I’ve actually been baking a lot since school’s been over-
School is over! Maybe forever! I have a master’s degree!
Anyway, since I don’t have to spend the evenings and weekends in academia land, I’ve had the free time to experiment with new recipes. None of which have been written about individually because I wasn’t 100% satisfied with them (except for maybe the cornbread, which I didn’t take a picture of anyway, go figure). That’s not to say that anything was totally awful or unappreciated – I just don’t feel like posting the recipe for something if I wouldn’t recommend it for someone else to try.
Especially not chocolate chip cookies.
They’re one of those standard goods that I feel anyone who’d call themselves a baker needs to have go-to recipe for, and I haven’t found mine. I tried making some a few weeks ago, and while the dough was delicious, they came out flat, crunchy and very greasy – not what I was going for. Therefore, I am not posting the recipe. My mom did give me a couple tips on how to get a fluffier texture, so I’ll probably make another attempt soon.
These lemon cake things were another taste-good, texture-not-so-much effort:
Don’t let the glaze fool you, these came out dry and dense, and I honestly could’ve used them as weapons a day later. The recipe said to bake at 350 for an hour, which I think was far too long.
Buuuuut last weekend I made margarita cupcakes, and I was actually pleased with how they turned out!
This recipe is apparently from “Vegan Cupcakes Take Over the World,” which is by Isa Chandra Moskowitz, of Post Punk Kitchen fame. She knows what she’s doing. These are moist and delicious and didn’t even require an egg replacement. Your kitchen will smell like tequila (added bonus?)
Cupcakes (makes 12)
- 1/4 cup lime juice
- 1 1/2 tsp lime zest (1 lime)
- 1 cup vanilla soymilk
- 1/4 cup vegetable oil
- 2 tsp tequila
- 1/2 tsp vanilla extract
- 1 cup sugar
- 1 1/3 cup all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 margarine
- 1 tbsp soymilk
- 3 tbsp lime juice
- 1 tbsp tequila
- 2+ cups confectioners’ sugar (as much as needed for desired consistency)
- 2-3 drops green food coloring (optional, I suppose)
1. Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
2. In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
3. In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined, then spoon into muffin tins (this is low-viscosity batter, it will be messy).
4. Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
5. Turn out onto a wire rack to cool completely.
6. For the frosting, cream together margarine, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar.
7. Add in more sugar as needed to make frosting stiff, but spreadable. I added some cornstarch, as I ended up running out of sugar.
To be honest, you could probably halve all the liquids for the frosting and be all right. No matter how stiff it looks in the bowl, it will spread out over the cupcakes just the same, so you don’t need a lot of it (you can see I added too much to the top two in the photo and had to wipe away the excess). Enjoy!