Tuesday, November 3, 2009

Cappuccino Cappuccino Cappuccino!

Can you say cappuccino? The icing was so simple and so yummmmmmmy!! It's your usual throw a big hunk of margarine in the bowl (I probably used at least 4 tbsp.) add icing sugar and stir in as much liquid coffee (1 tbsp. instant coffee in about 2 tbsp. warm water plus some pure organic vanilla) as required to make a nice fluffy icing that you can squeeze through a decorator tip! My decorating skills are next to none because it's something I only do once every 10 years but I got a hankering for it tonight! It was fun and I love how nice and high you can pile the icing this way! The batter was infused with 2 tbsp. of instant coffee so this was a double double all the way! Okay, so this recipe is not for superheroes! I just heard the term today -- I was reading a review on the new book that Alicia Silverstone has put together called "The Kind Diet" and she has three stages. The Flirty stage, the Vegan stage and the SuperHero Stage! http://www.thekindlife.com/ . In the Kind Diet, Alicia shares her insights on what caused her to make the switch to a plant-based diet. She gives readers inside information on how being vegan has helped her with weight loss, increased energy, and clear skin. Sounds awesome and with that being said I must now caution everyone that this recipe might give you increased energy but only cause of all the caffeine and sugar!! Definitely not health promoting but it is so good that it's evil and it should probably be called "Devil's Cappuccino Cupcakes"!

1 c flour, all-purpose
3/4 c sugar
1/4 c cocoa powder
1/2 t baking powder
1/4 t salt
1/4 cup earth balance margarine, melted
1/4 c apple sauce
1/4 c soy yogurt
2 tbsp. instant coffee granules
1/4 c warm water
1 t vanilla extract

Heat oven to 350 F.
Dissolve coffee granules in warm water and set aside.
Whisk together flour, sugar, cocoa powder, baking powder and salt in a large bowl.
Mix melted margarine, apple sauce, soy yogurt, dissolved coffee and vanilla in a small bowl.
Mix wet and dry ingredients using minimal strokes to blend together.
Makes about 10 cupcakes -- I used unbleached cupcake liners.
Bake in 350 F. oven about 12 minutes. Cool cupcakes in pan for a few minutes.
Turn out onto wire rack to cool completely.

Veggie Prairie Girl Rambles
* If you don't have soy yogurt on hand just dissolve 1 tsp. vinegar in 1/4 cup of soy milk -- stir until curdled. That will work just as well.
* You can double the amount of melted margarine and eliminate the applesauce if you prefer a richer cupcake.

1 comment:

  1. Capuccino + cupcakes = heaven! I've never had a coffee flavoured cupcake before, and this was an absolute treat. Nothing like a 'coffee cake' at all. The cupcake was dense and fudgy, without being heavy and the coffee flavour nicely complimented the chocolate base. The icing was fluffy and equally delicious. This cupcake & the 'bery berry' wonderful cupcakes definitely belong on a cupcake shop!


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