Saturday, July 11, 2009

What else to do with your large muffin pan?

Recently, I've been using my large muffin pan to make non-muffin items. I've made Vegalicious' Vegan Strawberry Shortcake and FatFree Vegan Kitchen's Can't Be Beet Chocolate Cake.

Vegan Strawberry Shortcake

Giant Beet Chocolate Cupcake

I apologize for the lousy photo quality of the beet chocolate cupcake. I took the photo in a hurry because my camera battery was dying. The quality of the recipe, however, was fantastic! I thought the beet chocolate cupcakes were reminiscent of Boston Brown Bread for some reason, but neither of my parents agreed. My dad enjoyed this recipe more than anyone, which surprised me because he usually has the most conventional taste buds out of all of my family members.

Please visit the original recipe links for instructions. I did reduce the measurements a little bit on the beet chocolate cupcakes because I was using a muffin pan. Otherwise, I kept the recipes roughly the same.

The strawberry shortcakes were a little dry. Consider adding a splash of soymilk to them if you plan on baking them in a muffin tin. The recipe may work a little better in its original form, but I enjoyed stuffing the muffin-size treats. Plus, my way is a little less messy.


By the way, keep an eye out for more posts from me. I'm going to re-commit to this blog. I've definitely been in need of more routine in my life since I graduated from college.


Linda said...

Is it at all possible that beets and chocolate mix well??

Laura LP said...

Yes, they go together very well! Try it. :) Then, come back here to tell me what you think.