Spiced Green Tomato Cupcakes!

The garden at my parents house is a jungle... Seriously... There are mysterious creatures living in the abyss of the tomato plants..... And boy there are more (green) tomatoes than we know what to do with!... And well, the zucchini cupcake and the carrot cupcake have been done and done and done and done............ Lets get a little adventurous shall we?

Spiced Green Tomato Cupcakes

 

Ingredients:

2 and 1/2 cups                     Green tomatoes, pureed
1/2 cup                                 Unsalted butter, room temp
2 cups                                   Cane sugar
2                                           Eggs, room temp
1 tsp.                                    Pure vanilla extract
2 cups                                  All-purpose flour
1 tsp.                                    Baking soda
2 tsp.                                    Ground cinnamon
1 tsp.                                    Ground nutmeg
1/2 tsp.                                 Ground ginger
1/4 tsp.                                 Sea salt, fine
3/4 cup                                 Raisins
1/2 cup                                 Walnuts, chopped


Pre-heat oven to 350. Line two standard muffin pans with cupcake liners. In a stand mixer with fitted paddle, cream together butter and sugar until light and fluffy. Add eggs one at a time until fully incorporated. Beat in vanilla extract. Add green tomato puree. In a medium size bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Slowly add flour mixture to tomato mixture on low speed scraping down sides of bowl. Fold in raisins and walnuts. Bake until done (toothpick comes out clean). Cool completely.

Cream cheese frosting:

8 oz.                           Cream cheese, room temp
1/2 cup                       Unsalted butter, room temp
3-4 cups                     Powdered sugar
1 tsp.                          Pure vanilla extract
                                   Chopped walnuts (optional, for presentation)

In a stand mixer with fitted paddle, beat cream cheese until softened. Add butter and beat until smooth. Slowly add powdered sugar one cup at a time until fully incorporated. Beat in vanilla.
 
  

Vegan Birthday Cake Oreo Cupcakes!

I am not sure how I was the last to find out that Oreos are (accidentally) vegan... Needless to say I am very pleased.... very VERY pleased (HUGE SMILE ON FACE).... And I about lost it when I found out about BIRTHDAY CAKE OREOS...............MMmmmmkay I'm good. Try these out!

ATTENTION NAUGHTY VEGANS!

BIRTHDAY CAKE OREO CUPCAKES

 

Ingredients:

1 cup                    Vanilla almond milk or soy milk
1 tbls.                   Apple cider vinegar
1/3 cup                 Canola oil
3/4 cup                 Cane sugar
1 tsp.                    Pure vanilla extract
1 and 1/3 cup       All-purpose flour
3/4 tsp.                 Baking soda
1/2 tsp.                 Baking powder
1/4 tsp.                 Salt
                             Vegan sprinkles
4 or 5                    Birthday cake oreos  OR Newmans O's (if you are going for semi-healthier)


Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. In a small bowl, mix together almond milk and vinegar, set aside (until it looks curdled). In a mixer with fitted paddle, mix together oil and sugar until fluffy. Sift flour, baking soda, baking powder, and salt together. Add dry ingredients to sugar/oil mixture. slowly add almond milk mixture while mixer is on low speed. Fold in sprinkles and crushed oreos. Drop evenly into cupcake liners and bake until done (toothpick comes out clean). Cool completely. Makes 12 (perfect) cupcakes. 

Vegan vanilla buttercream:

1 cup                           Vegan butter sticks
4-5 cups                       Powdered sugar
3 tbls.                           Vanilla almond milk or soy milk
                                     Clear vanilla extract (to taste)
                                     Vegan sprinkles



In a stand mixer with fitted paddle, beat butter until lightened. Add powdered sugar one cup at a time until fully incorporated. Beat in milk and vanilla. Fold in sprinkles.
















 

1 cup almond milk
1 tbsp apple cider vinegar
1/3 cup sunflower or canola oil
3/4 cup organic cane sugar
1 tsp vanilla
1 1/3 cup organic all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt - See more at: http://cupcakesandkale.blogspot.com/2011/06/vanilla-cupcakes.html#sthash.8JUbmqBB.dpuf

1 cup almond milk
1 tbsp apple cider vinegar
1/3 cup sunflower or canola oil
3/4 cup organic cane sugar
1 tsp vanilla
1 1/3 cup organic all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt - See more at: http://cupcakesandkale.blogspot.com/2011/06/vanilla-cupcakes.html#sthash.8JUbmqBB.dpuf