Sunday, July 3, 2011

Devil Cupcakes and Granola Bars

How the hell these decadent and moist Devil Cupcakes came to be:
Vegan Marshmallow center

Yield 8
Preheat Oven to 350
Prepare a Muffin tin with 8 lightly oiled paper liners

In a blender:
1/2 C+ Vegan Plain Beverage such as Rice, Soy, etc.
Use Carob, Plain, Vanilla or Chocolate
1/4 C Water
3 TBSP Dark Cocoa Powder
1 TBSP Flax Meal
1/3 C Coconut Oil or your choice oil
2/3 C Sugar
A little Maple Syrup or Agave
Blend well

Add wet ingredients to dry ingredients in a bowl
2 C Flour
1+1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Salt

Stir to blend thoroughly
Add a little more water of needed for nearly pourable batter
+Depending or brand of the cocoa powder minor we have found
adjustment to moisture/water is sometimes needed
Add Vegan Chocolate Chips, stir through

Fill muffin cups 2/3 full with batter
+I added 3 mini Vegan Marshmallows to the batter halfway up then
topped to 2/3 for a marshmallow middle.
Decorate tops with more chips
Bake at 350 for approx 20 minutes or until the tops springs back at touch.

TIP: Slice cupake in quarters, top with your fav Vegan Frozen Dessert,
Vegan Chocolate Syrup and Walnuts. A Sock Monkey Wish come true!

VC Granola Bars:
In a bowl stir to blend well the following.
Spread flat to 1/2 inch thick in a baking pan
Bake at 350 for 25 minutes
Allow to cool prior to cutting into bars

2 C Quick Oats
1/2 C Slivered Almonds or Chopped Raw Cashews
1/4 C Flax Meal
1/4 C Sesame Seeds
1 C Dried Fruit
1/4 C Apple Cider Vinegar
2 TBSP Creamy Peanut Butter
1 TBSP Water,Juice or Green tea
1/2 C Maple Syrup
1/2 C Shredded unsweetened Coconut
1/4 C Sunflower Seeds

Once I took this recipe and created a savory bar
with Chopped Sun Dried Tomatoes, Chopped Oil Cured Olives,
Dried Oregano, Chopped Cashews, Olive Oil,Tahini,
Flax Meal,Salt, Water and Lemon Juice to blend
along with just a little maple syrup to stick.

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