Sweet Potato Cupcakes & Strawberries

Sweet Potato Cupcakes with Cream & Berries

Hello my lovelies!

These are some cupcakes I made today for my and Cauldron Boy's friend, Alessandro, who takes his food quite seriously. And speaking of seriousness in food, I know this cupcake's highlighted ingredient is not seasonal to my subtropical hollow right now, Dearies. But I had a can of organic sweet potato that I did not want to fall to the way side if you know what I mean-waste not, want not!

The moment the boys took bites out of these cupcakes this kitchen witch heard:

Cauldron Boy-"Oh my Gosh, sugary goodness. This is so delicious!"

Alessandro-"This muffin has like the perfect moistness & texture"

Note that Alex called this a muffin. I meant for it to be a cake. Not that there is necessarily any defining difference between the batters that produce muffins and cakes!? Either way, this treat is absolutely moist and delicious with subtle flavors of sweet potato and molasses from the turbinado sugar. The actual batter is also cholesterol and trans fat free along with being low in saturated fat. So this is a treat that is delicious while also having some redeeming qualities and that's always nice...

Sweet Potato Cupcakes

1 1/2 Cup Organic A.P. Flour

3/4 Cup Turbinado Sugar

1/8 Tsp. Salt

1 1/4 Tsp. Baking Soda

1 Cup Vanilla Soy Milk+1 Tsp. Red Wine Vinegar

1/4 Cup Vegetable Oil

1/3 Cup Mashed Sweet Potato*

1 Tsp. Vanilla

Preheat the oven to 350 degrees & spray a muffin tin with Pam. Mix soy milk with vinegar & set aside.

In a bowl, combine the flour, sugar, baking soda, and salt and mix thoroughly. Create a well and place the oil, milk, potato, and vanilla in the center. Mix gently till combined and homogeneous-do not over mix. Pour into the prepared muffin tin and allow to bake at 350 for 18-22 minutes. Cool completely if icing or enjoy hot with fruit, syrup, and butter! Makes about 8 regular size muffins.

*I used canned, organic sweet potato.

P.S.-I apologize for the picture lighting. The subtropical hollow is not producing the best photo light lately!

Caramelized Sugars Cake

Do you ever wonder what happens when one has a bunch of local, organic strawberries, a pantry full of other not so shabby ingredients, & the desire to show carnivores and veggie lovers alike that vegan baking rocks?!? Well, this cake is what happened to me in the aforementioned scenario, my Dears. In fact, I can't even begin to tell you how my writing skills will never be able to fully express the beautiful, bouncy sponge like texture of this enchanting cake that has me confused as to whether the heavens or the underworld gave me some aid in creating it...

Note: This cake is perfect for pairing with fresh or stewed fruit-a sponge cake of sorts. It is called 'caramelized sugars' cake due to it having more than one sweetening agent!

Recipe

1 1/4 Cup Organic, A.P. Flour (Arrowhead Mills is excellent)

1/2 Cup Sugar

1 1/4 Tsp. Baking Soda

1/8 Tsp. Salt

1/4 Cup Agave Syrup

1/4 Cup Vegetable Oil

2/3 Cup Vanilla Soy Milk

1 small organic banana (mashed)

1 Tsp. Vanilla

1 1/4 Tsp. Lemon Juice

Preheat oven to 350 degrees & spray a cake pan with oil. Note: this recipe is for one layer cake.

In a bowl, mix the flour, sugar, salt and baking soda thoroughly. Create a well and add the agave, oil, soy milk, vanilla and lemon juice. Before mixing, mash the banana through your hands and allow to fall into the bowl. Mix gently till homogeneous. Do not over mix.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

Let cool at least 10 minutes before serving.

Strawberry Sauce*

1/2 lb. Strawberries (washed and sliced)

2-3 Tbsp. Sugar

1 Tbsp. Corn Starch

2-3 Tbsp. Water

Pinch of cinnamon

In a sauce pan, place the strawberries and sugar. Mix the cornstarch into the water and pour into the pan. Bring to medium heat and cook for a couple of minutes or until you like the look of the strawberries.

*Sauce can also be made with blueberries, peaches, etc.

Enjoy with whipped cream or Soyatoo!

Mango & Coconut Cake

This is a cake I like to make for my Dad. He's one of these folks that, believe it or not, doesn't like chocolate much at all. He does, however, love to stuff his pie hole with fruity cakes and pies. So I make this one a lot when I'm at my parent's house, because it is right up his alley and is a very easy cake to whip up for breakfast or tea time.

This cake is perfect with coffee, tea, or milk. And it is naturally delicious and vegan (not a modified recipe)!

1 1/4 Cups of All Purpose Flour

2/3 Cup Sugar

1 Tsp. Baking Soda

1/8 Tsp. Salt

1/2 Tsp Ground Ginger (optional)

1/2 Ripe Mango (dime size cubes or chunks)

3/4 Cup Soy Milk

1/3 Cup Vegetable Oil

3/4 Tsp. Vanilla Extract

Flaked Coconut for topping

Preheat oven to 350 degrees & grease a round baking pan.

In a bowl, combine the flour, sugar, baking soda, salt, and ginger. Mix thoroughly and create a well in the center. Place the milk, oil, mango, and vanilla in the well and mix gently till homogeneous. Pour into prepared baking pan and top with coconut. Bake for 27-30 min.

See how moist?

Pretty Cake!

Buttery Pineapple Cake

I have sat here for quite a while trying to figure out what approach to take in order to describe the deliciousness of this cake. At this point, I'm sure that I don't have the words, so I am just going to say that this is one of those recipes you keep in your arsenal for life. This is for two major reasons:

1. Deliciousness!
2. Ease

There are other reasons too like this being one of the greatest cakes I've had with my ginger tea or the fact that there is not a lot a cleanup, since it is a one bowl and no mixer required cake. This cake is also so moist and fragrant that it would work great for a layered cake with something like butter cream icing. However, I feel the top two suffice for firing up the oven and trying it. Be sure to brew a nice pot of tea or coffee and have some whipped cream handy.

Here is the recipe:
1 1/4 Cup All Purpose Flour (Arrowhead Mills is excellent)
3/4 Cup of Light Brown Sugar (no substitutions, please!)
1/8 Tsp. Salt
1 1/2 Tsp. Baking Soda
1/2 Cup Vegetable Oil
2/3 Cup Milk
1 Fresh Egg
1/2 Tsp. Vanilla Extract
1/2 Cup Drained Pineapple Chunks (tossed in a bit of flour)

*Recipe makes one layer cake*

Preheat oven to 350 degrees & prepare a glass or no burn baking dish with butter or Pam.

In a bowl, mix the flour, sugar, salt, & baking soda thoroughly. Create a well in the center, and add the egg, oil, milk, and vanilla. Mix gently till homogeneous. Add the wet, floured pineapple and mix. Pour into dish and bake for 27-30 minutes. Did you notice there isn't really any butter?


















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