I hate housekeeping. I hate it! And you can’t make me stop hating it!
But just like sands through the hourglass and the loads of laundry that refuse to clean themselves, some things are just inevitable.
So let’s hold hands and get through this next bit of housekeeping together…
First thing’s first: the official SB about me page has been updated. And not just with rhymes! So if you want the 411 on yours 4 eva and eva, check things out here.
Second, a new page has been added about The New Southwest, which in case you hadn’t heard, will be dropping on October 15th. Please check back for updates on events including signings, demos, etc., all located here.
Next up, the SB recipe index has been converted to a visual index. You can let your eyes do the walking so your fingers can focus on the clicking. So easy! Find it here!
Next, a word on Pinterest, which we all know is taking over the universe. If I’m honest, I struggle a little bit with pinning. It’s all very overwhelming and makes me want to cry tears of too much precious perfection. But I’m a big girl and I’ve done the big girl thing: I’ve updated my pinboards to hopefully represent one of the most comprehensive collections of Southwestern foods in the universe that Pinterest is taking over. There’s other food and even other stuff too. Follow my pinning here.
Finally, the official SB e-newsletter has received a well-deserved facelift: it’s smooth, it’s sleek, and it’s easier than ever to get the newest SB updates sent straight to your Inbox and then share in any way you see fit. Looking good. You can subscribe here.
OK!
That’s it!
Now let’s congratulate ourselves for showing that bit of housekeeping who’s in charge and celebrate with some cupcakes! Epic ones!
These cupcakes are epic because they’re stuffed with all the late summer produce you could ask for.
These cupcakes are epic because they’re pretty and green.
These cupcakes are epic because they’re frosted with fluffy, sweetened cream cheese.
These cupcakes are epic because they are vegan. Vegan! Money in the guilt-free bank.
So enjoy, friends and housekeepers. You’ve earned it and then some. You housekeeped hard today, which means the cupcakes are on me. Epic cheers!
Epic Late Summer Vegan Cupcakes
For the cupcakes:
2 large avocados, peeled, seeded, mashed
juice of one lime
1/2 c. vegetable oil
3/4 c. white sugar, granulated
1 tsp. vanilla extract (preferably Mexican vanilla extract)
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. ginger, ground
1/2 tsp. salt
1 1/2 c. all-purpose flour
3/4 c. carrot, shredded
3/4 c. zucchini, shredded
For the frosting:
3/4 c. confectioners’ sugar
1 1/2 c. vegan cream cheese alternative, at room temperature (whipped non-vegan dairy cream cheese may be substituted here)
2 tbsp. almond milk
juice of one lime
Preheat oven to 350°.
Line the cups of a standard (12-cup) muffin tin with paper liners. Set aside.
Place the avocado flesh in a small bowl and toss with the lime juice. Set aside.
Cream the oil and sugar together with an electric mixer. Beat in the vanilla, baking powder, baking soda, ginger, and salt. Slowly beat in the flour, avocado, carrots and zucchini. Divide the batter among the prepared muffin cups and bake 20 to 22 minutes, or until a toothpick inserted in the center of a cake comes out clean. Set aside to cool before frosting.
To prepare the frosting, place all of the ingredients in a large bowl and beat together on low speed until just combined. Once fully blended, increase the speed of your mixer to maximum and whip until doubled in volume, approximately 3 minutes. Spread generously on the tops of cooled cupcakes and serve.
YIELD: 12 cupcakes