Here's a brief overview of the goodies: from Johana, a delicious-looking peach yogurt Bundt cake (surrounded in the photo by my cupcakes!). Sabrina brought "Flanjello", a flan + Jell-O + sponge cake concoction that was so pretty to look at and I bet tastes even better (I couldn't sample... *sob*). CAFP president Christie brought meringue bones, double-chip marshmallow cookies and frosted chocolate sables (the ones you see in the top left photo), and Rose brought spicy cheese and pepper scones. I brought three kinds of cookies (these two and a buttermilk-vanilla concoction I'll get to sharing soon), miniature apple pies (adapted from Novel Eats), two types of cupcakes and caramel coated apples. There were a ton of other additions too, but I didn't pay attention to who brought what! Can we say sugar high??
So, with the recipes... I guess I'll do the simple and prettier one first, though the name makes it sound otherwise! I knew cupcakes would be a hit at the bakesale, because... really, who doesn't like cake? So I scouted around the internet and found a keeper on Shmooed Food. Then, I did something I never, ever do: I de-veganized the recipe! I couldn't help it... I had buttermilk to use up from Thanksgiving still! I frosted these with a basic buttercream icing, then sifted cocoa powder overtop and added candy pumpkins for a "pumpkin patch" effect. These are just vanilla cakes at heart, so if you leave out the sprinkles they'll look "normal", but not as fun!
Vanilla "Slime" Cupcakes
Makes 18
1 tbsp apple cider vinegar
1 1/4 cups buttermilk
1 1/2 cups flour
1/2 cup spelt flour
1 tbsp cornstarch
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
1/3 cup mixed orange and black spinkles
1 cup sugar
¼ cup oil
¼ cup applesauce
1 tbsp vanilla
- Preheat the oven to 350ºF, and line a cupcake tin with paper wrappers or grease.
- Mix vinegar and buttermilk in bowl and set aside.
- Whisk together the flours, cornstarch, baking powder, baking soda, salt and sprinkles.
- Add sugar, oil, applesauce, and vanilla to the sour milk.
- Add to the dry ingredients and beat until smooth, about 2 minutes.
- Fill tins 3/4 full and bake for 15 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Amount Per Serving
Calories: 143.8
Total Fat: 3.8 g
Cholesterol: 0.3 mg
Sodium: 14.6 mg
Total Carbs: 25.4 g
Dietary Fiber: 0.9 g
Protein: 2.3 g
i love those cupcakes! i usually NEVER like seeing the caloric content in any treat i eat, but this isn't bad at all. have fun eating all the leftover cookies!
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