Continuing on our Vancouver food tour, we treated ourselves to a decadent vegan marshmallow stuffed cupcake with maple frosting and a cinnamon roll at Edible Flours. Completely worth the long hot walk west on Broadway. Before that, we stopped at City Square Mall to sample Everybody Loves Veggies. Who would have thought there would be an all vegan counter in a food court? The menu wasn’t terribly interesting, but the food was good and I’m glad it exists.
We also enjoyed burritos at Budgie’s, though they forgot to add the Tofurky sausage to Ashleigh’s order. They don’t have vegan cheese, but replaced the dairy with guacamole at no extra charge, which is a great alternative. Dinner last night at Foundation on Main St. in Mt. Pleasant was filling and reasonably priced. They offered a few exciting rice and bean combinations including black beans and banana or mango.
Way to go Vancouver.
vegan carrot cupcakes
Recently, we had a surplus of carrots and a craving for cupcakes. We searched and searched for a recipe and when we couldn’t find one we had all the ingredients for, we decided to just go for it. This is the recipe we came up with and we thought they were pretty delicious, hopefully you will too.
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
3 cups shredded carrots
1 1/4 cups sugar
1/4 cup orange juice
1/4 cup soy milk
3/4 cup oil
1/2 cup raisins or sultanas
1/2 cup shredded coconut
Preheat the oven to 180 C / 350 F. Line a baking tin with cupcake papers, or oil the tin.
In a large bowl, mix the flour, salt, baking soda, baking powder, cinnamon and ginger together. Add the carrots, oil, orange juice and milk to the dry ingredients and mix until just combined. Fold in the raisins and coconut.
Spoon the batter into the baking tin, filling each cup 2/3 full. Bake for 25-30 minutes or until a knife comes out clean when inserted into a cake.
Let cool completely before icing. We frosted these with a vegan orange butter cream icing, but they would also be delicious with vegan cream cheese icing or vegan vanilla butter cream.
Makes 18 cupcakes. Enjoy!
Ten years ago this month, I came out for the first time. That’s a long time ago, eh?
We made some cupcakes to celebrate.
Fuck yeah being queer!
Orange Halloween Panda Cupcakes
Even though Halloween isn’t widely loved in New Zealand the way it is in the States, who is going to turn down these adorable pandas? We made this tried-and-true chocolate cake recipe for our WWOOF hosts and dressed it up with a tangy orange frosting.
Basic vegan chocolate cake recipe from Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cupcakes Take Over the World.
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup light tasting olive oil
1 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 180°C / 350°F and line a muffin tin with cupcake liners. Whisk together the soy milk and vinegar in a large bowl, and set aside to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and mix until no large lumps remain. Quickly pour into liners, filling 3/4 of the way. Bake about 20 minutes, until a toothpick inserted into the cake comes out clean. Cool on a cooling rack completely before decorating.
1/4 cup vegan butter (Olivani in NZ, Earth Balance in US)
1/2 tsp vanilla extract
1/4 cup fresh-squeezed orange juice
2 tsp orange zest
2 1/2 cup icing sugar
1 tsp corn starch
Mix all ingredients together well.
Cut hearts out of orange rind for noses. Use melted chocolate to form ovals for eyes and circles for ears on wax paper. Allow to re-harden and place on frosted cupcakes. Makes 12. Enjoy!