My actual mofo theme/idea is to show my meals as I ease away from the vegan junk I've been eating and move towards eating real whole foods.
Now I know that I need a great first post to reel people in. Last year I had smoothies and juices - this year? This year I have cupcakes.
Here are some lemon cupcakes with lemon frosting and blueberry filling:
Here are some orange cupcakes with orange frosting and a vanilla center:
Here are some vanilla cupcakes with chocolate frosting I made for my dad's birthday:
Here are some red velvets I made for a school bake sale:
and here are some vanilla cupcakes with vanilla frosting (the sprinkles inside aren't vegan but I'm pretty sure I'm the only vegan who would be shopping at the school bake sale):
Here are some marble cupcakes I frosted with leftover frosting in vanilla, chocolate, and orange:
Mostly they are gluten-y cupcakes, but I went through VCTOTW and took a few favorite recipes and I divided them into quarters so I could make only 3 cupcakes at a time - that way if I freak out and eat a whole batch, the whole batch is only 3 cupcakes. It's a start, right? Not only did I divide them into quarters, but I made the crimson velveteen cupcakes (red velvet) into gluten free cupcakes! With permission from Isa and Terry I am posting their original recipe with the modifications I made to it.
Vegan Cupcakes Take Over The World
Crimson Velveteen Cupcakes
(makes 3 cupcakes)
1/4 cup milk + 1/4 tsp apple cider vinegar
1/4 cup sugar
1 1/2 tbsp canola oil
1/2 tbsp red dye
1/2 tsp vanilla extract
1/16 tsp almond extract
1 tbsp tapioca flour
2 tbsp chickpea flour
2 tbsp brown rice flour
1/2 tbsp cocoa powder
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 tsp xanthum gum
Directions, the quick version :) Preheat oven to 350º. Mix the vinegar into the milk and set aside for a few minutes to let it curdle. Combine the sugar, oil, red dye, and extracts into a bowl and then add the milk/vinegar mixture. Sift in the dry ingredients and stir to combine. Bake for 20 minutes and check for doneness (you can put a fork or a toothpick in and see if it comes out clean, but I find you can tell by touching the top). Let cool and frost as desired.
Here are 3 gluten free red velvet cupcakes and 3 gluten free gingerbread cupcakes. I made the same flour substitutions for both, but for the gingerbread I added the xanthum gum earlier and let the whole thing sit longer before I baked it - the batter was noticeably thicker when I put it in the liners. They seemed too thick but they were actually still pretty great, though they were denser than the red velvets.