I've been busy, getting inspired by new things, foodtographing with Vanessa, having old friends visit, and most recently, searching for a new place to live in Brooklyn. Soon, maybe one day, I'll be a stable, settled person, but for now it seems the like breezy, constantly uprooting persona is the one I'm fated for.
If anyone knows of any decent, affordable roomshares in the Brooklyn area please send me your leads! I'm a tidy, friendly sort of person looking for a room for April 1st. All help is helpful.
I made these cupcakes for Vanessa's 'Treat Yo Self' photos in her new and exciting line of greeting cards. You can see more here.
If you make these cupcakes at home, these photos show what the buttercream will look like when it is not covered in inedible gold spray paint. A bit less shiny and luxurious - but hey -delicious and edible! All the props and styling are by Vanessa Rees.
makes about 12 cupcakes
½ cup vanilla non dairy yogurt (I used coconut)
⅔ cup non dairy milk (I used soy)
⅓ cup canola oil
¾ cup plus 2 tbsp of granulated sugar
1 ½ tablespoons orange blossom water (usually near the rosewater, I found it at Whole Foods)
1 cup plus 2 tbsp all purpose flour
2 tablespoons cornstarch
½ tsp baking powder
½ tsp baking soda
zest of one small orange
pinch of salt
I. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 12 cupcake liners.
II. In a large mixing bowl, whisk together the yogurt, milk, canola oil, sugar, and orange blossom water until well combined.
III. Sift together the flour, corstarch, baking powder, baking soda, and salt and mix into the liquid mixture until the clumps disappear and batter is smooth. Whisk in the orange zest.
IV. Pour the batter into the cupcake liners until they are ¾ full.
V. Bake 20-25 minutes, or until cupcakes spring bakes spring back when touched in the center.
VI. Transfer to cooling rack and let cool until frosting.
½ cup non-hydrogenated shortening
½ cup non-hydrogenated margarine (I used Earth Balance)
3 ½ cups powdered sugar, sifted
a pinch of chopped or ground saffron dissolved in warm 2 tbsp non dairy milk
¼ cup plain soy milk or creamer
I. Chop up a pinch of saffron into dissolvable bits. Dissolve in 2 tbsp of warm non dairy milk.
II. Beat the shortening and margarine together until well-combined and fluffy. Add the sifted sugar and beat for 3 more minutes.
III. Add the safrron milk, making sure to extract all the color and flavor from the saffron bits and then gradually add the soy milk until the buttercream is thick and fluffy.