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Saturday, July 3, 2010

back to baking basics

so it's been awhile since i actually made any desserts-i think the last time was when i made a JOKERZ vegan peanut butter cheesecake for the cookout i went to in quincy. but the other night i made one of my favorites-red velvet cupcakes with cream cheese frosting.
Now one of my favorite things about these are the fact that they are the strange weird red color.
Vegan Cupcakes Takeover the World gave me not only the great recipe, but also the good recommendation to use an ice cream scoop to pour cupcakes. because let's be honest- anything that helps make baking quicker and getting cupcakes into my belly faster-is a good thing.
I strongly believe that using quality ingredients makes a huge difference in baking. It took me forever-but i finally found chocolate extract. The recipe for the red velvet cupcakes calls for all three of these-vanilla extract, chocolate extract, and almond extract. All totally worth it. I convince myself that I have a delicate enough pallet that I can taste the difference. Another new baking extra that I finally caved in and got a flour sifter-and I think that it makes everything seem lighter and fluffier. Unfortunately, I don't have any images of the final product-because i'm
insane and I insist on frosting them when I give
them to people.because i don't like crusty frosting,
and who knows
how much frosting people like.

All of this talk about baking is making me hungry-so odds are i will be baking something tomorrow.

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