Here is my sketch for day 2 of my 365 project. I like drawing tentacles and I saw this great picture of a woman with an octopus on her head that inspired me to draw a woman with tentacles for hair. I may play with this idea further as I also think it ties in nicely with my cthulhu women.
Many of you asked for it on facebook, and after bringing them into work I got many requests for the recipe from coworkers too! So here is the recipe for Vegan Red Velvet Cupcakes! Tweaked slightly from Isa Chandra Moskowitz’s wonderful book Vegan Cupcakes Take Over The World.
Vegan Red Velvet Cupcakes Recipe
1 c. non-dairy milk
1 tsp apple cider vinegar (white vinegar works too)
1 1/4 c. wheat flour
1 c. granulated sugar
2 Tbs cocoa powder
1/2 tsp baking powder (I was out so I subbed 1/8th tsp baking soda+1/4 tsp cream of tartar)
1/2 tsp baking soda (If you use the baking powder substitute still add this too!)
1/2 tsp salt
1/3 c. olive oil (or Canola oil or pretty much any vegetable oil so long as it isn’t flavored)
20 drops red food coloring (I actually substituted purple)
2 tsp vanilla extract
1/4 tsp almond extract
1. Preheat oven to 350F and line cupcake pan with liners.
2. Whisk together the non-dairy milk and vinegar. Set aside to curdle.
3. Mix the flour, sugar, cocoa and baking powder, baking soda and salt into a large bowl.
4. Add the olive oil, food coloring, almond extract and vanilla extact to the curdled non-dairy milk. Whisk to combine. Gently fold in and mix wet ingredients into the dry ingredients. Mix until there are no large lumps.
5. Fill cupcake liners 2/3 of the way full to give room for the cupcakes to rise. Place in your preheated oven and bake 18 to 20 minutes checking with a toothpick for doneness.
Vegan Cream Cheese Frosting Recipe
1/4 nonhydrogented margarine, softened (NOT melted)
1/4 c. vegan cream cheese, softened (Tofutti is vegan and tastes great!)
2 c. confectioners’ sugar
1 tsp vanilla extract
*2 Tbs water (This is optional, and only used if your frosting turns out a bit too dry)
1. Cream together margarine and cream cheese until just combined.
2. Add confectioners sugar in 1/2 c. batches. (This step is easier with a handheld mixer, but I just mixed by hand with a wooden spoon!)
3. Mix until smooth and creamy, then mix in the vanilla extract. Keep tightly covered and refrigerated until ready to put on your cooled red velvet cupcakes!