"Easy Baking"

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Soul Cakes by Tanya
571-989-3365

Email: info@soulcakesbytanya.com
Website: www.
soulcakesbytanya.com


Tanya Logan - Owner
See Tanya at the Springfield Town Center
(Lower level between Starbucks and Macy's) 


 
Carrot Cake Cupcakes (Vegan - no Egg)


Ingredients:
(Yield 12 cupcakes)
1)   2 cups (256g) all purpose flour
2)   3 teaspoons baking powder
3)   1 teaspoon baking soda
4)   3 teaspoons cinnamon
5)   teaspoon nutmeg
6)   1 teaspoon salt
7)   cup (125g) applesauce
8)   1 cup almond milk
9)   2 teaspoons vanilla
10) 1 cup cane sugar
11) cup (melted) coconut or canola oil
12) 2 cups (240g) grated carrots, medium-packed

Preparation:
1)   Preheat the oven to 350F and line cupcake pan with paper liners.
2)   In a large bowl, whisk together the flour, baking powder, baking soda,
       cinnamon, nutmeg and salt.
3)   In a separate bowl, whisk together the applesauce, almond milk, vanilla,
       sugar and oil.
4)   Mix the dry ingredients into the bowl with the wet ingredients.
5)   Fold in the carrots and stir until just combined.
6)   Using an ice cream scoop, portion out the batter into the cupcake pans.
7)   Bake for 17-20 minutes; the tops of the cupcakes/muffins should spring
       back when you touch them.


The Cream Cheese Frosting

Ingredients:
1)   6 ounces unsalted butter, softened
2)   7.5 ounces light brown sugar
3)   3.5 ounces granulated sugar
4)   2 teaspoon vanilla extract
5)   2 large egg
6)   1 tbs. ground cinnamon
7)   1 teaspoon salt
8)   1 teaspoon baking soda
9)   8 ounces Unbleached All-Purpose Flour
10) 8 ounces rolled oats, quick cooking or old-fashioned
11) 8 ounces raisins

Preparation:
1)   In a mixing bowl fitted with a paddle, add the butter
2)   In a separate bowl mix the flour, baking soda, salt and spice. Set aside
3)   In another bowl mix the oats and raisins. Set aside
4)   In another bowl add the eggs and vanilla.
5)   Add both sugars to the mixing bowl and mix on medium speed until light
       and fluffy.
6)   Add the eggs one at a time until fully blended.
7)   Gradually add in the flour and spice mixture. Do not over mix.
8)   Gradually add in the oats and raisins.
9)   Using an ice cream scoop, scoop dough onto a sheet pan lined with
       parchment paper, leaving at least 2" between each scoop.
10) Gently flatten the tops of the scoops.
11) Bake at 350 for 10-12 minutes, edges will be golden and the middle will
       look undone.



Oatmeal Raisin Cookies

Ingredients:
1)   6 ounces unsalted butter, softened
2)   7.5 ounces light brown sugar
3)   3.5 ounces granulated sugar
4)   2 teaspoon vanilla extract
5)   2 large egg
6)   1 tbs. ground cinnamon
7)   1 teaspoon salt
8)   1 teaspoon baking soda
9)   8 ounces Unbleached All-Purpose Flour
10) 8 ounces rolled oats, quick cooking or old-fashioned
11) 8 ounces raisins


Preparation:
1)   In a mixing bowl fitted with a paddle, add the butter
2)   In a separate bowl mix the flour, baking soda, salt and spice. Set aside
3)   In another bowl mix the oats and raisins. Set aside
4)   In another bowl add the eggs and vanilla.
5)   Add both sugars to the mixing bowl and mix on medium speed until light
       and fluffy.
6)   Add the eggs one at a time until fully blended.
7)   Gradually add in the flour and spice mixture. Do not over mix.
8)   Gradually add in the oats and raisins.
9)   Using an ice cream scoop, scoop dough onto a sheet pan lined with
       parchment paper, leaving at least 2" between each scoop.
10) Gently flatten the tops of the scoops.
11) Bake at 350 for 10-12 minutes, edges will be golden and the middle will
        look undone.




Good Eating!!!