4 Cupcake Wars inspired raw vegan cupcake recipes: green tea vanilla, sweet pepper, corn and sage, lavender and orange, cacao spice

Yes, Shannonmarie at Rawdorable is at it again, this time taking inspiration from Cupcake Wars winner Stephanie Sparkle and her vegan baking fame, and turning Stephanie's cupcakes into raw vegan cupcakes. She's also got the recipes for these four lovely cupcakes for you all in this post and an interview with Stephanie!


the raw cupcake quartet


green tea topped vanilla cupcake


sweet potato, corn and sage cupcake


lavender and orange cupcake


cacao spice cupcake

Vegan S'mores Cupcakes with Recipe Link

I've noticed that a lot more cupcake bakeries are offering special dietary needs type treats, the most popular ones being Vegan and Gluten-Free. After watching and recapping the first all Vegan Cupcake Wars episode I decided to start expanding my recipe repertoire and look into Vegan recipes...

The blog Pickles & Honey developed this classy looking Vegan S'more's cupcake. The main reason I was always turned off by Vegan baking was the thought of how stressed out I would be trying to find specialty ingredients. This recipe has some special ingredients but overall, the majority of the items on the list can easily be found in your pantry...definitely a plus in my book! If all Vegan recipes are as simple as this one, I think I may have overcome my Vegan baking fear! Check out the recipe here!

Vegan cupcake success secrets with Sticky Fingers Bakery owner and Cupcake Wars winner Doran Petersan

Vegan baker, owner of Sticky Fingers Bakery and Cupcake Wars winner Doran Petersan talks to Portfolio about her business's success, and the rise of the cupcake:

To what do you attribute your success?

You can make your shop as pretty as you want, and ambiance is important. People could come in and feel comfortable, but unless you have good food, nobody’s gonna come back. So it’s the food that keeps bringing people in. The best compliment is when someone comes in not knowing we’re a vegan bakery and, after eating, they still have no idea it’s a vegan item. There’s no preconceived notion that vegan is not gonna be good. The minute you tell someone that’s not vegan that they are eating a vegan product, they are looking for something to be different. I’m not here to tell people what they should eat; I’m here showing them what we can do and then letting them make the choice.

Cupcakes are a luxury: Has the economy hurt your business?

They are luxury items, but they are considered acceptable and affordable luxury items. You're talking about a cookie or a cupcake that costs $2 or $3. We’re not talking about jewelry or shoes. Where we feel it is our largest orders—our catering, our wedding cakes—that’s where people try to cut back. But as far as our retail, we see more of the lesser expensive items being sold, but our daily retail sales have grown.

Has the cupcake wave started to wane?

It has not weakened at all. It is huge. After six years of cupcakes, they are getting hotter and hotter. We’re not just a cupcakery; we look at other people and the amount of product they are putting out, and I am flabbergasted. A lot of times if you have a fad it runs out in two or three years, but it’s not. People are absolutely in love with these things. We can’t keep them on the shelves. If it’s a fad, I’m not concerned because we have a full-service bakery, and when it’s the next thing you just ride the wave. I’m confident we can do anything as a vegan alternative to a non-vegan item. Whatever it is, you figure it out.

Visit Sticky Fingers at stickyfingersbakery.com on Facebook and be sure to check out her new cookbook, Sticky Fingers' Sweets: 100 Super-Secret Vegan Recipes.




from the Sticky Fingers' Cupcake Wars viewing party

The Lorax Truffula Tree vegan dark chocolate cupcakes with cotton candy on top, plus recipe link

Find out how to make these dark chocolate vegan cupcakes with cotton candy on top, styled in homage to Dr. Seuss's The Lorax, at Meet The Shannons (via Babble).

Vegan fruit and flower cupcake spotlight on Cupcake Wars winners Bliss Cakes by Stephanie Sparkles

Last night, I started ogling the photos on the Facebook page of Bliss Cakes by Stephanie Sparkles, after seeing the beginning of TV competition show Cupcake Wars. I didn't get to finish the post before seeing that they'd won! For our recap, click here. They do custom cupcakes and delivery in the greater Los Angeles area, and can be reached at stephanie at stephaniesparkles.com or 424-259-3036; visit stephaniesparkle.com for more information. Here are some of their gorgeous cupcakes. They've also got a cookbook and you can follow them @s_sparkles on Twitter.














cupcakes at Burning Man

Here are just a few of their cupcake flavors:

Long-Life Goji Berry
From ancient Chinese medicine comes the Goji Berry, revered for longevity enhancing nutrients and its chewy citrus berry flavor. This tasty chocolate cake is filled with a heart of real Goji Berry kreme, and capped with fresh coconut frosting.

Acai Jungleberry Bliss
A purple-powered tropical kiss: luscious lemon cake frosted with exotic acai, real blueberries, and fresh fruit. Acai, a wild berry from the rainforests of Brazil, is packed with powerful antioxidants, nourishing amino acids, and essential fatty acids.

Tangerine Poppyseed Dream
Unforgettably sweet and citrus-ey! Moist poppy seed cake, sparkling with real tangerine zest, and capped with a juicy tangerine frosting!

Wild Jungle Peanut-Butter Choco Delight
A new twist on a classic flavor: decadent dark chocolate cake, with a gooey heart of real Balinese RAW chocolate, topped off with a frosting of creamy Wild Jungle Peanut-Butter. Wild Jungle Peanuts are pure, heirloom peanuts, loaded with antioxidants, complete protein, and beautifying oleic acid. Because they're grown wild in the Amazon, they help to protect our rainforests!

Tropical Avocado Mango Twist
A fruity, creamy, spicy little mouthful. Mango cake filled with coconut kreme and frosted with buttery avocados, mangos, and a dash of chili for some tropical heat.

Ginger Chai Spice
Like a creamy mug of zesty chai tea: warm and comforting. Fresh ginger cake awakened by a creamy frosting with a dash of Indian chai spice.

Sweet Picnic Chevre
Fluffy vanilla cake, enlivened with a luscious fig preserve, swirled with a creamy goat cheese frosting, and crowned with fresh-sliced pear. Rich and refreshing: perfect for a picnic!

Vegan Raspberry Tiramisu Cupcake

Man this sounds delicious!  Vegan raspberry tiramisu cupcake from Wildflour Vegan Bakery & Juice Bar in Pawtucket, Rhode Island.

Lovely image courtesy pag2525.

Vegan Apricot-Almond Cupcakes

Mmm...sounds so good! Vegan apricot-almond cupcakes:

All photos courtesy shashinjutsu.

5 strawberry cupcakes for National Strawberry Day

Happy National Strawberry Day! Here are 5 fun strawberry cupcakes for your celebration.


Strawberry and champagne cupcakes by blogger 20something Cupcakes - they have strawberry champagne filling and champagne frosting and candied strawberries on top! From the post:

I’m pleased to say that this creation was a complete success. There’s a lot of champagne going on in here, between the cake, the filling, and the frosting – it’s truly a BURST of champagne flavor. The fresh strawberry purée used in the filling complements the light and airy champagne cake perfectly. The super-rich buttercream is a nice contrast to all of that, and the candied strawberries on top? Well, this way you have a better idea of what you’re getting into – otherwise you might have expected plain ol’ vanilla.

Strawberry cupcakes by a little bit of Cassie via Flickr


Strawberry margarita cupcake by Waupaca, Wisconsin custom cupcake baker Amanda Cupcake via Flickr


Vegan strawberry chocolate shortcake cupcakes by Food Wanderings in Asia, winning recipe made by Chef Chloe on Cupcake Wars. Click through for recipe. From the post: "These cupcakes are pretty low cost too with no eggs and butter and yet, they came out perfect with nice domed tops, soft, fluffy and so moist. They're very easy to make. No creaming for several minutes, no beating the eggs until fluffy. You can mix everything by hand." via Foodgawker on Flickr


Lemon strawberry mousse cupcakes by IrishMomLuvs2Bake on Flickr

Vegan Cherry Bakewell Cupcakes With Recipe Link

These vegan cherry cupcakes cheered me up this morning! You can find out how to make them on Siobhan's blog, Hello Flower.

Heart-shaped cupcakes, the cutest vegan s'mores cupcakes ever and much more from vegan friendly Bunnie Cakes

How adorable are all of these cupcakes, and all of these hearts (and a special shoutout to the adorable vegan s'mores cupcakes, of course!) by Miami, Florida custom cupcake and cake maker Bunnie Cakes? Via their Facebook page.























Bunnie Cakes
274 NE 59th St
Miami, FL 33155
786-268-9790
mari at bunniecakes.com

Pumpkin Pie Amaranth Porridge

Few things make you appreciate food more than being personally connected to it. I first tried harvesting amaranth in California, and quickly understood why it is such a precious (and costly) little seed. The grains are so incredibly tiny, and need to be fully separated from the husk, which takes, oh, forever. The patience and attention to detail required to collect a measly few tablespoons took the better part of an afternoon, no exaggeration. However, the divine pleasure of actually consuming the cooked amaranth was unparalleled. Consequently, I don’t absent-mindedly wolf down amaranth, or quinoa, rice, buckwheat, millet - any other grain for that matter. The little seed truly humbled me and for that I am grateful. Sometimes we need a visceral reminder of the abundance we experience on a daily basis, especially when it comes to what we eat.

What is Amaranth?

Amaranth, like quinoa, is often lumped into the “grains” category, but it is in fact the seed of a cereal-like herb. The Aztecs greatly valued amaranth, and used it not only as a dietary staple, but also in their worship rituals. They must have recognized the extremely concentrated nutrition in this special, gluten-free seed, which in recent years has experienced a resurgence in popularity.

Amaranth can be used to fulfill protein and calcium requirements, and is especially helpful for those with consistently elevated needs such as nursing or pregnant women, infants, children, and those who do physically demanding work. For the same reason, it is also a very good food for those transitioning to a vegetarian diet.

Amaranth has an extremely high protein complex, with unusually concentrated amounts of lysine, an amino acid rarely found in plants. A combination of amaranth and other low-lysine grain, such as wheat, creates a very high amino acid profile, even higher than those found in meats and other animal products. [1]

Are you still drinking dairy milk for calcium? Amaranth has got you beat; it contains more calcium, and the supporting calcium cofactors (magnesium and silicon) than milk. The calcium found in amaranth is therefore highly absorbable and easily utilized by the body. [1]

Amaranth is available at most health food stores and natural/gourmet grocery shops. Yes, it is a little expensive, but keep in mind how concentrated the nutrition is – in my opinion, it’s worth every penny. 

How to use Amaranth

Amaranth is delicious when combined with other grains such as millet and quinoa to make a light and fluffy pilaf. Try it in taboule as a replacement for cous cous. Stir it into soups or stews for a protein boost. You may have even seen amaranth sold in puffed form, as a cereal or granola ingredient, but this is very easy to make yourself at home. Simply heat a skillet on the stove, add a couple tablespoons of uncooked amaranth, place a lid on top and swirl the pan until the seeds pop. You can combine puffed amaranth with nut butter and honey to make a delicious and simple energy bar. 

Dessert for Breakfast

The idea for this delectable porridge came from the desire to shake up my own amaranth routine. I used to love making it for breakfast, but I’ve lost interest recycling the same old flavours and toppings. Since my Banana Bread Pancakes were such a hit, I got to thinking about “dessert for breakfast”, and Pumpkin Pie Amaranth Porridge was born.
I also thought about how the flavours of pumpkin pie would work well with amaranth for most peoples’ first experience, as it has a distinct flavour and takes some getting used to. The sweet, creamy, and luscious qualities of the pureed pumpkin and coconut milk will conceal everything but the amazing texture of the seeds themselves, which pop and crunch in your mouth. Consider this porridge the “gateway” dish to amaranth love – and a very sneaky way to eat vegetables for breakfast! 

If you cannot find amaranth, try using quinoa instead. 

A Note on Soaking

All grains (rice, wheat, barley, quinoa, millet, amaranth…) are most nutritious and digestible if soaked prior to cooking. When we purchase grains in the store, they are in a sense, dormant (i.e. not growing), and therefore have all of their nutrients “locked up” waiting to be released when it is time to germinate. If we take the time to soak our grains in pure water 8-12 hours before cooking them, we not only release that dormant energy, but also the grains’ inherent nutrients and greatly increase their digestibility. 

It is not imperative that you soak grains, but to receive the highest amount of nutrition and experience optimal digestion, I highly recommend it. I know it is not always the easiest thing to remember to carry out these steps so far in advance during our busy days, but try to make it a habit and part of a new, healthy routine. 

Pumpkin Pie Amaranth Porridge

Serves 2

Ingredients:

½ cup amaranth, soaked if possible (minimum 8 hours)

1 cup coconut milk, or water (you may need more if using un-soaked grains)

1/3 cup pumpkin puree (preferably fresh, or canned) 

pinch of sea salt

pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice)

1/3 vanilla bean pod 

maple syrup to taste

1/3 cup coconut flakes, toasted

Directions:

1. Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal.

2. Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken. 

3. Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes.

*   *   *   *   *

I also have some exciting news to share with you all. I am now teaching cooking classes here in Copenhagen, starting with an Ayurvedic Cooking class for yogis and those that would like to learn to prepare traditional and medicinal Indian-style food for a sattvic life. If you are living in Copenhagen, or traveling in the area, please feel free to contact me for more information. 

Peace and Porridge,

Sarah B

Source: [1] Pitchford, Paul. Healing with Whole Foods. Berkeley, California: North Atlantic Books, 2003.

Almond Joy Vegan Cupcakes By Sweet Elites

Sweet Elites, a home based custom cupcake company based in Fresno, made these Almond  Joy Vegan Cupcakes.

Recipe and Giveaway (!): The Complete Allergy-Free Comfort Foods Cookbook

 I'm loving these vegan allergen-free frosting recipes from Elizabeth Gordon's new cookbook, The Complete Allergy-Free Comfort Foods Cookbook.  Every recipe is free of gluten, eggs, soy, nuts and dairy, perfect for those on a gluten-free diet, those who suffer from Celiac disease, or those who prefer a dairy-free diet.

The cookbook is beautiful (great paperstock and gorgeous images) to boot, and can be yours free of charge if you win our giveaway. Details follow the recipes, below.

 

Chocolate Ganache Frosting

10 ounces gluten-, dairy-, soy-, nut-, and egg-free semisweetchocolate chips

1 tablespoon Lyle’s Golden Syrup or corn syrup

1⁄3 cup well-shaken canned coconut milk

1⁄4 teaspoon espresso crystals

1 cup sifted confectioners’ sugar

1 tablespoon canola oil

Makes 11⁄2 cups

1. Place the chocolate chips, Lyle’s Golden Syrup or corn syrup, coconutmilk, and espresso crystals in a small saucepan. Stirring constantly, so as notto scorch the chocolate, melt the mixture over low heat.

2. When the chocolate is two-thirds of the way melted, remove fromthe heat and continue stirring until it is completely smooth. When the ganacheis completely smooth, beat in the confectioners’ sugar and canola oil with ahand mixer until a thick, smooth frosting has formed.

3. Leftovers may be stored, refrigerated, for up to 5 days. Let thefrosting stand at room temperature until it is soft enough to spread.

Supermarket Frosting

3⁄4cup organic palm fruit oil shortening

1⁄3cup powdered vanilla rice milk

5cups confectioners’ sugar, sifted

1⁄4cup plus 1 tablespoon water

1⁄2teaspoon salt

1teaspoon vanilla extract

Makes 3 cups

1. In the bowl of a stand mixer, cream the organic palm fruit oil shorteningand the powdered vanilla rice milk until they are light and fluffy.

2. Stir in the confectioners’ sugar 1 cup at a time. The mixturewill be crumbly.

3. Slowly stir in the water, salt, and vanilla extract and thenbeat the frosting for 3 minutes on medium high.

4. Use the frosting immediately or store it in an airtightcontainer with plastic wrap pressed directly on top of it in the refrigerator for3 to 5 days or, in the freezer for up to 3 months. Thaw the frosting completelyand beat it again before using.

Recipes and images reprinted with permission.

---

So...you want a copy don'tcha? I promise you do. Leave us an email address where we can contact you below, in the comment section, telling us about your allergy/food issues. We'll choose a winner at random on February 10, 2012 at 5:00 pm ET. The cookbook will be sent from the publisher and there are no shipping restrictions on this so all are welcome to enter!

Good luck.

;)