My cold is nearing the two week mark and I’m so not thrilled at its take on longevity. Ugh. I did manage to have a lovely birthday and thank you all for your well-wishes!! Cornelius did make me a cake — a very yummy (and very edible) chocolate and coconut cake which we proceed to gobble up with a side of coffee ice cream. Yummers. The day was spent riding our bikes to Granville Island with a picnic that included some delicious organic strawberries, my favorite oka cheese, a sourdough bagette and some delicious nitrate-free farmer’s sausage from Oyama. Cornelius even accompanied me to my bowling tournament, where my good friend Kristen made me some vegan chocolate and vanilla frosted cupcakes and the beer did not stop flowing. Despite my cold, I managed to bowl well above my pitiful average and score 180 in my 2nd game. Whoooo! I can’t wait until next month when my friend Dan and I will co-chair the birthday activities with a bar & bike tour. I will definitely have a tupperware container filled with Guinness cupcakes for sure and continue the birthday vibes all summer long!
Although I didn’t make the cupcakes Kristen brought to bowling, I did give her the recipe a few years ago and it’s been her favorite ever since. A few years ago, i directed/shot/starred in a short student film featuring this very secret cupcake recipe. Yes, just me, some lights, some cheap set dec, my camera and me cooking — all at the same time. The video is sadly no longer online, but the recipe is here and super delicious. Enjoy!
vegan chocolate cupcakes (aka 6 Minute Chocolate Cake aka Wacky Cake)
*from Moosewood Cooks at Home
1-1/2 c unbleached white flour
1/2 c unsweetened cocoa powder
1 t baking soda
1/2 t salt
1 c sugar
1/2 c vegetable oil
1 c brewed coffee
2 t pure vanilla extract
2 T vinegar
1. Preheat the oven to 375-degrees.
2. Mix together the flour, cocoa, baking soda, salt and sugar into a large bowl.
3. In a 2-cup measuring cup, measure and mix the oil, water (or coffee), and vanilla. Slowly and gently pour the liquid ingredients into the bowl and mix the batter with a fork or a small whisk.
4. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls (and some bubbling) in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter (the color becomes more consistent throughout).
5. Pour batter into a lined muffin tin and bake for 25 minutes–testing with a toothpick. Remove to a cooling rack and make a frosting of your choice.