mixtape cupcakes

Yorke peppermint vegan cupcakes

noreply@blogger.com (Caroline S.) — Fri, 15 Aug 2008 04:44:00 +0000

What could possibly be more delicious than a vegan cupcake smothered in peppermint icing? Why, only vegan Radiohead brainchild Thom Yorke smothered in said icing, of course!

Yorke was selected for VegNew's May 2006 "Musician Spotlight", and has won numerous nominations for Peta's prestigious "World's Sexiest Vegetarian Alive" award. Okay, so we all know Thom Yorke is hot, so what's the deal?

Anyone who's been to any Radiohead show, or even seen or heard any snippets of live interviews or music, can see that this is a socially, ethically, and politically conscious band, so it shouldn't be surprising to learn that frontman Yorke has his head screwed on straight when it comes to dietary choices. Yorke has been known to refuse concerts that are notorious resource-burners, and for the last six months the band has proudly draped two Tibetan flags across their performance spaces. A staunch green party supporter, Yorke admitted to refusing to meet with British Prime Minister Tony Blair to discuss environmental issues because, "the difference between me and Bono is that he's quite happy to go and flatter people to get what he wants and he's very good at it, but I just can't do it. I'd probably end up punching them in the face rather than shaking their hand, so it's best that I stay out of their way. I can't engage with that level of bullshit. Which is a shame, really, and in a way it would help if I could, but I just can't. I admire the fact that Bono can, and can walk away from it smelling of roses."

In an interview with Animal Aid in May 2005, Yorke went public on his long-time vegan lifestyle. While he has always been a fair trade supporter and environmental advocate, adopting a vegan lifestyle came later in life--and unexpectedly. According to Yorke, his reasons for evolving to veganism during young adulthood consisted of, "A list of things I guess... first thing was Meat is Murder [a song by legendary band The Smiths]. The second thing was getting sick all the time every time I ate meat - getting sick a lot... and the third thing was I started going out with this girl and I wanted to impress her so I pretended I'd been vegetarian all along... and I immediately felt a lot better, a lot healthier. I was concerned, as many people are, about that 'you're not going to get all the things you need in your diet, you're going to get sick all the time', but the exact opposite happened to me, so I never looked back. It was never a problem straight off."

Yorke later went on to record a spot for Animal Aid's Eat This!, a documentary exposing the realities of factory farming. He believes that the public, "should care that society deems it necessary to create this level of suffering in order for them to eat food that they don't need, they should care about that. There is enough suffering in the world and if you choose to physically ingest it, then you should at least be aware of what you're doing rather than assuming that that's your right as a human being to do it." He emphasizes public education regarding large supermarket chains, the use of antibiotics in factory farms, and other ethically and biologically unsound practices employed by the meat industry worldwide.

Now all I want to know is....is he still dating that girl?

Inspired by Vegan Cupcakes Take Over the World's chocolate mint cupcakes, these cupcakes juxtapose the sophisticated sexiness of cool peppermint against a backdrop of sweetly innocent chocolate to create a dichotomy reminiscent of some of the tracks on Radiohead's newest album. In Rainbows features the band's characteristic complex high-energy sound in songs like "15 Step" and "Bodysnatchers", while taking a bold experimental plummet into the collected mellowness of "All I Need", "Nude", and "House of Cards". And, not unlike the album's final track, "Videotape", the subtle flavors infusing these cupcakes will surely leave you with a fresh taste in your mouth. So grab a cupcake, an attractive baking partner, and rock out.

Yorke peppermint vegan cupcakes
suggested soundtrack: In Rainbows, Radiohead (October 2007)
prep time: 10 minutes
baking time: 20 minutes
yield: about a dozen cupcakes

ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup granulated sugar
1 cup soy milk
1 tsp. apple cider vinegar
1/3 cup canola oil
1 tsp. vanilla extract
1 tsp. peppermint extract
1/3 cup semisweet chocolate chips

for the peppermint icing:
4 cups confectioners' sugar
1/3 cup non-hydrogenated spread (such as Earth Balance)
1/3 cup soy milk
2 tsp. peppermint extract
extra confectioners' sugar according to taste

directions:
1.) Preheat the oven to 350º.Line muffin pan with liners.
2.) Combine wet ingredients (soy milk and vinegar) in a large bowl and set aside. The soy milk will begin to curdle, but that's okay--we want that to happen.
3.) Add granulated sugar, oil, vanilla and peppermint extracts to the wet mixture. Using a handheld mixer or your own brute strength, beat until the mixture is aerated and slightly frothy.
4.) In a separate large bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt well.
5.) Sift the dry mixture into the wet mixture in small batches, continuing to mix the wet mixture while doing so. Once all of the dry mixture is incorporated, beat well until batter is smooth.
6.) Pour batter into muffin liners about half- to three-quarters full and bake for 15-20 minutes until a toothpick comes out clean.
7.) Once done, transfer cakes to a wire rack or heat-resistant durable surface to cool.

cool peppermint icing:
1.) Using a fork, whip room-temperature non-hydrogenated spread until it is "creamed".
2.) Mix in about a cup of confectioners' sugar and a couple teaspoons of soy milk to get things going. Blend well.
3.) Continue to add sugar and soy milk until all are used up. Continue to add more confectioners' sugar if a thicker icing is desired.
4.) Finally, stir in the vanilla and peppermint extracts. Once well incorporated, drizzle over room temperature cupcakes.
5.) Consider decorating cupcakes with any one of the following (taken from Vegan Cupcakes Take Over the World): a mint Newman-O, dark chocolate pieces or sprinkles, a spearmint gumdrop (gelatin-free!), or a sprig of fresh mint.

Iced cupcakes may need to be refrigerated for 10-30 minutes to let the icing set, depending on the tropicality of your locale.

Mrazberry "Funfetti" vegan cupcakes

noreply@blogger.com (Caroline S.) — Mon, 04 Aug 2008 15:31:00 +0000

When I found out Virginian singer/songwriter Jason Mraz was vegan, I knew I had to dedicate a cupcake to him. Granted, he's also raw (in more ways than one. . .) so I don't quite think cupcakes merit a spot on his plate. Although I'd like to think my Mrazberry "Funfetti" vegan cupcakes would tempt him to deviate from eating raw, among other things . . .

Mraz confirmed his decision to stick to a plant-based diet in April of 2008 on his own website, although evidence suggests he's been practicing veganism for a while now. His motivation? "You are what you eat. And since April 1st, this has been an experiment worthy of the effort. My trusty sidekick, Toca Rivera, has also been eating this way, relying only on raw and natural foods. We started this diet when Toca discovered he was Diabetic. But now, thanks to eating REAL food, his numbers are closer to normal and soon his blood tests will not reveal any sign of Diabetes."

Mraz's "open-refrigerator" policy puts vegan cereal junkies to shame: the musician cooks and prepares all of his meals himself using ingredients like hemp protein, goji juice, flax seed oil, his own homemade cashew milk, and agave nectar. Awesome. I think a vegan cupcake here and there would constitute a complete breakfast.

I came up with this recipe a couple weeks ago when I was in Connecticut celebrating my high school friend Matt's 21st birthday. At his request, I set out to veganize the popular Pillsbury Funfetti® cake. I pulled out my old dog-eared 1984 edition of Fannie Farmer and roughly followed the guidelines for "fluffy white cupcakes" and added small star-shaped sprinkles to the batter (see photos). I also added a small amount of raspberry extract and a shot of raspberry liquor a.) in celebration of Matt's newfound legality with alcohol and b.) so I could legitimately name them after Mraz. Think he'd consider the antioxidants in Chambord?

Mrazberry "Funfetti" vegan cupcakes
suggested soundtrack: We Sing, We Dance, We Steal Things (May 2008)
prep time: 10 minutes
baking time: 20 minutes
yield: 20-24 cupcakes

ingredients:
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 1/8 cups sugar
1 ½ cups plain soymilk
½ cup canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
½ tsp. raspberry extract
1 tsp. raspberry liquor (I used Chambord)
3-4 tbsp. confetti sprinkles (see photos)

for the icing:
1 cup nonhydrogenated shortening (I like Earth Balance)
4 cups confectioner's sugar
½ cup plain soy milk
2 tsp. vanilla extract

directions:
1.) Whisk together the soy milk and apple cider vinegar and set aside. The mixture should begin to curdle (grosssssssssss...I know, but worth it...just don't think about it).
2.) While the milk is curdling, preheat the oven to 350º, and spray two dozen muffin liners with cooking spray. Set into muffin tray wells and set aside.
3.) Grab a large mixing bowl. Sift together the flour, baking powder, baking soda, sugar, and salt.
4.) Add the canola oil, vanilla and raspberry extracts, and raspberry liquor to the liquid mixture. Anywhere from an eighth- to quarter-cup of raspberry liquor can be administered to your person at this point. Whisk well.
5.) Add the wet ingredients to the dry ingredients and mix well. If you have an electric mixer, you're lucky. Use it.
6.) If not, use a whisk to manually blend until batter is smooth. Just do your best. I feel your pain.
7.) Fold in 3-4 tbsp. of confetti sprinkles (be ginger!--they're delicate).
8.) Fill muffin cups one-third full with batter, and bake for roughly 20 minutes, or until a toothpick comes out clean.
9.) If you have a wire rack (lucky!) or any other clean surface (like me), remove finished cupcakes from pans after 5 minutes of cooling and allow them to cool completely before frosting.

simple vanilla icing:
1.) Beat the room-temperature nonhydrogenated vegetable oil spread until fluffy.
2.) Slowly add confectioner's sugar by the cupful until completely incorporated and smooth.
3.) Add the vanilla and soy milk, and continue to mix until smooth. Continue to add more confectioner's sugar for a stuffer "frosting".

Once cupcakes are cool, smother in icing by the half-teaspoonful and garnish with more confetti sprinkles.

You have likely been left with several bowls and pans caked in sticky, sugary concoctions. Grab a spatula, switch to the track "A Beautiful Mess", and start licking.

Death Cab by chocolate vegan cupcakes

noreply@blogger.com (Caroline S.) — Sun, 27 Jul 2008 16:55:00 +0000

Like the lyrics of any self-respecting Death Cab for Cutie song, these cupcakes are dark, dense, and unassuming. These little cuties are so rich, they could probably pay for my tuition at this freaking school. Inspired by Vegan Cupcakes Take Over the World's Brooklyn Brownie Cupcakes recipe, their decadence is owing to--surprise!--cherry preserves, not butter! So you get antioxidants instead of CANCER!!!

Half of the American indie rock quartet are vegan devotees: both Chris Walla and Ben Gibbard are guilty of multiplying their collective hotness factor by infinity in the name of saving the earth. According to the July/August 2008 issue of VegNews, the two are guilty of subtly using their music as a political platform in the name of vegetarian causes; Chris Walla has recently been involved in numerous campaigns with Peta to promote veganism, especially amongst children. "Some parents just don't get it, some schools just don't get it, and lots of young people simply don't have much choice about what they eat or where it comes from," Chris said in an interview with VegNews. Walla turned toward vegetarianism at the age of 15, when he was first introduced to the realities of factory farming. Cool.

Death Cab by chocolate vegan cupcakes
suggested soundtrack: Narrow Stairs, Death Cab for Cutie, 2008
prep time: 10 minutes
baking time: 20-30 minutes
yield: 12-18 cupcakes

ingredients:
2/3 cup semisweet chocolate chips
1/2 cup soy yogurt
1/2 cup cherry preserves or cherry pie filling
3/4 cup sugar
1/2 cup canola oil
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

for the frosting:
multicolored nonpareils
2 tbsp. melted vegetable oil spread (i.e. EarthBalance)
1/4 cup cocoa powder
4 tbsp. soy milk
1 tsp. vanilla extract
2 cups confectioners' sugar

directions:
1.) Preheat oven to 350° F. Line a muffin pan with cupcake liners and/or spray each well with nonstick cooking spray (use extra is forgoing liners).
2.) Melt the 2/3 cup of semisweet chocolate chips over a double boiler, on the stove, or just nuke 'em in the microwave.
3.) Blend together wet ingredients: soy yogurt, cherry preserves, soy milk, canola oil, and vanilla extract should be well blended. Slowly add the 3/4 cup of sugar to the mixture until it is well incorporated and dissolved.
4.) In a separate bowl, sift together the other dry ingredients: flour, cocoa, baking powder & soda, and salt. Once mixed, incorporate the dry mixture in small amounts into the wet mixture. Once fully incorporated, use a handheld mixer for several minutes to blend well. If you're poor like me, use your guns.
5.) Incorporate the melted chocolate.
6.) You know the deal...spoon batter into muffin pan wells and try to resist the urge to gouge your own eyes out with the blunt end of the spoon because it's practically impossible to do this without dripping batter all over the parts of the pan where you don't want it to go.
7.) At this point, I suggest taking a deep breath and skipping to the track, "Your New Twin Sized Bed".
8.) Bake for 20-30 minutes until a toothpick comes out clean.

FROSTING!!!
1.) Mix the coca into the melted vegetable oil spread, and then add soy milk and vanilla extract.
2.) Slowly incorporate confectioners' sugar in 1/2-cupfuls until fully incorporated. You may need to experiment a little here with the proportions depending on how icing-like (less sugar) or frosting like (more sugar) you like things.

Transfer cupcakes to a wire rack and allow them to cool fully before frosting...otherwise you will find yourself stuck in a sticky mess and may have to resort to licking said frosting from your person. Shame, shame...

it was the perfect timing

noreply@blogger.com (Caroline S.) — Sun, 27 Jul 2008 16:00:00 +0000

It was the summer of 2008. I had just returned stateside from a six month stint in Europe, and was once again vulnerable to the everyday charms of American civilization. Like cupcakes.

My mother egged on my newfound fascination with drip coffee and 32 oz. sodas from Sunoco when she left a copy of the infamous Vegan Cupcakes Take Over the World on my pillow. It was the perfect timing.

I had my own big kitchen in Providence. I had more than a handful of friends with upcoming birthdays. I had a demanding work and class schedule that required copious amounts of procrastination. And, perhaps most notably, I was vegan with a vengeance.

I took to the kitchen, and despite its lack of fancy baking equipment, was able to whip up a few first successful batches of cakes. Granted, the tops collapsed in on some and they weren't the prettiest things to look at, but a quick dousing in hundreds-and-thousands always saved the day. I brought my first babies to a friend's birthday party only four days after our mutual arrival to the states. After her first bite, her eyes grew to the size of dinner plates. "Carrie, these are the best...cupcakes...i have ever...had!"

That's when I knew. It can be done, and it can be done well--vegan baking, vegan eating, for that matter, can be the best one has ever had. To hell with butter, eggs, and milk. We really don't need that crap--in our bodies or in our cupcakes.

And so vegan cupcakes take over the world. Or at least Providence, for that matter.

This blog is an attempt to chronicle the adventures in my kitchen, which typically involve sticky messes with coconut icing and rainbow sprinkles, always involve embarrassing air guitar jams to (vegan!) rock, and never involve any animals.

And the playlist begins...