Good evening!
Eric thanks you for your birthday wishes! :)
Today has been a whirlwind day! Crazy, crazy, crazy trying to get caught up on work before I leave tomorrow. Just when I thought I was caught up I got an order for 150 Glo Bars! Madness.
I asked Eric what he wanted for his birthday dinner tonight. I said I would make him anything he wanted.
‘A juicy burger’ was his request.
And so it was done like dinner.
These are the burgers he picked up at Whole Foods on the weekend.
He said it was delicious!
I had a Curry Chickpea Burger that I popped out of the freezer. Still lovin’ those in a huge way. They just might be my favourite homemade veggie burger.
Despite the mad house, dishes piled up all over the kitchen, and my still unpacked suitcase, I made Eric birthday cupcakes because I strongly believe that a birthday without flour, sugar, and icing is a crime against all things good and true. He agreed with me. ;)
I made him burger cupcakes! :)
Birthday Cupcake ‘burgers’ with Secret Green Frosting
Vanilla cupcakes adapted from Vegan Cupcakes Take Over The World.
Cupcake Ingredients:
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1 1/4 cups all purpose flour
- 1 tbsp cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup Earth Balance OR 1/3 cup canola oil
- 3/4 cup organic cane sugar
- 2 tsp vanilla extract
- 1/4 tsp almond extract
Directions: Preheat the oven to 350. Line a cupcake tin with cupcake liners. Whisk the almond milk and vinegar in a mixing cup. Allow to curdle for a few minutes. Beat together the soy milk mixture, oil, sugar, vanilla, and almond extract. Sift together the dry ingredients in a separate bowl and add to the wet ingredients, mixing until just incorporated and no lumps remain. Taste the batter, it is incredible. Pour into muffin liners and bake for 20-22 minutes. Cool completely before frosting. Makes 12 cupcakes.
Avocado ‘Buttercream’ Frosting
Adapted from Alton Brown.
- Meat from 1 very ripe avocado, pitted
- 2 teaspoons lemon juice
- 3 cups organic powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Directions: Peel and pit avocado. Place avocado, lemon juice, and vanilla into a processor (alternatively you can use a stand mixer or hand mixer). Process/mix about 2-3 minutes scraping sides of bowl when necessary. Add the powdered sugar a little at a time and process/mix. Store in refrigerator when not using. Apparently it doesn’t turn brown either, although I did not verify this entirely. Use at own risk! ;) makes enough to frost 16-24 cupcakes (I had lots leftover after these 12).
The frosting was VERY mild, as in, it wasn’t very sweet. It tasted like a very mild butter cream frosting, with just a hint of lemon and sweetness. I did not detect the avocado in there at all and Eric and my mother-in-law didn’t either! They both really loved the frosting because they didn’t feel sick after eating a cupcake.
The frosting also had a great texture! It was not too slick and it sat well on the cupcakes and didn’t slide around. If I had more time I would have tried piping with it.
These would make great St Patty’s Day cupcakes! :)
It was fun to eat. :)
I told my in laws they could have the leftovers, but Eric seems to think he is bringing them on the plane with him tomorrow. LOL. What a cupcake monster. Security would probably ‘confiscate’ them…
I made 4 varieties: rainbow sprinkles, coconut, cocoa powder, and cacao nibs.
All of us thought these were quite tasty. Very light and a great way to use up an avocado!
Well, I have packages to ship, a suitcase to fill, and dishes to clean. I’ll see you in the windy citaaaay! :)
