I had a bad cupcake day yesterday, so I had to redeem myself with these! We had made the frosting earlier, so it didn’t get quite as smooth as I wanted here, but it tastes good – just isn’t as pretty in photos.
Chocolate Cherry Cupcakes
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon cherry extract or cherry juice
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water
1/4 cup chocolate pieces or chips
1/4 cup dried cherries chopped
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Add the chocolate chips and cherries and gently mix. Spoon into cupcake tins (fill 1/2 to 2/3 full). Bake at 350°F. oven for 25-30 minutes, or until a toothpick inserted in a cupcake comes out clean. Allow to cool before frosting.
2 cups powdered sugar
¼ cup vegan butter, softened
3 tbsp chocolate syrup
1/2 teaspoon cherry juice or extract
1+ tbsp soy milk
Cream sugar and butter. Add syrup and extract. Add soy milk if necessary to reach desired consistency.
After making some spinach dip, I decided that I needed bread or rolls to serve with it. One of the young people requested rolls that were a little sweeter and lighter than a sourdough loaf. I started with this recipe from Holy Cow Vegan and adjusted from there.
1 cup sourdough starter
5 cups all purpose flour
1/2 cup aquafaba
3 tsp salt
5 tbsp white sugar
3/4 cup olive or vegetable oil
1 cup non-dairy milk
Combine all ingredients except milk. Mix with dough hook, adding milk *just* until the dough comes together in a soft ball. Do not over knead.
Place dough ball into an oiled bowl to rise. Cover tightly and place somewhere warm for 4 hours. The dough should double.
Turn the light on in your oven. Knead the dough briefly and divide into 16 pieces. Shape each piece into a ball and place in 2, parchment-lined baking pans, keeping the rolls slightly apart from each other and from the sides.
Place in the unheated oven with the light still on for 2.5 hours. At that point, they should have risen somewhat in again and will be touching. If not, allow a little more time.
Remove rolls from oven and preheat to 350*. Bake for approximately 30 minutes until golden on top and about 185* internal temperature.
After the rolls cool for 15 minutes in the pan, remove to a baking rack and continue to cool.
1 ½ tablespoons curry powder or garam masala (your preference)
1 large can diced tomatoes, drained
8-10 medium potatoes chopped small (1/2 inch)
2 carrots peeled and sliced into thin slices
2 cups split peas
4 cups vegetable broth
1 small can tomato paste
1 can coconut milk
Salt and pepper to taste
Sauté onions, peppers, garlic, ginger, and spices in olive oil. When onions are soft add diced tomatoes, broth and split peas and let cook at a boil for 20 minutes. Add and carrots and potatoes and continue to cook at a soft boil until potatoes and peas are almost done. Add the tomato paste and coconut milk and cook for an additional five. Serve over rice.