06 12 / 2013

Fegan Baking turned 2 today!
^CRAZY! thanks for paying attention to me for so long ;)

Fegan Baking turned 2 today!

^CRAZY! thanks for paying attention to me for so long ;)

(Source: assets)

13 10 / 2013


Supporting your local vegan baker is fun and delicious! These yummy treats came from Call Me Cupcake. Don’t have a local vegan baker? Start your own cupcake business!

thanks for the love, beingveganiseasy! <3


Supporting your local vegan baker is fun and delicious! These yummy treats came from Call Me Cupcake. Don’t have a local vegan baker? Start your own cupcake business!

thanks for the love, beingveganiseasy! <3

12 10 / 2013

vegan apple cinnamon roll cupcakes

IT’S FULL ON FALL BAKING TIME! i still wish it felt like fall; it’s been dreary, rainy and humid ALL week long here in norfolk. but, at least by baking pumpkiny, spicy, delicious fall-type things, i can make my apartment smell like fall. i stole this recipe from paula deen and veganized it!


For the Cinnamon Rolls:
2 cups almond milk
1 tablespoon active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups flour
1/2 cup applesauce
1/4 cup dairy-free margarine

For the Filling:
1/2 cup dairy-free margarine
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1 cup chopped pecans
2 cups chopped apples

For the Apple Cider Glaze:

1 cup powdered sugar
3 tablespoons apple cider

warm the almond milk on the stovetop until about 110*. in a large mixing bowl, dissolve the yeast and sugar into the almond milk. add the salt and two cups of flour, and beat this mixture for about two minutes. proceed to beat in the applesauce and margarine. stir in the remaining flour half a cup at a time. this will get strenuous, so it is not a bad idea to maybe have your boyfriend around and make him stir it. flip the dough onto a floured surface, and knead for about five minutes - til elastic and smooth. cover the dough (i used a kitchen towel for this), and set it in a warm place to rise for about 40 minutes!

while you wait, you can watch an episode of the oc and mix the filling! basically just combine all the ingredients - yes, it’s really that easy!

once the dough has just about doubled in size, it’s ready to roll out! shape it into a big long rectangle about a quarter-inch thick. melt the margarine, and brush the dough with about half of it. then spread the filling over it, making sure it’s evenly distributed and leaving about an inch empty on each side. roll the dough over the long side of the rectangle, and slice the log into 24 equal-sized pieces

line two cupcake pans with liners, and put each of the 24 pieces into a liner. if a piece doesn’t quite fit, it’s ok to fold it over on itself a bit. the cinnamon roll pieces should come just to the top of the cupcake pan liners. cover these and allow to rise for another 40 minutes

brush the tops of the cinnamon rolls with the rest of the melted butter, and bake at 350* for about 20 minutes

as they bake, mix the glaze! this is really super quick and easy - just whisk together the powdered sugar and apple cider. i poured this on the cupcakes the minute they came out of the oven!

these are best eaten warm and fresh, but still tasty later on! if i were to bake them again, i might use a thicker frosting - maybe even a “cream cheese” frosting - so they resembled cupcakes a bit more

sorry there aren’t more pictures of the process! the recipe was so hands-on that i struggled to find opportunities to pause and grab a camera

27 9 / 2013

vegan chocolatey pumpkin ale cupcakes

i love the idea of seemingly unusual flavor combinations! mixing the spicy flavors of fall with yummy chocolate creates a super easy (and delicious!) combo. for example, my current starbucks drink is a double short, one pump mocha, one pump chai, one pump pumpkin spice, soy, with whip, pumpkin spice latte. these cupcakes similarly balance out zesty pumpkin and sweet chocolate - an easy, tasty way to put a twist on classic fall!


1 bottle pumpkin beer
1/2 cup almond milk
1/2 cup vegetable oil
1 tablespoon vanilla
3/4 cup applesauce
3/4 cup vegan “sour cream”
3/4 cup cocoa
2 cups sugar
2 1/2 cups flour
2 teaspoons nutmeg
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons baking soda

in a medium-sized bowl, beat together the pumpkin ale, almond milk, vegetable oil and vanilla. gradually mix in the applesauce and sour cream, combining well with each addition

my first choice in pumpkin beers lately is new belgium’s pumpkick! it’s brewed with cranberry too, which cuts the pumpkiny flavor really nicely with just the right amount of tartness - delish! it worked great in this recipe, but any pumpkin beer you’re partial to should work fantastically

in a bigger mixing bowl, whisk together the cocoa, sugar, flour, spices and baking soda. then, gradually add this dry mixture to the wet mixture until thoroughly combined

bake at 350* for about twenty-five minutes

i iced these suckers with buttercream frosting, and sold them at my call me cupcake stand this week!

20 9 / 2013

vegan lavender olive oil scones with pumpkin

this is another recipe that i wanted to try out because i feel like it fits this time of year - not quite fall, but everyone’s anxious for it, yet we still have those muggy summery days occasionally


2 cups flour
1/3 cup sugar
1 tablespoon lavender
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup almond milk
1/4 cup olive oil
1 cup pumpkin (i just used the canned stuff, but a cup of fresh diced pumpkin would work just fine too!)

mix flour, sugar, lavender, baking powder, baking soda and salt in a big ol’ mixing bowl. add almond milk and olive oil, and stir until just mixed. gently fold in the pumpkin

at this point, it is appropriate to use flour very liberally because the dough will probably be very sticky. knead the dough about ten times, then divide it into two equal size balls. form each ball into a one inch thick circle, and place the circles onto a lightly floured baking sheet

bake at 400* for about 18-20 minutes


i loved who these turned out - the intriguing aroma of the lavender, the rich flavor of the olive oil, with just a touch of pumpkin! this was my first foray into scones, so i was pleasantly surprised that they turned out so delish! they were also very filling - perfect for breakfast, or an afternoon snack


these were also a big hit at my call me cupcake stand!

16 9 / 2013

vegan lemon cupcakes

i love when people who follow my vegan baking business give me ideas! it’s hard sometimes to come up with creative new recipes, so input from my customers is always welcome! one of my favorite customers requested lemon cupcakes the other day, and i loved the simplicity - so i baked them!


1/2 cup dairy-free margarine
1 cup sugar
1/2 cup applesauce
2 teaspoons vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup almond milk
zest + juice of two medium lemons

beat butter and sugar together until creamy, then add applesauce and vanilla. beat until well-combined!

in a separate bowl, mix flour, baking powder and salt. gradually add this dry mixture to the wet mixture, combining thoroughly without over-mixing. then add the almond milk, lemon zest and lemon juice

bake at 350* for about 20 minutes!

i topped these with a simple buttercream frosting to cut the tartness of the cake, but it also occurred to me that it might be delicious to use a cream cheese frosting - trying it next time!

01 9 / 2013

vegan lemon ginger cookies

i wanted to bake something this week that reflected this time of year - summer’s definitely not over, but fall is on the horizon - the days are still hot, but the nights are cooler, the air is more dry, my lips are getting chapped, and everyone on facebook is talking about how it’s fall even though my air conditioning is still on and it’s not fall for a month

ANYHOW, i figured the refreshing taste of lemon with the warm taste of ginger was the perfect combination!


1 cup flour
3 tablespoons fresh mint leaves, finely chopped
2 tablespoons crystallized ginger, finely chopped
1 tablespoon fresh lemon zest
1/4 teaspoon baking soda
1/2 cup dairy-free margarine
1/4 cup sugar + extra for rolling
1/4 cup brown sugar
1/2 teaspoon vanilla
1/8 cup applesauce

this recipe has so many good smells! fresh mint is one of my favorite ingredients to work with, and chopping the mint and ginger and zesting the lemon made for some fantastic aromas - fresh, sweet, and spicy, all at once!

the crystallized ginger was really interesting. it looks like candy, and i have heard some people eat it straight up, although i’m not sure i’d be so into that. PROTIP: i’ve had trouble finding crystallized ginger before, but this time i easily found it in the asian food isle at harris teeter

i made sure that the mint and ginger were chopped very finely so the flavor of the cookie would be nice and even



whisk together flour, mint, ginger, lemon zest and baking soda. in a bigger bowl, beat margarine, vanilla, sugars and applesauce until fluffy. then, gradually add the flour mixture to the margarine mixture until well-combined. roll balls of dough in extra sugar before baking, just for some extra sweetness! bake at 350* for about 15 minutes


these cookies literally came out completely perfect! very soft and sweet, with just the right flavor

if you find yourself unable to master this recipe, i sold these cookies at my cupcake stand [https://www.facebook.com/callmecupcakenorfolk], and i would happily bake you a batch for just $20 (local pick-up or delivery, shipping +$20). i can bake them gluten-free too! message me or contact me via the CALL ME CUPCAKE facebook page for details <3

29 8 / 2013

vegan GLUTEN-FREE french toast cupcakes

hey all! sorry i’m the worst blogger in the world. life is NUTS! i have had the most insane summer - getting all kinds of acting work, traveling a lot, trying to make it all happen. very crazy - GOOD crazy, but crazy nonetheless. i feel like within the past couple weeks i finally got it back together and caught up on everything

but hey, remember when i baked yummy vegan french toast cupcakes?!


WELL, now i baked them gluten-free too! i just substituted one cup of gluten-free flour (any wheat-free type of flour should do - really depends on your preference) and one teaspoon of xanthan gum for each cup of flour. as a rule of thumb, this substitution has worked well for me in pretty much any type of baking!

my main concern in this particular recipe was whether or not the vegan “sour cream” i usually use is, in fact, gluten-free, as well. but, lucky me - it is!



here’s a picture of the finished project that my lovely friend kelsie took!


20 7 / 2013

vegan “hamburger” cupcakes

hey everybody! i apologize for having been TERRIBLE at keeping up with my blog lately. i have been crazy busy (no seriously, more than usual, i swear) with ACTING JOBS on top of everything else. which is awesome, but bittersweet because some things just fall to the wayside

anywho, i’ve also been terrible about keeping up with my CALL ME CUPCAKE cupcake stand. well really, i only missed one date, but since i’m doing it every other week this year… it felt like FOREVER! i finally got back into the swing of it this past thursday - which also happened to be MY BIRTHDAY!

i made these fabulous “hamburger cupakes,” which i was super stoked about

they are super simple and delish - just yellow cupcake “buns,” with a brownie “burger,” and colored frosting in between to mimic condiments

making the frosting was super fun! i usually just do regular old buttercream, so adding the colors was cool

fun cupcakes for a fun day! i ran a special where i gave one free cupcake to anyone who gave me a birthday candle :)

16 6 / 2013

so true! don&#8217;t forget it sell my treats too - facebook.com/callmecupcakenorfolk

so true! don’t forget it sell my treats too - facebook.com/callmecupcakenorfolk

(Source: trentonchinarestaurantequipment)

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