Cryptic title? Yes, it’s intentional!
First things first. Today was my previous to last exam of the season, and it was about time to take a break after nearly a month non-stop of doing nothing for myself. So, I know at least I passed one of the five courses I had this semester, because it had partials, and I passed them all. Collective YAY! please. Now it’s waiting for the other four, and taking the last one, too.
So, what did I do on my break? I’ve been a very very lazy one. And then I decided it was time for a treat. So here it’s where VCTOTW comes into action. If you haven’t clicked that link yet, I’ll tell you it’s a baking book. A vegan baking book, even. And it’s called Vegan Cupcakes Take Over The World (or VCTOTW for lazy people like me). And since I can’t cook or bake following a recipe to the letter, I modified one, and the result was:
That is a lovely tender delicious flavourful Chocolate Mocha Cupcake. However, my version is not vegan, since I did not have soy milk on hand, and had to make-do with what was in the pantry. Maybe you want my version? Here it comes:
Adapted from Vegan Cupcakes Take Over The World
by Isa Chandra & Terry Hope
- 1 cup milk
- 1 teaspoon white vinegar (I used rice, since it was the only white vinegar I had)
- 3/4 cup sugar
- 1/3 cup olive oil (or substitute your favourite oil, but it does taste good with olive oil)
- 1 cup self raising flour, plus one teaspoon baking powder
- 1/3 cup cocoa powder
- 1 pinch salt
- 1 teaspoon vanilla powder (this is ground vanilla bean, mixed with a bit of sugar)
- 2 tablespoons instant coffee
- Line a muffin tin tray with cupcakes paper cups. Preheat oven to 200Â°C / 400F.
- In a big bowl, mix milk and vinegar and let to curdle. Once it has started to curdle, add oil, sugar, vanilla and instant coffee.
- In a second bowl, mix together flour, baking powder, salt and cocoa powder, until well blended.
- Mix the dry ingredients into the liquids in two batches, mixing well until no lumps remain (some tiny lumps are ok, but no big lumps!)
- Pour into cupcake liners carefuly. About 2/3 full. Put in the oven, lower temperature to 175Â°C / 350 F, and bake for 18 to 23 minutes. Cupcakes are done when a toothpick inserted in the center of one comes out clean.
- Let cupcakes cool down in tray for 10 minutes, then move to cooling rack. Enjoy slightly warm with a mug of tea, a cup of coffee or a nice glass of milk.
Makes 12 cupcakes.
And now, you can clap! And also, you can enjoy my half done clapotis:
It’s my de-stressing knitting this semester, it’s doing its job very well, and I hope to have it finished by the end of exams. That gives me till the 27th of june!
On a random note, if you remember this post where I showed a pile of books, four of them were cooking books, and three of them were novels. I can recomend all three novels: The Secrets of Jin-Shei by Alma Alexander, In the Company of the Courtesan by Sarah Dunant, and Empress Orchid by Anchee Min. I loved them all.