I’m feeling better since yesterday – I think it helped to get everything down on paper. It’s funny how that is always the way it works. It was also encouraging to hear that not everyone is content in their current career. I wouldn’t wish that on any of you guys, but of course it feels good to hear that I’m not the only one. So, thanks for sharing your thoughts!
I realized yesterday that we have exactly one month until we have to move out of our house – eeek! I’m going to have to get going on all the packing. I have too many memories of being up until 3am the night before a move, so I’m going to try my best to not let that happen this time.
Yesterday was my busy day of the week – full of tutoring and then yoga in the evening. I truly think it may have been my best yoga class yet. It definitely was my biggest class, and I got some really nice feedback afterwards. I haven’t been able to tell my students about the move yet because my boss wanted me to wait a little while, and it’s really hard to carry on with them as usual, knowing that I won’t be there in a month. I feel like I’ve built a lot into that class, and I’m getting really sad to have to leave it. I really hope I can find another yoga position in OKC sooner rather than later!
Continuing with my focus on eating more fresh/raw fruits and veggies (ala Kris Carr) than I have been, I had the most epic salad yesterday for lunch – I can’t wait to share it. Usually in the winter salads just don’t sound that good to me, but I could eat this salad no matter what the weather is like…it was that delicious. I made a new tahini based dressing, which really was the star of the show.
But what am I doing talking salads right now? We’re supposed to be talking cupcakes!
I made these cupcakes for our Sunday school party last Friday night, and as I mentioned before they were a big hit! No one suspected they were vegan, and when I saw a couple people go back for number two, I knew I had done something right.
Lemon Gem Cupcakes
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 2/3 cup plus 2 tablespoons sugar – I used organic cane sugar
- 1 cup rice milk – I used almond milk, but I think these would turn out fluffier with rice milk
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup Earth Balance
- 1/4 cup almond/soy milk
- 2 tablespoons lemon juice
- 2 cups powdered sugar, sifted
- Enough water to achieve desired consistency
- Preheat oven to 350 degrees and line 12 muffin tins with papers or grease them
- Sift together flour, baking powder, baking soda and salt in a large bowl.
- In a separate mixing bowl, mix together the oil, sugar, milk, vanilla, lemon juice and lemon zest
- While mixing, slowly add the dry ingredients to the wet, combining thoroughly
- Get a good taste of the delicious lemony batter. mmmm
- Pour batter into muffin tins, filling them about 3/4 of the way full
- Bake for about 17-20 minutes, or until a toothpick comes out clean and the cupcakes spring back when you touch them.
- Allow cupcakes to cool completely before icing them.
- Whisk the Earth Balance until it reaches a fluffy consistency. Add in the almond/soy milk and lemon juice and stir. The mixture will look a bit odd, but don’t fear! Begin mixing in the powdered sugar until it is all well combined and smooth. Store in refrigerator until ready to use.
The ingredients aren’t necessarily healthy as there is plenty of sugar (though I used organic cane sugar), but they are vegan and delicious! So, they’re more of an occasional treat – but it’s so awesome that vegan baked goods can taste this good. Further proof that you can be vegan and still eat all kinds of delicious food!
And they’re pretty easy to make, too!
First, sift together the flour, baking powder, baking soda and salt in a large bowl.
Use the small section of a grater to get your lemon zest.
Then mix the oil, sugar, almond milk, vanilla, lemon juice and lemon zest in a mixing bowl. Pour the dry ingredients into the wet, and mix thorougly.
After your batter is mixed well, fill 12 muffin tins a little over 3/4 of the way full. These cupcakes don’t rise very much, so you’ll want to really fill them up!
Bake until they spring back when you touch them and a toothpick comes out clean!
In the meantime, mix together the Earth Balance, soy/almond milk, lemon juice and powdered sugar, adding water until you get your desired consistency. Place the icing in the fridge until ready to use so that it can harden up a bit.
Allow cupcakes to cool completely before using the icing. It really is more of a glaze and will run right off the sides if the cupcake is warm at all.
And there you have it – animal free and unbelievable tasty! I will definitely be making these again in the future.
Today I’m playing catch up on some stuff around the house, and then I have a hair appointment this afternoon before tutoring. I’m still contemplating whether to let her cut my hair again or have her just trim my bangs and try to grow it out. I’m so torn about it, but right now I’m leaning toward growing it out. I can always go back and get it cut if I change my mind, but I think I’ll feel disappointed if I let her cut it all off. You never know what I’m going to do when I get in that chair though:)
Hope you all have a wonderful Thursday!
If you could only have one dessert for the rest of your life, what would it be?? Mine would either be chocolate cupcakes with chocolate icing or peach cobbler with vanilla ice cream – yum!