#175 The Case of Chocolate Cupcakes

My vegan cupcakes puff up in the oven due to the same chemical reaction as in kids' volcano science fair projects!

1-1/2 cups flour

1/3 cup cacao

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup coconut oil, measured in liquid form

1 tablespoon instant decaffeinated coffee granules

1/2 cup light coconut milk

1/2 cup water

1 teaspoon vanilla

2 tablespoons red wine vinegar

vegan frosting

sprinkles

Preheat oven to 375ºF.

Line a 12-cup muffin tin with baking cups.

In a large bowl, whisk together the flour, cacao, baking soda, salt and sugar.

In another bowl, whisk together the coconut oil, instant coffee granules, coconut milk, water and vanilla.

Whisk the wet ingredients into the dry ingredients until combined.

With a spatula, quickly stir in the vinegar until incorporated.

Divide the batter evenly between the muffin cups (about 1/3 cup per cupcake).

Bake until the tops spring back when lightly touched, about 18 min.

Cool them for 5 min. in the pan then transfer to a wire rack to cool completely.

Pipe frosting onto the cupcakes and decorate with sprinkles.

Serves 12.

♥ Becki

PS Baking soda and vinegar, baby!

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#257 The Case of Cacio e Pepe

T his recipe is the simplest of the simple and yet it feels decadent to me. Posh even! enough spaghetti for 2 2 tablespoons vegan butter 1 teaspoon coarsely grated black peppercorns (about 50 turns of the grater) plus a little more pepper to grate on top 3/8 cup vegan Parmesan (1/4 cup grated) salt Cook the spaghetti. In the meantime, toast the pepper in a pot on medium-low heat for about 30 seconds or until aromatic. Swirl in the butter and melt it slowly. Do not brown. You can turn the heat right off when it's ready. Reserve 1 cup of the pasta cooking water. When the spaghetti is just about al dente, pour 1/2 cup of the reserved pasta water into the butter mixture. Then drain the spaghetti and toss it in. Raise the heat to medium-high and mix vigorously with tongs. Stir in the grated Parmesan and more pasta water, if needed, to create a creamy sauce. Salt to taste. Plate. Grate the rest of the cheese and some additional pepper on top. Serves 2. ♥...

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