The characters
I’m pleased to announce that Beverly Avenue Blues is coming soon. I’m excited to introduce the characters and their eclectic neighbors.
Makeover Monday Meals- Weekend Edition
Summer Celebrations
With the unofficial start to summer just a few weeks away, we’re beginning to see summer grilling displays in every grocery, big-box store, and supermarket. Backyard barbeques have come a long way from the days of simple grills with charcoal, long wooden benches, and citronella candles.
Many people have turned their backyards into five-star outdoor cooking and entertaining areas with gas grills so elaborate it puts the kitchen stove to shame. Then there’s the outdoor brick oven to make pizza, nan, or pitas. Folding lawn chairs have been replaced with sumptuous outdoor living rooms to keep guests happy and the party going.
Nevertheless, there is one area where outdoor cooking falls a little short, and that’s dessert. Granted, ice cream, sorbet, gelato, and smores, are all easy and sweet ways to cap off a meal, but what if you want to make a splash for dessert without overheating yourself or your kitchen?
Try the no-bake dessert route. All you need is a premade graham cracker, or cookie crust of your choice and a filling. What better way to start than with this no-bake key lime pie? It’s quick, easy, elegant, and can be made ahead of time. Your guests will be wowed while they stay cool.
Three Ingredient No-Bake Key Lime Pie by Kirbie’s Cravings adapted by Still A Chick Lit
Makes: 1 8 or 9-inch pie or 12 mini pies
Serves: 10 (pie)
INGREDIENTS
-
-
3/4 cup (177 ml) lime juice + 1 tbsp lime zest
- 2 (14 oz) cans of full-fat sweetened condensed milk (vegan sweetened full-fat condensed milk)
- 1 pre-made graham cracker pie crust (Gluten-free graham cracker crust)
-
INSTRUCTIONS
-
Add lime juice and condensed milk to a large mixing bowl. Stir until evenly combined and lime juice is fully incorporated into the condensed milk. Stir in lime zest.
-
Pour into pie crust. Level the surface with a spatula. Place pie into fridge for several hours or overnight to set. Keep the pie in the fridge until ready to serve. If you want to decorate the pie, wait for the filling to set and then decorate. Then put the pie back into the fridge until ready to serve. You can make the pie 2-3 days in advance.
NOTES
- You want to leave the pie in the fridge until right before serving because of its creamy filling. When you first take it out of the fridge, the custard will be just firm enough for you to cut through into slices. As the filling comes to room temperature, it will start to soften and won’t be as stable for cutting, which is why you want to keep it chilled until right before serving. If you want a more stable filling, try the cream cheese version.
-
I have only tested this recipe using fresh squeezed lime juice. You can use regular limes or key limes. Regular limes are easier and you will need approximately 6 regular limes to produce the amount of juice needed. If using key limes, you will need approximately 20 key limes.
- This recipe uses two 14 oz cans of condensed milk, for a total of 28 oz or 794 grams. 14 oz refers to weight, not volume.
- I piped dollops of whipped cream on top and sprinkled on some additional lime zest for decoration.
- I used a 9-inch graham cracker pie crust for this recipe. You can also use a 10-inch pie crust but your filling won’t be as tall (though it will be a little more stable).
- This pie is very sweet but traditional key lime pie is very sweet. If you prefer a less sweet pie, you can make the cream cheese version which will taste more like a lime cheesecake.
- Cream Cheese Version:
- 1 can sweetened condensed milk (vegan sweetened condensed milk)
- 1 block cream cheese (dairy: light cream cheese) (non-dairy- vegan cream cheese)
- 1/2 cup lime juice
- 1/2 tablespoon lime zest
- Bring the cream cheese to room temperature first to soften it, then beat it with a mixer until light and fluffy. Then mix in the condensed milk, juice, and zest. Pour batter into pie crust. Place the pie into the fridge for several hours until set.
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Makeover Monday Meal- Let There Be Cake!
Whether it’s a fancy wedding or birthday cake, or maybe an all-butter pound cake at a barbecue, people can’t help but smile and get ready to dig in. Cake makes the dessert world go around and round.
Nevertheless, there are times when you’re not in the mood to tackle making a cake from scratch. You want something fast and easy. So, before you pick up a box of cake mix, this recipe for vanilla cake comes together in a snap. Moreover, it doesn’t contain any butter or dairy.
King Arthur’s Vanilla Cake is reminiscent of a recipe that became popular first during the Great Depression and then again around World War II when items like butter and eggs were rationed. The result is a light and tender cake with just the right amount of sweetness. It’s also vegan and can be adapted for gluten sensitivities.
Vanilla Cake Pan Cake by King Arthur adapted by Still a Chick Lit
PREP 10 mins
BAKE 30 to 35 mins
TOTAL 1 hr
Cake
2 cups (240g) all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour plus 2 tablespoons of xanthan gum)
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup + 2 tablespoons (198g) water
1/2 cup (99g) vegetable oil
3/4 cup (149g) granulated sugar. (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed finely)
4 1/2 teaspoons (21g) cider vinegar or white vinegar
1 tablespoon (14g) clear vanilla or vanilla
1/2 teaspoon almond extract
Frosting
4 tablespoons (57g) butter, regular or vegan, at room temperature
2 1/2 cups (283g) confectioners’ sugar, sifted if it’s lumpy.
1/8 teaspoon salt
1/2 teaspoon clear vanilla or vanilla
about 2 tablespoons (28g) water
Instructions
Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.
To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.
Add the wet ingredients to the dry and stir to combine. It’s OK for a few small lumps to remain.
Pour the batter into the prepared pan.
Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.
To make the frosting: Beat together the butter, confectioners’ sugar, and salt until no large pieces of butter remain.
Add the vanilla and 1 tablespoon of the water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.
Leaving the cake right in the pan, if desired, use a spatula or flat knife to apply the frosting.
Storage information: Store the cake, well wrapped, at room temperature for several days. Freeze for more extended storage.
Makeover Monday Meal-Have a blue-berry Monday morning
Whether you have them at home or at your favorite diner, it can be said that pancakes are the ultimate weekend breakfast. Something magical happens when they’re hot off the griddle and topped with butter and syrup. It sets the tone for a great day ahead.
However, enjoying pancakes doesn’t have to be limited to the weekend. This recipe from Mom on Timeout takes 22 minutes, therefore making it doable even on the busiest mornings.
Moreover, instead of buying frozen pancakes, you can put any leftover pancakes into a freezer storage bag for another day. If you add your family’s favorite fruit topping, it’s your own Rooty Tooty fresh and fruity pancakes at home.
Fluffy Pancakes by Mom on Timeout adapted by Still A Chick Lit
Ingredients
2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour plus 2 tablespoons xanthan gum)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp granulated sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed fine)
2 cups buttermilk (dairy: whole buttermilk, light or low-fat buttermilk) (non-dairy: 2 cups of unsweetened almond, rice, soy, oat, or light coconut milk mixed with 2 tablespoons of apple cider vinegar or fresh lemon juice. Stir together and let sit for 5 minutes.)
2 large eggs lightly beaten (1/3 plus 1 tablespoon Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, ground, 2 untoasted flaxseed or chia seed eggs**, vegan egg replacer, or liquid egg replacer= 2 eggs)
1 tsp vanilla extract optional
2 tablespoons unsalted butter, melted and cooled (unsalted vegan butter)
¾ cup fresh blueberries
Instructions
Whisk together the dry ingredients in a large bowl.
Whisk in the buttermilk, eggs, melted butter, and vanilla extract just until combined. Some small lumps are okay. Do not overmix.
Let pancake batter rest for 10 minutes.
Heat a large skillet or griddle over medium-high heat.
Spray with non-stick cooking spray OR brush with butter or oil.
Ladle 1/3 – 1/2 cup batter onto the griddle then sprinkle blueberries over each pancake. When small bubbles begin to appear, flip the pancake to continue cooking on the opposite side until golden brown. Serve with syrup, butter, or your favorite fruit compote or syrup.
Notes:
** To make a vegan egg- mix 2 tablespoons of flaxseed or chia seeds with 1/3 cup plus 1 tablespoon of cold water. Allow the mixture to sit for 5 minutes before using it.
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Makeover Monday Meal- Crab, Shrimp, and Corn Chowder
It’s January and the sparkle of the holiday season has faded away leaving us to face long winter days. Fortunately, it’s also time for the perfect comfort food, soup. A bowl of soup feels like a warm hug on a cold day. Most often associated with New England, the chowder was a shipboard soup for sailors and fishermen. It combined the bounty of the sea with a thick flavorful broth that sticks to your ribs.
This chowder recipe for crab and corn chowder comes from the Simply Recipes blog. The recipe comes together in forty minutes from prep to cook time. We adapted the recipe by adding shrimp. Crabmeat can be expensive, so feel free to substitute imitation crabmeat.
This filling soup comes together in forty minutes. It’s gluten-free and low-sodium.
Crab and Corn Chowder
PREP TIME: 15 mins
COOK TIME: 25 mins
TOTAL TIME: 40 mins
SERVINGS: 6 to 8 servings
Ingredients
4 slices thick-cut bacon (4 ounces), cut into thin strips (Vegan Bacon such as Sweet Earth Benevolent Bacon, Lightlife Smart Bacon the vegan bacon of your choice)
1 large leek, trimmed and halved lengthwise, cut into thin, half-moon slices
2 stalks of celery, finely diced
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1/2 cup dry white wine
2 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
4 cups low-sodium or unsalted chicken stock (Unsalted or low-sodium vegetable stock)
3 cups corn kernels (about 3 ears of fresh corn)
1 pound fresh or frozen crab meat (You can use jackfruit if you can find it. Otherwise, omit)
1 pound or 16 ounces of fresh or frozen medium shrimp, peeled, deveined, and tail off
3/4 cup heavy cream, or more to taste (dairy: whole milk, or low-fat milk,* add 1 tablespoon unsalted butter, softened mixed with 1 tablespoon of all-purpose flour) (
Juice of 1/2 lemon (2 tablespoons, or more to taste)
2 tablespoons chopped fresh parsley
Cook the bacon, leek, and celery:
In a large soup pot over medium heat, cook and stir the bacon until it renders its fat and begins to crisp about three minutes. Add the leek, celery, salt, and pepper. Cook, stirring often, until softened, another three minutes.
Add the wine and stir, bringing it to a simmer. Add the diced potatoes and chicken stock to the pot and bring to a simmer. Cook, uncovered, until the potatoes are tender, 10 to 12 minutes.
Add the corn to the pot and simmer for 3 minutes. Add the crabmeat, shrimp, and cream and simmer for about 3 minutes more, or until the chowder is hot all the way through.
Finish cooking the chowder:
Stir in the lemon juice and parsley. Taste and add more salt, pepper, and lemon juice if needed. Serve.
Store cooled leftover soup in the fridge for up to 3 days.
Vegan or Vegetarian Version:
Ingredients
4 strips (4 ounces), of vegan bacon, cut into thin strips (Such as Sweet Earth Benevolent Bacon, Lightlife Smart Bacon, or the vegan bacon of your choice)
1 large leek, trimmed and halved lengthwise, cut into thin, half-moon slices
2 stalks of celery, finely diced
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1/2 cup dry white wine
4 russet potatoes (about 2 1/2 pounds), peeled and cut into 1/2-inch pieces
4 cups low-sodium or unsalted vegetable stock
4 cups corn kernels (about 4 ears of fresh corn)
16 ounces of jackfruit if you can find it. Otherwise, you can leave it out of the recipe
3/4 cup non-dairy: unsweetened rice, soy, or coconut milk
Juice of 1/2 lemon (2 tablespoons, or more to taste)
2 tablespoons chopped fresh parsley
1 tablespoon unsalted vegan butter, softened plus 1 tablespoon all-purpose flour, mixed together
In a large soup pot over medium heat, cook and stir the vegan bacon with 2 tablespoons of Canola oil, for about three minutes Cook until the vegan bacon begins to get crisp. Add the leek, celery, salt, and pepper. Cook, stirring often until the vegetables are softened, about three minutes.
Add the wine and stir, bringing it to a simmer. Add the diced potatoes, beurre manié of flour and unsoftened vegan butter, and the vegetable stock.
to the pot and bring to a simmer. Cook, uncovered, until the potatoes are tender, 10 to 12 minutes.
Add the corn to the pot and simmer for 3 minutes. Add the non-dairy milk of your choice and simmer for about 3 minutes more, or until the chowder is hot all the way through.
Finish cooking the chowder:
Stir in the lemon juice and parsley. Taste and add more salt, pepper, and lemon juice if needed. Serve.
Store cooled leftover soup in the fridge for up to 3 days.
Though Simply Recipes recommended the cream that the recipe called for, you can use milk instead of cream. However, you will need to stir some beurre manié (softened unsalted butter mixed one-to-one with flour) into the broth to prevent curdling.
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Monday Makeover Meal Bonus- Puff Pastry
As a divorced mother of two, transitioning from full-time parent to empty-nester was an adjustment while my sons were in college. I didn’t have to cook as much while college was in session, but it was business as usual during their breaks and after they finished grad school.
I’ve embraced life as an empty nester but as someone who likes to be in the kitchen, I had to learn how to scale down my meals and recipes. That’s when I happened up Dessert For Two. Blogger Christine is the author of four cookbooks and has scaled down many recipes for smaller servings, which was right up my alley. I love to bake and puff pastry is one of my favorite things to make and keep in the fridge or freezer. Christine’s recipe is perfectly sized, fast, and accessible. I adapted the recipe for dietary restrictions so everyone can make it.
Puff Pastry for Two by Dessert For Two adapted by Still A Chick Lit
Ingredients
1 cup (125 grams) all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour with 1 tablespoon of xanthan gum)
1/4 teaspoon fine salt
10 tablespoons high-quality unsalted butter (5 ounces), cold (unsalted vegan butter)
1/3 cup ice-cold water
Instructions
In a medium bowl, add the flour and salt. Stir to mix.
Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough. It will be very crumbly, and you’re done when the butter is in uniform pieces all about the size of peas.
Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.
Flour a cutting board and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll.
Flour the rolling pin and roll the dough out in front of you into a rectangle about 10″ long. No need to be too precise here.
Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking.
Roll out, fold, and turn the dough at least 6 or 7 times.
When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.
Roll out with flour for desired puff pastry use.
Note: Although the recipe is easily doubled, Christine advises against tripling the recipe. If you do double the recipe, be sure to divide it in half before you begin your rolling sessions.
If at any time during the rolling process it seems the butter is getting too soft, pop the dough into the fridge for ten minutes or put it in the freezer for five minutes. It’s critical that the butter remains chilled in order to achieve the flakey texture puff pastry is known for.
Puff pastry can be used for both sweet and savory appetizers and desserts.
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Makeover Monday Meals- Banana Nut Muffins
Bakery Style Banana Nut Muffins by She’s Not Cookin adapted by Still A Chick Lit
INGREDIENTS
1 and ½ cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)
1 tsp. baking soda
1 tsp. baking powder
⅛ tsp. cinnamon
½ tsp. salt
3 ripe bananas, mashed
½ cup granulated sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)
¼ cup light or dark brown sugar (Splenda brown sugar substitute, Splenda brown sugar substitute, or organic brown sugar)
1 egg, lightly beaten ( 3 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, vegan egg replacer=1 egg, liquid mung bean egg replacer=1 egg)
⅓ cup melted unsalted butter, cooled (unsalted vegan butter)
½ cup chopped walnuts (or pecans)
Streusel Topping
⅓ cup brown sugar (Splenda brown sugar substitute, Splenda brown sugar substitute, or organic brown sugar)
2 tbsp. all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)
⅛ tsp. cinnamon
1 tbsp. cold unsalted butter (unsalted vegan butter)
½ cup chopped walnuts (or pecans)
Pinch salt
INSTRUCTIONS
Preheat oven to 425°F. Grease 6 jumbo muffin tins. (or use paper cups)
Melt the butter and set it aside to cool.
In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, combine mashed bananas, granulated sugar, brown sugar, beaten egg, and melted butter.
Add banana mixture to dry ingredients and stir just to combine. Do not over-mix.
Divide batter evenly into six jumbo muffin tins.
Streusel topping: In a small bowl, combine brown sugar, all-purpose flour, cinnamon, salt, and butter. Cut in with a pastry blender or with clean hands until the mixture is crumbly.
Add in walnuts and mix well to combine.
Sprinkle generously on top of the muffins.
Bake in 425°F oven for 5 minutes. Reduce heat to 350°F and bake for another 20-25 minutes. Test with a toothpick or cake tester. It should come out clean when inserted in the center of the muffin.
Remove from muffin tins and cool on wire racks.
NOTES
Storage: Cool muffins and store them in a covered airtight container at room temperature for up to three days. Alternatively, you can store cooled muffins in the refrigerator for up to one week.
Freezing: To freeze muffins for up to two months, place cooled muffins in a Ziplock bag or freezer-safe container.
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Makeover Monday Meal- Christmas Eve Bonus Recipe
It’s Christmas Eve, all the presents are wrapped (hopefully) and placed under the tree. Tomorrow morning will be filled with laughter, smiles, kisses, and hugs. Happy faces are often followed by empty tummies looking for a morning treat. To make sure that you won’t miss a moment, these make-ahead cinnamon rolls are just the ticket.
This recipe comes to us from Love From The Oven. We adapted the recipe with substitutions for those who have specific dietary requirements. The total hand’s on time for this recipe is thirty minutes to prep and thirty minutes to bake. Moreover, you can make the rolls in the morning as well without too much fuss. Either way, we are sure your family will love them.
Merry Christmas
Cinnamon Rolls by Love From The Oven adapted by Still A Chick Lit
Ingredients
Dough
1/2 cup sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)
1/2 cup unsalted butter, melted (unsalted vegan butter)
1 tsp salt
2 eggs ( 1/3 cup plus 2 tablespoons Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg replacer=2 eggs, liquid mung bean egg replacer=2 eggs)
4 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)
2 packets RAPID RISE yeast (this recipe is based on Rapid Rise yeast, and will not work the same with other varieties of yeast)
1 cup warm milk (dairy: whole milk, 2%, or fat-free) (non-dairy: almond, oat, soy, rice, or light coconut milk)
Filling
1/2 cup salted butter, softened (vegan butter) *
1/2 cup sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)
1/2 cup brown sugar (Swerve brown sugar substitute, Splenda brown sugar substitute, or organic brown sugar)
1-2 TBSP cinnamon
Frosting
4 oz cream cheese, softened (dairy: low-fat cream cheese) (vegan cream cheese such as Vitalife )
4 tbsp unsalted butter **, softened (vegan unsalted butter)
1 tsp vanilla extract
2-3 tbsp milk (dairy: whole, 2%, fat-free, or light cream) (non-dairy: unsweetened almond, soy, rice, oat, or light coconut milk)
2 cups powdered sugar (Swerve confectioner’s sugar substitute or organic confectioner’s sugar)
1/4 tsp salt
Instructions
Dough
Mix butter, sugar, and salt in a large bowl until well combined. Add egg and mix until combined. Add in flour and Rapid Rise yeast, and stir to combine. Add in milk and mix well until soft smooth dough forms. Turn out on a lightly floured surface. Knead 10-12 times then place into a large bowl that has been well-oiled. Cover and let the dough rise in a draft-free location for at least 30 minutes or until almost doubled in size.
Once risen, punch down the dough and let rest for five minutes. Roll the dough into a 14 x 8-inch rectangle (approximately) on a lightly floured surface. Brush with softened butter for filling. Combine cup sugar, brown sugar, and cinnamon. Sprinkle over buttered dough. Roll up from the long side. Cut into 12 cinnamon rolls.
Place cinnamon rolls in a 13×9-inch pan that has been brushed with butter. At this point, you can cover the rolls with plastic wrap or foil and place the rolls in the fridge to bake the following morning. Or preheat your oven to 350 degrees F and let the dough rise for 30 minutes, then bake.
If placing rolls in the fridge, remove them from the fridge 30-60 minutes prior to the time you will start baking them (60 minutes is best). Let them rest in a warm, draft-free location. Preheat oven to 350 degrees. Once the oven is heated, bake the rolls for approximately 20 minutes (or until lightly browned). Remove from oven and frost immediately.
Frosting
Stir together softened cream cheese and softened butter. Add in vanilla, salt, and milk and mix until well combined. Add in powdered sugar and mix until smooth and creamy. If you would like your frosting thicker, add more powdered sugar, one tablespoon at a time and mix well. If you would like a thinner frosting, add more milk, one teaspoon at a time, and mix well, until desired consistency is reached.
Once rolls are removed from the oven, you can frost them immediately or allow them to cool slightly, then frost. Store any leftover rolls in the refrigerator.
Notes
**- You can use salted butter. If you do, omit the added salt
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Weekend Baking Project Chocolate Cupcakes
There’s nothing in the world like cupcakes. It packs a lot of taste into every bite. Nevertheless, there are times when a dozen is just too much temptation especially when it comes to chocolate. This is the beauty of small-batch recipes. This one comes from Just So Tasty
This makes 6 standard-size cupcakes or 4 jumbo-size cupcakes.
This recipe has been adapted by Still A Chick Lit
Small Batch Chocolate Cupcake original recipe by Just So Tasty
Ingredients
Chocolate Cupcakes
- ½ cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, brown rice, white rice, or sorghum flour)
- ¼ cup cocoa powder (unsweetened)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup vegetable oil or canola
- ½ cup white sugar (Swerve Sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, finely pulsed)
- ¼ teaspoon vanilla extract
- 1 large egg(3 tablespoons of Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer = 1 egg, liquid vegan egg replacer = 1 egg)
- ⅓ cup buttermilk (dairy: low-fat, light, or whole-fat buttermilk)
- (Non-dairy buttermilk 1/3 cup of unsweetened almond, soy, rice, or light coconut milk mixed with 1/2 teaspoon of fresh lemon juice or apple cider vinegar, let stand for at least five minutes)
Chocolate Frosting*
- ½ cup unsalted butter softened (unsalted vegan butter)
- 1 ½ – 2 cups powdered sugar (Swerve confectioner’s sugar substitute, organic powdered sugar, vegan powdered sugar)
- ¼ cup cocoa powder (unsweetened)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1–2 tablespoons milk or whipping cream (Dairy: heavy or light cream) (Non-dairy 1-2 tablespoons of full-fat coconut milk or almond milk)
Instructions
Chocolate Cupcakes
-
Preheat the oven to 350F (180C) degrees and line a muffin tin with muffin papers. You’ll end up with 6 or 7 cupcakes in total. I always use the middle 6 muffin cavities because I find the cupcakes cook more evenly.
-
In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt.
-
In a separate medium bowl whisk together the oil, sugar, vanilla extract, and egg. Then whisk in the buttermilk.
-
Whisk the dry ingredients into the wet ingredients until no lumps remain.
-
Spoon the batter into the prepared muffin tin, filling each about ½ – ⅔ full. You should end up with 6 or 7 cupcakes total. Be sure not to fill the cupcake liners to the top.
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Bake in the preheated oven for 18-20 minutes, or until an inserted toothpick comes out clean.
Chocolate Frosting*
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In a medium bowl, beat the butter until soft.
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Beat in 1 cup powdered sugar. If it’s lumpy, be sure to sift it first.
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Add in the cocoa powder (again, sifting if lumpy), vanilla extract, and salt and beat until combined.
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Mix in the rest of the powdered sugar about ½ cup at a time, alternating with a tablespoon of milk/cream until the desired sweetness and thickness is reached.
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Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and frost. I used a piping bag and a Wilton 1M piping tip.