Sunday, December 7, 2008

(Food) Gingercakes

I am going to start marking my food posts so those of you who aren't interested can skip them.

We didn't go to church today because 9 minutes before it started, Isabel still hadn't gotten dressed or brushed her teeth. I know I'll feel guilty for not going, so I decided to actually do something Christmas-y and quit being such a Grinch.

Izzy and I have been busy making Ysolda's Gingerbread Cupcakes. My modifications to the recipe were that we used fresh ginger instead of powdered, added 1/2 tablespoon of orange zest. We also used leftover soy nog as a milk substitute. We use fake eggs--the substitute I buy is easy to use and eliminates a lot of fat and cholesterol. Plus you can let your kids lick the bowl without as much worry about foodborne illness.
Ysolda's recipe was delicious and easy. My 5 year old was easily able to stir the loose batter. I totally recommend it as a winter treat.

Here is my icing recipe. My teenage stepdaughter loves this stuff. (Loves! It!) She thinks it tastes a little like cream cheese frosting.

Creamy Icing:

2 Tablespoons fine nutritional yeast flakes
2 cups powdered sugar
2 Tablespoons apricot preserves
1/4 teaspoon vanilla extract.
Splash of soymilk (scant Tablespoon?)

Mix first 4 ingredients together. Add a few drops of soymoo at a time until the right consistency for you.

As you can see, I am not a food stylist. I'd rather have a great time with my kids than worry about how something looks. All three kids inhaled these.

1 comment:

Anonymous said...

Amazing looking cupcakes! I love that you mentioned the soy milk since I am lactose intolerant. I am going to try these cupcakes, fresh ginger and all! :-)
Thanks for blogging!