
Tuesday, May 25, 2010
Friday, May 21, 2010
It worked!
I know... now the sun is out and you probably are out enjoying the nice weather. But the eggless cupcake recipe I was trying worked REALLY well... Funny thing... a lovely bride sent it to me. The recipe is from the Indian Food Kitchen , then Gourmeted.com (beautiful blog) adapted and published it, and now... you can try it... It really works!
Eggless Chocolate Cupcakes (Yields 15 regular-sized cupcakes)
Ingredients
• 1 1/2 cup flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup cold water
• 2 teaspoon vanilla extract
• 2 teaspoon white vinegar
Preparation
1. Preheat oven to 350°F. Spray cupcake pans with vegetable oil spray (I used cupcake liners).
2. Combine flour, cocoa powder, baking soda, salt and sugar in a large bowl.
3. Mix the vegetable oil water and vanilla extract in a separate small bowl. Pour into the large
bowl containing the dry ingredients. Stir until mixture is smooth and without lumps.
4. Add the vinegar and stir rapidly (you can use a hand mixer) and immediately fill the cupcake
pans 2/3 full.
5. Bake in the preheated oven for 25 minutes.
6. Remove from the oven and place the cupcake pans on a cooling rack to completely cool.
7. They are great on their own, but will also work well with different varieties of frosting.
Enjoy them!
Eggless Chocolate Cupcakes (Yields 15 regular-sized cupcakes)
Ingredients
• 1 1/2 cup flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup cold water
• 2 teaspoon vanilla extract
• 2 teaspoon white vinegar
Preparation
1. Preheat oven to 350°F. Spray cupcake pans with vegetable oil spray (I used cupcake liners).
2. Combine flour, cocoa powder, baking soda, salt and sugar in a large bowl.
3. Mix the vegetable oil water and vanilla extract in a separate small bowl. Pour into the large
bowl containing the dry ingredients. Stir until mixture is smooth and without lumps.
4. Add the vinegar and stir rapidly (you can use a hand mixer) and immediately fill the cupcake
pans 2/3 full.
5. Bake in the preheated oven for 25 minutes.
6. Remove from the oven and place the cupcake pans on a cooling rack to completely cool.
7. They are great on their own, but will also work well with different varieties of frosting.
Enjoy them!
Eggless Cupcakes...
Thursday, May 13, 2010
Amusement ride...
Monday, May 10, 2010
A present to myself...
Saturday, May 8, 2010
Thursday, May 6, 2010
Candy Shop Dessert Table...

As soon as we enter May, I start asking her what kind of cake she wants for her birthday... I am always secretly hoping she is going to say: "Something pink... Something pretty..."
No way... She wants candy... But I love the idea of this Candy Shop Dessert Table from the queen of dessert tables Amy Atlas. Now, I am not so sure about the smurf blue cake she wants... I will have to think about that one... My dear daughter... the pebble in my shoe...
Saturday, May 1, 2010
My Award!

Like this one... It is not a pizza, it's a cake! It's a cake made by Praveena...
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