Wednesday, February 1, 2012

Vanilla cupcakes for two

I've decided that I'm tired of cooking and having leftovers -- or worse, eating too much! (Or more likely, my husband eating too much because he doesn't think there's enough for leftovers.. and then saying that he wants me to make him eat less!) Does this happen to you?

Fresh food is ALWAYS better. So, I'm trying to create recipes that a couple can share together. Not in a couple?.. share with a friend you love! What better way to help someone become vegan than by cooking a delicious AND healthy meal for them? I can't think of any.


[picture: cherry vanilla cupcakes]

Keep in mind that this serves TWO PEOPLE only... (maybe three if you make smaller cupcakes.) The measurements are going to be small. So, get out your two silicon muffin cups, two small mixing bowls and enjoy!


1/4 t baking soda
3 T + 2 t whole wheat flour
1 t gluten
1 t flax, ground or whole (optional)
1 T + 2 t raw sugar (though commercial cupcakes use at least 1:2 sugar:flour, so you could use up to 2.5 T or even 3 T of sugar to satisfy a SAD eater)
pinch salt

5 T almond mylk (to make runny batter)
1-2 t almond oil (it's sweeter than olive oil and great for desserts)
1/2 t vanilla
3/4 t apple cider vinegar
Optional: a few berries per muffin cup (I prefer blue or cherry)

Need three cupcakes? Use more fruit and spread out the batter into 3 silicon cups.

** Add extra almond mylk if your batter isn't runny.
** For a fattier dessert, add the extra t almond oil.
** Using whole wheat flour isn't just healthy... it's delicious. Who even buys white flour anymore?


Preheat your small toaster oven to 350 degrees. (Why use a huge oven for such a small meal?)

First things first: make your buttermylk. Just mix wet ingredients in a small bowl. Stir. Let curdle for up to 10 minutes.

Next, mix dry ingredients in a medium-sized bowl.

Once your mylk is ready, simply pour it into your dry ingredients. The batter should be wet and a bit runny. If it's not, add 1 t mylk at a time until it is semi-runny.

Now, pour into your silicone muffin cups. Fill almost full - but not completely! Your cupcake will rise as it bakes. ** If using fruit, put them into the wet batter in each muffin cup. We don't like the same fruits so I put my blueberries into my cup and raspberries into his cup.

Bake 350 degrees for 18-20 minutes max. ** Don't overcook. Cooking times vary by oven. Check at 18 minutes with a toothpick. ** You want your cupcakes a little moist but completely cooked. Remember, it'll continue to cook for a few minutes even after you've turned off your oven.


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