Peach Cupcake Cones with Honey Buttercream Frosting


Cupcakes are fun.

Cupcakes baked in ice cream cones are even more fun.  Notice I did not say “funner.”  I had the strong urge to, but I have been given so much grief about that word by my friend who was an English major that even the mere thought of it strikes fear into my muffin tins.

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But I digress, these cupcakes are sweet, tasty, spongy, light, and aren’t they just the cutest things you have EVER seen?  Besides Penny Lane, of course.

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I wanted to make something special for a friend’s birthday.

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As it turns out, transporting 18 cupcake cones ready to topple over in a rickety ice chest down a slippery path to the beach is not a task for the faint of heart.  Nevertheless, they survived (if only partially) and made it to the mouths of some hungry beach campers.  See hungry beach campers below.  Birthday girl is in the middle.  Blue-haired freak (yours truly) is on the far right.

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These sweet scrumptious treats are made with fresh, plump, pureed peaches kissed by the summer sun.

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And topped with a vegan buttercream and honey frosting.  Then baked to perfection in crunchy ice cream cones.

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Sprinkles optional, but HIGHLY recommended.

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Come on, it’s summer, bring on the kiddie self-indulgences.

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Peach Cupcake Cones with Honey Buttercream Frosting

For the cupcakes:

  • 1 cup non dairy milk
  • 1 tsp apple cider vinegar (you can also sub red wine/champagne/sherry vinegar)
  • 2 fresh ripe peaches
  • 3/4 cup granulated sugar
  • 1/3 cup olive oil or melted coconut oil
  • 2 tsp vanilla extract
  • 1 1/4 cup all purpose flour (you can sub half the flour for whole wheat, but FYI they won’t rise as nicely)
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • about 12 ice cream cones (cake variety)
  1. First get that oven nice and toasty, pre heat to 350 degrees.
  2. Add the vinegar to the non dairy milk, stir briskly, and let it sit for a few minutes and curdle.
  3. Next add the sugar, oil, and vanilla to the milk and vinegar mixture.  Beat until foamy.  (If you are using melted coconut oil instead of olive oil, make sure the milk isn’t too cold or the coconut oil will solidify!:)
  4. To prepare the peaches, peel them, remove the pit, and slice.  If you have a food processor, pulse until pureed.  If you are lacking in the food processor department, it might be okay to place the peach slices in a little bowl and heat them for 30 seconds and then mash the crap out of them…) Whatever you do, jedi peach master, make sure those babies are nice and smooth.  Add the peaches to the liquid mixture and beat until smooth.
  5. In a separate bowl, mix together the flour, baking soda, baking powder, and salt.  Add the flour in slowly, beating in between until smooth and creamy.
  6. Line a muffin tin with ice cream cones and fill each cone almost to the top with batter using a small spoon.
  7. Bake for about 25 minutes, checking at 20 minutes and sticking a fork in one cupcake.  If the fork comes out clean, the cupcakes are done!  Makes about 10 or 12 ice cream cone cupcakes.
  8. Let cool completely and then frost and sprinkle each cupcake!  Frosting recipe provided below.   *Note: These can also be made as standard cupcakes.  Line a muffin tin with cupcake liners and pour/spoon the batter into the cups about 3/4 of the way full!

For the Honey Buttercream Frosting:

  • 1/2 cup non dairy butter, at room temperature (i.e. Earth Balance)
  • 2 cups powdered sugar
  • 1 T non dairy milk
  • 4 T honey or agave nectar
  • Rainbow sprinkles!
  1. While the cupcakes are in the oven, whip up the frosting!  Begin by creaming together and powdered sugar and honey or agave.
  2. Add 1 cup of the powdered sugar and blend until creamy. (about 2 minutes)
  3. Add the other cup of the powdered sugar and blend until creamy. (about 2 more minutes)
  4. Add non dairy milk and blend again.  Check consistency.  If it’s too runny, add more sugar.  If it’s too thick and paste-like, add more milk.  But add these in little by little until the frosting is the perfect thickness!  Refrigerate until the cupcakes are ready to be frosted.

Recipe adapted from Minimalist Baker.

Banana Bread Muffins

Hi all, I have a delicious guest post for you today brought to you by the beautiful and lovely Miriam Plata!  She has a killer vegan banana bread recipe that can be baked into small, scrumptious muffins.  Miriam is an extremely talented artist, an avid cook, and a wonderful friend of mine.  Also, be sure to check out her website http://www.plataart.com/ with all of her crazy/sexy/cool clothing designs!  Plata, baby.

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Got some brown bananas that you don’t want to feed to your worms or throw in the compost? (should be browner than these babies but they were thrown into this recipe faster than my camera could snap up!) Then put them to some deliciously good use in this sweet treat.

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This recipe is based on the banana muffins my mamma used to bake when I was little. The cookbook, that’s older than me, always opens right to this page, hardened by splatters of batter and torn from the pages sticking together. It’s our favorite!

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Banana Bread Muffins

  • A loaf pan or I like to use a cupcake pan or muffin tin
  • A mixing bowl
  • Something to mash and mix with (fork, whisk, spoon?)
  • An oven would also be useful
  • Something wooden and pokey (to check that it’s done)
  • 3 *very* ripe bananas
  • 1/2 cup granulated sugar
  • 1 tablespoon flaxseed meal or chia seeds + 2-3 T agua
  • 4 T coconut oil melted, but not super hot (use some to grease the pan)
  • 1 1/2 cup flour (I usually do whole wheat flour or half whole wheat/half all purpose, or substitute some for buckwheat flour)
  • 1 tsp salt
  • 1 tsp baking soda
  • Optional: nuts and berries (for example 1/2 cup pecans and 1 cup blueberries)
  1. Preheat oven to 325 F.
  2. Grease your pan of choice.
  3. In a bowl, mash up those ‘naners!
  4. Make the “egg” in a separate little bowl by mixing the chia/flax with the water (agua) and let it sit for 5 minutes to become gooey.
  5. Mix in the sugar, ‘egg’, and oil.
  6. In a separate bowl, stir together the flour, salt and baking soda. Optional: Add 1 tsp cinnamon!
  7. Mix everything gently, just until it’s all moist.
  8. I love to chop up some pecans and add a bunch of blueberries. Then gently fold them into the batter. Also save a sprinkle of pecan pieces for the top, to add a little crunch.
  9. Pour batter into the lightly greased pan. (Optional: lick bowl clean.)
  10. Bake for 55 to 60 minutes in a 9 by 5 inch loaf pan, around 35 minutes for a cupcake pan.
  11. When it’s done, it will begin to pull away from the sides of its pan. Check that it’s done by poking the center with a wooden skewer. When the skewer or chopstick or toothpick comes out clean, the bread is done!
  12. Let it cool in its pan on a metal rack for 10 minutes (or eat it right away and have it burn your fingers and all fall apart, like I do).Then take it out and let it cool completely.  Apparently, if you wait a day before slicing, it will be easier to slice and more flavorful. It can also be wrapped and stored in the fridge or even freezer. I have never tried that, because it has never lasted that long…
    This recipe was altered to be made vegan (and less sugary and whole wheat), but was originally found in Sunset Easy Basics for Good Cooking, 1982.

🙂 Happy Friday, kids.

Cherry Chocolate Vegan Beer Bread

There are 3 things I do when I’m having an off day.  The first is to go for a long bicycle ride; it clears my mind and allows me to sort through all of my thoughts.  The second is to cook up something healthy and hearty; it relaxes me.  And the third is to call my best friend…for no other particular reason but for the fact that she makes me laugh and forget about whatever was bogging me down.

That girl is hilarious.  From time to time, one of these days shows up and is all like “oh heyyy what’s up?  I’m here to ruin the next 24 hours for you.”  And so in the past year I have really learned to take these small simple steps in order to wake up the next morning guaranteed to be like BAM. NEW DAY. LET’S DO THIS.

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A few months ago we went to Sacramento Capitol Beer Fest.  They had rows and rows of tables offering cold craft beers to sample as far as the eye could see.  Nestled right in between the capitol and the golden Tower Bridge, it was quite the epic day.  I tried a local beer called Ruhstaller and me likey…so when I spotted one of their craft coffee porter collaborations with Old Soul at Cost Plus, I had to have it. They grow their hops right off 80! Support local growers! Sweet!

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Instead of drink it lazily by the pool, which looking back now seems like it would have been equally rewarding, I decided instead to cook something with it.  Enter, whole grain beer bread.

Father’s Day is coming up, and I’d say this loaf of bread is a bit like my father, hard and rigid on the exterior, but a total softy in on the inside.  Don’t kill me for revealing your secrets, Pops. It’s got a subtle sweetness…but the type of beer you use largely determines the flavor.  Depending on what type of beer you mix it with, vary the ingredients accordingly (ie. I used a dark coffee porter and added cinnamon, chocolate chips, dried cherries, and oats to the crust..if you’re using a fruitier beer you could mix in cranberries or orange zest….or if you’re using a pale beer you could add garlic and cheese to make it savory).  This recipe is very standard and can really be customized depending on how you want it to turn out.  And if Keystone lite is more your jam you could add in some garbage from your waste basket.  Just kiddin’, mama didn’t raise no beer snob.

 Beer bread is so easy because you don’t have to use yeast and knead the daylights out of it.  The beer and the sugar does the work for you! Yay for chemistry!

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See them mixing?  Science, you are so cool. The fermentation of the sugar by the little yeasty fungus gives off gas bubbles, and the air pockets that form as a result allow the dough to rise when it cooks.  Because the beer is carbonated, this step has already been taken care of for you.   Thanks, beer, I love you.  Have you thanked your beer yet, today?

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This bread is soooo good sliced right out of the oven, it should be illegal. But I am so very glad it is not. Hell, who am I kidding, I’d eat it anyway.

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Chocolate Cherry Vegan Beer Bread

  • 2 cups whole wheat flour (I have not tried using gluten free flour yet!) & 1 cup white flour
  • 2 T sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 12 oz beer (could also be soda/GF beer/non-alcoholic beer but the alcohol cooks off, anyway)
  • oil for greasing pan (I used coconut)
  • 1 tsp cinnamon (optional, I added this because I used a coffee porter)
  • 1/4 cup dark chocolate chips
  • 1/4 cup dried cherries
  • a pinch of rolled old fashioned oats for the crust
  1. Begin by heating your oven to 375 degrees and greasing a small 9″ standard 1-lb loaf pan.
  2. Combine flour, sugar, baking powder, and salt (and cinnamon or other herbs you might be using).
  3. Pour beer into flour mixture and mix.  Put your back into it and it will quickly begin to form a pasty dough.  Do not overmix!
  4. Add in cherries and chocolate and transfer the dough into the greased loaf pan.
  5. Sprinkle loaf with oats and bake for 50 minutes.  Good toppings include earth balance vegan butter, coconut oil, peanut butter, jam, or honey. The beer flavor will mellow out as the bread cools so don’t think the taste is that strong at first bite.  Enjoy!

 

I’ve been listening to Sharon Van Etten’s new album a lot lately.  It’s called Are We There and it’s every bit as insightful as it is soulful.  A few of the songs are really filled with a lot of feeling, and I have fallen in love with one in particular.  It’s called Every Time the Sun Comes Up and is the last song on the album.  I would love to see her at a live show, sometime. I had these slow bluesy beats going and the smell of fresh baked bread throughout my house. How can a day end badly with these two ingredients in the recipe? Answer: ’tis impossible 🙂

Raspberry Crumb Squares

When I was just a wee one in elementary school, as I watched all the other kids at lunch peel away the plastic and devour their delicious processed Lunchables, I sat in the corner and unwrapped a soggy tuna sandwich.  Every. Single. Day.  The whole wheat bread would shake hands and mingle with the mayo-ridden tuna fish and it would shape shift into this ball of mush rolled into tin foil that would stink up my entire lunch box.  Although only mildly scarred from the whole experience…I was always green with envy as I saw my classmates eating the square pepperoni pizzas that the cafeterias served.  Now that I’m older and wiser (sort of), I feel forever indebted to my mother.

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She instilled in me that home cooking is healthier cooking, and I have never forgotten that simple truth.

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….My poor future children.  Not only will they have long scraggly hair that I will refuse to cut and be forced to take drum, guitar, AND piano lessons, but they too will be munching on soggy sandwiches at lunch.  What goes around comes around, kay?

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Don’t feel too bad for them, look at this dessert that they’ll potentially be eating.  That’s right. They’ll be long-haired, musically talented, AND obese well fed.

I win.

I am very excited to share this recipe with you because my mom is the one who introduced me to it!  She is so sweet; when I first switched my diet several years ago she took a recipe and modified it to make it vegan for my 22nd birthday.  I have taken it a step further to make it gluten free as well!  It’s sweet, crunchy, and oozing with rich bright raspberry jam.  Plus, adding nuts (optional) to the recipe will amp up the protein value!

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The most difficult part of this recipe is letting it cool before cutting it!  You really have to wait it out because otherwise it will just be one big gooey mess, which, let’s face it, isn’t a terrible thing as long as it tastes good, but if you’re going for bars you have to let them cool completely.  Check your facebook, stalk your ex on instagram, pick your nose, do whatever for the next 30-45 minutes because these babies need ample time to set.

This dish also works well if you want to pour it over ice cream while it’s still hot. You can sub the gluten free flour for all purpose flour…whole wheat pastry flour may work as well.  You can also try using chia instead of flax seed but as chia tends to not assimilate as well, it could throw off the texture.  Who knows…experiment!

Raspberry Crumb Squares

  • 1  1/4 cups gluten-free all purpose flour (or all purpose flour…I have not tried whole wheat but you could definitely give it your best effort!)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 salt
  • 1 cup brown sugar
  • 1/2 cup coconut oil, plus a little more for greasing the baking pan with
  • 1 T ground flax seed + 3 T water + another 1/2 tsp ground flax seed
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups old fashioned rolled oats (gluten free if necessary)
  • 1 cup raspberry jam (you could also try apricot/strawberry/blackberry)
  1. Preheat oven to 350 degrees and grease a 9-in square baking dish with some coconut oil.
  2. Sift the flour, cinnamon, baking soda, 1/2 tsp ground flax seed, and salt together in a bowl.  Set aside.
  3. In another small bowl, mix together 1 T ground flax seed and 3 T water.  Let sit for at least 5 minutes until mixture becomes a little gooey.
  4. Cream together the brown sugar and coconut oil in a separate bowl or electric mixer.  If the coconut oil is pretty much a solid, heat it up in the microwave for a bit until it becomes softer…you want it to be just like the consistency of butter/margarine.  Work with me here, we’re trying to avoid clogging up your arteries.
  5. Beat the flax and water mixture, along with the vanilla and almond extracts, into the sugar and oil.  Then add in the flour mixture and stir until smooth.
  6. Stir in 1 3/4 cup of the oats and mix well.
  7. Spread 2/3 of this batter into the bottom of the greased pan.
  8. Spread the jam onto the top with a spatula or the back of the spoon.  See, spooning is always a good time.
  9. Now add the rest of the oats (should be about 1/4 cup) into the rest of the batter and stir until thoroughly combined.  Crumble this over the jam and place in the oven for about 35 minutes.
  10. Take pan out of oven, annnnnnd LET IT COOL!  Wait at least 30-45 minutes.
  11. When completely cooled, cut into squares.  Warning, these squares will be a little flimsy but I promise the taste is out of this universe. If lazy or impatient or both, you can always spoon the mixture while its warm over some dairy free (I like coconut milk or cashew cream) ice cream. Much yum.

 

 

I’ve got a nice little song for you called Electric Eyes by Metaform.  The lyrics are divine, the beat is rhythmic and groovy, and it sets the mood for a long drive.  Which I had to endure this past week as I drove down to LA and back. I am moving to LA in a couple weeks and could not be more excited!!