Thursday, October 30, 2014

Bloody Cupcakes AKA Red Velvet Cupcakes with Beet Puree and Cream Cheese Frosting


HALLOWEEN! HALLOWEEN! It's almost here!! I can't believe how fast times flies. It's scary!! Our Halloween decorations are pretty stellar this year I must admit. And for the first time ever someone else on our street has decorated too! Every year we manage to buy more decorations, their slowly taking over the house. Just kidding :)


I think I might watch a little Halloweentown this year. It's been so long, it's due time. The original is the best one. The other instalments just don't have the same magic I'm afraid. I feel like Halloween isn't really much of a thing nowadays. I feel like the 90s and early 2000s were peak Halloween time. Am I wrong? Please tell me it isn't so!


Well these cupcakes are delish!!!! And the frosting is awesome too! Caitlin picked up these bone sprinkles and we just had to make something fitting to match and these cupcakes fit the bill. The cake is fluffy yet dense (a brain teaser, I know) with a light chocolaty flavour. The frosting is creamy but not too sweet; the perfect accompaniment. We hope you enjoy them as much as we did. And have yourselves a happily, haunting Halloween!


Red Velvet Cupcakes using Beet Purée
all of it, everything adapted from Je Suis Alimentageuse

Ingredients
Cupcakes
¾ cup beet purée
1/3 cup canola oil
1 ¼ cup organic sugar
1 ½ tsp vanilla extract
1 ¼ cup AP flour
1 ½ tbsp cocoa powder
1 ½ tsp baking powder
1 cup unsweetened original almond milk

Cream Cheese Frosting
¼ cup Earth Balance
1 container of Tofutti Better Than Cream Cheese (the one without hydrogenated fat – it’s yellow)
1 cup icing sugar
Sprinkle/splash of vanilla extract

Directions
Cupcakes
Preheat oven to 350˚F. Line a cupcake tray with cupcake liners. We tend to have problems with our cupcakes getting stuck to the liners so we like the grease the inside of the paper liners.

Mix together the oil and beet purée in a large bowl until you have one homogenous mixture. Add in the sugar and vanilla.

In a medium bowl sift together the dry ingredients.

Add the dry ingredients to the wet, alternating with the addition of milk.

Divide the batter amongst the cupcake tray. Bake for 20-25 mins.

Frosting
Cream together the marg and cream cheese. Add in the sugar ½ cup at a time, sprinkling in the vanilla in between.

Pipe the icing on the cupcakes after the cupcakes have cooled. 


Thursday, October 2, 2014

Wegmans Vegan Soy Chorizo and Potato Burrito


Wegmans sells these great little burritos and they're super handy to have on hand. They're organic and vegan! It says right on the package. I was super stoked when I saw these, for sure. We buy a few (at some stores you can buy them by the case) and pop them in the freezer for a relatively easy breakfast. If you do freeze them and would like to eat them for breakfast, I suggest taking one out the night before and placing it in the fridge to defrost. That way it'll take less time to heat through.


I like to put them in the oven so the tortilla gets crispy. The chorizo is nice and flavourful, it's somewhat sweet and a tiny bit spicy. Caitlin finds them a bit dry (that could be because I overcook it in the oven) so she suggests eating them with a salsa. 


Sometimes there's more potato in them than chorizo but all in all I think these are great for a quick meal. And I was so pleased to see a Wegmans-made product that's vegan! You can either find these in the vegan/health food freezer or sometimes in the regular freezer. They also sell vegetarian burritos too. 


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