Saturday, October 13, 2012

Vegan Cupcake party

Today I am trying some new cupcakes.  I found out that 4 girls at the cupcake party today are allergic to dairy and eggs and one is allergic to nuts, also 2 are gluten free!  Ok!  lets explore this!  I wasn't given enough notice to really explore the gluten free part.  I am totally at a loss with that one!  It requires so many ingredients that I don't own!  The mom of one of the girls sweetly offered to buy the 2 who are gluten free, egg free and dairy free, cupcakes so that I don't have to approach that one today.  I may need to experiment with that in the future, though since it is a common occurance!  I am not completely sure about the other girl, I was told she was allergic to egs and dairy and then I was told taht they were trying to give up dairy but not there yet, so I decided to play it safe and try some vegan recipes.  I always do a vanilla cupcake and a chocolate cupcake for my parties so that the guests have a couple of choices.  I was doing some research and came up with these 2 recipes.

The first one from this blogger that has lots of healthy recipes!  I will have to check her out a bit more!!

Very Vanilla Vegan Cupcakes

Posted By Whipped Baking On April 11, 2012 @ 2:10 pm
Yields 14 standard sized cupcakes or 48 mini cupcakes
For the Vanilla Cupcakes
  • 1 ¾ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened plain soy milk
  • ½ cup canola oil
  • 2 tablespoons vanilla extract
  • 1 tablespoon white or apple cider vinegar

For the Vanilla Cupcakes

1.       Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans.

2.       In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3.       In a medium bowl, whisk together soy milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

4.       Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes (or mini cupcakes for 8-10 minutes), or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

Article printed from Whipped:
URL to article:
Copyright © 2012 Whipped. All rights reserved.
I am loving this recipe!!  It puffed up like regular cupcakes and they look gorgeous!!
 Now for the Chocolate Cupcakes.
These ones didn't puff up as much, but they are still very beautiful!  They aren't super sweet, which might be good with the amount of icing that often goes onto the cupcakes. 
I got this recipe from Here
The look great!  I am excited about these 2 recipes. It was a challenge, but it was a great opportunity to learn something new! 
I am excited to do this party!  It should be a fun time.  They are having a sleepover in a hotel and so we are going to the Hotel for the cupcake part of the party as well!  It will be a fun time!  I will post pictures about the party later!

Sunday, October 7, 2012

Flower Fairy Summer Camp

Everything all set out and ready for 25 girls to have a great  time
Cute Helper girls!

example cupcakes

cute Flower!!

boxes all lined up cupcakes on top, ready for the Tea Party

everything all set out and ready to take home

Look at that pile of icing! 

Birthday Party Fun

Teaching Time.  The kids learned some techinques.

Teaching time.  The girls leraned a few techniques. 

Happy Birthday!!  Cupcakes make great birthday cake!

Brothers love Cupcakes too! 


party time

Flower Fairy summer camp

Each summer for the last 3 summers, I have been asked to be a part of a summer camp sponsored by Emerald Ballet.  I get to spend 45 minutes with a group of 12-16 girls who are super excited to be lovely dancing fairies decorating cupcakes.  I even heard one mom comment that it was the cupcake party that has them coming back.  This year somehow they got excessive kids signed up for the morning and not as many in the afternoon.  They also put all the 3 year olds into that same morning class.  SO we had 16! 3 year olds at one time for one of the session.  That was a bit crazy!  It was very fun, but crazy.  Thank goodness my dear sweet daughters (age 8 and 10) were there to help.  They have been decorating cupcakes with me for so long that they were well aware of what should happen and how to help the girls.  They were a huge help. I didn't, however, have a photographer and was too busy helping the kiddos to take pictures during the decorating time, so I have after pictures.  Them eating their cupcakes and the boxes.

The adorable flower fairies having their tea party after decorating cupcakes.

Saturday, December 10, 2011

Summer Flower Fairy Camp

It has been a long time and I haven't updated my blog, but I have been meaning to. In the summer I did the FLower Fairy camp again. It was a crazy and very fun group. We ended up having 16 3 year olds at one time! How fun!

Some of the kids enjoying the tea party with their cupcakes.

Boxes of cupcakes waiting to go home

Some of my samples

Tuesday, February 1, 2011

Dairy Free, Wheat free, sugar free cake experiments

I need to do a wedding cake for my brother and his fiancee can not eat white flour, sugar, soy, or dairy. I took on the challenge to figure out how to make a cake for her to be able to eat for the cutter cake.  I will do normal cake for the bottom 2 layers, but for the top layer I need a cake she can eat.  I will also need to figure out a yummy frosting that is sugar free.  Normal Buttercream can be made without any dairy, so the challenge is the sugar.  Frosting is pretty hard to make without frosting. I will post on this later. 

So...  that being said, I thought I would post my experiment on my blog.

This is the blog that I got the recipe from for the Kidney bean cake! Yep, you read it right, Kidney beans!

 I tried the cake 2 times, the first time I used Erythritol as a sweetner and the 2nd time I used Splenda.  The recipe suggests not using splenda, but I needed to try it since it is something that I have in the house and it is considerably cheaper than the erythritol.  Here are some pictures of the experience.

 Erythritol and Stevia
 My Sister in law to be can't have dairy or soy.  I can't believe how hard it was to find a soy free margarine!! I went to 3 different stores and found 1- only 1!

This is the batter for the first batch with Erythiritol.  It was very runny and I had to add 10 minutes to the cooking time. 

I should have put the parchment on the bottom of the pan. It stuck pretty bad.  I used wilton release for this cake.  Usually it works very well.  But this is definately a moist cake.  I couldn't use it with the actual wedding cake though because it has soy. 
I must admit, it tastes very good!!!

creamed soy free margarine and splenda- 2nd trial

Bean eggs and vanilla mixture
This time I did most of what the recipe said for preparing the pan.  I skipped out on the parchment.  I will do the parchment next time!!  It is a necessity.

This batter was much thicker.  I am not sure why, I guess there was considerably more volume of sweetner. 

Well this one only cooked for 40 minutes.  I haven't tasted much of this, but the small taste I had, has a pretty strong splenda aftertaste.  Splenda does have that tendoncy.

Here is the recipe cut and pasted from the blog post I mentioned above.  Thanks healthy indulgences!

Healthy Flourless Chocolate Cake

Adapted from a recipe at LowCarbFriends
Makes a single 9" layer cake, which can be halved and stacked for the taller cake you see here!


1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup erythritol plus 1/2 teaspoon pure stevia extract
OR 1/2 cup honey plus 1 teaspoon pure stevia extract
OR 1 1/4 cup Splenda (using Splenda alone here is not recommended)
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)

Mint Chocolate variation:

2 teaspoons mint extract (in place of 2 teaspoons vanilla)


Preheat oven to 325 degrees(350?-see below) Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving

~57.6g net carbs for the whole cake using erythritol/stevia.
~5.7g net carbs per 1/10th
~125.6g net carbs for the whole cake using honey/stevia.
~12.56g net carbs per 1/10th

I also did a chocolate ganache with coconut milk.  It is very thick!  I will have to thin it to ice the cake with it.  I will post more about the icing tomorrow when I have had a chance to work with it a bit.  Tastes yummy though.  If I can get it to a good consistancy, it might actually work!  I hope so!
This is the blog I used for the ganache. 

Tuesday, August 17, 2010

Flower Fairy Camp Cupcake day

Flower Fairy Summer camp was a very busy and fun time!  There were over 50 girls!  We split them up into groups of 12-15 so that the groups would be workable.  The youger ones (ages 3-5) Had a lot of fun just putting icing and candies on their cupcakes.  The Older girls really tried to make some great creations!  They did flowers, spagetti and meatballs, purses, swirls, dots and stars.  They really enjoyed learning how to make stars, shells, dots, swirls, smooth bases, etc.  It was a great event!

All set up and ready to go
I had some great assistants!

example cupcakes

They loved the marshmallow flowers!  Look how cute this one is!

Some decided they liked piles of icing- I think this was was titled "a pyramid!"

In the box

Boxes all set out with one cupcake ready for the teaparty

All the precious boxes of cupcakes set out and ready to take home