Friday, April 13, 2012

Spring Break Cupcake

I'm on spring break this week, and it makes me a lot less grumpy about cleaning, laundry, grocery shopping, and making dinner.  I'm not rushing around trying to do these things in the midst of lesson plans, grades, and parent emails.  (And I know those of you with kids are thinking, "She has no idea what life is really about." But, I do work hard.)

Anyway, today I decided to make some cupcakes...for no particular reason at all. Yes, they're vegan.  No animal products, no guilt.  They're very cute, so I thought I'd share.  I took them to my husband and his co-workers.

Remember Hostess cupcakes with the creme filling? Well, I got this recipe from my Chef Chloe cookbook and they're called, "Chlostess Creme-Filled Cupcakes."

First, I baked the chocolate cupcakes, then filled them with the creme frosting. The frosting recipe calls for non-hydrogenated vegetable shortening.  Mine had expired, so I substituted with coconut oil.  It worked perfectly, but it does have a distinct coconut flavor.  So, keep that in mind if you don't like coconut.

A note about coconut oil: It has antiviral, antibacterial, and antioxidant properties, which helps fight heart disease, diabetes, and cancer.

Then, I spread a chocolate ganache over the top. The ganache is made with chocolate and coconut milk.

Finally, I piped a loop design over the top with the creme frosting.

And this is what it looks like when you cut it open! Mmmmm!

Here's the recipe! Enjoy!

Whether you're on spring break or not, I hope you can find a few peaceful moments this week!

The LORD bless you
   and keep you;
the LORD make his face shine on you
   and be gracious to you;
the LORD turn his face toward you
   and give you peace. 
~Number 6:24-26


1 comment:

Anonymous said...

I've got to try those!! My kids would flip!--Charity