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Vegan Cheesecake Cupcakes with Raspberry Yonana

 

I was looking at few things last week when I came across a cupcake contest. Not just any cupcake contest…an ICE CREAM CUPCAKE CONTEST! Did you read that right people!!! An Ice Cream Cupcake Contest. Two of the best thing combine.

Yes Please, Sign me up!

The contest is the 5th annual Ice Cream Cupcake Contest put on by Cupcake Project and Scoopalicious.

Immediately I started thinking of so many different things I could make. How will I ever narrow it down? Well after driving my husband insane, I finally decided on a Cheesecake Cupcake. Cheesecakes are one of my favorite desserts to eat and since I have been vegan I really haven’t had that many that were great to me. So I was excited to try this out and have that yummy cheesecake flavor in a cupcake. Now since most regular cheesecakes are topped with a strawberry or cherry topping I thought it would be great to top the cupcake with Raspberry Yonana topping. And WOW was I right. The raspberry yonana just added this amazing taste to the already great tasting cupcake.

I got the original cupcake recipe from Cookie Madness . It’s a red velvet cheesecake cupcake but since I wanted a more of regular cheesecake taste and since it wasn’t vegan I changed a few things on it and it worked perfectly. Taste just like a cheesecake with raspberry topping. 

Below is my updated recipe. Make sure to go to the original recipe and check our her ingredients, wonderful pictures and for the instructions.

Ingredients
 
Filling:
  • 4 ounces cream cheese, softened ( I used Follow Your Heart brand. I think it’s the best tasting one but Tofutti is good too)
  • 2 tablespoons granulated sugar
  • 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure) ( I used  Ener-G-Egg Replacer. I just made 1 egg according to the directions on the box and put it all into the filling mix. It came out to be about 2 tablespoons full).
  • 1/4 teaspoon vanilla

Batter:

  • 1 cup plus 2 tablespoon all-purpose flour (5 oz)
  • 2 teaspoons unsweetened natural cocoa powder ( I used more flour instead of cocoa powder)
  • 1/2 teaspoon baking soda
  • 1/4 plus 1/8 teaspoon salt
  • 1/2 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 teaspoon apple cider vinegar
  • 1 large egg (I again used Ener-G-Egg Replacer)
  • 1 tablespoon red food coloring ( I didn’t add this at all)
  • 3/4 teaspoons vanilla 
  • 3 tablespoons sour cream ( I used  Follow Your Heart brand. I think it’s the best tasting one but Tofutti is good too)

Additional Ingredients:

  • Graham crackers. Take 2 sheets of graham crackers. Crush them as big or fine as you like and add two teaspoons to the bottom of each cup before you add your batter. 

Raspberry Yonana Topping:
 
  • 2 Frozen Bananas
  • 1 to 1 1/2 Cups Frozen Raspberries

 Put the 1st banana in your yonana machine then raspberries then 2nd banana. Make sure to scrap out all the good banana and raspberries that may still be in the machine. Once your all done mix it  together really good and add a scoop to your cooled cupcake. 


Enjoy!

Here are some of the pictures of my process. It was really fun making it. I think next time I will mix the filling with the batter to see how that comes out too. 

1st Layer of Batter

Cupcake all together before going into oven

Cupcakes all baked and out of the oven

Finish Cupcake with Raspberry Topping!!!!

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TO GOD

Lord we ask for you to guide us and to portect us in all that we do and all that comes our way. Please we ask you to guide our family and to take neg thoughts out of them and us  Jesus Christ our protector and savior thank you for all the plants you have gave us to eat and animals to care for and be equal with

IN JESUS CHRIST AMEN

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Deep-Dish Cookie Pie

So I’ve been scoping out this recipe from Chocolate Covered Katie for some time now but was a little iffy to try it because it’s made with garbanzos beans. But I figured I should give it a try because I make Black Bean Brownies and I can’t single out any one bean. That’s just wrong! So when I was shopping I picked up a can of garbanzos beans and made them the minute I got home. They were great. I couldn’t taste the beans at all. So I had my husband, Aunt and Nani try them and they loved them. My Nani liked them so much she already pre-order her birthday cake, or should I say cookie pie from me…and her birthday is still 3 months away.  I even told some people at my work about it and they are all really interested in trying it. So I’m gonna surprise them and make it one day for them all to try.

So you are all probably going GIVE US THE RECIPE ALREADY!!!!! So here it is. Just follow the link to Katie’s page and the recipe Deep-Dish Cookie Pie ( I only had to use 1 can of beans) . Oh and wanna know something totally awesome about this reciepe…it was on TV!!! For real check it out at here and here.

Here are some of my pictures of the process.

Happy Baking!!!

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