Miss Lexy’s Lucious Lemon Ginger Cupcakes

veganmiss.blogspot.com

Lemon Ginger Cupcakes with Lemon Curd Filling & Cream Cheese Frosting

Here’s another great vegan recipe from Miss Lexy. The cupcake is filled with lemon curd while the batter has fresh grated ginger, limoncello, and lemon zest. The frosting has limoncello and lemon zest, topped with chopped crystallized ginger. (The names of the vegan ingredients Lexy used are below the recipe.)

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients (for lemon ginger cupcakes):
1 1/2 cups sugar*
3/4 cup vegan butter*
2 “eggs”, prepared by box instructions*
3 tbsp limoncello*
1 tsp lemon zest
1 tsp vanilla extract
2 1/2 cups cake flour
1 1/2 tbsp grated ginger
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup non-dairy milk*
1 tbsp distilled vinegar
2 oz. vegan cream cheese*

Ingredients (for lemon curd):
1 tbsp lemon zest
1/2 cup lemon juice
1/4 cup sugar
3 tbsp cornstarch, mixed with water until smooth
splash non-dairy milk

Ingredients (for frosting):
6 oz. vegan cream cheese
1/4 cup vegan butter
2-3 tbsp shortening
3 tbsp limoncello
1/2 tsp lemon extract
1 tsp lemon zest
3 cups powdered sugar
crystallized ginger, to taste, minced, to top

Recipe (for lemon ginger cupcakes):
In a measuring cup, combine the milk and vinegar. Let sit for 5-10 minutes. Combine the remaining ingredients in a mixer. Add in the milk mixture and combine well. If mixing by hand, combine dry ingredients in one bowl and wet in another. Add the wet to the dry, then the milk mixture. Combine well.
Place batter 1/2-3/4th full in each cupcake spot on the tin.
Bake for 20-22 minutes or until tops are golden brown.

Recipe (for lemon curd):
Over medium heat, combine the first four ingredients. Stir occasionally until smooth and bring to boil, about 10 minutes.
Add the milk and stir over heat. Set aside and let cool. It should have a thicker consistency once cooled.

Recipe (for frosting):
Combine all ingredients but ginger and mix well. It shouldn’t have a soupy consistency. If it does, add more sugar.

Recipe (for cupcake construction):
Once cupcakes are cooled, dig a small well out of the middle with a melon baller. Fill the well with lemon curd and place the top back on the cupcake. Frost and top with minced crystallized ginger.

Note: Make sure your sugar is vegan! For vegan butter and eggs, I like Earth Balance soy free variety and Ener-G for egg replacer. Limoncello is an Italian lemon liqueur that you can find in most alcohol sections of a grocery store with specialty stuff like bitters. Feel free to use any non-dairy milk. I used hemp milk. For vegan cream cheese, I used Galaxy brand.

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Source: veganmiss.blogspot.com

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Vegan stRAWberry Cheesecake – Organic & Gluten-free

http://fitfortwo.tv

Marta makes a delicious vegan strawberry cheesecake

(recipe inspired by Jae Steele - "Ripe From Around Here").

To check out the past episode we did with Jae, click here: 

http://bit.ly/PinkLemonade

Recipe for the "Cheese" Cake:

Crust:
- 1 cup Raw Pecans
- 1 cup Walnuts
- ¼ tsp Ground Sea Salt
Blend in a food processor to a "crumb-like" consistency
- Add ¼ cup Dates (pits removed). You may want to soak dates

in water for 10-20 minutes to make for easier blending.
Blend until it becomes a sticky mixture.

Press the mixture into your baking dish (7" x 11")

until smooth on top.
Set aside.

"Cheese" Layer:
- Soak 2 cups RAW (not Roasted) Cashews in water overnight

(or at least 4 hours)
- Rinse cashews and pulse in a clean food processor

until they are in tiny pieces

 To the mixture add:
- 2 Tbsp Water
- 1 tsp Vanilla Extract
- 2 Tbsp Lemon Juice (add more for "Lemon Cheesecake")
-  1/3 cup favourite liquid sweetener (coconut nectar)
Blend until smooth.

Melt ½ cup coconut oil at low temperature and pour the liquid

into food processor while it's blending.
Immediately spread mixture evenly on top of crust.
Place pan in freezer for 30 minutes.

Fruit Layer:
- 2 cups Strawberries
- 3 Tbsp Liquid Sweetener (Coconut Nectar)
Blend Mixture in Food Processor until smooth.
Pour mixture on top of "cheese" layer, and spread evenly.
Let it set:
- in fridge for 4 hours
OR
- in freezer 1-2 hours, then transfer to fridge for 2 hours

Serve cold but not frozen.

Soy-Free Vegan (Cashew) Egg Nog Recipe

http://fitfortwo.tv

Brock repeats a favourite holiday drink recipe from last year, but a soy-free version of vegan egg nog this time.

Recipe:

- 3 cups almond milk
- 2 cups raw soaked cashews
Blend until smooth and frothy.

Pour into mixing bowl and whisk in the following ingredients:
- ½ cup rum/brandy
- 2-3 Tbsp Yakon Syrup
- 1/8 tsp ground cloves
- fresh grated nutmeg (to taste)
- ¼ Tbsp cinnamon
- ½ tsp sea salt
Cover and refrigerate for 2-3 hours.

Serving:
Pour into a cup.
Grate more nutmeg on top.
Garnish with a cinnamon stick.

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Easy Vegan Apple Spice Crumble Recipe

http://fitfortwo.tv

This amazingly easy and delicious vegan dessert will be a hit with everyone at your next dinner or family holiday!

Vegan Apple Crumble

• 6-7 medium sized apples (cored & chopped)
• 3 Tbsp Coconut Oil (melted)
• 1 cup buckwheat flakes
• ¼ cup Sucanat
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ cup raw pecans and/or raisins

Mix well in a bowl and spread into a casserole dish.
Cover with a baking sheet and bake at 350F for 30-40 minutes.
Allow to cool for 10 minutes, then garnish with a cinnamon stick and serve with vegan ice cream.

Peach Crisp Recipe

Ingredients

6 large peaches
1 cup oats
1/4 cup brown sugar
1/4 cup vegan margarine (softened)
1/2 cup all purpose flour
1/2 teaspoon cinnamon

Directions

Preheat oven to 375°F. Lightly grease an 8″ x 8″ baking dish and set aside.

Peel and pit the peaches and cut into thin slices. Place the sliced peaches in the baking dish.

In a medium bowl mix the remaining ingredients together until well combined. Pour the mixture on top of the peaches making sure to cover all the peaches.

Bake in the preheated oven for 50-60 minutes until the top is brown.

Serve warm with vegan ice cream or whipped topping.