Little Cupcake Bakeshop NYC

Sugar-free cupcakes... The thought makes my very taste buds tough and dry, and the only word that is able to come to mind over such a sparse topic is... cardboard.


Little Cupcake Bakeshop sugar-free cupcakes... Was it really possible? A tasty sugar-free cupcake? After one bite my mind was ablaze with such delectable oral messages that any thought remotely "cardboard" was graciously replaced with soft... Moist... Delicately sweet... I've been wanting another one ever since I finished my last bite. These cupcakes have actually drifted into my daily thoughts regularly enough that I have to admit, I have a craving. I guess its time to remind you again that they're sugar-free. I never thought that withholding sugar from a cupcake could ever yield positive results, but I've been proven so shockingly wrong by this Little Cupcake Bakeshop that I must give them my most sincere Haut Appétit kudos. I didn't ask them what they used to sweeten the cupcakes because I was so shocked by how good they tasted. So you'll just have to go ask them yourselves... Don't mind the sugar? Don't worry, they sell enough sugary sweets to please the biggest sweet tooth.


The best of benevolent bakeshops, their ethical and environmentally friendly outlook sets this bakery apart from the rest where you can get pink sprinkles and buttercream, and help the world one cupcake purchase at a time. With each purchase, the bakery will donate some of the proceeds to various charities with which they work, and to the "Little Cupcake Initiative" they began. Some of the charities include SustainUS, The Climate Change Project, William O'Connor Day School, and Fashion Week and Al Gore's Climate Change. For a detailed list of their benevolent activities check out "Little Cupcake Initiative" at http://www.littlecupcakebakeshop.com/initiative.html

Little Cupcake Bakeshop NYC - 30 Prince St. New York NY

These cupcakes were drawing awareness to one of their charities

Sugar Free Vanilla Cupcake

Mmmmmmmmmm

 Visit their website HERE!

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LIKE HAUT APPETIT!

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Upside-Down Peach Pie... dare I say vegan?

"You're turning me into a vegetable!" Normally I would have been a bit offended by this statement - as the thought of turning anyone into a vegetable is a nasty one (better off a Victoria Sponge...) - but perhaps my beau had reasonable concern. I had, after all, just used the word vegan (gasp!) in reference to a peach pie I had momentarily removed from the oven (culinary blasphemy!) I should have known better than to ruin a delicious peach pie, normally loaded with rich and creamy dairy products, by making it vegan... But I was truly excited by the outcome of this recipe - a firm yet fluffy cake, sinfully sweet, and topped with the most gorgeous, juicy peaches. How could anyone ever guess it was vegan? A recipe find indeed that I had to share!


Dairy allergy sufferers and connoisseurs alike will come together over this recipe and rejoice at its deliciousness. Don't let your food prejudice get in the way of your taste buds, and try this vegan recipe. You won't be disappointed, and you won't turn into a vegetable either. 


Vegan Upside-Down Peach Pie

Before making this recipe please note there is a gluten-free option as well!


4 Tblsp margarine (could use butter instead but will no longer be dairy free/vegan)
1/2 cup brown sugar
8 peaches, skinned, pitted, and sliced into wedges
2 1/2 cup flour **gluten free option: 2 3/4 cup brown rice flour, which is what I used
1 1/4 cup sugar
1/4 cup corn starch
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1 1/2 cup almond milk
2/3 cup oil
2 tsp almond extract
1 tsp vanilla


Directions:

1. Preheat oven to 350F/175C.

2. While oven is heating, melt margarine in a 9x13 baking pan.  Sprinkle brown sugar over melted margarine, and arrange peaches on top, at the bottom of the pan.

3. Whisk together the dry ingredients.  In a separate bowl, whisk together the wet ingredients.  Add dry to wet, and whisk until well combined (this batter will be like pancake batter.)

4. Pour batter over peaches, and bake about 50mins-1 hour.

5. Let cool for about 15mins until perfectly cool, then invert onto a serving tray.

This recipe was originally made with plums. For the original recipe please see Bite me (I'm vegan) Blog

http://bitemevegan.blogspot.com/2011/07/plum-upside-down-cake.html

Vegan doesn't just go as far as food, vegan conscious fashionistas also take care in their clothes... Like these styles from Vegan Fashion Designer Stella McCartney

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Secretly Gluten Free, Banana Muffins

Biting into one of these light and dreamy banana treats makes me forget they are equally as easy on the stomach (gluten free) as being deliciously satisfying... oh and that they're muffins. One usually associates gluten free with heavy, tasteless and dry, but these couldn't be any more the opposite. So what is the secret? 

My Mom is the secret keeper of many wondrous facts of life, where from time to time she will reveal wisdom only had over her years of trial and error, of living, of cooking. And this one secret I will share with you... an egg white or two, whipped to firm peaks, and folded into any bread, cake, or muffin mix, will make the baked product daringly light and fluffy. 

The proof lies in the muffins...

Secretly Gluten Free, Banana Muffins

2 soft bananas (cubed)

1/3 cup butter

1/4 granulated sugar

1/4 maple syrup

2 large eggs (1 egg, 1 egg yoke, and set aside 1 egg white to be whipped)

1 cup almond flour

1/2 cup flax meal (ground flax seeds)

1 tsp baking powder

1 tsp salt

flaked almonds

1. In a large bowl, cream together butter, sugar, maple syrup, and 1 egg. In a small bowl, separate the 2nd egg into a yoke and white. Add the yoke to the batter and stir until well combined. Set aside egg white to be whipped. 

2. Add almond flour, flax meal, baking powder, and salt, to the wet mixture and combine. Stir in 2 bananas, cubed.

3. Whisk the egg white that has been set aside with en electric mixer or large whisk until soft peaks form. Gently fold the egg white into the batter (do not stir vigorously).

4. Line a muffin tray with 12 cups or grease, and spoon batter into the cups (about tablespoon full). Sprinkle flaked almonds on top of cupful of batter.

5. Bake at 350F for approx 15mins, or until golden brown.

Makes 12 muffins. After making the recipe, everyone wanted more, so I would strongly suggest to double this recipe!

If Gwen Stefani were to sing about these, no doubt it would be.. This shit is bananas! B. A. N. A. N. A. S! Happens to me every time...

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