March 20, 2015 By This Vegan Girl
Are you allowed to eat cupcakes for breakfast? I guess so, but it’s highly frowned upon. If you tell someone that you ate a cupcake for breakfast, you will probably get scolded for it. It’s the dessert label, or high sugar content, that turns people off.
Despite the sugar that exists in both pancakes (with maple syrup) and yogurt, they’re both considered to be acceptable breakfast options. I suppose the fat and sugar content isn’t as high in these two items.
What if I were to tell you that you can have your cupcake (for breakfast), and eat it, too (without being judged or berated by others)?
If you have pancake batter, a mini muffin tin, an oven, and yogurt, you have the makings of breakfast cupcakes!
Prep Time: 15-20 minutes
Cook Time: 17 minutes
Yield: 48 mini cupcakes
For the Pancake Batter:
- 1 1/2 cup sorghum flour
- 1/4 cup teff flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp xanthan gum
- 1/3 cup coconut oil
- 1 1/2 cup nondairy milk mixed with 1 tbsp apple cider vinegar (I used coconut milk, which made the mix sweet and thick)
- 1 1/2 cup warm water
For the Yogurt “Icing”:
You may use any yogurt you’d like, but I recommend nondairy Greek yogurt (you’ll see why later).
I created my own concoction. If you’d like to use my recipe (as seen in pictures), use the following ingredients:
- one container of nondairy Greek plain yogurt (I used the brand So Delicious)
- 4 small strawberries
- 2 teaspoons maple syrup
- 1/4 teaspoon vanilla
Step 1: Mix your nondairy milk with the apple cider vinegar.
Guess what? You don’t need butter to create buttermilk! I love this part. It’s very science-y!
Step 2: Add the buttermilk, oil, and warm water into a mixing bowl.
Step 3: Whisk the dry ingredients together.
Do this in a separate bowl.
Step 4: Combine the wet and dry ingredients.
Slowly add your dry ingredients to your wet ingredients until full incorporated.
Step 5: Pour the batter into the mini muffin pan.
Grease up your mini muffin pan. Use a tablespoon to scoop the batter into the mini muffin pan. Fill the cup 3/4 of the way.
Place this in the oven at 350°F for 17 minutes. There’s a good chance that they’ll look like perfect puffballs of golden perfection when they’re done cooking.
Step 6: Gather/create your yogurt icing.
If you just plan on plopping your yogurt on top, that’s perfectly legal! I guess all you have to do is take it out of the fridge.
If you plan on using the yogurt from the package, there are two roads you can take. To Greek, or not to Greek? That is the question.
If you want a more “glazed” cupcake (as seen in my photos), go for non-Greek yogurt. If you’re looking for the normal cupcake look, go with Greek yogurt. Here is a picture from my Instagram of an instance where Greek yogurt was used with minimal modifications:
That looks cool, too, right? It’s all about preference.
However, I must stress that if you plan on using the yogurt icing recipe I have provided on this page, you MUST use Greek yogurt. If you use non-Greek yogurt, the result will be way too runny. The strawberries carry water that that waters down the Greek yogurt.
For those of you using the yogurt icing recipe, place all ingredients in a blender and mix until fully incorporated. While waiting for the pancakes to finish cooking, place in the refrigerator or freezer after mixing to cool down the mixture. The pancakes might be a little warm, and we don’t want the warmness of the pancakes to melt the yogurt even more.
Step 7: Put the icing on the cupcake!
Wait for your pancakes/cupcakes to fully cool down before placing on your icing. You don’t want the yogurt to melt even more on top due to the heat.
Use this opportunity to get creative here. You can choose the classic frosted look:
You can dip your pancakes into a yogurt pool:
You can even dress them up elegantly with a topping of your choice:
This recipe allows for you to get inventive and use your imagination! If you’re on Instagram or Facebook, take a picture of your breakfast cupcakes and tag me in your post so I can see your unique result!
Connect with me!
August 1, 2013 By This Vegan Girl
Orlando has an, uh, unique farmer’s market scene. It seems that the produce stands at Orlando farmer’s markets sell products that aren’t even cultivated in Florida. Huh? Needless to say, I do not support these phony farmers.
Luckily, there was local farmer’s market in our Mississippi town that we were excited to visit. It wasn’t a large one, but there were several produce stands that would fulfill our daily/weekly nutritional needs, amongst other things.
We purchased blueberries from a woman whose teeth implied that she had been dabbling with methamphetamines for quite some time. We also purchased some delicious jams that I’m determined to duplicate when they run out. We also couldn’t resist buying a watermelon the size of both of our heads, along with a small box full of juicy peaches. Mmmmm!
There’s always a small wish I make to myself when I go to a place like this: “Pleeeeease let there be a vegan and/or gluten-free stand!” At the very end of the lot, sure enough, there was a small, discreet stand with an elementary sign that read Gluten-Free Cakes. It was so unnoticeable that Matt walked right by. I pulled him back and said, “What are you doing?! LOOK!”
Long story short, Matt tried a banana cake with cream cheese frosting that he HAD to buy after 1 bite. During his heavenly bite, his eyes rolled back, he started nodded his head, and then looked at me with urgency in his eyes. So now, there’s a massive $35 cake in our fridge. It was quite a splurge, but worth it; how often does this boy get to buy a delicious treat like this? J
Unfortunately, it contained eggs and cream cheese, so I didn’t partake. I was determined to make this cake myself, though, and to veganize it. Here was my best shot at it.
Oh, and it was a damn good shot.
Gluten-Free Banana Cupcakes with Cream Cheese Frosting
Prep Time: 30 minutes
Cook Time: 30-60 minutes
Yield: 72 mini cupcakes
- 1 cup sorghum flour
- 1/4 teff flour
- 1/4 millet flour
- 1/4 potato starch
- 1/4 tapioca flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp xanthan gum
- chopped walnuts, optional
- 7 ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 1/2 cup coconut milk
- 1 cup evaporated cane juice
- 1/4 cup vegan cream cheese
- 1/2 cup Sweet Cinnamon Earth Balance
- Powdered sugar
STEP 1: I used 7 ripe bananas for this recipe. The browner, the better. In fact, you want them NAST. I wish my bananas had been more ripe, but it takes too much patience! Peel them, place them in a bowl, and squish them between your fingers until it’s a liquid form.
After that, place the rest of the wet ingredients in the bowl and whisk it up.
STEP 2: In a different bowl, combine and whisk your dry ingredients together. After that, slowly add your dry ingredients to the wet ingredients bowl, continuing to mix until all of the ingredients are fully blended.
STEP 3: I just bought an adorable mini heart-shaped silicone cupcake mold! Place these in the oven at 350°F for 15-17 minutes.
STEP 4: While the cupcakes are baking, start whipping your icing. In Tallahassee, I found this AMAZING Sweet Cinnamon Earth Balance butter, perfect for baking! If this gem is not in your town, I’d use the original Earth Balance and 1/2 teaspoon of cinnamon.
Mix the cream cheese and butter together in a bowl. Using a mixer, add a little bit of powdered sugar at a time until you have reached your desired taste.
STEP 6: Wait until the cupcakes cool, frost those babies, top with a walnut, and enjoy!
July 7, 2013 By This Vegan Girl
Matt and I haven’t been together for a long time (only over a year), but it didn’t take but a few months to realize that he seriously needed to amp up his gluten-free diet.
His go-to meal would be steak, potatoes, asparagus… steak, potatoes, asparagus… STEAK, POTATOES, ASPARAGUS! I mean, he was damn good at making steak, potatoes, and asparagus, but God, eat something new once in a while!
For Christmas, I decided to get him a really great gluten-free cookbook. No, not like some of them out there that have recipes on How To Make a Really Good Salad! Ugh, that just boils me. Celiacs and gluten-free intolerants have had enough of going to restaurants and only being able to eat a salad (without croutons!). I didn’t need an ignorant cookbook.
What I wanted was a cookbook that could make gluten-free miracles: muffins, cookies, and pancakes. After a bit of searching, I found THIS: The Healthy Gluten-Free Life by Tammy Crendicott.
At the time of purchase, I was NOT vegan, so I was a bit confused about the whole dairy-free, egg-free, and soy-free recipes and why it was so relevant. Imagine my delight when a month after he opened up his gift that I became vegan, and how wonderful this cookbook truly is.
This cookbook does contain meat recipes, as it is NOT a vegan cookbook, but the breakfast entrees and desserts (the recipes without meat) are just marvelous. We use it all the time, especially to satisfy our sweet teeth!
So, here’s a modified version of the cupcakes and frosting The Healthy Gluten-Free Life has presented. These cupcakes are so moist, so lemony, and so scrumdidlyumptious!
Gluten-Free Lemon Poppyseed Cupcakes
Prep Time: 20-30 minutes
Cook Time: 15 minutes
- 1/3 cup teff flour
- 1/3 cup millet flour
- 1/3 cup sorghum flour
- 1/3 cup potato starch
- 3 tbsp tapioca starch
- 3/4 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 heaping tbs poppyseed
- 1/3 cup Earth Balance butter
- 3/4 cup organic evaporated cane juice
- 1/2 cup coconut oil, melted
- 2 tbsp pure vanilla extract
- 1 tbs baking powder (to mix with applesauce)
- 1/3 cup unsweetened organic applesauce, room temp.
- 1/2 cup warm water
Lemon Frosting Ingredients:
- 1 cup Earth Balance butter
- 2 tbsp pure lemon extract
- lemon zest
- 1 lb organic powdered sugar
STEP 1: Preheat the oven to 350° F. Take out your colossal gluten-free flour collection and get to work whisking all the dry ingredients together (except the poppyseed).
STEP 2: In a large bowl, mix the applesauce and baking powder together. Then, add all of the rest of the wet ingredients (except the warm water).
STEP 3: A little at a time, start adding the dry ingredients to the wet ingredients a little at a time until all the ingredients are mixed together. Then, take your water and add it a little at a time until you’ve got the consistency of cake batter.
STEP 4: Add poppyseed! Mix on high for 1 minute. Or if you’re like me and have no mixer in Mississippi, get your boyfriend to use his ~manly strength~ to mix it really fast for you for a whole minute.
STEP 5: Pour your mix into cupcake cups. Gluten-free mixes don’t rise like all-purpose flour does, so if you want your cupcakes at/above the liner line, fill your cupcake cups about 3/4 full. Place in the oven for 15-17 minutes.
STEP 6: In the meantime, make your icing! Gather your icing ingredients. For the best, fluffiest results, blend the butter, extract, and zest first. Then, add powdered sugar a little at a time until it has the desired frosting consistency.
Me? It was 10:00 at night and I got lazy and dumped/stirred everything in at once. The icing ended up having awesome flavor, but it wasn’t as fluffy as I would’ve liked. Oh well… it was still finger-licking good.
STEP 7: Take your cupcakes out of the oven, admire how lovely the look, and let them cool.
STEP 8: Don’t bake your cupcakes at 10:00pm like I did, or else you won’t let them cool down fully and you’ll frost them when they’re still a bit warm in the middle. It melted my frosting a teensy bit (on top of me being lazy with the mixing of the frosting), but nonetheless, these were still FINGER-LICKIN’ DANKNESS. Garnish with a bit more poppyseed and you’ve got yourself some delicious cupcakes!