Published December 24, 2011
Chocolate , Cupcakes , Gluten-Free , Mint
Ever since I began baking cupcakes, I’ve been drooling over this blog. But I was vegan for so long that I never got to try any of the recipes as they were intended. I was searching for the perfect mint chocolate cupcake recipe for Christmas Eve dinner, and realized I could look at Cupcake Bakeshop. I found her dark chocolate cupcakes with mint chocolate ganache and mint icing, decided right away that they would be the perfect cupcake for tonight. I was right. With a few substitutions and additions, here is my version:
I’m not going to post the recipe (you’ll have to look here for the gorgeous process pictures and full recipe) but I’ll give you the deets about my own changes:
Cupcakes: recipe the same, except I substituted Bob’s Red Mill Gluten-Free Flour Mix instead of wheat flour.
Ganache: recipe the same, except I didn’t include the mint leaves at all.
Icing: recipe the same, except I used Earth Balance margarine and added 1 tsp. pure vanilla extract.
Bria and Dave’s wedding was fantastic and fun – the perfect mix of serious, thoughtful, goofy and joyous. I was honored to bake them their wedding cake and cupcakes! In three flavors, no less! I’m sorry I don’t have the recipes right now as links but you can look them up in my blog archives.
There were three flavors of cupcakes:
1. Chocolate Raspberry (chocolate-raspberry cake with a homemade raspberry filling and chocolate cream cheese frosting)
2. Lemon Almond (gluten-free almond cake with a homemade vegan lemon curd filling and a lemon cream cheese frosting)
3. Champagne (vanilla champagne cake with a white choclate filling and fluffy champagne frosting)
We made at least 200 cupcakes (some didn’t quite make it to the wedding…oops). And they were seriously enjoyed! Just take a look at the happy couple:
I haven’t updated my blog in forever. I’m so sorry dear readers! Teaching has consumed so much of my time/life/energy/thoughts/dreams/being. When I do leave school, I may still have inspiration for baking but I have few daylight hours to take pictures and sometimes I just can’t bare to be on the computer any longer than I have to, as I crave adult contact and outside adventures! Over winter vacation though, I have had ample time to relax and recuperate, and be outside to my heart’s content. I have baked up a storm, although it wouldn’t seem like it from the small number of pictures I’ve taken. I did capture these delicious Orange Pumpkin Gingerbread Loaves, and I’m happy to share them with you. My lovely housemate gave me these mini loaf pans for the holidays, but the recipe is versatile and you can bake the batter into a larger loaf pan or a cake pan if you want. The orange juice gives a nice spicy flavor, and really highlights the ginger.
Bake these delicious treats to ring in a sweet new year! Have a happy holiday, everyone!
Gingerbread Ingredients and Recipe:
1/2 cup canned pumpkin
1 cup dark molasses
1 cup orange juice
2 1/2 cups whole wheat flour (you can use plain white flour, or do as I did: Easily make it gluten-free by using Bob’s Red Mill brand Gluten-Free Baking Mix)
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tsp. powdered ginger
1/2 tsp. salt
1/4 cup finely chopped candied ginger (optional)
1 Tbsp. orange zest (optional)
Preheat oven to 350ºF.
Mix pumpkin and molasses. Add orange juice.
Sift together the dry ingredients and combine everything together.
Pour into a non-stick 8×8 inch baking pan, or a loaf pan. Bake 60 minutes. Bake the mini loaves for only about 18 minutes. If you stick a knife into the middle, it should come out nearly clean but not quite – you want it to be a little sticky.
It’s the end of summer (school started, and I’ve become very bad at updating this blog, sadly!) but the beautiful warm weather we’ve been having in the Bay Area has made it hard to be inside. Being outside each day while the students are playing at recess does not really feel like being outside, especially since our playground is underneath the BART tracks! To make up for being in school while the sky is clear and blue outside my classroom windows, I’ve resorted to summer activities on the weekends. Yesterday, that included taking a hike in the Redwoods, doing my teaching planning outside in my backyard, and making ice cream. Who knows what summer fun I’ll be fitting into my day today!
This ice cream is a perfect summer dessert; it’s creamy and rich, and the lavender offers a sweet aftertaste. Since lavender scents are often used to promote relaxation, this is a great summer treat!
Lavender Coconut Agave Ice Cream Ingredients:
5 cups full-fat coconut milk, chilled
3/4 cup agave
1/4 tsp. sea salt
4 tsp. pure vanilla extract
1 1/2 tsp. dried lavender, ground finely
Blend all ingredients in a blender, or mix vigorously by hand until combined thoroughly. Pour into the already frozen container of an ice cream maker and churn for 25 minutes. The ice cream will be soft at this point. Put ice cream in an airtight container and place in the freezer for a few hours to harden.