The Happy Herbivore Cookbook (49 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
NUTRITIONAL INFORMATION (WITHOUT ICING)
Calories 137; Calories from Fat 3; Total Fat 0.3g; Cholesterol 0mg; Total Carbohydrate 32.1g; Dietary Fiber 2.2g; Sugars 20.1g; Protein 1.6g
Root Beer Float CupcakesCalories 137; Calories from Fat 3; Total Fat 0.3g; Cholesterol 0mg; Total Carbohydrate 32.1g; Dietary Fiber 2.2g; Sugars 20.1g; Protein 1.6g
Makes 12 cupcakes
| The only thing better than a root beer float is a root beer float cupcake!
| The only thing better than a root beer float is a root beer float cupcake!
1
â
4
c unsweetened
applesauce
1
â
4
c raw sugar
1 c root beer
1 tsp vanilla extract
1
1
â
2
c whole-wheat pastry
flour
1
1
â
4
tsp baking powder
1
â
2
tsp fine salt
1 pinch of ground anise
seed (optional)
Ricemellow or Vanilla
Icing (pg. 225)
â
4
c unsweetened
applesauce
1
â
4
c raw sugar
1 c root beer
1 tsp vanilla extract
1
1
â
2
c whole-wheat pastry
flour
1
1
â
4
tsp baking powder
1
â
2
tsp fine salt
1 pinch of ground anise
seed (optional)
Ricemellow or Vanilla
Icing (pg. 225)
CHEF'S NOTE:
Soda should still be carbonated and not flat
.
Soda should still be carbonated and not flat
.
1. Preheat oven to 350°F.
2. Grease muffin tin or spray paper cups with cooking spray and set aside.
3. In a medium bowl, whisk applesauce, sugar, root beer, and vanilla together.
4. In a large bowl, whisk flour, baking powder, salt and anise, if using, until well combined.
5. Pour the wet mixture into the dry mixture in 3 to 4 batches, stirring until just combined and using as few strokes as possible
6. Spoon batter into muffin cups
3
â
4
full and bake for 15 to 25 minutes, or until a toothpick inserted into the center comes out clean.
3
â
4
full and bake for 15 to 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove cupcakes from oven and transfer to a wire cooling rack.
8. Once completely cool, add Ricemellow or Vanilla Icing and sprinkle with fresh nutmeg or cinnamon.
NUTRITIONAL INFORMATION
ROOT BEER FLOAT CUPCAKES (WITHOUT ICING)
Calories 83;
Calories 83;Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrate 18.2g; Dietary Fiber 1.6g; Sugars 6.9g; Protein 1.5g
ROOT BEER DIET FLOAT CUPCAKESâSERVES 12 (PER SERVING: 1 CUPCAKE) (WITHOUT ICING)
Calories 75; Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrates 16.0g; Dietary Fiber 1.6g; Sugars 4.7g; Protein 1.5g
Calories 75; Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrates 16.0g; Dietary Fiber 1.6g; Sugars 4.7g; Protein 1.5g
Makes 12 cupcakes
| Choco-yum-yum!
| Choco-yum-yum!
1
â
4
c unsweetened
applesauce
1
â
2
craw sugar
1 c chocolate non-dairy
milk
1 tsp vanilla extract
1
1
â
4
c whole-wheat pastry
flour
1
â
4
c unsweetened cocoa
1
1
â
4
tsp baking powder
1
â
2
tsp fine salt
1
â
2
c vegan chocolate chips
Vanilla or Peppermint
Icing (pg. 225)
peppermints, mini candy
canes, green or red
sprinkles, or chocolate
bits (optional)
â
4
c unsweetened
applesauce
1
â
2
craw sugar
1 c chocolate non-dairy
milk
1 tsp vanilla extract
1
1
â
4
c whole-wheat pastry
flour
1
â
4
c unsweetened cocoa
1
1
â
4
tsp baking powder
1
â
2
tsp fine salt
1
â
2
c vegan chocolate chips
Vanilla or Peppermint
Icing (pg. 225)
peppermints, mini candy
canes, green or red
sprinkles, or chocolate
bits (optional)
1. Preheat oven to 350°F.
2. Lightly grease a muffin pan or spray paper cups with cooking spray.
3. In a large bowl, combine applesauce, sugar, non-dairy milk, and vanilla.
4. In a medium bowl, whisk flour, cocoa, baking powder, and salt.
5. Add dry mixture to wet mixture in 3 to 4 batches until almost combined.
6. Add chocolate chips and stir until just combined.
7. Spoon batter into muffin cups
3
â
4
full and bake for 15 to 25 minutes, or until a toothpick inserted into the center comes out clean.
3
â
4
full and bake for 15 to 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove cupcakes from oven and transfer to a wire cooling rack.
9. Once completely cool, add icing and garnish with peppermints, mini candy canes, green or red sprinkles, or chocolate bits.
VARIATION
Chocolate-Peppermint Cupcakes
Use mint extract instead of vanilla extract and stir in 2 tbsp of crushed candy cane pieces into the batter in step 6.
Use mint extract instead of vanilla extract and stir in 2 tbsp of crushed candy cane pieces into the batter in step 6.NUTRITIONAL INFORMATION (WITHOUT ICING)
Calories 106; Calories from Fat 11; Total Fat
1.3g;
Saturated Fat 0.5g; Cholesterol 0mg; Total Carbohydrate
22.0g;
Dietary Fiber 2.2g; Sugars 11.3g; Protein 2.4g
Strawberry CupcakesCalories 106; Calories from Fat 11; Total Fat1.3g;
Saturated Fat 0.5g; Cholesterol 0mg; Total Carbohydrate
22.0g;
Dietary Fiber 2.2g; Sugars 11.3g; Protein 2.4g
Serves 12
â£
Pictured opposite and on pg. 200
⣠Every year that we lived in Florida, my parents took me to the Strawberry Festival, where I ate strawberry shortcake until I started to turn pink (so that's a bit of an exaggeration, but I did eat a lot!). This is my cupcake version.
â£
Pictured opposite and on pg. 200
⣠Every year that we lived in Florida, my parents took me to the Strawberry Festival, where I ate strawberry shortcake until I started to turn pink (so that's a bit of an exaggeration, but I did eat a lot!). This is my cupcake version.
2 c whole-wheat pastry
flour
1 tsp baking powder
1
â
2
tsp baking soda
1
â
2
tsp fine salt
1
â
4
cup applesauce
1 c raw sugar
1 c non-dairy milk
1 tsp lemon extract or zest
1 recipe Vanilla Icing
(pg. 225)
12 oz fresh or frozen
strawberries
flour
1 tsp baking powder
1
â
2
tsp baking soda
1
â
2
tsp fine salt
1
â
4
cup applesauce
1 c raw sugar
1 c non-dairy milk
1 tsp lemon extract or zest
1 recipe Vanilla Icing
(pg. 225)
12 oz fresh or frozen
strawberries
1. Preheat oven to 350°F.
2. Grease a muffin tin or spray paper liners and set aside.
3. In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
4. In a large bowl, whisk applesauce, sugar, non-dairy milk, and lemon extract or zest until well combined.
5. Pour dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined.
6. Spoon batter into muffin cups
3
â
4
full and bake for 15 to 25 minutes, or until a toothpick inserted in the center comes out clean.
3
â
4
full and bake for 15 to 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire cooling rack.
8. Once the cupcakes have fully cooled, slather icing over top and garnish with fresh strawberry slices (thawed, if using frozen).
NUTRITIONAL INFORMATION (WITHOUT ICING)
Calories 157.8; Calories from Fat 4.5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 35.6g; Dietary Fiber 2.8g; Sugars 2.8g; Protein 2.8g
Calories 157.8; Calories from Fat 4.5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 35.6g; Dietary Fiber 2.8g; Sugars 2.8g; Protein 2.8gOther books
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