When we got up on Saturday the ground was covered in snow. Wtf, New Mexico. Not just the first day of spring, but also NEW MEXICO. It was probably the most snow we got all winter, and it's in MARCH. I don't doubt it will be snowing again on my birthday.
Here is a picture that I finally took around eleven after a lot of it had melted. (Also: I need to get on picasa.)
Anyway, since there was snow out, I HAD to bake something (obvs). After munch deliberation and noisy lamentation about items we're fresh out of (coconut milk, cornmeal, and soy yogurt), I decided to make beer cupcakes. Double chocolate stout cupcakes, as a matter of fact. And I took photos the whole time, so brace thineself, dear readers, for a photo montage of beer cupcakery.
*Here is a glorious picture of the finished cupcakes, with the can of beer I included. The little box on the cutting board is a picture of the book I found the recipe in; a book I swear by: Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz and Terry Hope Romero. I altered the recipe slightly as I often do, but I don't have the patience to copy it all down anyway, so I'm not going to worry about any copyright infringement and just post some pictures.
Being new to blogger I have no idea what the html is for posting under a cut (or a "jump" or a "read more" link or whatever it's called today), and being impatient I have no intention of further scouring google for tips on how to do this, so for today I'm letting it all hang out. Perhaps when I find the patience or figure it out I'll come back and edit the post so the pictures are hidden, but for now you'll just have to deal. They're all pretty small anyway, and that was an accident since I'm also new to Picasa as of this afternoon, so everybody ultimately wins. Yey!
This is the vision that inspired me to take pictures of the process. All the ingredients went in to the measuring cup in the opposite order: almond milk & ACV first, then beer & molasses, then sugar last. The sugar is herbally processed evaporated cane juice I found at the Community Food Store in Colorado-- a brilliant find. It's completely vegan and exceptionally delicious; it adds extra depth to anything chocolatey I mix it in to. They call it "heavenly sugar," for obvious reasons.
So, we whisk all that together, and add it to the dry ingredients pictured here:
and you whisk that:
then you get your crumb topping:
and you put it all together for baking:
These are some fabulous silicone baking cups my sister gifted me, since I like to make cupcakes. I like things that are reusable, and cupcake liners are a thing I used to run out of a lot, so I think I'm getting her money's worth out of them. I also have the benefit of usually sharing my cupcakes in person so I can collect all my baking cups and take them home, which I realize not everyone does-- some of the more generous among us like to give them away to passersby and use disposable paper liners for practical reasons, but I don't usually hang out on the streets with cupcakes, so I like these liners.
So, we put the cupcakes in the oven and set the timer for just less than the suggested baking time, since I'm still getting used to the electric oven, then I mix up the leftover ingredients:
...and eat that with a spoon. Which I didn't take pictures of because it was messy, folks... messy and delicious.
Then I wash up:
...still in my jammies, yes... don't judge...
...and 20 minutes later:
*sounds of angels singing*
They were delicious. I shared them with my partner, since I got to hoard the kitchen that whole time, and I brought some to my friend who got hit by a car a couple weeks ago and is still hobbling around with a cane and several broken bones, poor thing. I also offered some to our friend who had a birthday, but she was recovering from the tequila all day Sunday I think, and I never heard back from her. There are four left right now, and I'm saving the last two for my little sis M and her twin brother I'll be meeting tomorrow, but letting those last two cupcakes sit there will definitely a struggle.
Anyway, this was a fantastic recipe that I'd definitely do again. If anyone wants it, I would be glad to transcribe, but I altered it a lot for this batch, adding cinnamon here and almond extract there and making adjustments for high altitude, so I can't guarantee they'll be quite this photogenic. (I might have to go eat another right now...)
*I'm still learning how to work with the gimp and I haven't figured out how to stretch a selection like the cleverly inserted picture of the cookbook I used. It's purpose in the picture was to give credit where credit is due, to the amazing Isa Chandra Moscowitz and the equally amazing Terry Hope Romero who wrote the cookbook, but I know it's too small to see. Sorry. That's what the link is really for. Just bear with me here.
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