Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Saturday, January 29, 2011

Vanilla Sundae Cupcakes (& the Ultimate Variation)


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These are my godson's (J) favourite cupcake. He's 5 now, and he's got a pretty bad dairy allergy, so he loves it when I bring these to visit because they are treats he can eat (and his brother & sister, though they have no allergy, eat them too!)

The cake part is pretty much my standard go to recipe - you'll see me use it for just about every cake I make. But, here it is!

1 c vanilla soy milk (I typically prefer almond milk for these recipes, but J is also allergic to nuts)
1 tsp apple cider vinegar
3/4 c sugar
1/3 c oil
2 tsps vanilla extract
1 tsp caramel extract, if desired (sometimes I use a chocolate extract)
1 1/4 c flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Mix the milk and the apple cider vinegar and let it curdle for a minute. Add in the sugar and the oil adn the extracts, and mix thoroughly.

Sift in the dry ingredients in order.

To the batter, you can add: chocolate chips, rainbow sprinkles, or oreo pieces to make these more heavenly.

For the frosting:
1/2 c shortening
1/2 c butter
3 c confectionary sugar
3 tsps vanilla extract
1-3 tsps vanilla non-dairy milk

Cream together the butter and shortening. Add in confectionary sugar, stirring after each 1/2 c addition. Add in extract, and non-dairy milk to desired consistency.

Pipe onto cool cupcakes.

For a more awesome variation, see below!


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These guys are way more intense.

In a saucepan, melt 1/3 - 1/2 c non-dairy chocolate chips into 1/4 c non-dairy milk, using a rubber spatula to stir frequently to prevent burning. Let the ganache cool until smooth but pliable.

Next, you're going to make the butterscotch sauce, OR make a caramel ganache, depending on your preference.

The caramel is tricky, since most caramels use real milk. If you're not 100% vegan, you can use the ones at the store (but be careful, because some even use animal ingredients in their colouring).
So, I usually go this route:

In a saucepan, melt 1/3-1/2 c vegan white chocolate chips into 1/4 non-dairy milk. Add 1 tsp of organic caramel extract. Follow the same directions as the chocolate ganache.

For the butterscotch sauce, melt 1/3 c brown sugar, 1 tsp caramel extract, 1 tsp butter and 1 tsp non-dairy milk in a saucepan. Allow to cool.

For all ganaches/sauce, drizzle onto frosted cupcakes. Add sprinkles and walnuts and bananas and a cherry on top for an all-out masterpiece.

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