Corn Flour Cupcakes with Raspberry Buttercream {and Cookbook Giveaway!}

Hello NCJ Peeps!

Here is the winner of the Quick & Easy Low-Cal Vegan Comfort Food book giveaway:

#6 Jenna Z: “Wow, favorite veg dish of any kind?! I am a huge fan of dal, especially a red lentil dal spiced with cumin and garam masala. Yummy!”

Congratulations! (I will be also notifying you by email.)

And thank you to everyone for sharing their favorite veggie dishes!

♥ Nina

The Giveaway:


 

I am so proud of my friend, Alicia Simpson, for putting out her third cookbook this year!  So in honor of her latest achievement I will be giving away a copy of her latest cookbook: Quick & Easy Low-Cal Vegan Comfort Food.  Alicia and I go way way back to our college years.  We stayed in the same dorm right down the hall from each other and I distinctly remember some late night shenanigans that will go down in history, and stay there, LOL!  One day while I was perusing Facebook I saw her status update.  I was pleasantly surprised to see her writing her own line of vegan cookbooks and even though I’m not vegan the pictures had me drooling!  I was intrigued.

So what’s this book about?

150 satisfying, flavorful, all-new recipes to enjoy from breakfast to dinner and anytime in between. However you define “comfort food,” Alicia’s got you covered with down-home Southern standards, Tex-Mex fiesta favorites, backyard BBQ fare, ole-fashioned one-dish meals, riffs on classic takeout—and a few surprises destined to become new standbys.

And they do not lie.  It’s all that and more!  I love how Alicia uses fresh ingredients to make comforting food that is pretty much guilt free (think Baked Hush Puppies, Sweet Potato Salad, Carolina BBQ Sammich, Butter Rum Pound Cake, Mexican Hot Cocoa and more).  The recipes are easy to follow and the flavors and textures almost leap straight off of the page.   I am sincerely excited to make more recipes from her fabulous book, and I’m also excited that 1 lucky reader will win their own copy!   But, let’s talk more about the recipe I made to share with you, these Corn Flour Cupcakes with Raspberry Buttercream. . .

First, let me start by saying that I love meat and really enjoy eating it (ok that came out wrong) but you get what I’m saying!  Secondly, if you’re like me you’re probably wondering what the heck is the difference between vegans and regular vegetarians.  Well according to Wikipedia:

A dietary vegan is one who abstains from including animal products (not only meat and fish, but also dairy products, eggs and often honey, as well as other animal-derived substances) from his/her diet.

That being said you don’t have to be a vegan to enjoy vegan recipes!!  Amazing I know, but so true.  I will admit I was a skeptic but after trying some of the recipes in Quick & Easy Low-Cal Vegan Comfort Food I am a changed woman!  I had a hard time deciding what to cook for this post because there was so much that I wanted to try.  After a lot of debate I settled on Corn Flour Cupcakes with Raspberry Butter cream Frosting.  Sounds good, right?  Right!  The cupcake was delicious but the real star is the frosting.  Light and fluffy with a hint of raspberries (or more if you want).  I will be using this on my non-vegan cupcakes in the near future.  Every time I ate one of these cupcakes all I had to tell myself was this is only 178 calories!   I was sold.

Here are the details and how to enter this giveaway:

1. Leave a comment and tell me, “What is your favorite vegetarian dish?”

2. For an extra entry, tweet: ”I want to win a copy of @VeganGuineaPig’s book from @NinasCooking!” Simply come back here and leave a comment telling me you tweeted.

3. Contest ends Sunday, October 28th, 2012 at 11:59 pm (EST) and winner will be selected using random.org and notified by email and announced here on the blog. You must leave a valid email address (will not be displayed) in your entry.

4. One entry per person, please (or two, with tweet). *Your comment may not appear at first, but it’s there.

*Prize courtesy of The Experiment Publishing. Contest is open to US and Canadian residents only.  This is the third in a series of cookbooks by Alicia, check out Quick & Easy Vegan Comfort Food and Quick & Easy Vegan Celebrations.

Good luck, everyone!

Now, here’s the recipe, shared with permission and as written in the book:

Ingredients

For corn flour cupcakes:

3/4 cup unbleached all-purpose flour
2/3 cup corn flour (can be found in the organic section)
3/4 cup confectioners sugar
2 tsp baking powder
1/2 tsp fine sea salt
1/3 cup vegetable shortening
1/2 cup plain almond milk
3/4 tsp vanilla extract
1/3 cup plain soy yogurt  (can be found in the organic section)

For raspberry buttercream frosting:

1 tbsp vegetable shortening
1 tbsp Earth Balance margarine, softened
1 tbsp raspberry jam or preserves
1/8 tsp almond extract
1/2 cup confectioners sugar

Directions:

For corn flour cupcakes:

Preheat the oven to 350 degrees and line a muffin pan with paper liners.  Stir together the all-purpose flour, confectioners’ sugar, baking powder and salt until combined.  Add the shortening, milk vanilla and yogurt and beat with an electric mixer at medium speed, scraping the mixture from the sides often, until just blended.

Divide the batter equally among the lined muffin cups.  Bake for 20 to 22 minutes until a toothpick inserted into the center of the cupcake comes out clean.  Let cool.

For raspberry buttercream frosting:

Beat together the shortening, margarine, jam and almond extract with an electric mixer until thoroughly combined.  Add the confectioners’ sugar and whip until smooth.  Frost the cooled cupcakes using all the frosting.

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