Red Velvet Cupcakes

Those who know me well, know that I'm obsessed with the South and I want to go to there. I think it's because of the amazing stories that have come out of that region, both fact and fiction. I realize I have probably romanticized it in my head, but I like the idea of traveling somewhere that's different from where I live and still totally relatable. I want to go on a southern road trip, which would include Texas. (Although, the people I have met from the South say Texas is not southern, and I'm sure Texans consider their state to be in its own category, but what do I know, I'm Canadian.) To go on such a trip I would need money and time...and the ability to drive. And also a car. As you can see, there are many obstacles to my dream vacation. That is why I buy soul food cookbooks and watch TV shows about high school football. It's also why my favourite cake is red velvet. This recipe isn't exactly authentic, being egg-and-dairy free, but you get the idea. These cupcakes are virtually idiot proof and a guaranteed crowd pleaser.

Red Velvet Cupcakes (makes 12)
Adapted from Vegan Cupcakes Take Over The World

For the cake:

1 cup almond milk
1 teaspoon apple cider vinegar
1 1/4 cup flour
1 cup sugar
2 tablespoons cocoa
1/2 teaspoon each baking powder, baking soda, and salt
1/3 cup canola oil
2 tablespoons red food colouring
2 teaspoons vanilla

For the frosting:

1/4 cup margarine
1/4 cup Better Than Cream Cheese
2 cups icing sugar
a smidgen of vanilla

Preheat oven to 350 degrees and line a cupcake tin with a dozen paper liners.

In a medium bowl, mix almond milk and vinegar and set aside.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk oil, food colouring, and vanilla into the almond milk, then whisk the wet ingredients into the dry ingredients until there are no more lumps.

Pour evenly into the prepared cupcake tin and bake for 18-20 minutes.

In a large bowl with an electric mixer, cream together margarine and "cream cheese." Gradually beat in icing sugar, then add vanilla and beat until light and fluffy. Don't do as I did and add too much vanilla, because then the icing will not be nice and white.

After the cupcakes cool, scoop frosting into a pastry bag or freezer bag with one end cut off and pipe frosting onto cakes to be all fancy and stuff.

Carrot Cupcakes

Between intensely fudgey brownies and sinfully chocolately bundt cake, it should be obvious that both of us Poor Girls have a sweet tooth.  And while my heart really lies with chocolate, I also have a deep appreciation for carrot cake.  I mean, it's delicious, and I'm sure all those carrots make it somewhat good for you.  Okay, maybe not all that good for you.  But a girl can dream.

 

I was stuck waiting in the apartment on a beautifully sunny Tuesday for the Time Warner guy (oh, how I loathe you, Time Warner).  To mitigate some of the misery of being inside, I took inventory of my fridge, grabbed a bag of carrots, and started shredding.  An hour later, I had internet and a dozen very airy and very moist carrot cupcakes.  The cream cheese frosting, which had all the tang of cream cheese without being too sweet, was the perfect compliment to such a light cake.   Or in other words, these little guys are pretty darn good, and the "OMG cupcakes" text I received later from my roommate served as a another testament to their deliciousness.

Carrot Cupcakes (yields 12) 
Adapted from All Recipes

For the cake:
2 eggs
1/2 cup and 2 tablespoons canola oil
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 teaspoon cinnamon
1 1/2 cups grated carrots

For the frosting:
1/4 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar

Preheat oven to 350.  Line a cupcake tin with wrappers.

Mix together eggs, canola oil, brown sugar, white sugar, and vanilla in a bowl (be sure to break apart sugar clumps.  Stir in flour, baking soda, baking powder, salt, and cinnamon.  Add carrots, stirring until just combined.

Spoon batter into cupcake tin, filling the cupcakes about 2/3 full.  Bake for 20 minutes, on until a toothpick inserted in the center comes out clean.

As cupcakes bake, prepare frosting.  Beat cream cheese, butter, and vanilla until combined.  Gradually add in powdered sugar.

Frost cupcakes, serve, and enjoy!