Growing up my mom always made each person in my family a heart cake with a personal message for valentines day. So in the spirit of love and Valentines Day we bring to you a wonderfully fluffy vegan mocha cake! It is topped with a vanilla glaze swirled with a little chocolate syrup and sprinkled with a dusting of powdered sugar. The batter was incredibly tasty and you can eat as much as you want because there are no eggs in the cake batter!
This recipe was all about sifting... everything.
Taste testing is the most important part of baking in my opinion.
Happy Thanksgiving to all of our followers! We love you. In the spirit of the holiday, we made sweet potato cupcakes this week. The sweet potato cake has whiskey soaked currants floating in it. We then topped each cupcake with a fluffy homemade marshmallow topping and torched it to perfection. It came out sort of like a marshmallow hot off of a campfire! Win. Next we put a sliver of candied bacon on some of them, which was a personal highlight for me. We experimented with both a gluten free and an all-purpose flour batch. The gluten free batch pleasantly surprised us. The batter was very thick, and came out a bit more dense than the other batch. We decided we will be adding a 1/4 cup of apple sauce to the gluten-free batch next time to help with moisture.
Currants soaking in whiskey!
The gluten-free batch held the same shape before and after baking. So thick!
Things got a little hot in the kitchen if I do say so myself. ;) Our best cupcake yet! A chocolatey mouth explosion inspired by Mexican Hot Chocolate. The cake is a rich chocolate base with espresso and cayenne pepper for a little kick. We filled each cupcake with a silky chocolate ganache center. Next we topped the cake with a thin layer of ganache, a dollop of fresh cinnamon whipped cream, and dusted it with a suggestion of cayenne pepper and cocoa powder. WOW! A perfect amount of sweet and spicy. Next time we want to try some meringue on top instead of whipped cream to bring it to another level of awesome.
We've really been enjoying all things pumpkin lately and I hope you are as well. We wanted to celebrate decorative gourd season with our very own pumpkin cupcake. It's a pumpkin cake base with cinnamon, clove, ginger and nutmeg, topped with maple cream cheese icing and homemade pepitas (pumpkin seed) brittle! The brittle and icing were major wins, but although the cake was good, it didn't blow out pants off. We are thinking of piping pumpkin pie mousse into the center in our next batch for an extra kick of awesome. Enjoy some photos and videos from our baking process below.
Adding the pumpkin to the batter. YUM.
Because... well... it's decorative gourd season.
Instagram. Like the cute temporary cupcake tattoo? Check out Tattly!