It's been an interesting journey. As I've said, this blog started out mostly as a food-and-pregnancy-loss blog, turned into a food-and-infertility blog, and now is a pregnancy-after-loss-and-yoga-and-food-blog. At least one thing is consistent! I've been grateful, though, for the support of both the IF community and of the random people I've met on this journey. All of you have given me perspective, have cheered me on, and have offered me a virtual hug when I need it most. Thank you for being here ... wherever "here" is.
I went with standard vegan vanilla and chocolate batters because they're foolproof and turn out a moist cake, and then for the brains, piped on vanilla frosting using a #12 tip, starting with a "D" shape on each half of the cupcake and adding the squiggles in the middle. For the cemetery, I used chocolate frosting, dusted with crumbled chocolate cookies and green sprinkles, and topped with a half of an oval-shaped vanilla cookie (Milanos worked well for me, but someone recommended Oreo Fudgies ... I haven't been able to find those here.) In retrospect, I guess spiders would have been a little less morbid, but I had these cookies that needed to be used ... and besides, I really hate spiders.
King Arthur Flour, which has all sorts of ingredients and tools for the ambitious and less ambitious (e.g. pre-packaged-mix-loving) chef, even things for special (e.g. gluten-free) diets. They ship anywhere, and there are some things they ship for free (not sure about whether that's true for packages going to Tasmania, but you never know). If you'd like to be entered in the giveaway, leave a comment below telling me something you've enjoyed so far about my blog, and/or why you read it. Make sure that there's some way for me to contact you, either through your blog profile, or by leaving an email address. And please consider poking around a bit, and following publicly if you like what I write! It helps me to know who my audience is, and I like to try to "follow back" -- or at least read -- the blogs of people who follow HalfBaked: after all, blogging, for me, is about becoming part of a larger conversation. You're welcome to post this in other "giveaway" sites, but I'm not going to do any of that "if you like me on Facebook you get three more chances" sort of thing ... I feel like everyone deserves an equal chance, because that's the spirit of the blogging communities I've joined in this little corner of cyberspace. And of course, you're welcome to comment and tell me that you don't want to be considered for the giveaway, too ... no one is forcing you to bake!
The giveaway will be open until next week, Wednesday, November 3 at 10pm Eastern time, at which time I'll choose a winning number from random.org. Good luck, and thanks for reading!
1 c. soy milk
1 t. apple cider vinegar
1¼ c. all-purpose flour
2 T. cornstarch
¾ t. baking powder
½ t. baking soda
¼ t. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
⅓ c. canola oil
¾ c. sugar
2 t. vanilla
¼ t. almond extract, caramel extract, or more vanilla extract
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
1 c. soy milk
1 t. apple cider vinegar
3/4 c. granulated sugar
1/3 c. canola oil
1 t. vanilla extract
1/2 t. almond extract, chocolate extract, or more vanilla extract
1 c. all-purpose flour
1/3 c. cocoa powder
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.