What's Today's Treat

Spring Cupcakes for School Bake Sale

2013-04-24T09:57:00.002-07:00

My youngest goes to nursery school here which is like preschool back in the states. It is attached to the primary school which has a rotating bake sale each month for the various classes. This month Nursery (preschool) and Reception (pre-K) have their turn to bring in treats for the bake sale. They say that all the money goes straight to the classrooms, so I'm more than happy to bake these treats for them.

When I asked my older kids what kind of cupcakes to make they insisted on spring cupcakes. While I was trying to get them to tell me what flavor the cupcakes should be, they said it didn't matter as long as they looked cool. So here are my cool spring cupcakes.

The recipe for the cupcake is Williams Sonoma's Vanilla Cupcake and the icing is the Williams Sonoma Quick Buttercream. I add 1/2 tsp of vanilla beans in addition to the vanilla extract to make it an extreme vanilla icing flavor. For the butterfly cookies I used Sweetopia's Sugar Cookie Recipe and the flowers are just a marshmallow fondant. I don't have a recipe for the fondant because I just eyeball it every time. Then I added a touch of colorful sprinkles for the cupcake and a silver ball sprinkle for the center of each flower. Although these cupcakes turned out beautifully, they taste just as good as they look.

Chocolate Babka Bread

2013-02-25T12:55:00.000-08:00

First I'd like to start off by saying Happy Birthday to my sister. She is the one that inspired this wonderful bread. She is going to make one today as well, and then we are going to compare who made this bread better. My sister and I love doing challenges together, so I thought this would be a wonderful way to celebrate her birthday.

This is a yeast bread, so I put all the ingredients in my bread maker. I chilled it for a bit so that I can easily roll it out.

While I was waiting for the bread maker I made some chocolate ganache. Ganache is pretty simple to make, you just warm up cream until just before it boils. Then you add a bunch of chocolate. You take it off the heat and stir like crazy.

Once I got the dough rolled out, I spread the ganache all over the dough.

Then I rolled the dough. Simple so far, but here is where it gets messy.

My sister thought it would be best to braid the bread. So I cut the bread into three strings and began to weave. When doing this, I find that leaving the top connected helps while creating the majority of the braid. Then I cut the top into the three sections and bread the top after the bottom has been secured. It turned out quite well using that method.

This is my finished braid.

Next came an egg wash, which is just a yolk and milk mixed together.

Me brushing the egg wash on the bread dough.

After I let it proof and bake, this is my bread. Apparently this is the end result my sister will be critiquing me on. There is a way to grade bread based on the size, shape, and frequency of the holes. Hopefully I did alright :)

Swiss Roll

2012-10-18T08:18:00.001-07:00

Last month for my birthday, my husband took me and the family to a Cake & Bake Show in London. It was so much fun and very inspiring. I ended up subscribing to a few magazines, and each magazine came with its own free offer. One of the offers I got was a British baking cookbook. As much as I complain about the British food, they do know how to make baked treats. We love enjoying visiting cafes for tea just to taste their yummy goodies.

As you see today I made a Swiss Roll. I thought it would be very time consuming and complex, but honestly it was much easier than I thought. I was amazed that it only took 10 minutes to bake in the oven. With the parchment paper lining on the baking sheet, the rolling process went very smoothly. The only problem I had with this was convincing my son and myself to leave some for the others when they get home.

Homemade Candy Bar

2012-10-15T09:54:00.002-07:00

Starting this weekend, we have been planning and decorating for a Halloween party we are having for my daughter. We've been cutting out contact paper, sewing pillows, and coming up with fun games that aren't too lame for a tween. On top of that, my friends are putting together a Halloween party for the American families that live around here. Halloween is always such a fun holiday.

We have a huge bucket of candy sitting in our house for Halloween. It is just calling to be eaten. So to tide us over until Halloween, I made my own candy bars. I made the caramel and put marshmallow fluff on top. Then covered it all with chocolate and topped it with some homemade chocolate crumble. Ok I made the chocolate crumble awhile ago, so I don't remember exactly how I made it...but I assure you it is delicious :)

Cinnamon Roll Cupcakes

2012-09-24T00:05:00.003-07:00

Last week was National Cupcake Week here in the UK. I made a horrible mistake last year of not making enough cupcakes (according to my children), so this year I tried to make a different cupcake every day. The best cupcake I came up with was the Cinnamon Roll Cupcake. Admittedly, they were a bit sweet and sugary, but I think that is why they were so popular. I used a coffee cake recipes as my base, but I added some extra oil and an egg to the mixture to make it a better cake batter. I created a cinnamon mixture out of brown sugar, cinnamon, and shortening (you could use butter), and then I added enough hot water to make it a good drizzle. I put the cinnamon mixture in the middle of the cupcakes, and then I put it in a piping bag to create the swirls on top. The icing is just a standard glaze of powdered sugar and hot water. Hopefully next year's Cupcake Week I can come up with another awesome cupcake!

Sourdough Bread

2012-09-07T03:19:00.001-07:00

You maybe surprised to find out that my kids get more excited about the treat being fresh baked bread than any kind of sweet. The only other thing they get super excited about is when I use the fryer, but that is more because I hate fried foods so I rarely make them. I actually make fresh bread at least twice a week, but they still get excited when they open the front door to the smell of bread baking in the oven.

For Christmas I received a book called the Bread Baker's Apprentice. It teaches all the ins and outs of making bread. This particular loaf of bread used no commercial yeast. I thought it would be really neat to make bread with just flour and water. At the end "neat" would not be the word I would use to describe the process. It took almost two weeks and some peculiar instructions that were both confusing and time consuming. Not to mention the constant container on my counter taking up space.

Since I followed the recipe to a T, the loaf was a whole wheat sourdough. While everyone ate their bread and enjoyed it, the reviews were...."its OK" and "it would be better with butter" (we don't carry butter in our house). For something that took me TWO weeks to make, "its OK" and "needs butter" was NOT the response I wanted to get. However, I am still very proud of myself for completing the task of making this loaf.

In the end, not all treats are fabulous, but I think I've learned a valuable skill of making bread without commercial yeast. I'm going to try again (in the not so near future) and make another sourdough bread with white flour and see if that helps get better reviews.

Salted Pretzel Marshmallow Bars

2012-09-06T05:59:00.000-07:00

The treat of the day is a treat from my Food Network Magazine, but I'll get to that a little later.

Yesterday was quite an exciting mail day for me! I love getting things in the mail, and when several packages come in all at once it is a good day. Ok I might be a bit dorky getting excited over the mail; however, this good mail day brought me loads of coupons and my youngest daughter's school clothes.

My sister sends me expired coupons because they save me a future at the commissary. Since we are stationed overseas, the commissary takes coupons up to 6 months expired. As you can see she is a bit of an extreme couponer, but that just gives me extras to share with friends.

I also got a large package of Old Navy clothes I bought for my youngest as school clothes. Most of the clothes here in London are very expensive and in terrible taste. Most kids wear uniforms to school, so there is not a large market for cute kids clothes.

Anyways, earlier this week mom called me and told me I had to make a treat from the new Food Network Magazine. She said these Food Network's Salted Pretzel Marshmallow Bars were the perfect salty sweet treat. I must agree they turned out perfect, and my family gobbled them up instantly.

Smore's Cupcakes

2012-09-05T05:39:00.003-07:00

Yesterday was my husband's birthday and I wanted to make something special for him. The only problem was I had no powered sugar :( I decided to make Hershey's Chocolate Cupcakes after having them at my neighbors house about a month ago. They were very delicious, just the right amount of chocolate and very moist. I was surprised how thin the batter was, but it worked out fine.

After Googling for awhile I came up with the Cake Duchess: Fluffy White Icing-Marshmallow Frosting. It came together quite nicely, but I have experience making homemade marshmallows. The icing was exactly how the name describes: fluffy, marshmallow-like, but still icing.

To make it a bit more special, I added some chocolate and graham cracker crumbs.

And for those who are curious, I got my husband a Bug-Out Bag, which is just a backpack full of survival stuff. He is one of those outdoor enthusiast/survivalist/doomsdayer.

Chocolate Sandwich Cookies

2012-08-29T08:32:00.002-07:00

I tried making some "Oreo" cookies from this Food Network "Oreo Cookies Recipe" but they were not as oreo-ish as I'd like. Basically it is a hard chocolate cookie recipe with an icing filling. So it made me think, what makes Oreo cookies so unique. I realized that even though the chocolate cookie is a hard cookie, it is also crumbly. So when you take a bite it is not like biting into a brick but instead it almost dissolves as you bite into them. The porous Oreo cookies also such up milk much better than these cookies. Have no fear though, these cookies will be gone by tomorrow. Even though they don't taste like the Oreos we expected, they are still pretty good cookie sandwiches.

Colorful Pretzel Rods

2012-08-28T11:16:00.003-07:00

The kids are back in school, so that means I start my treat of the day back up. Today I made some multi-colored white chocolate covered pretzels. I was playing around with this concept so that I can make some for Halloween next month. The colors here were just picked at random, so it may look a little funny, but it was a fun project.

This school year will be very exciting for me. I have my youngest going into Nursery, which is the UK equivalent of preschool. The school system here in the UK is very different from the states. They offer free preschool for children when they turn 3 years old. From there they will continue through elementary school, but then they take important tests that decide if they go on to middle school. It is my understanding they will continue to take tests to prove they can go on to high school and then on to college. Children do not often get held back in their grades, but instead they fail to more on to high education levels. If they don't pass the test, then their education is geared towards learning a trade. It is not uncommon to see 16 year olds working during the day because they have finished school due to not passing their tests. I guess the idea is to give everyone an equal start, but only spend tax dollars further the educating of students that are succeeding.

Since we are only here temporarily, my older two kids go to an American school in the local area which operates without these tests or standards. And my kids were quite happy to come home to these lovely pretzels.

Focaccia Bread

2012-05-08T03:56:00.000-07:00

As much as my kids love sweets, they get more excited when I have homemade bread waiting for them when they come home. Last week I made some focaccia bread which is one of our family's favorite breads. I used a recipe from my Williams Sonoma Baking book, which you can find a similar recipe here: Williams Sonoma Focaccia Bread

For a long time I was totally against bread machines. I used to knead the dough with my KitchenAid mixer and thought that a bread machine would be unnecessary. The few times I've had bread made in a bread machine I thought it tasted funny, so I figured it was because it baked in a counter-top appliance rather than the oven. Then I got turned on to the idea of using a bread machine to make dough. After this discovery I make homemade bread more often than before because it helps eliminate some of the messy steps involved in bread making.

To use a bread maker you must layer your ingredients according to the manual. The one I have says to start with the liquids, flour, sugar and/or salt, and then yeast. So any bread recipe can be adapted to using the bread maker if you arrange the ingredients in the appropriate order. Of course it is also a good idea to make sure you have enough space for the bread you are making. My bread maker makes up to a 1Kg loaf of bread. Many recipes make two loaves of bread, so you might need to reduce the bread recipe by half. In general you can reduce or increase bread recipes without much trouble.

This is what the dough looks like when the bread machine is done with it.

From there I punch the dough down and take it out of the machine.

I dump it onto my baking sheet. In this case I am making

two smaller loaves of focaccia bread since my oven is small.

You need to stretch the dough out to fill the size of the pan. If the dough springs back every time you stretch it out, then let it rest for 5 minutes and try again. Once you get the bread to fill the pan, then cover it with a clean towel and let it rise for an hour and a half.

Once it has risen, dimple the dough with your fingers (as shown on the right).

From here you can add the flavors you wish. Simply brush on some olive oil and sprinkle your seasoning. On the left I have sea salt and on the right is Italian seasoning. You can add all sorts of flavors such as: onions, olives, cheese, or any herb seasonings.

Spice Cake Donuts

2012-04-26T14:06:00.000-07:00

Yesterday kids at the door were trying to sell donuts. I offered my husband the chance to buy some, but he turned them down. Apparently he couldn't see paying for donuts that taste terrible. So, today I made him some donuts from the recipe book I got him for Christmas.

For those of you following my blog, you will notice I haven't posted as often. It doesn't mean I am not making treats, but they are just repeat treats that I have made before. I have been doing some inner searching about what direction I want to take my blog. Every blogger goes through this at some point and this is just my time to sort it out.

From here on out, I am going to continue and further elaborate on education. Many people enjoy my treats and cooking, so I would like to share the how-to and techniques I use to create these delicious goodies. I intend to cover everything from the basics to advanced skills.

In the meantime, enjoy these donuts.

Vanilla Sugar Covered Soft Pretzels

2012-04-25T12:48:00.002-07:00

We managed to find another nasty cold to circulate through the house, so I didn't want to make something super sugary that would prevent everyone's healing. So, for today's treat I made soft pretzels. I left half of them plain and the other have I drizzled butter on top and sprinkled vanilla sugar.

In case you are wondering, vanilla sugar is regular sugar that has had a vanilla bean sit in it for long enough for the sugar to absorb its flavor.

Chocolate Covered Gummy Bears

2012-04-20T08:13:00.002-07:00

As a kid, chocolate covered gummy bears was a rare treat. There was a chocolate shop that sold them, but they went out of business after awhile. So we were on a quest to find another chocolatier who made these yummy treats. We found a few sources here or there over the years, but typically it was just a seasonal product. Today I have found an easy way to make my own.

Instead of individually dipping these gummy bears, I drowned them all in the vat of chocolate and separated them on parchment paper after I dumped them out. Sure they might not all look awesome, but they taste wonderful which is all that matters.

Deluxe Rice Krispies Treats

2012-04-19T00:27:00.002-07:00

What makes these Rice Krispies treats so deluxe?

Well they are made from both regular and chocolate Rice Krispies,

and then I dipped them in half way in chocolate.

These are like the Jekyll and Hyde of Rice Krispie treats. To make these I made a half batch of Rice Krispies treats based on the recipe on the box. I pressed one flavor into the pan followed by the next flavor. When they cooled down enough I cut them up into squares and dipped them into melting chocolate.

Spice Cupcakes

2012-04-17T08:56:00.002-07:00

Nothing fancy today, just some spice cupcakes. I've been busying catching up from our vacation, so I needed something easy.

I found that most Duncan Hines mixes are dairy free. I checked this one, and to the best of my knowledge there is no hidden milk. However, from my understanding there maybe trace elements from the factory, so if you are highly sensitive then this might not be for you.

Brownie Cookie Sandwich

2012-04-16T09:15:00.001-07:00

I'm back after being gone for about a month. We had the plague going around the house for a few weeks, and then we had Spring Break where we went on vacation to Holland. It was a lovely trip, and you can read about it on our Journey of Five blog.

Today's treat started off as a brownie mix. I found a recipe online that converts a brownie mix to cookies by adding a little extra flour and butter. I use butter flavored Crisco because my little one is lactose intolerant.

Here is what the cookies looked like when I pulled them out of the oven. To make the sandwiches you just need to put two similar sized cookies and fill the center with cream. You can do the Ready Whip, Cool Whip, but I prefer to make my own.

English Toffee

2012-03-08T07:08:00.001-08:00

I received several cans of sweetened condensed milk from my friend that is moving, so I thought it would be perfect for some caramel. After looking through my candy cookbook, I saw a recipe for English Toffee. My friend Jen makes this wonderful English toffee at Christmas time, but she refuses to give up the recipe...something about a family secret recipe passed down from generations or something like that. Anyways, I tired to make some of my own. While it isn't as good as Jen's, it is still pretty good.

First thing to do when making candy is to test your thermometer. Water boils at 212°F or 100°C, so the best way to test the thermometer is get get a pot of water boiling and stick the thermometer in and see if it reads accurately. If not, then you at least know how far off it is and in what direction (if it reads too hot or too cold).

Toffee has the same basic ingredients as a caramel, but you boil it at a much higher temperature.

You don't want to add the vanilla until later because the flavor will boil away. This recipe also has the salt added once the toffee has reached its ideal temperature.

Caramels and toffees require constant stirring to avoid the bottom from scorching. Nothing is worse than the taste of burnt sugar. It gets tiresome, but your efforts will be rewarded.

Once it reaches the temperature stated in your recipe, in this case 290 °F, then you pour it into a large sheet cake pan or any cookie sheet with a lip. I used a slipat, but you can use parchment paper or just butter the sheet down really good.

I plan to use the microwave method to temper my chocolate. It is less than ideal, but my candy thermometer is gunky from the toffee.

The keys to success in tempering chocolate is temperature and stirring. Once the chocolate hits the ideal temperature, you need to keep stirring it until it cools down enough to allow it to set properly.

I poured the chocolate on top of the toffee. When that set, I flipped

it over carefully and covered the second side with chocolate.

Finally, you take break it into pieces with either a kitchen mallet or

with strong whacks from a butcher knife.

Pumpkin Muffins with Butterscotch Fondant

2012-03-07T02:13:00.001-08:00

Some friends of ours are moving this summer. As they start cleaning out the foods the know they won't use before they leave, they pass it off to me because they know I cook a lot. This weekend I got a bag of goodies that included a pumpkin bread mix. I decided to try to mix the pumpkin flavor with butterscotch icing.

I must confess that I didn't take pictures of the process of making this treat. My regular time taking pictures was consumed by trying to defeat a level of Angry Birds. I admit it, I let the game to get me. I thought it would be fine since I was just making a box mix, but when it came to the icing I really should have measured my ingredients and taken pictures so you could duplicate it.

To make the butterscotch fondant I took about 1/2 cup of butterscotch chips and microwaved them for 40 seconds (at 20 sec increments because if it gets too hot it is unusable). Then I took a spoonful (perhaps 1 1/2 tablespoons) of marshmallow fluff. The two mixed well together and turned out like fondant.

Hopefully I'll shake this Angry Birds addiction, or simply pass the level I'm stuck on, and bring you the next treat with my full detailed description.

Stone Baked Triple Chocolate Cookies

2012-03-05T12:18:00.000-08:00

This weekend I ordered pizza, which is a rarity in our house because I usually make our own. However, we got busy running errands; I forgot to put the dough in the bread-maker before we left; and I was still getting over a cold so I felt crummy. We all have those days.

Anyways, we've found two places that offer American-like pizza here: Pizza Hut and Dominos. Now Pizza Hut's pizza taste funny, but they have these yummy cookies they bake in their brick ovens. Dominos Pizza taste like American pizza, but their deserts aren't good. So I decided to make some cookie dough and bake the cookies on my pizza stone -- since of course they weren't being used for pizzas this week. Thinking about it, if I make cookies doesn't that defeat the purpose of not cooking and ordering pizzas. Man I really need to get out of the kitchen.

To start I made the dough the night before (minus a few cookies for our after pizza treat) and kept it in the fridge overnight. I got the recipe from Pig Pig's Corner which duplicates a yummy chain of cookies found around here called Ben's Cookies where they bake this big chunk of dough at a really hot temperature so they are doughy and gooey. I used white chocolate, milk chocolate, and semi-sweet chocolate chips to make my triple chocolate.

I preheated the pizza stone for 20 minutes to make sure the stone is hot. I can't tell you the temperature because my oven doesn't work that way, but I think it was around 400°F.

While waiting for the pizza stone to warm up, I scooped out the cookie dough balls with my cupcake scoop. This was challenging because the dough was solid from being cold.

When they were done the bottoms where crisp, the tops where firm, but the inside was doughy. It was really yummy; however, if you prefer your cookies less doughy then bake them as you normally would on the stone and they will have a nice firm bottom.

Peanut Butter Cookie Cups w/Chocolate Buttons

2012-03-02T08:12:00.003-08:00

I don't often make peanut butter treats because my daughter and I don't like peanut butter, so it ends up being just for my husband and son. Today, my daughter has a play date which makes it the perfect opportunity to make these little treats.

I start off with a peanut butter cookie mix.

Its a Friday, so I'm just being lazy.

I filled the mini muffin tin with the cookie dough batter.

I used my cookie dough scoop, so it is the same amount

of dough if I would have made cookies.

After they came out of the oven, I stuck milk chocolate

buttons down the center of the mini peanut butter cookie cups.

Diary Free Pound Cake

2012-03-01T13:47:00.000-08:00

Pound cake is one of my favorite treats. You can add a variety of toppings and have multiple flavors with each slice. Try adding some strawberries and whipped cream or lemon curd on your next slice of pound cake and you will see what I mean. You can even just add some jam on top and make a lovely treat even more wonderful.

The problem with pound cake is that half the ingredients are dairy, and since my littlest one cannot have milk, it made it challenging to pull off a good pound cake. I found this wonderful recipe from V-Spot for Diary-Free Pound Cake that even has a vegan option of this recipe for those interested.

I have separated my dry ingredients from the wet ingredients and eggs.

Simply mix the three bowls together and pour into a bread pan.

Everyone loved this pound cake, and didn't mind that it didn't have that rich buttery taste you normally find in a pound cake. As a matter of fact, they never suspected it was dairy free until I gave Misty a slice.

85 Calorie Vegan Oatmeal Cookies

2012-02-29T08:00:00.000-08:00

I created this recipe awhile ago because somebody challenged me to make a cookie that was healthy. The challenge came from one of the guys my husband works with because occasionally they end up with the leftovers from the Treat of the Day, but not as often as you'd think. Anyways, one day I sent in a plethora of cookies into my husband's office, and one of the guys asked me to come up with a cookie that was actually healthy, and this is the recipe I came up with. They are only 85 calories, but even if you added some dried fruit to these they still would be under 100 calories. Pretty impressive huh?

I decided to make these today because my Vegan Cupcake Challenge reminded me of this recipe. It also helps that my littlest one can eat these without any problems.

Vegan Oatmeal Cookies
By Angela Goodwin, February 29, 2012

Prep Time: 15 minutes
Cook Time: 10 minutes

Yield: 18 cookies (100 if you add dried fruit)

Nutrition facts: 85 calories

1 1/2 cups oatmeal
1/2 cup flour
1/2 cup pumpkin puree
1/2 cup agave nectar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
dash of salt
2/3 cup dried fruit (optional)

Instructions:
Mix the ingredients together. Scoop onto a greased cookie sheet, I use a spray bottle full of oil to prepare my cookie sheets. Flatten cookies with the back end of a spoon. Bake at 350°F for 10 minutes.

This is what the dough looks like when it is mixed.

This is some that I flattened with the back end of the spoon. Alternatively, you could use this recipe as a base to thumbprint cookies and fill it with your favorite preserve or jam. You may add a few more calories with the thumbprint cookies, but they still would be under 125 calories depending on the filler you used.

Fresh Frozen Yogurt

2012-02-28T14:01:00.000-08:00

A few months after we moved to London my mom and her husband opened a frozen yogurt business called Spoon Me. It is one of those new self-service fro-yo places, but what that means for me is anytime we go back home (to Ohio) we can get all the free frozen yogurt we want. Of course if I am going to spend $800+ a person on airfare for a family of five to fly back to Ohio, I better get some frozen yogurt out of the deal! Since my kids can't enjoy the free frozen yogurt that Grandma offers, I thought I'd try and make some of my own.

We get fresh yogurt delivered to us once a week from the milk man. The yogurt comes from a small diary farm less than 10 miles away. The natural yogurt that I get is unsweetened, so it has a bit of a tart taste to it.

Since this yogurt is unsweetened and unflavored, I used 3 cups of yogurt, 2 cups of sugar, and 1 tablespoon of vanilla. These measurements can be played around with, but bare in mind that the sugar helps the yogurt from freezing into a solid block of ice.

Once I mixed all the ingredients together,

I poured it into the frozen ice cream maker bowl.

This is what it looks like when it is done in the ice cream maker.

Ice cream makers doesn't mix it until it is completely solid,

so it requires a few hours of freezing before it can be served.

My mom tells me about all the yummy toppings they offer

at their fro-yo shops, so I added some blueberries to mine.

Vegan Chocolate Cupcakes with Vegan Coconut Icing

2012-02-27T09:11:00.001-08:00

I was challenged last week to make a vegan cupcake. I've been playing around with a few ingredients last week, but I finally had the confidence to make these cupcakes. I must admit it was worth the wait. My husband didn't even realize they were vegan until I told him!

The recipe I used was The BEST Chocolate Cake Ever that happens to be VEGAN! I did make some changes to the recipe that I describe below. I also made my own icing.

These are the ingredients I started off with: flour, sugar, apple cider vinegar, salt, oil, cocoa powder, and pure vanilla extract. I mentioned earlier that I don't normally used the expensive vanilla in my baked goods because you can't tell the difference between it and the cheap stuff. However, I thought with the nature of these cupcakes that it would be best to avoid any chemicals or processed ingredients.

The recipe called for 1 cup of water, which I assumed was to replace the moisture of the egg. However, in my experience it makes for a sloppy cupcake. I have found that pumpkin puree works great as an egg replacement, and 1/4 cup of pumpkin replaces 1 egg. In this case I used 1/2 cup of pumpkin and a 1/2 cup of water, and I was very satisfied with the results.

While the cupcakes were baking I decided to make some icing. I never liked the look of vegan icing because it just looks more like a glaze. I like icing that can stand up for itself.

Angie's Vegan Coconut Icing

2 cups powdered sugar

1/2 cup coconut oil

2 tablespoons of coconut milk

Put in mixing bowl and beat until creamy.

As you can see I created the perfect icing that happens to be vegan.

It has a nice light taste with a wonderful texture.

The cupcakes have more of a fudge texture to them since they

do not rise much, however these were so delicious.