We were having work done on our house this week so we were away from our house from Sunday through Thursday. Oh man. It was a stressful week but tomorrow is a new one, so here we go!
Sunday: We have a party every fall where our church hangs out and eats lots of food. Yum.
Monday: We went out to eat [instead of using the hotel’s kitchenette…eek.] at Chipotle.
Tuesday: Some friends of ours had us over for dinner. We had tacos with quinoa, black beans, and ground turkey.
Wednesday: Another dinner with more friends. We bought a rotisserie chicken and made some quinoa and green beans for sides. We also had a spinach salad.
Thursday: Fend-For-Yourself doesn’t make it on the menu much but I didn’t feel the least bit guilty about it. We had some pita bread in the freezer so I through a few pieces in the oven. Pick your own mix-ins.
Friday: The first normal meal of the week. Thank goodness. Although we did switch Friday and Saturday because the glorious fall weather put me in the mood for soup. We had this baked potato soup that is so [so, so, so, so] good. And it sneaks in some cauliflower. We switch out greek yogurt for the sour cream.
Saturday: We’re having Roasted Acorn Squash with a Wild Rice Stuffing from here. Fancy pants at the Baker’s tonight!
So nothing is better after a stressful week than a gloriously yummy cupcake, right?!
The Babycakes cookbooks kind of represent a turning point in my vegan baking quest. After baking from allergy-friendly cookbooks with limited success, the vegan, gluten-free cookbook from the Babycakes Bakery made cooking without eggs, wheat, dairy, and peanuts feel easy! Every recipe brought an edible result [yeah, it was that bad]. So, that’s a really long-winded way to say Babycakes holds a special place in my heart and I’d recommend either of their cookbooks.
adapted from BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery
makes 24 cupcakes
1 3/4 cups garbanzo-fava bean flour
1/2 cup potato starch
1 cup cocoa powder [dutch processed]
1/4 cup arrowroot
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
2 teaspoons salt
1 cup coconut oil
1 cup sugar
3/4 cup unsweetened applesauce
3 tablespoons vanilla
1 cup hot water
Get your oven heating to 325 F and line your muffin tins. Whisk together all your dry ingredients [flour, potato starch, cocoa, arrowroot, baking powder, baking soda, xanthan gum, sugar, and salt]. Add the wet to the dry [oil, applesauce, vanilla, and hot water]. *A little tip for working with coconut oil. You want it to be liquid when you add it to the recipe so you may have to melt it a little. You should measure out the 1 cup needed for the recipe from melted coconut oil. But you also have to make sure that nothing else that you’re adding is going to cool down the coconut oil too much [its melting point is 76 F]. So if you’re getting your applesauce out of the fridge you’ll need to warm that too. Otherwise your coconut oil will solidify when you add all the liquid ingredients and you’ll get coconut oil chunks in your cupcakes.*
Pour 1/3 cup of batter into each of your muffin cups, almost filling it up. Bake them on the center rack for 15 minutes and then rotate them and bake for 7 more minutes. Use the toothpick trick to make sure they’re done in the middle. The finished cupcakes will bounce back when you gently press the center. Keep the cupcakes in the tins for 20 minutes and then switch them over to a wire rack to cool completely.
Pumpkin Spice Frosting
[will lightly frost 24 cupcakes]
1/2 cup coconut oil
1/2 cup pumpkin butter [you can make your own]
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
Cream the oil and pumpkin butter at a med-high speed for 30 seconds. Sift the powdered sugar into the mixing bowl and add the vanilla. Mix in on low for 30 seconds. Scrap down the sides. Mix on med-high for 2 minutes. If it’s not as fluffy as you would like add more powdered sugar, 1/4 cup at a time.
Frost the cupcakes and sprinkle [lightly] with pumpkin pie spice.