"I can’t wait until you get over this healthy food phase of yours…and start blogging about things like bacon fried in duck fat covered in chocolate again."
Those words were uttered to me in an IM last week by a friend and reader of this blog. The words "healthy food phase" came across loud and clear – I could hear the hiss of those three little words all the way over the Internet. I get it. Sheesh!
Yes… I do tend to focus on healthier things here on the ‘ol blog. My natural tendencies and cravings lean towards veggies – along with cheese and bread but that’s not important here. Especially when cooking for one, I tend to do simple dishes, salads and easy pasta dishes.
That having been said, every once in a while, I get the hankering for something sweet. While I think the whole cupcake thing is a little overdone at this point, I do make a mean one. I have seen friends of mine eat six or eight in one sitting. In the car. Right after I hand them the box. My specialty is chocolate cake with a whipped, airy vanilla frosting. They’re pretty spectacular, if I do say so myself.
For Top Chef Wednesday this past week, a group of us got together to cook and watch the show. The theme? Belated Cinco de Mayo. It was the perfect occasion to surprise the group with cupcakes, something I hadn’t done in a long time . I wish I could take the credit for this one…but I can’t. I blended two different recipes together to make the cakes – a vegan cake recipe and a decadent cream cheese frosting to top it. The light cake had nice tangy taste…but for me, the cake is really just the vehicle for the frosting and this recipe did not disappoint – creamy, rich and not too sweet.
Margarita Cupcakes – recipe originally found here:
1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
– Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.
Key Lime Cream Cheese Frosting – Makes about 3 cups icing – recipe originally found here:
-In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy. Add 4 cups confectioner’s sugar, one cup at a time; continue beating until light and fluffy. If icing is too thin add additional confectioner’s sugar 1 tablespoon at a time