Okay so we have already fallen behind on the 365! I was never very good with new years resolutions so I kinda figured I would we bad at this too!
Tacoma Dome Wedding Expo was awesome! We won the Best New Vendor Award! I'm so happy that everyone is liking what we are doing and is supporting us all the way. I would like to thank everyone and give you all 50% off all cupcakes, except wedding cupcakes, for the next week.
Goal for upcoming week is to update the website with new cake pictures. (please hold me too this)
That's all for now folks,
Cupcake Mama
Wednesday, March 31, 2010
Thursday, March 25, 2010
Update to Vegan Cupcake
How did your vegan cupcakes turn out? Could you tell they were VEGAN? Let us know.
Ours baked fine and tasted great but the texture was not quite right.
Next recipe to try is a gluten and wheat free lemon cupcake.
3 large eggs
3 tablespoons of honey
1 teaspoon of baking soda
1 teaspoon of (rice) vinegar
juice of 1 lemon
1/4 cup of coconut oil
1 cup of almond flour (finely ground, blanched almonds)
1 tsp lemon zest
1/2 tsp simply organic lemon flavor
1. Preheat oven to 350 degrees.
2. Separate the eggs.
3. Beat the egg whites and vinegar until stiff peaks form.
4. Mix the yolks with honey, baking soda, and coconut oil, zest and flavoring.
5. Add the lemon juice to the yolk mixture and mix well. The lemon juice will activate the mixture and it will expand.
6. Add the cup of almond flour to the yolk mixture.
7. Fold the almond/yolk mixture into the egg whites.
8. Pour into a muffin tray lined with cupcake liners. Fill to the top of each liner. Makes about 8 cupcakes
9. Cook for 17 minutes until the cupcakes spring back. Cupcakes will deflate a little when cooling.
Ours baked fine and tasted great but the texture was not quite right.
Next recipe to try is a gluten and wheat free lemon cupcake.
3 large eggs
3 tablespoons of honey
1 teaspoon of baking soda
1 teaspoon of (rice) vinegar
juice of 1 lemon
1/4 cup of coconut oil
1 cup of almond flour (finely ground, blanched almonds)
1 tsp lemon zest
1/2 tsp simply organic lemon flavor
1. Preheat oven to 350 degrees.
2. Separate the eggs.
3. Beat the egg whites and vinegar until stiff peaks form.
4. Mix the yolks with honey, baking soda, and coconut oil, zest and flavoring.
5. Add the lemon juice to the yolk mixture and mix well. The lemon juice will activate the mixture and it will expand.
6. Add the cup of almond flour to the yolk mixture.
7. Fold the almond/yolk mixture into the egg whites.
8. Pour into a muffin tray lined with cupcake liners. Fill to the top of each liner. Makes about 8 cupcakes
9. Cook for 17 minutes until the cupcakes spring back. Cupcakes will deflate a little when cooling.
Porter Cupcakes
Okay so who would have thought that beer in a cupcake would have tasted soooooo good? Our new porter cupcake has a mix of beers, including Guiness. Hope you all can try one at the Tacoma Dome Expo this weekend. Stop by and get a free sample!
Monday, March 22, 2010
Referal Program
Want free cupcakes or candles? Refer Burning Cupcakes to a friend, company, ect..... if they sign with us you will receive a $25 gift certificate.
This is the recipe of the day. Try it right along with us. I'll let you know how it turns out. Send us your comments about yours.
Choco-Nut Vegan Cupcakes Ingredients
2 c Bisquick
1/4 c Sugar
1/4 c soy yogurt
2/3 c plain unsweetened soy milk
2 T Creamy Peanut Butter
1 oz non-dairy chocolate chips
1 1/2 T margarine
1/2 c sugar
1/2 t Vanilla
1 1/2 T Hot water
Chocolate Peanut Butter Vegan Cupcakes Directions
Heat oven to 400.
Grease bottoms only of 12 muffin cups, or line with paper baking cups.
Mix baking mix, organic unbleached sugar, soy yogurt, 2/3 c water and the peanut butter; beat vigorously 30 second.
fill muffin c about 2/3 full Bake unitl golden brown, about 15 minutes.
Heat chocolate and margarine over low heat until melted.
Stir in organic unbleached sugar, vanilla and hot water.
Spread about 1 t chocolate glaze over top of each muffin
This is the recipe of the day. Try it right along with us. I'll let you know how it turns out. Send us your comments about yours.
Choco-Nut Vegan Cupcakes Ingredients
2 c Bisquick
1/4 c Sugar
1/4 c soy yogurt
2/3 c plain unsweetened soy milk
2 T Creamy Peanut Butter
1 oz non-dairy chocolate chips
1 1/2 T margarine
1/2 c sugar
1/2 t Vanilla
1 1/2 T Hot water
Chocolate Peanut Butter Vegan Cupcakes Directions
Heat oven to 400.
Grease bottoms only of 12 muffin cups, or line with paper baking cups.
Mix baking mix, organic unbleached sugar, soy yogurt, 2/3 c water and the peanut butter; beat vigorously 30 second.
fill muffin c about 2/3 full Bake unitl golden brown, about 15 minutes.
Heat chocolate and margarine over low heat until melted.
Stir in organic unbleached sugar, vanilla and hot water.
Spread about 1 t chocolate glaze over top of each muffin
Sunday, March 21, 2010
365
We are so excited about our 365. We even will be posting some yummy recipes. Check tommorow for our first post!
Thursday, March 18, 2010
Our 365
We are going to try a 365. Grace and I are dedicated to this. Some of our followers are wanting updates to what cupcakes we are making or new candle scents. We are going to try updating our fans with a recipe, picture, or just a cupi-bit everyday. We love you all and hope you are enjoying everything Burning Cupcakes has to offer. Please send us your thoughts as well.
Subscribe to:
Posts (Atom)