Red Velvet Lava Cake Recipe

red-velvet-lava-cake

 

Lava Cakes certainly have not gone out of style and red velvet everything has surely made it’s way up to the ranks of classic pastry preparations!

This is the same recipe from when I was a student at the Culinary Institute of America many many many years ago!

This Red Velvet Lava Cake recipe is sure to get your blood flowing!

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Red Velvet Cupcakes

Red Velvet Cupcakes

Who doesn’t love red velvet?

I know some people who did not, but after they tried my recipe for Red Velvet Cake they changed their minds!

I swear!  I am not making that up!

Perhaps one of the best sellers when I owned my bakery would be these luscious cupcakes.

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Vegan Carrot Cake Cupcakes

Vegan Carrot Cake Cupcakes

carrot cake cupcakes

What can be better than carrot cake?

VEGAN CARROT CAKE CUPCAKES! That’s what!

Whenever I am not testing and preparing recipes for my regular videos, I try to test and create vegan ones!

As many of you may know I do practice veganism.

Pretty much the only time I do not, is at the end of my videos where I take a bite of whatever dessert I have made.

For the most part it is quite easy to convert any recipe to a vegan one.

I recently had the opportunity to convert my carrot cake recipe for my cousins birthday, since carrot cake is her all time favorite dessert!

I didn’t tell anyone they were vegan however until after the rave reviews starting pouring in!  Hehehehe 😉

I topped each cupcake with vegan cream cheese icing, and well…..let’s just say there are now a few NEW believers that vegan is indeed ~ delicious!

For those who don’t care to follow a vegan recipe for whatever reason, you can of course make cupcakes from my amazing Tropical Carrot Cake and ice with traditional Cream Cheese Icing recipe!

Vegan Carrot Cake Recipe
 
This recipe can also be baked into 8" cake layers instead of cupcakes
Preheat oven to 350°F (177°c)
Unlike my regular carrot cake recipe which uses Browned Butter, we will be substituting here with oil
Author:
Serves: 24 cupcakes or 2- 8" Cake Layers
Ingredients
  • Almond Oil (or any vegetable oil of your choice) 1cup + 2 Tablespoons (260ml)
  • All Purpose Flour 1½ Cups (195g)
  • Cake Flour ¾ cup (90g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoons (7g)
  • Salt ¾ teaspoon
  • Ground Cinnamon 1 Tablespoon (15g)
  • Granulated Sugar ¾ cup (150g)
  • Light Brown Sugar ¾ cup (158g)
  • Ground Flax Seeds 8 Tablespoons (56g)
  • Almond Milk 12 Tablespoons (180g)
  • Vanilla Extract 1 Tablespoon (15ml)
  • Carrots Shredded from 5 medium carrots approx 2½ cups (300g)
  • Pecans ground fine 1½ cup
  • Zest of 1 Orange
Instructions
  1. In a large mixing bowl combine the ground flax and the almond milk. Set aside for about 5 minutes until thickened. These are called flax eggs.
  2. Meanwhile in another bowl sift together the flours, cinnamon, baking powder, baking soda and salt together.
  3. To the flax "eggs" add both sugars, the oil, vanilla extract and zest of orange. Whisk everything well to incorporate to a smooth mixture.
  4. Shred the carrots and chop the pecans (I like mine finely ground) and add to the sugar / oil mixture.
  5. Add the sifted dry ingredients to the liquid mixture all at once and stir to combine well.
  6. Portion batter into cupcake liners and bakery from approximately 25-30 minutes or Until They Are Done
Notes
Carrot cake can be kept at room temperature for up to 4 days wrapped in an airtight container. Or frozen for up to 1 month wrapped well.
Now for the building on recipes!
Vegan Carrot Cake Cupcakes
 
This is a building on recipes recipe so you must prepare the carrot cake cupcakes from the recipe above and then prepare the vegan cream cheese icing
Author:
Serves: 24
Ingredients
Instructions
  1. Cool cupcakes completely before icing with vegan cream cheese icing
Notes
Cream cheese icing topped cupcakes must be kept refrigerated for up to 1 week in an airtight container
I used my XL cake Decorating Kit to ice the cupcakes as shown in the picture with the #826 Ateco Tip

Flax eggs are ground flax seeds steeped in alternative milk or water to thicken. 2 Tablespoon flax + 3 tablespoons water (or almond milk) = 1 egg
For those wanting to use real eggs- omit the flax and almond milk from the recipe below, add 2 eggs and proceed as normal

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 HAPPY BIRTHDAY CUZ!

That’s me and my cousin Carrie!

(I was so proud of her! LOL)

circa 1978

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