I learned how to make roses icing, thanks to the videos on the internet!! I’m so happy and they make my cupcaks look a ton more professional. I’m so making this at our next gathering party!
Makes 12 cupcakes
Time to make the cupcakes: around 40 minutes plus baking time, an additional 25 minutes
Time to make the icing: around 15 minutes
Ingredients for the cupcakes:
- 2 tbsp. flaxseed meal
- ½ tsp. vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 tsp. sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/3 cup non-dairy chocolate chips
- 2 cups of freshly made coffee
- 2 tbsp. unsweetened cocoa powder
- ½ cup maple sugar
- ½ cup vegan butter
Ingredients for the buttercream:
- 1 cup of vegan butter (or margarine)
- 4 cups (yes!!!) of powdered sugar (sucre glace)
- 4 tsp of maple syrup
- Start by making 2 cups of coffee.
- Heat the oven to 350F.
- While it’s brewing, combine the dry ingredients: all purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, ground cloves.
- In another bowl, combin the hot coffee, cacao powder, maple syrup, vanilla.
- Add the wet ingredients to the dry ingredients. Do not overmix.
- Fold in the chocolate chips.
- I suggest to lightly oil the muffin tin instead of using cupcake cups.
- Separate the batter into a muffin tin (12).
- Put in the oven for 25 minutes.
- Remove when a toothpick comes out clean. Let cool completely before icing.
To make the icing:
- In a large bowl, mix the margarine until fluffy. Use a hand-mixer or stand mixer.
- Slowly add in the 4 cups of powedered sugar until light and fluffy. The mixture will double in size, or more. Be patient 🙂
- Add the maple syrup, one teaspoon at the time, for a total of 4. Don’t put in too much because it will liqufy your buttercream.
- It is now ready to use.
I suggest this tutorial to learn how to make roses: http://www.wilton.com/technique/Roses
Here are some pictures of the cupcakes I made!
Maple syrup vegan buttercream icing
Vegan Mocha Cupcakes with Rose Detail Maple Syrup Buttercream
A simple, quick miso soup — under 10 minutes! Serves 2-3 people.
- 2 cups of water
- 2 tablespoons of organic white miso paste
- 1/2 teaspoon of dried seaweed (wakame)
- 1 block of tofu (diced in 0.5cm cubes)
- Bring water to simmer and add wakame. If you’ve never used wakame before, it may seem like not much but they will absorb water and expand a lot. Simmer for 5-6 minutes.
- Lower heat to low and add miso paste and diced tofu cubes. Stir until miso is fully dissolved.
A nice easy breakfast to do when you have to many ripe bananas and don’t know what to do with them. Delicious with maple syrup. (No matter what people say, no. agave syrup will never replace maple syrup!!!!)
- Slices of bread (not fresh) (i used some local organic multigrain)
- 2 ripe bananas
- 3/4 cups of soy milk
- 2 tablespoon sugar
- 1 1/2 teaspoon of cinnamon
- 1 teaspoon vanilla
- vegan margarine
- Mix all ingredients in a shallow/plate/bowl thing until lump-free. Except bread and margarine.
- Heat your pan on medium heat and put a knob of margarine.
- Soak the slice of bread in the mixture until well coated (you really want to “inside” to be soaked too because otherwise you’ll just end up with banany-toast)
- Lightly scrape excess off bread and fry up in the pan. Let it brown on one side (don’t touch it too much) then turn it until both sides are brown.
- Serve two per person. Would taste delicious with maple syrup, some crème anglaise, fresh fruits (I had banana and blueberries), and a sprig of mint.
Pain Doré with fresh blueberries and banana slices
My summer holidays are starting to get very long and boring, I’m looking forward to morning walks, keeping myself busy with uni and most importantly, making packed lunch every morning!!! Pick a sandwich and add at least 2 portion of fruits and sliced veggies on side!
(list for when i’m busy at university/if i could think of all sandwiches possibilities, those would be them)
(also this list is limited by my allergies and no mock-meat because ..money/sodium…)
- roasted tomato tortilla wrap with roasted vegetables (peppers, tomatoes, onions, garlic) with spinach (or other dark green)
- quinoa bread (slices) with quick hummus (chickpeas, olive oil, tahini, lemon, salt, pepper — blended), crunchy red peppers, cucumbers, dark greens
- baguette with hummus, grilled marinated portobello mushrooms, roasted peppers
- tortilla with hummus, spinach, tomatoes, avocadoes
- pita with falafel (blend some chickpeas, breadcrumbs, olive oil and spices — i’d go with paprika, cumin — in a pan) with tahini sauce (tahini, lemon juice), lettuce and red onions.
- grilled bread, pesto (some basil, olive oil, pine nuts and garlic blended), grilled portobello mushrooms, cherry tomatoes quickly pan-fried