elizabeth Taylor
Video Rating: 5 / 5
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Is Chocolate Vegan?
Category: Articles
Is Chocolate Vegan?
Hello, new vegan dessert lovers. Welcome to my favorite food group, desserts. You may have a moment of panic when you imagine yourself eating your favorite chocolate chip cupcake in the future. You knew you were going to have to kick the egg and butter habit. But did you think about whether you could eat chocolate again? Your heart might be racing and your palms getting a little sweaty at this point if you are a true dessert lover. Now you might be asking yourself, “Can I ever enjoy chocolate again?”
If you are a new vegan expect to be asked the question, “Is chocolate vegan?” a zillion times. And yes, vegans can eat chocolate! But vegans cannot eat every kind of chocolate under the sun which is not necessarily a bad thing.
Chocolate comes from the pod of the cocoa tree and obviously plants are vegan so chocolate is vegan. Now you are asking yourself why you can’t devour every chocolate bar and chocolate chip that is placed in front of you. When you are at the grocery store, you want to look at the labels to find a good quality chocolate that doesn’t have fillers. The labels on lesser quality chocolates can include ingredients such as food starch, artificial flavoring, milk, or milk fat (some of which would obviously cause the chocolate to no longer be vegan.)
A higher quality chocolate, however, will have a higher chocolate content, pure ingredients and no additives. The ingredients will be simple: cocoa, cocoa butter, lecithin, sugar and sometimes vanilla. That’s all you need for great chocolate.
The first time I was reading the label for chocolate chips I paused….cocoa butter? Does the word butter here mean it’s no longer vegan? No, cocoa butter is the fat portion of the cocoa bean. The cocoa butter helps the chocolate remain a solid at room temperature but its melting point is around 93 to 100 degrees Fahrenheit so it’s perfect for melting in your mouth.
For more information about vegan chocolate including vegan dessert recipes check out http://www.veganbakingsecrets.com/?page_id=237
Amanda is an avid baker of Vegan Desserts. She wants to show the world that Vegan desserts can be better than non-vegan desserts. Don’t believe her? Take the challenge: go to www.VeganBakingSecrets.com and pick any dessert recipe, make it and you’ll see just how delicious Vegan Desserts can be!
Article from articlesbase.com
These are rich chocolate cupcakes topped with fluffy peanut butter frosting!
Delicous Cheesecake Filled Cupcakes Recipe | US $0.10 (0 Bid) End Date: Monday Feb-06-2012 6:17:21 PST Bid now | Add to watch list |
Vegan Wins Cupcake wars
Category: Videos
Young vegan chef wows the judges in nationally televised cupcake challenge. Besides being the first vegan ever to be selected for a Food Network competition, Chef Chloe Coscarelli was crowned as the winner of the event known as Cupcake Wars, a bakeoff series seen by some 90 million viewers on the popular US-based Food Network TV channel. The 23-year-old chef initially gained favorable attention with the judges in presenting her creative and extravagant “Alice in Wonderland” themed cupcakes. Her products remained favorites throughout the friendly competition, and were all entirely vegan, made without any trace of dairy or eggs. The ultimate winners included such delectable versions as the Ginger Nutmeg Spice with Date Caramel Drizzle, the Chocolate Strawberry Shortcake, and the Raspberry Tiramisu. With the judges describing her treats as “perfect” as well as “flawless and beautiful,” Chef Chloe was awarded US000 along with the opportunity to provide 1000 of her winning flavors for OK! Magazine’s celebrity party in Beverly Hills immediately after her win. A big bravo, Chef Chloe Coscarelli on this deserved achievement in your vegan culinary career! With chefs as yourself, surely the public will soon come to know the scrumptious and humane delights of plant-based fare.
Video Rating: 0 / 5
 | US $6.00 End Date: Saturday Feb-11-2012 19:04:14 PST Buy It Now for only: US $6.00 Buy it now | Add to watch list |
My Sweet Vegan: passionate about dessert
Category: Shop
My Sweet Vegan: passionate about dessert
- ISBN13: 9780979128615
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Do words such as creamy, luscious, and decadent sound like impossibilities without the use of eggs and dairy? Would you love to find delicious desserts that are worthy of serving to all guests? Well look no further, as this full-color cookbook will satisfy any sweet tooth, and leave people asking, Are you sure this is vegan?
My Sweet Vegan is a truly amazing collection of original recipes produced and photographed by Hannah Kaminsky. Enticing people into the kitchen, Hannah displays a wide array of desserts, including her:
Triple Threat Chocolate Cheese Cake
Coconut Creme Pie
Golden Glazed Donuts
Orange Dreamsicle Snack Cake
Butterscotch Blondies
Chocolate Chip Cookie Pie
Brilliant Berry Parfaits
Pumpkin Toffee Trifle
Award-Winning Mocha Devastation Cake
Insisting that her creations must have the potential to impress all taste buds, every recipe has been taste-tested and approved by both vegans and non-vegans alike. For ease in preparation, each recipe includes simple, well-detailed instructions and a photo representing the actual finished product. So go ahead and enjoy a thick slice of Silken Chocolate Mousse Cake, everyone deserves a little indulgence now and then!
List Price: $ 22.95
Price:
The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the “Real” Thing
Category: Shop
The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the “Real” Thing
- ISBN13: 9781592333929
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
The Vegan Scoop brings the pleasures of the ice cream parlor into your home with 150 recipes for delicious frozen desserts that are so rich and creamy, they’re better than the “real” thing—and contain one-third the calories!
Developed by vegan hipster Wheeler del Torro of Wheeler’s Frozen Desserts, these “faux” creams feature 100 percent vegan-certified ingredients, making them suitable for both vegans and those with lactose intolerance and other dairy aversions. And with each serving containing approximately 80 calories—nearly 100 calories fewer than a serving of traditional ice cream—you can indulge with peace of mind (and keep your trim waistline!).
Chapters are devoted to innovative flavor “inspirations,” and cover everything from Caribbean & Island Flavors to Healthy Flavors and Aphrodisiacal Flavors. You’ll also find two chapters full of recipes for toppings, sauces, sides, and other dessert accompaniments.
Recipes include:
Peanut Butter Banana
Black Sesame
Chocolate Marshmallow
Almond Cookie
Orange Passion Fruit
Granola Crunch
Pecan Apple Danish
Espresso Bean
Vanilla Graham Cracker
and hundreds more!
List Price: $ 19.99
Price:
Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats
Category: Shop
Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats
- ISBN13: 9781600940484
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Vegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:
· Magical Coconut Cookie Bars
· Chocolate Chip Cream Cheese Brownies
· Peanut Butter Crisscrosses
· NYC Black & Whites
· Key Lime Shortbread Rounds
· Call Me Blondies
· Macadamia Lace Cookies
Throughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it’s yummy to give in!
List Price: $ 17.95
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Gluten Free Vegan Baking – German Chocolate Cupcakes
Category: Articles
Gluten Free Vegan Baking – German Chocolate Cupcakes
Gluten Free Vegan Baking – German Chocolate Cupcakes
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Home Page > Food and Beverage > Desserts > Gluten Free Vegan Baking – German Chocolate Cupcakes
Gluten Free Vegan Baking – German Chocolate Cupcakes
Posted: Oct 05, 2010 |Comments: 0
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Gluten Free Vegan Baking – German Chocolate Cupcakes
By: Carol Kicinski
About the Author
Carol Kicinski is a gluten-free food writer, recipe developer, and television chef. She is the author of the up coming gluten-free cookbook Simply…Gluten-free Desserts and does a monthly gluten-free cooking segmnet on the national syndicated morning show Daytime. Carol also created and publishes the popular blog Simply…Gluten-free where she shares recipes and tips for gluten-free living with beautiful photos and a touch of humor.
(ArticlesBase SC #3409299)
Article Source: http://www.articlesbase.com/ – Gluten Free Vegan Baking – German Chocolate Cupcakes
Baking used to be fairly simple; flour, butter, eggs, sugar and some sort of leavening such as baking powder or soda. These days with the awareness of food allergies, intolerances and lifestyle choices, one needs to think outside the box to accommodate diets other that what is considered “traditional” .
With the win of Chloe and her vegan cupcakes on Cupcake Wars, the awareness that “alternative” baking can be just as delicious, if not more, as traditional baking has increased greatly.
Vegan diets consist of no animal products which means that ingredients such as butter and eggs that have traditionally been used to add substance and flavor to gluten-free diets are off limits to vegan, gluten-free baking.
Vegenaise is an egg-free, dairy-free mayonnaise substitute from Follow Your Heart that makes an ideal ingredient in gluten-free, vegan baking. Vegenaise comes in 5 varieties including Organic, Reduced Fat and Grapeseed Oil. The Grapeseed Oil variety is especially good for people who need to watch cholesterol as clinical tests have shown subjects experienced a lowering of LDL (the so called ‘bad’ cholesterol), and an increase in HDL (the ‘good’ cholesterol) with the inclusion of grapeseed oil in their diets.
Baking gluten-free and vegan is not only do-able, it can be very delicious as well. Case in point is these Gluten Free Vegan German Chocolate Cupcakes. No one will miss the absence of gluten or animal products in these treats.
If preferred, an all purpose gluten-free flour blend can be substituted for the white rice flour, millet flour, sweet rice flour and tapioca starch. Use 1½ cups all purpose gluten-free flour blend.
Gluten Free Vegan German Chocolate Cupcakes
Cupcakes
Ingredients
½ cup superfine white rice flour
1/3 cup millet flour
1/3 cup superfine sweet rice flour
1/3 cup tapioca starch
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 teaspoon instant espresso powder
1 cup granulated sugar
1 cup coconut milk (shake can well before measuring)
½ cup Vegenaise
2 teaspoon pure vanilla extract
½ teaspoon pure almond extract
Directions
Preheat oven to 350 degrees. Line a 12 cup standard muffin pan with paper liners.
In a large mixing bowl, whisk together the white rice flour, millet flour, sweet rice flour, tapioca starch, baking soda, salt and espresso powder.
In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.
Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.
Bake for 20 – 25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean. Leave oven on. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling. Prepare frosting while cupcakes cool.
Frosting
Ingredients
1 ½ cups coconut flakes
1 cup pecans, chopped
4 cups confectioners’ sugar, measured then sifted
¼ teaspoon kosher or fine sea salt
½ cup refined coconut oil at room temperature
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
4 – 6 tablespoons coconut milk
Directions
Place the coconut flakes pecans on separate baking sheets. Toast in oven until fragrant and lightly browned, about 5 minutes for the coconut and about 10 minutes for the pecans. Watch closely so they don’t burn. Let cool while mixing the rest of the frosting.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, combine the confectioners’ sugar, salt, coconut oil and the extracts. Starting with the mixer on low speed, blend the ingredients until combined. Gradually increase the speed to medium and add the coconut milk, 1 tablespoon at a time until the