Posted by: kidnothing | April 24, 2010

Got my dress!

it was the ONE that i forgot to put a picture up of, ahaha.
okay, here it is:

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it’s BEAUTIFUL. & i already got the shoes too… i wanted some of the ones from the store that you could dye, but they were all silk or leather. blech! i don’t need that crap.

okay, so since i’ve never had vegan cupcakes, and my vegan friend had cupcakes the other day, but didn’t give me one(BUT GAVE A VEGETARIAN GIRL ONE D: ), i’m going to make my own!

Chocolate Cupcakes!

1 cup soymilk
1 teaspoon apple cider vinegar
3/4 cup sugar (or app. 1/3 cup agave)
1/2 cup applesauce, plain and unsweetened
1 teaspoon vanilla extract
1/2 teaspoon almond extract, vanilla extract, or choc. extract
1 cup all purpose flour (still great w/ whole wheat)
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350 F and line muffin pan with 12 paper/foil liners. (Optional: Spray liners with cooking spray)
2. Whisk together soy milk and vinegar in large bowl, set aside for few minutes to curdle. Add the sweetener, applesauce, extracts to the soy milk mix and beat until foamy. In separate bowl, sift together flour, cocoa, baking soda/powder, and salt. Slowly add the dry ingredients into the wet mixture while constantly beating/stirring until no large lumps remain. Do not overmix.
3. Pour into liners, filling 3/4 of the way. Bake 18-20 minutes, remove and let cool in pan for 10 minutes. For frosting, use strawberry/raspberry jam with a layer of confectioners sugar OR following frosting recipe.

Cupcake Frosting!

3/4 cup powdered sugar
2 tbsp. vanilla soymilk
pinch of salt
1/4 cup and 2 tablespoons blended silken tofu (light)
1/2 teaspoon vanilla extract

Blend silken tofu in a blender with vanilla and soymilk. Transfer to a bowl, mix in powdered sugar and salt.

so yeah, i’ll see how those turn out. 🙂

oh, & if you’re an abolitionist vegan, please check out my friends & me’s message board:
http://www.s7.invisionfree.com/Animal_Liberation

that’s it for now.
keep it vegan,
dia.

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