This past weekend Tim bought me (using a coupon), Chloe's Vegan Desserts, to help me better understand the art and science of cupcake making. I don't know what I'm enjoying more. The baking. The eating. Or applying new techniques to my own bakes. Probably call it a three-way tie.
I'm having a blast.
I started with Chloe's Carrot Cupcakes using the new-to-me method of combining the leavening agent baking soda (bicarbonate of soda), with an acidic liquid. I used Bragg's Organic Raw-Unfiltered Apple Cider Vinegar. The combination of the two, binds the bake together and replaces the egg.
The second tip was to lightly dust the raisins in flour before gently folding them into the batter. The flour prevents the raisins from sinking to the bottom.
And you know what? Both techniques worked.
The carrot cupcakes were moist and airy and for the tops, I used my own Maple & Vanilla Frosting (also vegan), which put the whole thing over the top. These cupcakes were killer. I loved what I learned. So much so, that I immediately got to work on my own bake.
Chocolate & Banana Muffins.
Draft 1 had too much banana and not the right-sized chocolate chunks. So I quickly whipped up draft 2, using 100g less banana mush, and switched to miniature semi-sweet flour-dusted, chocolate morsels.
And it worked. The muffins were so airy, that they were borderline cupcakes. Dig the image below, where I peeled back the wrapper to highlight the chocolatey bits.
Insert swanky cupcake stripper music, here.
That concludes today's Baker's Report. Thanks to everyone who commented on my last few posts. I'm hiding in my lab but will be out soon, to play catch-up on your blogs.
Thanks for reading and boogie boogie.
Dusting the raisins - who knew?
We use a powdered soy mixture from our local health store instead of eggs. Lasts over a year. (Yeah, we don't bake like you do.)
Not me, but then I never baked a cake before.Delete
A year? Oy. How does it taste? I'll have to google it just to see what's it's all about. Glad you found something that works for you and your honey bunny.
I have a sweet tooth that's the size of some small countries, and now I am craving chocolate and banana muffins :)ReplyDelete
Sorry to see what happened to your car. Glad no one got hurt.Delete
You not only bake yummy-looking items, you take great photos!ReplyDelete
Thanks. I'm practicing both.Delete
Hey, nice food photography! Looks really professional!ReplyDelete
I've been using both of those techniques for a decade or so :) I think I told you before about replacing eggs with anything with sour taste - vinegar, lemon juice, jam...ReplyDelete
Hey Dezzy. I remembered you saying no egg but I didn't know that you used the acidic liquid in combination with baking soda. For some reason, I thought you didn't use baking powder or baking soda.Delete
I tend not to use baking powder (I do sometimes, usually never in my savoury pastries() but I do sometimes put a pinch of baking soda in muffins... especially in lekvart ones.... since they're egglessDelete
Very cool, Dezzy. Mamam was a big chocolate hazelnut cake maker, though she also used walnuts because they were cheaper and we had them.Delete
I can see why you love making cakes so much. Truly fun. I'd love to see a cake bake off. All tortas. No drama.
Those look awesome. I applaud you for what you do. I've tried baking and it's not easy. Beautiful pictures.ReplyDelete
Thanks for the nice words. What you find most challenging about baking?Delete
You've stll got my mailing address, right?ReplyDelete
You mean, you didn't get the ones that I already sent?Delete
Doh! My roommate told me I didn't get anything! I should have suspected the worse when I saw the crumbs around his mouth when he said it.Delete
I had to resist leaning into my screen and licking…ReplyDelete
I'm off to find a bakery - like NOW - icing intervention.
That was a super easy and yummy frosting. But I'm not sure the screen would taste as good.Delete
I can't decide which one is most appealing!ReplyDelete
Please, take one of each.Delete
Daughter eats vegan in the home but vegetarian in the outside world just makes it so much easier. She is a wonderful vegan backer. One cookie she makes is all chocolate thin crisp outside soft cookie inside with a gooey center. Beyond yummy.ReplyDelete
This looks like you are having such a good time.
Back when I was a vegan and then before that, a major veghead, eating out was a challenge. I still don't enjoy eating out and now I eat everything.Delete
What does she get out that she won't eat at home?
Over the years she has added some eggs and cheese.Delete
But she still likes lots of her vegan dishes and still cooks that way.
Tucson is a huge foodie town and we have some of the best vegan/vegetarian food.
Daughter said even better than LA
Do the places there only serve the vegan-friendly cheeses? Or will she eat rennet?Delete
I eat both kinds of cheeses now, but I used to be way picky. Now that I eat meat, I'm more open to trying new things.
they look goodReplyDelete
They look delicious!ReplyDelete
Goof news, now I want some muffins. Bad news, I shall have to wait until the shops open to get the ingredients. Goodnight from lil' ol' England.ReplyDelete
Whatcha gonna bake?Delete
OHMYGAWD...both of these look sooooo delicious. You are creating some pretty spectacular things over there. And I love the idea of Vegan desserts. I've been looking up recipes to try that style of cooking. I'm going to have to sneak it by the family.ReplyDelete
Hehehehehe...I love the line "hiding in my lab"! I can just picture you in a lab wearing a white coat surrounded by test tubes and stuff! Wonder Woman's good eating secret lab :)
Okay, you are definitely my last stop of the day. Time to shut down... Good night, Wonder Woman!
It's very easy to make things like this, and not have anyone know what's not in it. I've been doing it for years. As long as it tastes good, you're good to go.Delete
I do hid in my lab. And I actually have a Wonder Woman apron that a friend got me for Christmas. I don't wear it all the time though, because it's just too nice.
Wow those are gorgeous! Your photos really capture them, too. You are making me want muffins. Glad you are having fun. :)ReplyDelete
Thanks, Jen - It's so much fun. Looking forward to learning a whole new line of bakes.Delete
Thanks for stopping by.