Tag Archives: Cupcakes

You are invited.

I am getting all giddy and a little nervous as I put this show together. Every time a print order shows up in the mail, I am filled with glee. It’s one thing to see your photo on the computer screen, and a whole other experience seeing it on a Canvass print, or simply printed in large format.

The amazing part for me is to think  about how I mustered up the courage to get my foot in the door to do a show. Granted, this is a Coffee Shop show, and not at a museum or anything fancy. But, still, I was surprised that I needed a little kick to even start. I can thank the Internet for that kick. It came from a creative mind who suggested that folks 20 minutes every day to their art work. So, I chose my Photography.  It’s funny how all the worry or insecurity I had to get an interview for the show space seems like so long ago. And now, I find those little insecurities trying to poke their pesky heads up as I feel some butterflies invading my stomach every day.

Will people like my photography? Will it move them? Inspire them? Or, make them yawn? It doesn’t really matter. This is more about me putting my work out there and getting the chance to feel what that’s like. My family and friends are ever encouraging, and I appreciate that more than words can tell. But, what about strangers? It’s hard for me to imagine what strangers will think. That’s going to be the fun part, I suppose.

So, if you’re in the Seattle area on January 12th, please come by to say hello. Or drop into the delightfully delicious coffee/tea/cupcake shop to take a look. Either way, I’m excited to share my work with you.

And, yes, the work will all be for sale. You can check out a few prints I’m already selling over at my Etsy shop, Busyhands. Thanks for taking a look!

Recipe: Vegan Vanilla Cupcakes and Frosting

Ready to Paaaaarty!
Ready to Paaaaarty!

I believe there are no true substitutes for Eggs or Butter, but this recipe proves that you don’t need them to have a moist, tasty cupcake.  Since our daughter cannot eat good ‘ole Eggs and Butter, I’ve been experimenting with Vegan Baking. I found the initial recipe at myvegancookbook.com, but modified it to this one. In the past 2 months, we’ve enjoyed 4 Birthday celebrations, and I’ve used this recipe to bring a dozen cupcakes to each event so that our Little Lady doesn’t miss out (in her eyes it is not a party without cake or cupcakes!). Some folks who aren’t on such a diet, loved the cupcakes – not knowing they were Vegan!

This recipe usually takes me about 30 min from start to finish. Once the cupcakes are in the oven, I make the frosting, then set it aside in the refrigerator until the cupcakes are cool enough to frost. The best part about this recipe, for me, is that they store in the refrigerator up to 2 days and taste wonderful! I even think they’re better sitting for several hours before eating. Now, onto the recipes…

From the oven: Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

Ingredients:

– 1.5 Cups Flour (I used refined Spelt Flour, you could use Wheat based Cake or refined flour)

– 3/4 Cup Sugar

– 1 Teaspoon Baking Soda

– 1/4 Teaspoon Salt

– 3/4 Cup Water

– 1/3 Cup Apple Sauce

– 1 Tablespoon White Vinegar

– 1 Tablespoon Vanilla

Preheat oven to 350 degrees – In a mixing bowl, blend together dry ingredients enough until combined.  In a separate mixing bowl, blend together wet ingredients, then place into the dry ingredient mix. With a spatula, combine until the batter is mixed, but still lumpy.  Pour a heaping Tablespoon of batter into cupcake papers, filling one dozen – each one being about 3/4 full of batter. Bake for about 20 minutes or until they look fluffy. You can check to see if they are done by inserting a toothpick in the center and if it comes out clean, they’re done. Let rest on a cooling rack, then frost and enjoy!

Notes:

– I’ve made this recipe over a half-dozen times now, and have found that adding Ghee in replacement of Apple Sauce works too.

– A 50/50 ratio of Whole Grain flour and Refined Flour works just as well, but yields a denser cupcake.

Vanilla Coconut Oil Frosting

Coconut Oil Frosting

Ingredients:

– 3 Tablespoons Extra Virgin Coconut Oil

– 2 Cups sifted Powdered Sugar

– 1 Teaspoon Vanilla

First, sift powdered sugar into a mixing bowl, or measuring dish – I like to use a Pyrex 2 quart measuring vessel since it has a 2 cup marker, and acts as a mixing bowl.  Add Coconut oil and Vanilla, then blend on Medium until the frosting starts to look smooth. It will not become completely smooth, but have a grainy finish depending on the temperature of your kitchen. That’s okay, because as they sit waiting to be eaten, the oil softens and you get a creamy, light flavored frosting.

Extra fun: I like sprinkling some Raw Sugar, or Turbinado Sugar onto the top of them as a finishing touch, as you can see in the top photo. You could add sprinkles or Shredded Coconut for added flavor and looks.