S’mores Cupcakes w/Dandies Vegan Marshmallows!

S'mores Close-Up

Not too long ago I won a bag of Dandies Vegan Marshmallows from Chicago Soy Dairy  on Twitter (thanks Dan!). I wanted to make an old school fruit salad with them but alas, when they arrived they had melted together and I had one big blob of Dandies. So I stuck them in the fridge and have been contemplating what to do with them. Then it hit me – S’more cupcakes! I made a cinnamon spice cupcake, filled with marshallow, topped with chocolate and a roasted Dandy – divine!

S'mores Cupcakes

The filling is one 10 oz. bag of Dandies and 3 tbs. of Earth Balance melted together to form a gooey mess and very carefully sticking this in a pastry bag! When the cupcakes have cooled, poke a hole with your index finger and fill the hole with the Dandies goodness!

S'more Halfed

The frosting is 1/4 cup soy creamer, 1/2 cup of vegan chocolate chips, and 2 tbs. of agave syrup melted together. I roasted a marshmallow for each cupcake too!

The recipe for the cupcakes I used is a hodge podge from Vegan Cupcakes Take Over The World.

3/4 cup soymilk

1 tsp. apple cider vinegar

1/3 cup oil

3/4 cup sugar

1 tbs. molasses

1 tsp. vanilla extract

1 1/2 cups flour

2 tbs. cornstarch

3/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

Mix milk and vinegar and let sit for a few minutes. Sift dry ingredients in a large bowl. In another bowl wisk all wet ingredients and mix with the dry until well incorporated. Bake at 350 degrees for about 20 minutes.

I hope the pictures do them justice because they taste fantastic!

Til next time…

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Calzone Night

Calzone

Calzones made with pizza dough from Vegan with a Vengeance, Field Roast Italian sausages, mushrooms, sundried tomatoes, Follow Your Heart mozzarella cheese, and tomato sauce – yum! Not much more to say but if you haven’t tried to make vegan calzones, give it a try, they re easy and delicious.

Here is just random food porn from the week – cupcakes of course and some puff pastry filled with leftover cupcake filling.

Pistachio Rosewater Cupcake

Pistchio Rosewater Cupcakes

If you haven’t tried these babies from Vegan Cupcakes Take Over the World, I highly recommend them – they’re fantastic! I made them for a friend’s birthday and they were gone in a flash.

Espresso Cream Puff Pastry

Cappuccino Cupcake

Cappuccino cupcake with espresso cream and a chocolate ganache topping, nothing more needs to be said!

Cappuccino Cupcake

This picture makes me laugh – it looks as if the cupcake is saying – eat me! Or maybe that is just my sick mind…

Have a great weekend.

Springtime calls for Lemon Cupcakes

To mark the start of spring, among other things, I decided to make lemon cupcakes with lemon buttercream frosting. The cupcake recipe is from Vegan with a Vengeance  and the frosting is from Vegan Cupcakes Take Over the World.  

Lemon Cupcakes with Lemon Buttercream

The liners are from Wilton and they are called “Fuzzy Bunny“! Here’s another shot:

Lemon Cupcakes

The gf piped the frosting in a zigzag pattern and it turned out awesome (I was feeling lazy and actually let her help for the first time!). Did I say how much I liked these liners…

Fuzzy Bunny Liners

Oh, and we actually did eat some food today aside from the cupcakes 🙂 I made breakfast potatoes (onions, garlic, and rosemary) and Tofu Scramble (Vegan With A Vengeance) with Field Roast Apple Sage Sausages. I tried to make the Hollandaise sauce from Vegan Yum Yum – the taste was great but the consistency was a bit off. I think it was that I couldn’t seem to get my almonds ground up enough in the food processor. 

Tofu Scramble with Hollandaise

Overall a great vegan food day!