GrandmaG - those are AWESOME!
I am so glad that you shared!
GrandmaG Forum Addict
Joined: Nov 19, 2007
Posts: 741
Location: Nebraska
Birthday: Jan 04
Posted:
Wed Jun 25, 2008 6:55 pm
Linliv46 wrote:
GrandmaG wrote:
I had to order mine from Kitchen Krafts. Can't get it around here.
Which tube did you end up using for the sunflower?
I looked it up in Hello Cupcakes book and they just snipped a v into a bag so that's what I did. It did make a nice closed leaf but I just needed stiffer frosting. I just didn't want to put more sugar in it because I really wanted the cream cheese to come out for the Red Velvet. Oh well, they liked them. I got orders for the raspberry lemonade and Vegan Vanilla. One girl said the vanilla was the best cupcake she'd ever had. I guess they have been ordering from a local lady that is charging West Coast prices and she is grumpy when you call her so they asked if I would bake for them!
GrandmaG Forum Addict
Joined: Nov 19, 2007
Posts: 741
Location: Nebraska
Birthday: Jan 04
Posted:
Wed Jun 25, 2008 6:57 pm
By the way, I have to come up with a Strawberry Vegan cupcake by Saturday. Any one out there have a good one? I'm sure I can figure one out. The Vegan recipe is pretty much the same with different flavors.
nicolepa Regular Member
Joined: Aug 25, 2007
Posts: 146
Posted:
Wed Jun 25, 2008 7:11 pm
Melvira wrote:
Glad you finally got to try the hi-ratio!! I, too, will never go back. It's just not the same! I haven't used Crisco in almost 2 years except for frying chicken!!
Mel, I've been wonderng this for awhile. Can I use hi-ratio in all of my baked goods (ie, pie crusts, biscuits etc). Do I need to make any changes? I have a 50 pound box of Sweetex in my garage and would love to know what else I can use it for besides frosting.
Thanks!
CandyLady Frequent Member
Joined: Apr 19, 2005
Posts: 299
Posted:
Wed Jun 25, 2008 7:30 pm
found vegan strawberry cupcake (actually only frosting is strawberry):
The ELLEgirl Vegan Strawberry Cupcake
by Erin McKenna, owner of BabyCakes NYC
Vegan Strawberry Frosting Ingredients
2 cups vegan cream cheese
1 tablespoon vanilla
1 cup vegan powdered sugar
6 strawberries, washed and sliced
Vegan Cupcake Ingredients
1 3/4 cup spelt flour
1 cup unrefined sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/3 cup oil
2/3 cup soymilk
6 tablespoons applesauce
1 tablespoon vanilla extract
Directions
Preheat oven to 350 degrees. Line one standard 12-count muffin tin with liners; set aside.
In a medium bowl, whisk together spelt, sugar, baking powder, baking soda, and salt. Add oil, soymilk, applesauce, and vanilla directly to dry ingredients. Stir until batter is smooth.
Measure 1/4 cup of batter into each prepared cup. Bake the cupcakes on the center rack for 20 minutes, rotating the tray 180 degrees after 10 minutes. The cupcakes will be golden brown and will bounce back when pressure is gently applied to the center. Remove from the oven.
Let the cupcakes stand for 20 minutes. Transfer them to a wire rack right side up and cool completely.
In a mixer, measure in vegan cream cheese, powdered sugar, vanilla, and strawberries. Mix on low until all ingredients are blended. Using a frosting knife, spread 1 tablespoon of frosting on each cupcake. Place the cupcakes in an airtight container and store in the refrigerator for up to 3 days.
Serves 12
Click here
CandyLady Frequent Member
Joined: Apr 19, 2005
Posts: 299
Posted:
Wed Jun 25, 2008 7:34 pm
Fresh Strawberry Vegan Cupcake Recipe
Fresh Strawberry Vegan Cupcakes Ingredients
1 3/4 c All-purpose Flour
1 t Baking Soda
1 c Organic Unbleached Sugar
1/2 c Chopped Walnuts
1/4 c Apple Sauce
1/4 c Soy Yogurt
1/2 c Vegetable Oil
1/2 t Almond or vanilla extract
10 oz Pkg frzn sweet Strawberries** or 1 c crushed fresh strawberries mixed with 3 T organic unbleached sugar
Fresh Strawberry Vegan Cupcakes Directions
Mix together flour, baking soda, organic unbleached sugar and nuts in a bowl.
In another bowl, beat together apple sauce, soy yogurt, flavoring and oil until well blended.
Add strawberries and beat at slow speed of mixer until berries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done.
Sprinkle with organic unbleached sugar if desired.
Okay....where does one find this hi-ration shortening that you are all raving about????
I buy mine from www.countrykitchensa.com I love them. Their product is great, price is good, shipping isn't bad, and once when I was in dire need, they worked really hard to get my shipment to me in time without too much additional charge!
chassidyg Forum Addict
Joined: Feb 02, 2008
Posts: 864
Location: Ft.Myers, Florida
Birthday: Dec 07 Gallery Supporter Member
Posted:
Wed Jun 25, 2008 7:53 pm
Okay blonde me again....All of the items can be found at a health food grocery store correct?
chassidyg Forum Addict
Joined: Feb 02, 2008
Posts: 864
Location: Ft.Myers, Florida
Birthday: Dec 07 Gallery Supporter Member
Posted:
Wed Jun 25, 2008 8:07 pm
Ya know Mel, in all the times that I've been to that website, I've never noticed their food items. Have you tried any of the icing fruits?
No, I actually haven't... wonder if they're any good.
chassidyg Forum Addict
Joined: Feb 02, 2008
Posts: 864
Location: Ft.Myers, Florida
Birthday: Dec 07 Gallery Supporter Member
Posted:
Wed Jun 25, 2008 8:14 pm
Another question, has anyone ordered fondant or bc or gumpaste roses online? Have they held up through the shipping....the words "shipped at your own risk" just kinda scared me. I cant make a rose to save my life.
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