New Year’s Eve Traditions
Vegan Eggnog Cupcakes
When I first got the idea to make vegan eggnot cupcakes, I had planned to use a prepared vegan eggnog for the liquid in the batter, but when I finally got around to making them, I didn’t have any eggnog in the house. So I decided to make them with almond milk and other ingredients in the hopes that they’d still taste noggy enough. I reasoned that I had been making my own vegan eggnog for years before the commercial products came out, and all that experience taught me that if you add enough nutmeg and Myers dark rum, it will taste like eggnog!
Cupcakes: Preheat oven to 350° F. Line a 12-cup muffin tin with cupcake liners. Set aside.
I couldn’t help myself! I had to make another batch of these cupcakes using the last-minute emergency cupcake trick from my carrot cupcakes.
For these, I combined a box of yellow cake mix (check the label to make sure it’s vegan) with 1 3/4 cup Silk Nog and 1/4 cup Myers Dark Rum and 1 teaspoon nutmeg. The frosting recipe stayed the same. The results were out-of-this-world delicious.
Hummus Giveaway Winner
For your viewing pleasure is this photo of Gary and Mitzki. They may look like best friends, but don’t be fooled. Most of the time, they ignore each other. Although on cold afternoons these days, they can be found hanging out on the same patch of sun to keep warm. Great minds think alike!
Thanks to everyone who left such nice comments about my carrot cupcakes. I hope you all try the neat little trick with the carrot juice — if you do, let me know what you think. I already have some more ideas in mind for quick and easy 2-ingredient cakes, so stay tuned.
It’s time to announce the winner of the Tribe Hummus Giveaway. Random.org chose lucky number 8: Michelle W. Congratulations, Michelle! Send me your address and I’ll get the coupons for two containers (either 8-ounce or 16-ounce) of Tribe Hummus in the mail to you. Thanks to all who entered this giveaway.
Quick Carrot Cupcakes + Giveaway
As you can see by the photos, it worked! I combined about 1 1/2 cups of carrot juice with a box of carrot cake mix and made these adorable cupcakes. The flavor was extremely delicious and carrot-y, the texture was tender and moist, and the color, as you can see, was vibrant orange. And best of all, they’re vegan with no oil added. I made a quick cream cheese frosting using vegan cream cheese, sugar, and a little vanilla extract.
- My recipe for Chocolate Cheesecake Squares from Quick-Fix Vegan is the featured recipe in this month’s issue of the VegNewsletter.
- GoDairyFree.org posted the Coconut Curry Chickpeas and Cauliflower from Quick-Fix Vegan.
- Kathy Freston posed the recipe for Chocolate Surprise Brownies from Vegan on the Cheap in her article “SimpleSolutions to Eat Vegan.”
- Quick-Fix Vegan is listed in the Vegan Holiday Gift Guide on Vegan.com.
and now… A Giveaway: