I’ve created something very dangerous….
But let me back up. I’ve been inspired by those in the salad challenge to add more veggies on a daily basis, so for lunch I had a big salad with a glob of guacamole on it instead of dressing. Incidentally, my avocado obsession has been taken to a whole new level recently. Brent’s growing concerned.
Dinner was one of my favorite combinations: a black bean burger with sweet potato fries. The burgers are just cooked mashed black beans, and egg white and some ground oats, along with salt, pepper, cumin, coriander and cayenne. It was while I was layering the copious amounts of guac onto the burger that Brent realized the extent of my problem. He claimed there was more avocado than burger, which is wrong, but even if it weren’t I’d be ok with it.
The bun is 100% whole wheat, made with the Artisan Bread master boule method. I used all whole wheat flour, but subbed about 1/2 cup of wheat gluten for the flour. It came out well I think.
But now back to the star of the evening. This afternoon was dreary and cold and kind of miserable, so I thought a fun baking project would brighten my day. It did indeed.
I made some dark chocolate mini cupcakes, using the recipe from Vegan Cupcakes Take Over the World, but I subbed dark chocolate cocoa. For the frosting I made a Peanut Butter Buttercream Frosting, which was super simple.
- 1/2 cup Earth Balance
- 1/2 cup natural peanut butter
- 2 cups powdered sugar
- ~2-3 tablespoons (soy)milk
Beat it all together until fluffy. This made exactly enough to frost 72 mini cupcakes. I had a lot of fun piping it onto the cupcakes. I realized today that although the tiny cupcakes are adorable, it’s very dangerous when you can eat each one in a single bite! I had way too many. 🙂 I took some to my class tonight and I’m bringing the rest with me to work tomorrow.
Have a great night!