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.

Thursday, October 20, 2011

Pumpkin Spice Cake




















Happy Halloween!

'Tis the season for pumpkins. Even if you're a pumpkin hater (and I'll admit, I sometimes am), this cake will delight and astound. Decorate it plain with a simple cream cheese frosting or make it autumn-ready with a cinnamon and pomegranate glaze; either way, you'll be pleasantly surprised (just like me)!

3/4 c butter, softened
1 c dark brown sugar
1 c white sugar
2/3 c pureed silken tofu
1 c pumpkin pie mix
1/2 c vanilla soymilk plus 1/2 tsp of apple cider vinegar
2 cups AP flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 allspice

Preheat oven to 350 degrees.

Cream together the butter and the sugars and set aside.

In a blender, puree the tofu. Combine the soymilk and vinegar in a separate bowl. Then, mix the soymilk mixture with the tofu puree and the pumpkin and stir thoroughly.

Combine all the dry ingredients in a medium bowl.

In thirds, add the dry ingredients to the creamed butter and sugars, alternating with the pumpkin mixture. Once all the components are added, stir until just mixed, and scoop into cupcake liners.

It will make 24 large cupcakes, or 36 regular cupcakes.

To frost:

Pictured above, we used a traditional cream cheese frosting:
1 package (8 oz) vegan cream cheese, like Tofutti
6 oz vegetable shortening
2 tsp vanilla extract
4 c confectionary sugar
2 - 5 tsp soymilk
2 tsp cinnamon
1 tsp salt

Combine all ingredients, adding the sugar in small interval amounts as you go. Add more or less soymilk/confectionary sugar to get desired thickness.

Decorate with marzipan pumpkins.

But, we also had some yummy success with a cinnamon & pomegranate glaze:
1/2 c agave nectar, light or amber
1 - 1 1/2 c conf sugar
1 tsp cinnamon
1/2 cup pomegranate seeds, smashed slightly to release juices

Drizzle on warm cupcakes. Be careful - this one is the messier option!

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