Day 10 CarrotCakes
This recipe is pretty standard, they turned out delicious.
Recipe:
2 c flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 large eggs
1 c sugar
1/3 c brown sugar
1/2 c canola oil
1/4 c whole milk
1 tsp vanilla
1 1/2 c grated carrots
1/2 c ground walnuts
Directions:
preheat 350.
Mix flour, baking soda, baking powder, salt and spices together. Separately, beat eggs, sugar, oil and milk. Add 2 together slowly until blended. Stir in vanilla, carrots, and nuts. Fill baking cups 2/3 full, my oven took 20 minutes. Cool on a wire rack so they don’t dry out.

Bob HAD to taste-test.

Frosted with typical, homemade cream cheese frosting.

Day 9 is Flop Number 2! S’MORE Cupcakes

They taste good, but there were some major disasters.
First, they sunk in the middle. I’ve never had this happen, I obviously forgot something.

The cupcake is basically graham cracker flavored. But these silly cupcake liners are NOT meant for vegan cupcakes. Seriously, if you are making a vegan cupcake, make sure you use really good liners, or spray them up with cooking spray. It’s so frustrating to have a third of your cupcake stick to the paper!
The next issue, again, frosting. I thought it would be fun to use fluff for the frosting. And you know, it makes the graham cracker cupcake taste super smore-ish, but what a freaking mess!
Here’s my Brother-in-law Sean taste-testing.

And the ganache re-liquefied onto of the marshmallow, refrigerated or not!

But the part that makes me laugh the most, Sean won’t let me throw them away and keeps trying to eat these little mess balls! haha!

Day 8 is the first Flop!
The Vegan Pineapple Upside Down Cupcake
Definitely disappointing. I mean, it tastes okay, kind of boring, and was more like a breakfast muffin than a cupcake.
The recipe is gummy and dry. I realized with this recipe, good old fashion milk and eggs probably would’ve made this a yummy cupcake….
The second problem was the pineapple frosting we made. My sister-in-law Debbie is here, and we followed the directions but it turned out like
c.r.a.p. See below for how that all worked out!
We ended up making a simple sour cream frosting and calling it a day. They’re now breakfast pineapple muffins, not really cupcakes.

AND these liners are terrible! :(

NEXT!

Day 7: Is It a Sundae Cupcake?
This cupcake was fun to make.
It reminds me of a circus.
I made marbled cupcakes, but mine are special. I made the golden cupcake with banana. After filling the cups, I dropped a glob of ganache on each, took a chopstick and swirled them 2 or 3 times each.
Ingredients
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract
*chocolate ganache

Directions
Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups. *drop a glob of chocolate ganache on top of each and swirl it in gently.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.

I then frosted them with buttercream frosting, squeezed the last drops of ganache to look like syrup (yes, yes, I made a lot! I know), sprinkled with walnuts, sprinkles and a cherry on top for good measure.

Maeve said these were the most fun so far. :)