|"The Bridge to Nowhere"|
In conjunction with this trip I developed a recipe for some gluten-free, dairy-free, egg-free vanilla cupcakes last week. While preparing a thank you treat for my Chicago friends who babysat for V on Saturday night, I was also working on developing a vegan cake recipe for a former employer. I used honey though true vegans would make a substitution--I suggest agave nectar or brown rice syrup, though the latter may impart a different flavor. Add some chocolate frosting and you have a yummy don't-even-miss-what's-not-there dessert.
Very Vanilla Cupcakes
Makes 10 cupcakes
Adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. One could sub. agave, brown rice syrup, or even maple syrup for the honey to achieve a vegan cupcake.
1 T. Ener-G egg replacer diluted w/ 4 T. water (equiv. of 2 lg. eggs)
1/4 c. grapeseed oil
1/2 c. honey
1 T. vanilla extract
1 T. lemon juice
2 1/2 c. blanched almond flour
1/2 t. salt
1/2 t. baking soda
Preheat oven to 350 degrees. Prepare muffin tin with either silicone muffin cups, papers, or pan spray. In a medium bowl, whisk the diluted egg replacer with oil, honey, vanilla, lemon juice. In a separate bowl, combine almond flour, salt, baking soda, then mix into egg replacer mixture. Scoop batter into prepared muffin cups. Bake 30 min. until tops are golden brown or a toothpick inserted in center comes out clean. Let cool in pan about 30 min., the center will sink just a bit which is normal. Frost as desired.
Makes 1 1/2 c.
I prefer coconut oil in this recipe; I love the added flavor. But grapeseed would be perfectly suitable as well. If you want more of a ganache-like "glaze" for the cupcakes (see photo), freeze for the lesser amount of time then whip slightly. Any leftover frosting/"glaze" makes a wonderful "chocolate bar" once refrigerated.
|I can almost see my reflection in that shiny frosting!|
1/2 c. coconut oil (or grapeseed oil)
2 T. honey (or agave nectar)
1 T. vanilla extract
Pinch of sea salt
Additional sea salt
In a medium saucepan over very low heat, melt chocolate with oil until smooth. Stir in the honey, vanilla, and salt. Place in the freezer 10-15 min. until cooled. Remove and whip with a mixer until thick and fluffy, 1-2 min. Use to frost cupcakes then sprinkle with decorating sugar and just a bit of salt to complement the sweetness. Store in a glass container, keeps a week or so (if you don't eat the rest first!)