Thursday night in-class sparring competition was so much fun to be apart of. I was excited when I was paired up with none other than my Ninja Biffle. We decided to make things a little more interesting (more interesting than kicking the crap out of each other?) by making a friendly wager. The loser had to bake the winner…cupcakes.
The competition went as followed: Nervous. Hug ninja biffle. Excited. Hug ninja biffle. Jump up and down when we were on deck. Almost throw up. Hug ninja biffle. Don’t talk to ninja biffle anymore, cause we were about to start kicking each other in the stomach. Wish I had something to get angry about. I don’t think of anything, because cupcakes make me happy. Realize we were up. Hit the mats. Try to give evil eye…probably looked more like ‘trying to read something far away’.
3 rounds of 45 seconds. The match ends 0-5…. Ninja Biffle was victorious. I scored…nothing. A friend once told me ‘you learn more by losing than you ever dowinning‘. That’s something losers say…
I’m totally kidding. It makes a lot of sense. I was wide open for critiquing (for some odd reason, I enjoy thoroughly). I got some great pointers on how to work on my advantages and learn how to size up my opponent. Ninja Biffle and I decide to spar some more after class, and I really enjoyed taking my new found tips and executing them immediately. I felt 100x better knowing that I can apply techniques and see how they work for or against me. I lost. I learned why I lost. I got advice. I used that advice. Now I have a better chance for next time.
Now, onto the friendly wager. Ninja Biffle is a vegan. I tried to go vegan a couple years ago, I made it one week then got sick from all that soy. As you remember, I was a vegetarian for a good part of the year last year. But I have never made vegan baked goods. After a couple confirmation texts of what is and is not vegan, I got all the ingredients.
Moist Vegan Chocolate Cupcakes with Vegan Buttercream Frosting.
Here is what you need:
1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
2 tablespoons flaxseed meal
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
In the bowl of an electric mixer, whisk together, by hand, the coconut milk, sugar, oil, and vanilla extract.
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt.
With the mixer on low-speed, slowly add the dry ingredients to the coconut milk mixture until it is uniform and smooth (do not overmix).
Pour batter in liners, filling cups no more than 2/3 full (3 tablespoons of batter). Bake 18-20 minutes, or until cake tester comes out clean. Transfer to a cooling rack to cool completely
I got the original recipe here , and just substituted the almond meal for flaxseed meal.
As for frosting, here’s the ingredient list and original recipe here.
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (FYI: Margarine is NOT vegan. It has milk in it. Get Earth Balance brand, it’s vegan)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.