What a relaxing weekend! I hope everyone had as great weather as we did. After more than a week of rainy and cloudy weather, we were blessed with sunshine and cool winds. Who could ask for anything more?
On Friday we had company over. I was really blessed to have Ryan offer to make dinner because it is a treat. I mostly hog the kitchen and do not give him opportunity to try out dishes he has been wanting to make. He usually likes to cook Italian, so he set his eyes on making lasagna. No arguments there, right? I was only in charge of making dessert, which were the cupcakes I will be sharing with you later.
After Ryan spent nearly the whole Friday cooking and preparing for the lasagna, I thought I wold leave him alone at home so he could work on his dissertation research and more. I left home at 9:30am and came back home at 6pm! I cannot believe I was out all day and pretty much busy running errands.
What all did I get done? I got a haircut; found some baby stuff at garage sales; developed some photos; had brunch with a newspaper gal; went to the library; shopping; vacuumed and washed my car; bought MI strawberries; craft shopping; and comforter washing.
Whew! I had so much energy but I knew by the time I was finished I knew Ryan would be ready to leave the house. Luckily I did not have to do too much when I got home because we decided to go out for dinner and a movie, all on leftover giftcard money. I like when we have a nice surprise like that!
Dinner was at a local pub where I enjoyed a non-alcoholic beer, since I missed Germany already, and the fresh air of eating outdoors. Has anyone seen Super 8? Man, was it super loud in the theater. I screamed several times and I really thought I scared my little baby too!
Sunday was, of course, a day of rest and worshipping with our friends at church and then enjoying a picnic with them afterwards. What a way to spend a weekend right?
What fun things did you do?
So back to the dessert I made Friday. I had alerted you in my last post that I was intrigued by Midwest Vegan's post about these great cupcakes called White Russian Cupcakes. Anyone ever had a White Russian before? It consists of Kahlua, Vodka, and half & half over some ice. It actually is a nice drink and one of Ryan's favorite cocktails, but who is talking about my drinking this? Heck no!
Yes, maybe I miss a cocktail or two, but I am glad to withhold because I am having a beautiful healthy baby!!Well, anyway, who said I could not have it in dessert form? Yeah, no one said I could not! hee hee
I have to say that this is probably the best cupcake icing I have ever eaten. It really was the only thing I wanted to eat, even though there was cake underneath that icing. Make this recipe! It is so delicious! Midwest Vegan adds some instant espresso powder to the icing so I agreed with her and added it to my recipe too! Thanks girl!! Have it with some coffee or if you feel adventurous, have a cupcake with an actual White Russian.
The original recipe at Baked Perfection is not vegan so feel free to refer to that recipe. My recipe is all vegan and hard to believe. Make it....make it....you have to make it!
White Russian Cupcakes
makes 12 cupcakes
1 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons Earth Balance margarine, softened
2 flax seed "eggs" (2 Tbsp ground flaxseeds + 6 Tbsp warm water)
1 teaspoon vanilla extract
1/2 cup So Delicious Original Coconut Milk
1/8 cup Vodka
1/4 cup Kahlua, divided
Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a separate bowl or in a stand mixer, beat together the sugar and margarine until combined. Add flax "eggs", one at a time. Then add the vanilla, Vodka, and Kahlua. Gradually add the flour mixture in three additions, alternating with the coconut milk in two additions, ending with the flour mixture.
Bake 18-20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting.
1 stick Earth Balance margarine, softened
3 cups powdered sugar
pinch of salt
1 teaspoon instant espresso granules
3 - 4 Tablespoons Kahlua
Beat margarine until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency. Lastly add the espresso granules and combine well.
Ice each cupcake and sprinkle with chocolate shavings and decorate with coffee beans. Enjoy!