In order to recover from my brush with a diabetic coma yesterday, I resolved to spend today eating vegetables, and a lot of them. Yet somehow, the tiny voice inside my head telling me to make cupcakes at 9 o’clock was not suppressed. I believe that is also the condescending voice that asked why a 16-year old girl is sitting around at home on a Friday night, but that’s beside the point. Now the million dollar question: Why vegan? Back in January, I made a New Year’s resolution to start eating healthier. What began as a simple goal to lose 5 lbs. has turned into a new way of life for me (more on that later). Although I am not a vegan, nor a vegetarian for that matter, I love trying recipes that have been modified to accommodate a healthier lifestyle. I have quickly learned, however, that there is no healthy way to make cupcakes, no matter how many animal products are included in them. The recipe I used speaks for itself:
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 tablespoon vegetable oil
- 1/2 cup applesauce
- 2 tablespoons vanilla extract
- 1 tablespoon apple cider vinegar
Source: http://chefchloe.com/sweets/fluffy-coconut-cupcakes.html (Note: The above recipe has been modified from the original.)
The cupcakes themselves turned out great. The consistency, which almost parallels that of banana bread, is super moist and dense. They would have gone great with my mocha frosting… that is, if my frosting hadn’t become icing. Being that I lack the culinary innovation necessary to manipulate recipes to my every whim, I settled with dunking the tops in the mocha soup and doodling on them with glitter. Close enough.
Overall, this was a great list item that I plan on incorporating into my regular baking circuit. Plus, it was nice to prove to my family that vegan food can be tasty too. If you’re anything like them, don’t knock it until you try it… you will be pleasantly surprised!
Love & Summer,