Lucky Number Thirteen

Mazel tov! Today, you have crossed the invisible line separating childhood from the rest of your life, straight into ranks of adulthood. It’s unthinkable that your journey began thirteen years ago, back in the early days of blogging and before Blogging, capital B, became a legitimate occupation. Granted, you still have a long way to go before you reach that lofty pinnacle of professional success, but pure and simple survival is a triumph to be celebrated in this competitive, ever-changing field. You have beaten the odds to officially become a teenager.

I still struggle to define you at times, to explain your occasionally baffling tantrums and errors, but what child doesn’t have their rebellious moments? Even when we fight, no matter how ugly the language gets, it’s never enough to pull us apart. Thirteen years in, I couldn’t imagine my life without you.

Little did I know what I was getting myself into when I hit that fateful “publish” button on day one. The lessons came in fast, tough to swallow, painful at times, but always for the best. Let’s review in brief…

If you don’t love what you do, it won’t work out. Like any relationship, it can’t be about money, fame, or any other traditional marker of success. At the end of the day it’s always about passion and inspiration.
These things can’t be forced. You, little BitterSweet, only began to grow and thrive when given the freedom to do so. True followers can’t be bought and genuine comments seeking further conversation, not just self-promotion, can’t be be forced.
Perfection is the enemy of progress. It would be impossible to move forward if we focused on all the little shortcomings of every post, every photo shoot, every social sharing; the endless tally of flaws would be downright laughable.
Community is everything. It takes a village to raise a blog, or support one long enough for it to survive infancy. There’s not a chance that BitterSweet would still exist without the kindness and encouragement of a thousand voices chiming in from all corners of the earth. It still boggles to mind to consider how this tiny corner of the internet has brought together such an incredibly vast, diverse array of friends, whom I would have had no chance of finding otherwise.
Most importantly, if there’s anything I’ve learned after all this time, there’s only one real way to mark the occasion: Cake.

A grand cake, pitch-perfect with bittersweet layers of chocolate ganache sandwiched between tender yet bold espresso cake layers and dressed in a robe of the finest white chocolate frosting you ever did see.

Strong espresso, the kind that makes your eyes open wide and sends you flying high on a rush of energy, has become a recent obsession. Though I typically limit myself to one shot per day, for fear of never sleeping again should I exceed that modest dose, this treat really packs a serious punch of caffeine in each slice. Rest assured, however, that the belated bedtime will be worth every last bite. Tempered by the light, luscious buttercream, flecked with vanilla beans and redolent of cocoa butter, chocolate ganache could tread dangerously into the realm of excess, but it’s just the right amount of sweet indulgence here. The trio sings like a well-practiced choir, supporting without smothering one another… Much like a succession of outstanding blog posts, I suppose.

So today, BitterSweet, you turn thirteen years old. Happy birthday, my dear. You’ve come a long way, but we have so much further still to go.

Yield: 12 - 16 Servings

Bittersweet Espresso Layer Cake with White Chocolate Frosting

Name: Bittersweet Espresso Layer Cake with White Chocolate Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 4 h
Yield: 12
Cuisine: American
Ingredients: 3 Cups All-Purpose Flour; 3 Tablespoons Arrowroot; 3/4 Cup Granulated Sugar; 2 Teaspoon Baking Powder; 1/2 Teaspoon Baking Soda; 1/2 Teaspoon Salt; 1/2 Cup Olive Oil; 1 1/2 Cups (About 12 - 14 Shots) Brewed Espresso, Cooled; 1/4 Cup Kahlua or Coffee Liqueur; 1 Teaspoon Apple Cider Vinegar; 1 Teaspoon Vanilla Extract; 2/3 Cup Full-Fat Coconut Milk; 2 Cups (12 Ounces) Bittersweet Chocolate Chips; 10 Ounces Vegan White Chocolate, Finely Chopped; 1 Cup Vegan Butter; 2 Cups Confectioner's Sugar; 1 1/2 Teaspoons Vanilla Paste or Extract

A dessert worthy of a celebration all on its own, the contrast of light and dark flavors is positively irresistible. Bold espresso layer cake with bittersweet chocolate ganache filling, covered in light, fluffy white chocolate buttercream frosting.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

Espresso Cake

3 Cups All-Purpose Flour
3 Tablespoons Arrowroot
3/4 Cup Granulated Sugar
2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Olive Oil
1 1/2 Cups (About 12 - 14 Shots) Brewed Espresso, Cooled
1/4 Cup Kahlua or Coffee Liqueur
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract

BitterSweet Chocolate Ganache

2/3 Cup Full-Fat Coconut Milk
2 Cups (12 Ounces) Bittersweet Chocolate Chips

White Chocolate Buttercream Frosting

10 Ounces Vegan White Chocolate, Finely Chopped
1 Cup Vegan Butter
2 Cups Confectioner's Sugar
1 1/2 Teaspoons Vanilla Paste or Extract

Instructions

Preheat your oven to 350 degrees and lightly grease two 8-inch round baking pans.
In a large bowl, whisk together the flour, arrowroot, sugar, baking powder, baking soda, and salt.
Separately, combine the oil, cooled espresso, kahlua or liqueur, vinegar, and vanilla, blending well before adding the liquid ingredients into the bowl of dry.
Stir with a wide spatula to bring the two mixtures together. It's perfectly fine to leave a few lumps remaining in the batter, rather than running the risk of over-mixing.
Divide the batter equally between your two prepared pans, smoothing the tops as needed.
Bake for 20 - 24 minutes, until a toothpick inserted into the centers comes out clean. Cool completely before assembling.
Meanwhile, prepare the ganache by heating the coconut milk and chocolate together either on a double-boiler or in the microwave. Stir frequently until perfectly smooth. If using the microwave, heat in 30-second intervals at full power. Chill, stirring periodically, until thickened but spreadable; about 3 hours in the fridge or 1 hour in the freezer.
For the frosting, heat the white chocolate over a double-boiler or in the microwave but be vigilant! White chocolate is very easy to burn, so stir constantly, until smooth. If using the microwave, heat in 20-second intervals at full power. Cool to room temperature.
Cream together the butter and sugar in your stand mixer using the whisk attachment. Once smooth, add in the cooled but still liquid white chocolate along with the vanilla. Beat on high speed, pausing to scrape down the sides of the bowl with your spatula, until smooth and fluffy.
To assemble the cake, slice both layers into two equal halves, creating four thin layers. Place your first round of cake on your desired serving plate and top with a third of the ganache. Carefully spread it to cover the top evenly. Top with another round of cake and repeat, until you end with the final round of plain cake.
Smoother with frosting and decorate as desired. Be aware that if the cake is cold, the frosting will begin to set immediately. You can slightly melt and coerce it to a smoother finish by heating a metal offset spatula, but bear in mind that this will darken it to a more yellow finish, rather than bright white.

Notes

Cake layers can be baked in advance and stored separately in the freezer until ready to assemble. Thaw completely and bring to room temperature before beginning the process. Ganache and frosting must be made just prior to using.

February 7, 2019February 9, 2019

Hannah (BitterSweet)20 Comments

Golden State of Mind

Without cake, does it really even count as a birthday?

Sure, it’s inevitable that the celebrant will still wake up another day older regardless of the day’s festivities or lack thereof, but don’t we all? Just like a cupcake without frosting is really just a muffin, a birthday bereft of cake is not only a sad situation to imagine, but one that truly misses the point.

How often do we have a legitimate excuse to eat ungodly amounts of sweets as if there was no tomorrow, despite our best efforts at self-preservation to survive up until this milestone?

With that in mind, my own sweet birthday reward is a bit more minimal than in years past, but necessary for a proper observation of the day.

Shaking off the January chill, each glorious, golden bite of these turmeric cupcakes is a warming embrace from within. Originally inspired by the luminous golden lattes served at a favorite cafe, these sweet treats are suitably more nourishing than your average dessert. Boasting only natural sweeteners and gluten-free flours, even I would be skeptical of this formula if it hadn’t been my own creation.

Most importantly, these treats pack a bold punch of spicy flavor into a small package, turning any day into an occasion worth celebrating.

Yield: Makes 28 – 30 Cupcakes or 2 9-inch Round Cake Layers

Golden Latte Cake

Originally inspired by the luminous golden lattes served at a favorite cafe, these sweet treats are suitably more nourishing than your average dessert. Boasting only natural sweeteners and gluten-free flours, even I would be skeptical of this formula if it hadn’t been my own creation.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

Golden Latte Cake

2 Cups Almond Flour
1 Cup Oat Flour
1/3 Cup Arrowroot
1/2 Cup Golden Latte Mix, Store-Bought or Homemade
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cardamom
1/4 Teaspoon Ground Black Pepper
3/4 Teaspoon Salt
1 1/2 Cups White Grape Juice Concentrate
1/2 Cup Applesauce
2/3 Cup Melted Coconut Oil
2 Teaspoons Vanilla Extract
2 Teaspoons Apple Cider Vinegar

Maple Frosting:

1 Cup Vegan Butter
1 Cup Arrowroot
1/2 Cup 100% Grade B Maple Syrup
2 Teaspoons Vanilla Extract

Garnish (Optional):

Pinch Ground Turmeric or Yellow Sprinkles

Instructions

Preheat your oven to 350 degrees and line 28 – 30 standard cupcake tins with papers. Alternatively, if you’d like to make a layer cake, lightly grease 2 9-inch round cake pans.
In a large bowl, whisk together the almond flour, oat flour, arrowroot, latte mix, baking powder, baking soda, spices, and salt. Separately, mix together the grape juice concentrate, applesauce, coconut oil, vanilla, and vinegar.
Pour the liquid ingredients into the dry, folding the mixture together just until smooth. A few errant lumps are perfectly fine; don’t drive yourself crazy trying to beat them all out.
Fill the cupcake papers about 2/3rds of the way full, or divide the batter equally between the two cake rounds, and ease the pans into the center of your preheated oven. Bake for 15 – 18 minutes if making cupcakes. If preparing cake layers, bake for 25 – 30 minutes. Bake until lightly golden on top, and a toothpick inserted into the centers pulls out cleanly. Let cool completely before frosting.
Meanwhile, prepare the frosting. Toss the butter and arrowroot into your stand mixer, beating on low speed to cream the two together. Once completely smooth and homogeneous, slowly pour in the maple syrup, followed by the vanilla.
Whip on high speed for 2 – 3 minutes, scraping down the sides of the bowl as needed, until light and fluffy. Be careful not to overheat the frosting, though, as it will soften and break down if it gets too warm. Pop the whole bowl into the fridge for a few minutes if it’s giving you trouble.
Spread the frosting on your cakes as desired. Keep cool until ready to serve.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 15gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 0mgSodium: 133mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

January 12, 2018February 3, 2023

Hannah (BitterSweet)15 Comments

Lost and Found

Organization doesn’t come naturally or easily to me.

Growing up, my favorite filing system was to stash nearly everything in my designated “junk drawer.” Cramming everything from silly putty, scribbles on torn half-sheets of paper, old holiday decorations, underwear, and beyond occupied that small space; a veritable stew of everyday detritus. Delving into the depths of the junk drawer was a journey into uncharted territory. Each exploration through that wild mishmash was a genuine treasure hunt, yielding long-forgotten favorite toys or memories of happy occasions. The junk drawer was my earliest attempt to save everything near and dear to me, which ironically resulted in many more of those items getting lost.

You’d think I would learn from such a noteworthy mistake, and yet the junk drawer lives on, only in a digital format. Computers and memory disks and burned CD’s all have a random sampling of of past works, essays from high school mixed freely with more recent recipes and photos. Though the situation has improved greatly over the years, I still find myself sorting out the mess, sometimes stumbling upon a gem worth polishing back to its original luster.

Such is the case with these Oatmeal Cream Cupcakes.

Originally shared merely as a photo in a review post, it was a killer recipe that was meant for prime time, not just late fringe. Shockingly little was said about the sweets themselves, which is a real shame considering what a hit they were, despite the failings of the original frosting. Inspired by oatmeal cream pies, a classic childhood treat that I never actually had. Compact, portable, and boasting comforting, simple flavors, it’s easy to understand their appeal even without firsthand experience. Soft, chewy oatmeal cookies can do no wrong, and with a smidgen of creamy frosting uniting two in harmony, such a fool-proof formula elicits a feeling of nostalgia even for this outsider.

Rather than going through the fuss of scooping, rolling, and patting out cookies, it just sounded easier to convert that concept into cupcakes. Having the opportunity to hone the original recipe further to better suit my evolving tastes, perhaps becoming lost in the virtual junk drawer wasn’t such a terrible misfortune to befall this file. Now, if only I could find the others missing in action…

Yield: Makes 12 Cupcakes

Oatmeal Cream Cupcakes

Inspired by oatmeal cream pie cookies, these fully grown cupcake versions have all the comforting, nostalgic flavor in a more elegant form.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

Oatmeal Cupcakes:

1 1/2 Cups Old Fashioned Rolled Oats
1 Cup All Purpose Flour
1 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Cup Olive Oil
2 Tablespoons Vegan Butter, Melted
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar, Firmly Packed
3/4 Cup Plain Non-Dairy Milk
1 Teaspoon Vanilla Extract

Vanilla Cream Cheese Frosting:

1 8-Ounces Package Vegan Cream Cheese
5 Tablespoons Vegan Butter
2 Cups Confectioner's Sugar
2 Teaspoons Vanilla Extract

Instructions

Preheat your oven to 350 degrees and line 12 standard muffin tins with cupcake papers.
Pull out your food processor and toss in the rolled oats. Briefly pulse to break them down, keeping the flakes fairly coarse, much like instant oatmeal. Transfer to a large bowl and add in the flour, baking soda and powder, salt, cinnamon and ginger, whisking thoroughly to combine.
In a separate bowl, mix together the oil, melted vegan butter, both sugars, non-dairy milk, and vanilla. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula until just combined. A few remaining lumps are fine, as long as there are no large pockets of dry goods.
Divide the batter evenly between your prepared tins, filling them each about 3/4 of the way to the top. Bake for 18 – 22 minutes, until golden brown and a toothpick inserted into the centers of the cakes pulls out cleanly. Cool completely before applying frosting.
Make the frosting by simply beating together the cream cheese and vegan butter in the bowl of your stand mixer until smooth, adding in the sugar and vanilla, and then whipping on high speed for a minute or two, until homogeneous, light, and creamy.
Scrape down the sides of the bowl periodically to make sure that everything is fully incorporated. Pipe or spread to your heart’s content.

Notes

Optional Add Ins: For a less literal but more exciting approach to the original creme pie, consider adding up to 1 cup total of toasted, chopped walnuts, chocolate chips, and/or raisins.

Seven Strong

February seventh never fails to sneak up on me, craftily covering my eyes for a brief moment of pure terror, whispering “Guess who?” with an air of barely veiled menace. It’s an unremarkable date, wedged in between real holidays and coming just at the tail end of January’s madness, which is also something I can set my watch by. It’s BitterSweet’s birthday, or blogaversary if you will, and today makes seven years on the air. Enough to stun me into uncomprehending silence, the hardest part is knowing where to go from here. 2013 does mark a clear shift though, as the sentiment morphs and mutates, it has come to mean something else at last. No longer is my disbelief surrounding the blog’s survival, because after all of the sweat, tears, laughter, and joy, it feels real. It feels permanent. Who would be so surprised that their child has made it to their seventh birthday, after all? I would hope that’s merely a happy side effect of the overall goal.

Time continues to march forward, and as a sign of growing older and maybe, just maybe, a little bit wiser, I’m no longer fighting quite as hard. BitterSweet has proven that we can all move with the current, swimming rather than being swept away, but that’s only true because of the beautiful people I’ve met on this crazy journey. My faceless online escape has effectively put me fully situated in the spotlight, more public and social than ever; it’s another aspect of the process that I’m trying not to struggle against too much.

A blog is only as good as its readers, and I do fully believe that I have the best on the web. Any other awards or accolades are a bonus. Thank you for giving me reason to keep nurturing this space, feeding my own imagination in concert. Even for those who never left a single comment or let their presence be known, I’m so grateful that there’s someone out there reading. Thank you, thank you.

And so we move on, because who could be too surprised about something as predictably scheduled as a birthday? This wasn’t the first, and it won’t be the last. For today, I’d be delighted to offer up a few party favors, starting with a big cookbook giveaway. Sharing books that I’ve reviewed and loved, I would be so happy to spread the joy and good food that they brought me. Up for offer are a single copy each of…

Let Them Eat Vegan! by Dreena Burton
Raw for Dessert by Jennifer Cornbleet
The Natural Vegan Kitchen by Christine Waltermyer
American Vegan Kitchen by Tamasin Noyes
Sweet Utopia by Sharon Valencik

If any of those titles caught your eye, leave me a comment detailing exactly which one you’d most want to win before this time next week, February 14th at midnight EST. Consider it an extra little dose of love, in case Valentine’s Day doesn’t quite deliver. Unfortunately, I must restrict this to residents of the US and Canada only for shipping purposes. There will be five winners in total, who will be chosen by a random number generator and contacted shortly thereafter.

UPDATE: It’s all over folks! The five lucky winners are as follows…

Let Them Eat Vegan – Julia H.
Natural Vegan Kitchen – Barb@ThatWasVegan?
Sweet Utopia – Anita
American Vegan Kitchen – Lovlie
Raw for Dessert – Natalie

Thanks for playing everyone! Don’t worry, you won’t have to wait another year for more giveaways… Keep your eyes peeled for more fun and freebies, coming soon.

In the meantime, what kind of birthday party would it be without a bit of cake? Since this is really all about you, my dear readers, I thought I would give out what the majority seems to want. Shockingly, despite my willingness to combine some crazy flavors and intricate treats, it’s still the easy, the classic, and the comforting that get all the attention. Thus, it’s about time I hit another staple out of the park, perfecting it into something that I would still want to eat in all of its unfussy glory.

Yellow vanilla cake, topped with dense chocolate fudge frosting, is about as classic as it gets. Rather than using the typical eggs and butter to impart that iconic golden hue, my cakes are tinted through a combination of turmeric and Yukon gold potatoes. Enriched and ultra-moist thanks to that tuber addition, the crumb is fluffy, tender, but sturdy enough to be baked into layers and stacked as well. It’s the birthday cake you always hope for but never quite get.

Well, this is for you, my friends. Thank you for making this birthday, and all the rest, possible.

Classic Yellow Cupcakes

3 Cups Cake Flour
1/2 Cup Potato Starch
2 Teaspoons Baking Powder
1 Teaspoon Soda
1/2 Teaspoon Salt
1/4 Teaspoon Turmeric
1 Cup Super-Smooth Mashed Yukon Gold Potatoes
6 Tablespoons Non-Dairy Margarine, Melted and Cooled
1/4 Cup Canola Oil
1 2/3 Cups Granulated Sugar
1 1/2 Tablespoons Vanilla Extract
1 1/2 Cups Plain Non-Dairy Milk
2 Teaspoons Apple Cider Vinegar

Chocolate Fudge Frosting:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
6 Tablespoons Hazelnut or Vanilla-Flavored Vegan Creamer
3 Cups Confectioner’s Sugar
1/2 Cup Dutch-Processed Cocoa Powder
1 1/2 Cups Non-Dairy Margarine, at Room Temperature
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and line 28 – 30 standard cupcake tins with papers. Alternatively, if you’d like to make a layer cake, lightly grease 2 9-inch round cake pans.

In a large bowl, whisk together the cake flour, potato starch, baking powder and soda, salt, and turmeric, fluffing up the dry goods and thoroughly combining them all. Once the mixture is homogeneous, set aside.

While the mashed potatoes are still warm, mix in the melted margarine. To get the potatoes silky-smooth and perfectly lump-free, toss them into your stand mixer and beat them mercilessly with the whisk attachment. Continue stirring while adding in the oil, sugar, and vanilla.

Separately, combine the non-dairy milk and vinegar. Scrape down the sides of the bowl to make sure that everything is getting incorporated. Add half of the dry mixture into the stand mixer, along with half of the liquid. Start the machine in a low speed, and stir until mostly smooth. Finally introduce the remaining dry and wet ingredients, and mix just until the batter comes together with only a few lumps remaining. Be careful not to over-mix.

Fill the cupcake papers about 2/3rd of the way full and ease the pans into the center of your preheated oven. Bake for 15 – 18 minutes. If preparing cake layers, divide the batter equally between your two pans, and bake for 25 – 30 minutes. Bake until lightly golden on top, and a toothpick inserted into the centers pulls out cleanly. Let cool completely before frosting.

To make the frosting, place the chocolate and “creamer” in a microwave-safe dish, and heat on high for 1 minute. Let stand for 5 minutes before stirring vigorously, to allow any remaining chocolate chunks to fully melt. Keep stirring until the mixture is perfectly smooth. If stubborn lumps remain, heat at additional intervals of 30 seconds until, stirring thoroughly after each trip to the microwave. Let the chocolate stand for 10 minutes before placing it in your food processor along with all of the remaining frosting components. Pulse a few times to get everything moving, and then blend, pausing periodically to scrape down the sides. Allow 1 – 3 minutes of blending for the frosting to come together and whip slightly. Once the mixture is silky-smooth, transfer it to a piping bag and frost away!

Makes 28 – 30 Cupcakes or 2 9-inch Round Cake Layers

Printable Recipe

February 7, 2013February 17, 2013

Hannah (BitterSweet)124 Comments

April Showers Bring May Berries

Though April may feel like a thing of the distant past, long gone and almost entirely forgotten, it was indeed a rainy one. Gloomy, grey, and wet, it teased mercilessly of a lingering winter, a chill that could not be shaken embedded deep within the core of every moment. Finishing with hurricanes and floods, April sure did go out like a lion this year. But May, oh, lovely little May, did she ever make up for the previous month’s cruelty. Literally overnight, buds on trees appeared and exploded in a flourish of aromatic petals and vibrant green leaves. A forecast filled with nothing but sun for a full week, paired with temperatures around the mid-60’s? I think I can manage with that.

For all the anguish and strife caused by the nature of April, it always feels worth it once we emerge on the other side, into the glorious warmth that is inseparable from spring. Little did I know, there is even more reason to rejoice at the arrival of May; Apparently, it’s also National Strawberry Month. Though this declaration strikes me as being a bit premature, since local strawberries aren’t quite ready for the picking for another week or two, I’m happy to take the opportunity to enjoy one of my favorite fruits even more than usual.

Keeping things sweet and simple, all I wanted was a comforting, classic, strawberry cupcake. Bolstered by a base of strawberry puree in the cake, and topped off with a fresh strawberry frosting, these straight-forward but satisfying treats allow the berries to truly shine. Nothing fancy, no unexpected ingredients or big surprises, but a dessert that quite nearly flew off the kitchen counter as soon as my hungry family laid eyes on it.

What’s worth noting here is the topper- My new favorite means of decoration, as demonstrated by a little red heart this time around. Can you guess what it’s made of, and how?

Yes, it’s strawberry fruit leather! Provided by Stretch Island, I knew I wanted to do something different with these natural fruit snacks, other than just devouring them on the go. Since I have yet to taste fondant worth eating, I’m thrilled to find that fruit leather make for an excellent substitute when it comes to cutting out simple flat shapes like this. All you need are small cookie cutter that fit the size of the leather, and any fruit-flavored confetti or sprinkle you desire is at your fingertips. Although I usually purchase Trader Joe’s fruit leather based merely on the price point, I must admit, the splurge for Stretch Island would be worth it… It struck me how much softer and more flavorful it was!

Since I’ve been very disappointed by various strawberry frostings in the past, most of which are either bland or watery, this topping seemed noteworthy, despite its simplicity. If you’re still feeling stuck for the cake, simply take your favorite recipe for vanilla cupcakes, and swap out the non-dairy milk for fresh strawberry puree. Try throwing in a few chopped berries for added texture, too!

Yield: Makes Enough to Frost 1 Dozen Cupcakes Generously

Strawberry Frosting

Sweet, simple, and full of fresh strawberry flavor, this topping is a delicious way to celebrate ripe berries when they're in season.

Ingredients

1/2 Cup Strawberry Puree Reduction*
1 Tablespoon Cornstarch
Pinch Salt
1/2 Cup Vegan Butter
1/2 Cup Granulated Sugar
1/2 Teaspoon Vanilla Extract

Instructions

*The strawberry puree reduction is ultra simple to make, but you must have patience. Just take fresh strawberries (at least 1/2 pound, but it’s easier to work with if you start with more berries and make extra puree) and thoroughly puree them in your blender or food processor, until completely smooth. If you prefer your frosting to be seedless, go ahead and strain your puree before proceeding. Transfer the berry goo into a medium sauce pan, and set over medium-low heat. Allow it to simmer gently until reduced by half; the amount of time will vary depending on the size and shape of your pot, so make sure you keep an eye on it and stir occasionally. Let cool completely, and measure out 1/2 cup for the frosting.
Place the 1/2 cup of strawberry puree reduction into a medium sauce pan, along with the cornstarch and salt. Whisk vigorously to dissipate any lumps of starch before turning on the heat to medium. Continue whisking gently until the mixture thickens and large bubbles begin to break on the surface. This won’t take very long since it’s a small amount of liquid, so don’t walk away! It takes mere seconds for it to scorch miserably on the bottom. Let cool to room temperature, and then place a piece of plastic wrap directly on the surface. Move the whole pot into your fridge to chill thoroughly- This should take about 1 – 2 hours.
Once the thickened strawberry mixture is completely chilled, place the vegan butter and sugar (yes, granulated! Do not try using confectioner’s here) in the bowl of your stand mixer, and cream together until homogeneous. Don’t rush this step, as thorough creaming ensures that the sugar granules actually dissolve into the frosting; Allow a solid 3 – 5 minutes here, depending on how cold the butter is. Finally, add the cooled strawberry mix into the bowl, along with the vanilla. Scrape down the sides as needed, and whip on high speed until the frosting is smooth, creamy, and fluffy. Again, patience is key, so give it time and you will be rewarded!

Down the Rabbit Hole

Raspberries wait for no one.

Catching everyone by surprise, the wild raspberries are early bloomers this year, springing forth in clusters of ruby red jewels, dripping from vines heavy with their bounty. There’s not a moment to lose when it’s first come, first serve, and the birds tend to have a more flexible schedule for picking. Ready or not, here I come, but this year has already been somewhat of a disappointment. With my dad overseas on work, it’s not nearly such a joyous event to trudge out into the thorns and mosquitoes in search of a few small berries. Needless to say, yields have suffered tremendously as well, and there’s no chance that I’ll even come close to our record.

But, as they say, the show must go on, and it would be a shame to let all of that edible plunder out there go to waste. Doing my best to reach the farthest branches the treasure deeply buried within the wilderness of suburban Connecticut, I donned long sleeves and pants, braving the oppressive heat, and gave it my all. Before long, a neat little pile of still-warm raspberries sat heaped in my basket. Mother nature waits for no one, so it was a relief to have made it to my favorite picking spot seemingly just in time. All was right with the world again.

Lulled into a false sense of safety, despite being temporarily jolted into high alert after shaking a tennis ball-sized beetle off my hand, I was feeling pretty good about this first solo venture. Moving a bit further into the woods, I was now venturing into unknown territory… And that’s when the ground went out beneath me.

Suddenly I was falling, down, down, down, shockingly far into the earth.

When I finally got my footing again, my painstakingly gathered berries were scattered and smashed all over the moldy forest floor, and I was literally knee-deep in some mysterious hole! Completely covered with vines, like some fiendish trap, I hadn’t seen any hint or warning of what I was stepping into, despite having checked my footing beforehand. Unhurt but as crushed as those wasted berries, the fruits of my labor sent to rot, I quickly pulled myself up and high-tailed it out of there. There’s no telling what sort of creature (or monster, perhaps) created a trench of such a size, but let’s just say it was a rabbit, for comfort’s sake. Yes, a cute, fuzzy rabbit that certainly would not have eaten me. I feel much better about that.

Returning on a separate occasion to gather a conservative punnet of raspberries, carefully staying far away from the booby-trap hidden within the woods, I still couldn’t stop thinking about that bizarre rabbit hole. Even after finally securing my berries and returning home, the image of perhaps a giant rabbit the size of an SUV danced through my mind… Or maybe they had mistaken me for Alice, perhaps. So I did the only logical thing I could think of, as an offering of sorts to this mystical and mysterious rabbit: Make carrot cake.

That would be raspberry carrot cake, of course!

Dotted with tiny, crunchy clusters of wild berries, it’s more or less a standard carrot cake, but I felt compelled to share the recipe. After bringing a batch to both friends and family, at different events, I’ve been blown away by the rave reviews they received. My perpetually skeptical aunt was amazed that they were vegan, and even my grandma, a seasoned baker, seemed curious about the recipe.

What really makes them special, however, is the frosting.

Though I was planning to go the traditional cream cheese route, there was none at the grocery store to be found. Reaching instead for the sour cream, it was a happy accident that lead to perhaps the best frosting I’ve ever made, and a new personal favorite.

Light and fluffy, less heavy than a standard buttercream and yet more substantial than airy whipped cream, it’s the Goldilocks of frostings; Just right. Flecked with real vanilla bean, it’s delicately flavored and a treat for the eyes as well. Even if you don’t care for carrot cake, or have fears of a demonic bunny looming in your mind that must be assuaged, I insist that you still try the frosting. You don’t even have to go foraging in the woods for it.

Yield: Makes 12 Servings

Raspberry Carrot Cake with Sour Cream Frosting

These carrot cake cupcakes studded with fresh raspberries is a refreshing change of pace. Topped with light, fluffy, and subtly tangy vegan sour cream frosting, they're an easy way to eat your fruits and veggies.

Ingredients

Raspberry Carrot Cake:

1 1/2 Cups All Purpose Flour
1/3 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Salt
2 Cups Shredded Carrot
1 Cup Fresh Raspberries
1/2 Cup Olive Oil
3/4 Cup Plain Non-Dairy Milk
1 Teaspoon Apple Cider Vinegar
1/4 Cup Dark Brown Sugar, Firmly Packed

Sour Cream Frosting:

1/2 Cup Vegan Butter, at Room Temperature.
1/2 Cup Vegan Sour Cream
1/2 Vanilla Bean, Seeds Scraped
3 – 4 Cups Confectioner’s Sugar

Instructions

Preheat your oven to 350 degrees and line 12 standard muffin tins with cupcake papers.
In a large bowl, mix together the flour, granulated sugar, baking powder and soda, spices, and salt so that all of the dry goods are evenly distributed. Add in the shredded carrot and raspberries, and toss to coat in flour. Set aside.
Separately, whisk together the oil, non-dairy milk of choice, vinegar, and brown sugar. Once the sugar is more or less dissolved, pour the whole mixture into your bowl of dry ingredients. Stir gently with a wide spatula so as not to smash the berries, just until the batter comes together. A few lumps are just fine, as long as you don’t over-mix.
Evenly dose out the batter between your prepared muffin tins. These bake up to be fairly large cupcakes, so don’t be afraid to mound that batter up in the center.
Bake for 26 – 30 minutes, until a toothpick inserted into the center of each cupcake comes out dry. Let cool completely before frosting.
To make the frosting, first soften the vegan butter in the stand mixer by briefly beating it alone. Add in the sour cream, scrapped vanilla bean, and 2 cups of the confectioner’s sugar. Start the mixer on a low speed until the sugar is mostly incorporated, and then pause, scrape down the sides of the bowl, and add in another cup of sugar.
Start slowly again, and then once everything is assimilated, turn up the mixer to high and whip the frosting for about 4 minutes. Pause, scrape down the sides of the bowl, and if it is too loose for your liking, add the remaining cup of sugar.
Get that final addition mixed in as well, and whip for another 4 – 5 minutes, until light and fluffy. The key to the texture is patience; You must allow a good amount of time for the mixer to work its magic.
Once it’s at the consistency you desire, frost away!