One of my favorite things about My Sweet Vegan? It even has a recipe for a tasty little doggy cake!
My mother in law’s pup was the lucky recipient of the (evidently mesmerizing) Canine Cake. I teased him with it for a few minutes, because everything tastes even better after a good tease, and when he finally snatched it up he ran away with it and ate it before I could take a picture of him enjoying his treat. It must have been the best cake ever! Because Piggly Wiggly (that’s his witness protection name) is so small, I made four chihuahua-sized cakies instead of making one muffin sized cake. He’s such a tiny little pup!
Moving on to the human food, I made the Coffee Break Shortbread using Pero instead of coffee. It took about twice as much Pero than coffee because it’s not nearly as strong. I love shortbread, so I knew I would love this recipe as soon as I spotted it! They are crispy and flavorful and there’s no way you could just eat one… or two… or three… or elebenty…
I went with square cookies. Mr. Monk would approve.
The Pfoof… pfeef… fleffler… Pfeffernusse (phew!) were wonderfully spicy cookies that were awesome even though I managed to flatten them too much (you’re not supposed to flatten them at all. Attention to detail *FAIL*). These perfect-for-the-holidays spicy cookies are coated with powdered sugar.
They’re so lovely!
Scones. I would eat scones every day and never get sick of them. I could eat Hannah’s Chocolate-Glazed Peanut Butter Scones every day and never get sick of them! Crumbly peanutty goodness drizzled with soft gooey chocolate, anyone?
Oh yea, they’re good. I can’t recommend these enough! Scones are supposed to be fairly dry by nature, so enjoy these little gems with some coffee or fauxfee or tea or whatever floats your boat.
I wish we were home so I could bake another batch!
Mmmmmm, doughnuts. Hannah’s Golden Glazed Doughnuts from My Sweet Vegan are the bomb! If you’re brave enough to be around hot oil, then follow the recipe and fry them, but if you’re a clumsy little oaf like me then you can totally bake them! I baked mine at 425 degrees F for 11 minutes, in case you’re wondering. They were delicious and I did not miss the fry-factor at all. Fluffy, soft, sweet, sticky, I feel like writing them a naughty love song…
As soon as I saw the recipe for Root Beer Float Cupcakes I knew I had to make them! I’m not a fan of root beer, but my husband is, so these were his special treat and he devoured them while he emitted *om nom nom nom* noises. I still loved them though, they were very mild because I didn’t have any root beer extract.
I made the happy little cupcake toppers using vegan white chocolate and a silicone chocolate mold.
And now for the closing act, my favorite recipe, the cupcakes that will forever be on my list of mostest favoritest, the laziest self-frosting cupcakes ever… I give you… *dun dun duuuunnn* … Self-Frosting Peanut Butter Cupcakes! Oh my yum! So easy! So divine! So chocolaty! So peanutty! The cupcakes are soft and tender and the chocolate frosting is hiding in there so nobody will see it coming! You frost them *before* you bake them! Brilliant! I’m pretty sure I messed up the recipe when I halved these because it made extra frosting, which turned out to be an *EPIC WIN*
I vow to always screw up this recipe and make extra frosting.
Self-Frosting Peanut Butter Cupcakes
Peanut Butter Cupcakes:
Chocolate Peanut Butter Frosting:
Preheat your oven to 350 degrees F (175 degrees C) and line one dozen muffin tins with cupcake papers.
In your stand mixer, combine the soymilk and vinegar, and let sit for a few minutes before whisking vigorously until frothy. Mix in both sugars. Grind the flax seeds into a powder with a spice grinder, and whiz them together with the water. Stir the flax seed mixture, peanut butter, applesauce, and vanilla into your mixer, and beat until thoroughly combined. In a separate bowl, add the flour, baking powder, baking soda, and salt. Slowly stir these dry ingredients into the batter. Mix until there are no more lumps, but be careful not to mix more than necessary.
In a separate bowl combine all of the ingredients for the frosting, and blend until completely smooth. Set aside.
Divide your batter equally between the prepared muffin tins. Drop a dollop of frosting into each cup of raw batter, and swirl it around with a toothpick, covering the entire top. Bake for 20 to 25 minutes, until a toothpick inserted into a cupcake comes out clean. When testing for doneness, be sure to find a spot that is free from frosting, as it may cause the toothpick to appear wet, even if the cupcakes are ready. Let the cupcakes cool inside the tins for at least 10 to 15 minutes. You can either let them cool the rest of the way atop a wire rack, or serve them immediately for a warm delight.
Makes 12 cupcakes