Black & White Cupcakes (vegan)

tuxedo cupcake
There is a saying one of my dearest friend told me ..
"Never trust a person who doesn't LOVE Chocolate” so this recipe is for chocolate lovers 😇😍

VEGAN CHOCOLATE CUPCAKES  Black & White Cupcakes! Or
Tuxedo Cupcakes (my daughter told me to name it this)!!
 
Vegan Chocolate Cupcakes
Serves: 12
INGREDIENTS
Cake: makes 12 approx. cupcakes

Dry:
* 2 cups white spelt flour or 1 cup white spelt and 1 cup whole grain spelt
* ½ cup cocoa powder
* 1 tsp baking soda
* 1 tsp baking powder
* 1 cup coconut palm sugar
* ½ scant tsp salt

Wet:
* 1.5 cups non-dairy milk, divided
* ⅓ cup non-dairy chocolate chips or bar (semi sweet chips, or dark chocolate for dark/bittersweet cake)
* ¼ cup sunflower oil
* 1 tsp vinegar(apple cider vinegar or white vinegar)
* 1.5 tsp vanilla extract
* 1/4 tsp maple extract
* 2 tbsp of ground flax seeds
* 1 tsp coffee extract (optional)
* 3 tbsp maple syrup

Glaze:
* ½ cup non-dairy milk (I use coconut milk)
* 1 cup or more non-dairy semi-sweet chocolate like Enjoy Life
* ½ tsp vanilla and  1/2 tsp coffee extract


INSTRUCTIONS

Cake:
1. Preheat the oven to 325 degrees F. In a bowl, whisk all the dry ingredients for the cake really well.
2. In another bowl, heat 1 cup of non-dairy milk (heat on stove top)  remove from stove and add chocolate. Whisk until chocolate is melted. Add in the rest of the wet ingredients and ½ cup non-dairy milk and mix in until smooth..
3. Add the dry to the wet and mix to make a smooth batter.
4. Transfer batter to cupcake pan lined with cupcake paper
5. Bake at 325 degrees F for 15 to 20 minutes. or until toothpick from the center comes out clean. Do not overbake as the cupcakes can get dry.
6. Let the cupcakes cool for 10 minutes then remove from the pan and cool on the rack.

Ganache:
1. Heat the non-dairy milk + sugar in a pan over medium heat, until just about hot. Mix well. Add in the chocolate, mix once and take the pan off heat. Keep mixing until the chocolate is melted and smooth.
2. Add in the vanilla and mix until smooth.
3. Make a small hole in center and fill the center with around 2tsp. each of ganache leave for 10 minutes until set.
4. Mix 1/2 of the ganache with half vegan buttercream
5. Drizzle  some of the ganache on one icing.

Dairy Free Vanilla Butter Cream Frosting
Makes: About 1 cup of frosting

What you'll need:
1 /2 cup Earth Balance Coconut Spread Soy Free , softened
1/2 cup palm shortening
1 tsp. pure vanilla extract
1-1/2 cup icing sugar

Mix all ingredients together for 10 minutes until light and fluffy.
Separate in half of buttercream in separate bowls
Mix half with 1/2 ganache recipe above..
Place 1/2 chocolate frosting vertically in a pastry bag then the other half vanilla buttercream in the same pastry bag side by side in a vertical position with a round tip.. Pipe buttercream on each cupcake then drizzle with ganache..
 
Voila, you’re done!!
Enjoy!!

"Yes you can have your health and eat cake too"! .... In moderation, of course! :)

Personalized by Chef WELLington
WELLness Coach Chef

I love taking recipes and personalized it to suite my pallet!

So I would like to thank creative people who help inspire and bring out the creative side of us!!
Delicious Blessings Always ...to Vegan Richa and Tiffany xo

Recipes Derive from;
http://www.allergyfreefood.ca/recipe-box/dairy-free-vanilla-buttercream-frosting ...(yum Tiffany!)

http://www.veganricha.com/2016/02/vegan-chocolate-cake-with-chocolate-peanut-butter-ganache.html  (Love this original recipe also!)

 

Brine Cured Roast Turkey with Maple Ginger Glaze
Ingredients:

    1 Organic Prairie Whole Young Turkey (10-18 lbs), thawed
     FOR THE BRINE:
    2 1/2 gallons cold water
    2 cup coarse sea salt
    1 cup sugar
    2 whole bay leaves
    1 head fresh garlic, cloves peeled and halved
    1 teaspoon poultry seasoning
    1 teaspoon black pepper
     FOR THE MAPLE SYRUP GLAZE:
    2 tablespoon Organic Valley Cultured Butter
    1/4 cup minced onion
    2 tablespoon peeled and minced fresh ginger root
    1 teaspoon minced garlic
    1/2 cup orange juice
    1/4 cup molasses
    2 tablespoon ketchup
    2 tablespoon maple syrup
    2 tablespoon honey
    1 tablespoon freshly grated orange zest
     salt and pepper to taste


Directions:

A hoiday turkey never tasted so good! The brine boosts the juice and the maple ginger glaze creates a color and flavor sensation that may have guests begging for leftovers. And if you have to travel, you can brine your bird on the road! Brining in a cooler is a great way to prepare the turkey while traveling.

Prep time: 45–60 minutes (plus cooling time for brine and glaze)
Brining time: 24 hours
Roasting time: 3–4 1/2 hours, depending on turkey weight (plus 20–30 minutes resting time)

To make the brine: Combine ingredients in a large soup pot. Bring to boil over high heat and then simmer until salt and sugar are dissolved. Cool to room temperature.

To brine the turkey: Remove giblet bag and neck from turkey cavity. Place turkey in a large, clean vessel (an insulated cooler works well). Pour in cooled brine to completely cover the turkey—you may have to use a heavy plate or other weight to keep the bird submerged. Chill the turkey in its vessel in the refrigerator, or use ice packs in the insulated cooler to keep it cold, for 24 hours. After 24 hours, drain off the liquid, rinse the bird and pat it dry.

To make the glaze (can be done up to 2 days ahead): Heat butter in a small, heavy saucepan over medium-low heat. Add onion, ginger and garlic and cook 4–6 minutes. Add the remaining glaze ingredients. Increase heat and boil for 3 minutes, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce has thickened, about 12 minutes. Remove from heat and pass the glaze through a fine-mesh strainer. Cool to room temperature. Cover and keep in the refrigerator until needed.

To roast turkey: Heat oven to 325 degrees. Place bird in roasting pan breast side up. Spread the glaze all over the turkey. Cover wings and top of the turkey breast with foil to prevent excess browning. Roast the turkey, basting it occasionally, until an instant thermometer inserted into the thickest part of the thigh (but away from the bone) reaches 165 degrees. (This will take 3–4 1/4 hours, depending on the size of the turkey.). Remove turkey from oven and allow it to rest 20–30 minutes before carving.

Note:
I heard about brining the turkey from a foodie friend who had tried it last Thanksgiving. His family raved about it and vowed never to prepare the bird without the brine. Brining is quite simple as it allows the turkey to retain its natural juices and amplifies the tender texture of the bird. Fresh Organic Prairie Turkeys are already bursting with juicy flavor, yet infused with this brine, you too may take the vow!

Our Maple Ginger Glaze graces the succulent brined turkey with a sweet bronze glow. The glaze blended with the natural cooking juices makes a rich, flavorful gravy that will delight the senses. Simple, beautiful, scrumptous... take a picture, it will last longer!

Due to food safety issues, I do not stuff the bird with actual edible “stuffing” until it’s throughly cooked. Before I place the turkey in the oven, I concoct a temporary stuffing made with the trimmings of the day, some seasonings and love. This time around I stuffed the turkey with 2 leftover oranges (from making the zest), 2 apples, 1/2 cup chopped onion, 1/2 cup chopped parsley, garlic cloves, honey and a pinch of salt. Heaven.

 

Cranberry-Mushroom Turkey Stuffing
Ingredients:

    4 tablespoon Organic Valley Salted Butter
    3 cup brown rice, cooked
    1 medium onion, peeled and chopped
    8 medium mushrooms (crimini are fabulous), washed and chopped
    1 head fresh garlic, peeled and minced
    1 cup dried cranberries
    1/2 cup pinenuts (can substitute walnuts)
    1 cup Organic Valley Feta Cheese, crumbled


Directions:

Feta cheese lends distinct character to this dressing. Recipe by Gloria Varney, Maine Organic Valley farmer-owner, baker, cheesemaker, shopkeeper and gardener extraordinaire.

Prep time: 10 minutes
Total time: 25 minutes
Servings: 12

In a heavy pot over medium heat, melt butter and saute onions, garlic and mushrooms until golden. Add pre-cooked brown rice to heat through. Toss in cranberries, pinenuts and feta. Stuff the bird and roast as directed.

Cacao Thin Mints

    1/2 cup Coconut Oil
    1/4 cup Cacao or Cocoa Powder
    2 Tbsp. Pure Maple Syrup
    1/2 tsp Mint Extract

Melt the coconut oil and add the maple syrup. Whisk in the cacao/cocoa powder. Pour into a mini muffin pan, makes 12 mints. Cool for 30 minutes in the fridge or freezer.

 

Raw Caramel Dip

    1/2 cup Medjool Dates
    2 Tablespoons Melted Coconut Oil
    1/4 teaspoon Sea Salt
    1/2 teaspoon vanilla extract

Blend together all ingredients, until smooth . Serve with apple slices.

 

 

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