Name: Hannah
Age: 20
Location: Ottawa, Canada
Your cupcake history: I've been baking since I could hold a spoon but have been focusing more on cupcakes these past couple years, after discovering Vegan Cupcakes Take Over the World.
Why you like cupcakes: It's all about the size - they're easier to decorate, eat and transport than a full-sized cake.
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and i love tegan and sara haha
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Apple-pineapple-walnut cupcakes (adapted from Meg Hawkey's Autumn Apple Cake recipe)
INGREDIENTS (makes three dozen medium sized cupcakes or one 9"x13" cake)
- 3 cups of diced apples
- 10 oz. crushed pineapple
- 1 tsp. vanilla extract
- 1 1/2 cups flour
- 1 tsp. salt
- 1 cup chopped walnuts or pecans
- 2 cups sugar
- 2 large eggs
- 1/2 cup butter
- 2 tsp. baking soda
- 1 tsp. cinnamon
DIRECTIONS
1. Preheat oven to 350 degrees F. Grease pan/cupcake tins/put cupcake papers in tins.
2. Combine apple, sugar, oil, eggs, vanilla and pineapple in a large bowl. Let stand for 5-10 minutes.
3. Combine dry ingredients (ie. everything else) in a medium bowl.
4. Add to the apple mixture and mix until incorporated. Put in prepared pan/tins/papers.
5. Bake cake about 1 hour, cupcakes about 20 minutes (until toothpick inserted in the centre comes out clean and the tops are dark golden brown).
Caramel Buttercream (from Joy of Cooking)INGREDIENTS (makes 1.25 cups ( ... )
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