VEGAN CONFECTIONERS SUGAR RECIPES

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VEGAN VANILLA CUPCAKES RECIPE | FOOD NETWORK KITCHEN ...



Vegan Vanilla Cupcakes Recipe | Food Network Kitchen ... image

There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.

Provided by Food Network Kitchen

Categories     dessert

Total Time 45 minutes

Cook Time 20 minutes

Yield 12 cupcakes

Number Of Ingredients 14

Nonstick cooking spray
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsweetened vanilla almond milk (refrigerated, not shelf stable)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup vegan margarine
3 cups confectioners' sugar
2 tablespoons unsweetened vanilla almond milk
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
  • For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
  • Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
  • Frost and decorate the cupcakes as desired.

Nutrition Facts : Calories 450 calorie, FatContent 17 grams, SaturatedFatContent 2 grams, SodiumContent 290 milligrams, CarbohydrateContent 74 grams, FiberContent 1 grams, ProteinContent 3 grams, SugarContent 55 grams

DUTCH BABY RECIPE - NYT COOKING



Dutch Baby Recipe - NYT Cooking image

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It's wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar.

Provided by Florence Fabricant

Total Time 40 minutes

Yield 3 to 4 servings

Number Of Ingredients 7

3 large eggs, at room temperature
1/2 cup all-purpose flour
1/2 cup whole milk, at room temperature
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar

Steps:

  • Heat oven to 425 degrees.
  • Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.
  • Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.
  • Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

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